microorganism

Q: Kindly differentiate the chemical spoilage, physical spoilage, and enzymatic spoilage occus in the…

A: Food spoilage happens when a food product becomes unfit for consumption by the consumer. The reason…

Q: Microorganisms are often grouped according to their optimum growth temperatures. Which groups are…

A: Bacteria spoil refrigerated foods.

Q: Describe and explain the industrial fermentation process of Penicillin and Cephalosporin in detail.

A: Industrial fermentation is a large-scale fermentation by microorganism to produce products which are…

Q: Identify secondary metabolites produced by a plant in the following scenarios and explain how it…

A: Plant secondary metabolites are compounds produced by  plants on maturation that do not function in…

Q: Identify physical and chemical methods used for foodpreservation. How does each method limit growth…

A: Food items are highly prone to spoilage due to various types of microbial actions. The components of…

Q: Explain how microbes used in the production of fermented products such as beer, cheese, and pickles.

A: Explanation how microbes used in the production of fermented products such as beer, cheese, and…

Q: Which of the following agents (yeast, bacteria, and molds) do you think should be utilized to…

A: Yeast is a single-celled creature known as Saccharomyces cerevisiae that requires food, heat, and…

Q: Give examples of mesophilic and thermophilic spore formers of concern in the food industry.

A: One of the main concern of the food industry is the microbial contamination.

Q: Discuss lipase, protease, and amylase and the industries they belong to. Refer to the enzyme’s…

A: Lipase, protease, and amylase are key enzymes that perform particular functions and have…

Q: Explain why oils become rancid. Provide short and concise answer with relevant examples, if…

A: Fats are a class of lipid molecules that are triacylcylgerols having a glycerol backbone with the…

Q: Mention and describe the two types of bacterial resistance to antibiotics.   And which of the…

A: Antimicrobial resistance mechanisms can be divided into four main types: (1) decreasing drug uptake;…

Q: Explain the best method of obtaining all micronutrients. Who may benefit from a multivitamin? What…

A: Multivitamin can be described as a supplementary of multiple vitamins. It helps in getting the…

Q: Outline how microorganisms can help digest cellulose inruminants and other herbivores.

A: Introduction: Cellulose is present in the cell wall of plants and wood. It is composed of multiple…

Q: What is the effect of glucose concentration on growth and doubling time?

A: Increase in the substrate or nutrient medium will surely effect the growth of the bacteria. But…

Q: In which of the following foods are microorganisms involved in their production? Coffee Chocolate O…

A: Microorganisms contaminate food throughout the process, from harvesting to preparation to…

Q: explain food preservation and explain methods used in food reservation (Non-chemical), such as…

A: FREEZING It is a method of preserving fresh meat and food by keeping the original characteristics…

Q: Explain the reason that why only specific microbes are selected to produce the fermented products…

A: Fermentation refers to "partial oxidation" of sugars by microbes using the organic molecule to…

Q: What do you think is the importance of establishing HACCP system? Discuss extensively!

A: Hello. Since your question has multiple parts, we will solve first question for you. If you want…

Q: Explain how microbes used in the production of fermented products such as beer, cheese, and pickles.

A: Food products contain many varieties of microbes transmitted either through the soil, plants,…

Q: The following four chemicals commonly found in defined growth media contain all of the necessary…

A: The atomic macronutrients are required in higher quantities than the micronutrients. They are…

Q: Draw two diagrams, one showing what enzymes and products are produced when GLN is high and one when…

A: Gln in question stand for Glutamine. Glutamine is an amino-acid exist in L-form like other amino…

Q: explain about intrinsic and extrinsic factors in food microbiology.

A: The connection among microbes as well as other living creatures on Earth is natural, continual, and…

Q: Describe flavonoids in terms of structure and function that distinguish them from the other

A: Secondary metabolites are organic chemicals produced by bacteria, fungi, or plants that are not…

Q: Classify each of the following organic nutrients based on the descriptions provided. Answers may be…

A: ANSWER : Proteins Carbohydrates Lipids Vitamins Minerals Water Fiber Proteins -…

Q: Describe the differences between primary and secondary metabolites.

A: Metabolites Metabolites are the substances or compounds that are essential in metabolising food and…

Q: Explain how microbes used in the production of fermented products such as beer, cheese, and pickles.

A: Food products contain many varieties of microbes transmitted either through the soil, plants,…

Q: List the steps in wine making.

A: Wine production is a microbiological process in which yeast and bacteria consume sugars, acids amino…

Q: Identify microorganisms responsible for nitrogen fixation

A: Nitrogen is a critical limiting element for plant growth and production. It is a major component of…

Q: Why are anaerobic microbes important for making food?

A: they are the organism that does not require oxygen for their metabolic activity in anaerobic…

Q: spoilage in canned foods

A: Spoilage is a form of substandard or process of spoiling, especially the decay or deterioration of…

Q: List other industrial products that are produced using microorganisms. Specify the main species…

A: Microorganisms, also known as microbes, are living organisms that are too small to be seen with the…

Q: List four microorganisms used in the dairy industry.

A: In practically all processes on Earth, micro-organisms and their activities are significant. In the…

Q: Explain why, to the best of your knowledge, most microorganisms resist culturing in the laboratory.

A: Microorganisms are minute, unicellular living beings that are undetectable to the unaided eye. They…

Q: Explain state the role microorganisms play in Food and Beverage industry.

A: Microscope organisms are microorganisms are tiny living organisms that usually exist in…

Q: Make an outline about Fermentation method of preserving foods and explain it in detail with images

A: A metabolic process where sugar are transformed into starch or sugar are transformed into alcohol or…