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: Why is Phenol red being utilized in MacConkey agar? Choose among the choices and further explain it.…

A: Introduction  MacConkey agar is a selective and differential culture medium used in microbiology for…

Q: Lactose fermentation can be used to distinguish between which of the following? Bacteria of the…

A: Fermentation is one of the earliest food processing processes. Lacto-fermentation is a type of…

Q: Explain when "formulated media" was chosen to be used as a medium in the fermentation process?…

A: A growth medium, also known as a culture media, is a solid, liquid, or semi-solid that is used to…

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: When would you expect to see the E. coli produce the enzyme beta galactosidase if the growth media…

A: In prokaryotes such as E.coli have controlled gene expression by controlling the rate of…

Q: Kombucha requires two fermentation steps. The first one is partly aerobic and partly anaerobic. The…

A: Kombucha, also known as tea fungus, is a lightly effervescent fermented and sweetened tea. It is…

Q: The autotrophic mode of nutrition requires:a) Chlorophyllb) Sunlightc) Carbon – dioxide &…

A: Organisms need food for their growth and survival. There are 3 modes of nutrition- autotrophic…

Q: Make an introduction and objective in traditional fermentation of coffee

A: The fermentation process as the name suggests, is carried out by the action of microorganisms such…

Q: Relate the concentration profile of cell growth, substrate utilization and product formation for…

A: Fermentation- It is a metabolic process that produces changes in organic substances through the…

Q: Discuss the benefit and drawbacks of using cell suspension culture for the production of important…

A: Secondary metabolites are phytochemicals or chemical that plants itself synthesized.Plants does not…

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: Describe the steps for amylase production from fungus.

A: Explanation:   1. Isolation of amylase-producing fungus: The first step in amylase production from…

Q: Complete the below chart based on the image. .20 44 2. 20 PAREM. BASE A d ARAS Colony Color net…

A: Please follow step 2 for detailed explanation.

Q: Complete the table below regarding different types of fermentation.  Microbe Type of fermentation…

A: Fermentation is the oxidation process which occurs in the absence of oxygen. It is shown by certain…

Q: Describe the kind of food that would have lactic acid bacteria. Mention their useful applications.

A: Lactic acid bacteria are widespread in any environment that is rich  in carbohydrates, such as…

Q: This reaction is exergonic because the reactants have more potential energy than the products.

A: the exergonic reaction is a kind of reaction when energy is released.

Q: Citrate Broth and Citrate Agar are a type of media that is not described in this lab. However,…

A: Citrate media is a type of microbiological growth medium used to cultivate and maintain bacterial…

Q: List any 2 mycotoxins and their effects on the food industry

A: Mycotoxins are generally toxic compounds that are produced by the fungus mainly. The mycotoxins are…

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: RESOLVE STRICTLY IN DIGITAL FORMAT, TO BE ABLE TO COPY TO WORD. THANK YOU Different varieties of…

A: The concetration of total alcohols and reducing sugar are two determined to be the important…

Q: Explain the role of lactic acid bacteria and yeast in the making of fermented foods.

A: Through the activity of enzymes, fermentation is an anaerobic process which results in chemical…

Q: Describe the Haber-Bosch process to make fertilizers and the relative amounts of fixed nitrogen it…

A: Nitrogen is a non-metallic element which makes up around 78 % of air and is a gas. It is…

Q: Explain how the microbe in your selected food undergoes fermentation biochemically speaking, and how…

A: In yogurt fermertation two microbs are involved :  Lactobacillus bulgaricus  Streptococcus…

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: Sketch graphs expected for the Product concentration Vs substrate concentration.

A: Enzymes can be defined as proteins that help to speed up the metabolism. They basically act as…

Q: Give a short note on liverworths.

A: The plants that do not consist of any vascular system with phloem and xylem are called non-vascular…

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: How would the following plants defend themselves from being eaten? Identify the secondary metabolite…

A: Secondary metabolites are the compounds produced by organisms that are not used by them for primary…

Q: Give one example of a cereal/legume product that can be fermented by molds. Explain.

A: In many regions of the globe, fermented meals made from the most popular varieties of grains are…

Q: List the benefits of humus in the soil.

A: The humus is organic element of soil, shaped by the decomposition of leaves and alternative material…

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: 1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c)…

A: Bread: The most common source of microbial spoilage of bread is mould growth. Mould grows on bread…

Q: List some dairy, meat, beverage, and vegetable foods producedby microbial fermentation. What is the…

A: Microorganisms are widely used in the food industry for the process of fermentation. During…

Q: A) Explain in detail about landfill system

A: A) Landfill is an open region based on the highest point of the ground to arrange the trash. It is…

Q: Discuss completely the  fermentation process involved in yogurt making using powdered milk.

A: Fermented milk products are made when milk ferments using specific kinds of bacteria named as…

Q: Create a simple and concise illustration of ETC, Alcohol fermentation, and Lactic Acid fermentation.

A: Biochemical pathways refer to a series of biochemical reactions catalyzed by enzymes that result in…

Q: O

A: vinegar  is a solution of acetic acid produced by 2 steps .in a first step fermentable sugars are…

Q: When you are served with the dessert, you had an emergency call from home and  you need to return…

A: From the production of food to consumption of food it goes through several steps which include…

Q: Why in cake and bread manufacture are alcoholic fermenting organisms used and not lactic fermenting…

A: The metabolic process in which enzyme acts on an organic substrate that leads to certain chemical…

Q: James inoculated a species of bacteria into KIA media and realized that it has a yellow butt and a…

A: The correct Option of the answer for the question is Option A:-lactose fermenter The yellow slant…