Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 16.1, Problem 6RQ
Summary Introduction
To review:
The role of ethanolic fermentation in bread making and winemaking
Introduction:
Ethanolic fermentation is also known as alcoholic fermentation. In this type of fermentation, pyruvic acid or sugars are converted into ethanol and carbon dioxide. This process is done by yeast. The most common yeast used is Saccharomyces cerevisiae that is also known as the baker’s yeast. This biochemical reaction occurs in the absence of oxygen and is therefore called an anaerobic process.
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Discuss the chemical processes involved in the following fermentation:
a. alcoholic fermentation
b. sauerkraut production
Compare the benefits and drawbacks of fermentation.
What is the overall purpose of fermentation? Explain the differences and similarities between two types of fermentation. Note the inputs and outputs of the reaction and the energy consumed,used or gained in the reaction.
Chapter 16 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 16.1 - Prob. 1RQCh. 16.1 - Prob. 2RQCh. 16.1 - Prob. 3RQCh. 16.1 - Prob. 4RQCh. 16.1 - Prob. 5RQCh. 16.1 - Prob. 6RQCh. 16.1 - Prob. 7RQCh. 16.1 - Prob. 8RQCh. 16.1 - Prob. 9RQCh. 16.1 - Prob. 10RQ
Ch. 16.1 - Prob. 11RQCh. 16.1 - Prob. 12RQCh. 16.1 - Prob. 13RQCh. 16.1 - Prob. 14RQCh. 16.1 - Prob. 1TQCh. 16.1 - Prob. 2TQCh. 16.1 - Prob. 3TQCh. 16.2 - Prob. 1TQCh. 16.2 - Prob. 2TQCh. 16.3 - Prob. 1TQCh. 16.3 - Prob. 2TQCh. 16.3 - Prob. 3TQCh. 16.4 - Prob. 1TQCh. 16.4 - Prob. 2TQCh. 16.5 - Prob. 1TQCh. 16.5 - Prob. 2TQCh. 16.6 - Prob. 1TQCh. 16.6 - Prob. 2TQ
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- Describe the differences between suspended growth and supported growth in a fermentation system.arrow_forwardWhich of the following is a useful application of lactate fermentation? Yogurt production Beer brewing Winemaking Breadmakingarrow_forwardExplain why oxygen spoils wine, and what do people make in this way and how? If this is the case, why is the primary fermentation in wine making often performed in the presence of oxygen?arrow_forward
- Write the equation for alcoholic fermentation. Label what is being reduced and what is being oxidized.arrow_forwardDescribe four requirements required for fermentation to take place.arrow_forwardWhat are the parameters affecting fermentation? Which product would you like to produce at the end of the fermentation process? Why is that?arrow_forward
- Describe the environmental conditions that would cause amuscle cell to undergo fermentation.arrow_forward(a) Illustrate and discuss the fermentation process involves in beer production.arrow_forwardDescribe and compare (advantages and disadvantages) of TWO methods to determine oxygen absorption rate in a fermentation process.arrow_forward
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