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1. Select one product of anaerobic respiration or fermentation.
2. It should include the following:
a. Description of the Product
b. Method/ Process of Creating the Product
c. Uses/ Importance of the Product
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- In liquor making, which of the following procedures is/are most likely unnecessary? I. Aging II. Production of Liquid Wort III. Sanitation of Plant crops/grains IV. Addition of Yeast in Fermenter V. Filtration I only I and V I, III, and IV All procedures mentioned are necessary.On Monday I prepare a huge pot of stew and accidentally contaminate it with an enterotoxigenic Staphylococcus aureus. The pot is too big for the refrigerator so I leave it on the counter overnight. I cook it thoroughly the following day (Tuesday). What are TWO things that apply to this situation? (pick from the options 1-4) 1 Thorough cooking on Tuesday will make this stew safe to eat. 2 After cooking, someone eating this stew might still experience vomiting and diarrhea. 3 The thorough cooking on Tuesday will kill the Staphylococcus aureus. 4 The staphylococcal enterotoxin is a lipopolysaccharide and thus is not denatured by high heat.Microbial secondary metabolites are compounds produced by strains of certain microbial(antimicrobial agent).such as penicillin and cephalosporin. Describe the industrial fermentation process of each of these antibiotics. 1. according to given information which type of fermentation process (batch, fed-batch, continuous) and bioreactor used.
- about microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?1. MEDIA. Match the name of the medium with the physiological test. A medium may be used more than once. Tests may require more than one answer.a. Kligler’s iron agar 2,3-butanediol fermentationb. MR-VP broth carbohydrate fermentationc. phenol red lactose casein hydrolysisd. SIM medium citrate utilizatione. Simmon’s citratr hydrogen sulfide productionf. skim milk agar mixed-acid fermentationg. spirit blue agar triglyceride hydrolysish. tryptone broth tryptophan degradationMicrobial secondary metabolites are compounds produced by strains of certain microbial(antimicrobial agent).such as penicillin and cephalosporin. Describe the industrial fermentation process of each of these antibiotics. 1.name of the strain used as inoculum 2.type of fermentation process (batch, fed-batch, continuous) and bioreactor used. 3.media preparation (carbon source, nitrogen source, salts, oxygen requirements) 4.Temperature and pH maintained.
- 1. Microbes that are classified as heterolactiç fermenters may ferment pyruvate to produce lactic acid, ethanol, and O2. True or FalseThe order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity level3) During secondary wine fermentation, yeast continue making ethanol regardless of oxygen's presence. (True or False)
- 1.A/an ___ best describes a hazard that is brought about by workplace interactions. a.biologic hazard b.chemical hazard c.physical hazard d.ergonomic hazard 2.When working with the following products, which one would not require the use of gloves? a.prophy paste b.cold-sterilizing chemicals c.disinfectants surface cleaners d.ultrasonic instraument cleanersgive 5 examples of enzymes in the following fields or products. Applications of Enzymes Food 2. 3. 4. 5. Fabric 1. 2. 3. 4. 5. Household Products 1. 2. 3. 4. 5. Diseases 1. 2. 3. 4. 5. Detection of diseases/ailments 1. 2. 3. 4. 5.Isoenzyme analysis is usually done from samples from the a. liver b. urine c. salivary glands d. blood serum