Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 25, Problem 1CM
Using the words that follow, please create a concept map illustrating the relationships among these key terms from chapter 25.
primary metabolites
secondary metabolites
fermentation
microbes
downstream processing
substrate
pH
biotransformations
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1. In industrial fermentation, which step precedes downstream processing?
A) Removal of waste.
B) Introduction of microbes into chamber.
C) Packaging of product.
D) Fermentation.
2. Which of the following is/are currently being produced through biotechnology?
A) Glycerol.
B) Vitamins.
C) Steroids.
D) All of the above.
3. A region of DNA in a plasmid that is recognized by a wide variety of restriction enzymes is called the
A) Origin.
B) Regulator.
C) Multicloning site.
D) Vector.
4. Fluorescently labeled probes are used in
techniques.
A) Culture techniques.
B) VBNC.
C) FISH.
D) MPN.
5. Which of the following is initially spotted on the surface of a microarray chip?
A) DNA sequences corresponding to known genes.
B) MRNA.
C) Fluorescently-labeled CDNA.
D) Protein.
6. What information can be obtained from a DNA…
Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.arrow_forwardThe following structure is one of the building blocks for secondary metabolites biosynthesisarrow_forwardWatch this video and answer all of the following questions in detail: https://www.youtube.com/watch?v=PbgB2TaYhio What was missing in Dr. Llyod's Petri dish experiment for the microbes to grow? How much time is it estimated that these microbes would need to grow? What would be one biotechnological application afforded by learning more about deep subsurface microbes?arrow_forward
- I need help answering this queshtion based on the answer in the article you are whitin a bacterium travelling from the outside of a Gouda wheel through the rind and into the core. What can you say about the chemical environment of the areas you pass through? https://bmcmicrobiol.biomedcentral.com/articles/10.1186/s12866-018-1323-4arrow_forwardComplete the table below regarding different types of fermentation. Microbe Type of fermentation it carries out Products generated through fermentation Saccharomyces cerevisiae Escherichia coli Enterobacter aerogenes Lactobacillus acidophilusarrow_forwardYou are evaluating a chemotherapeutic agent whose mode of action involves increasing Cytochrome C release from the mitochondria of treated cells - this drug most likely promotes the activity of this protein; Group of answer choices BAX BCL2 BHI-4 BCL-XLarrow_forward
- Match each of the following terms to their proper description. You may have to use your textbook for this question. Obligate aerobe V [ Choose ] require lower than atmospheric amounts of oxygen don't require oxygen, but aren't negatively affected by it a microaerophile that requires a higher amount of CO2 than usual requires oxygen for respiration Obligate anaerobe grow with or without oxygen any amount of oxygen is lethal Facultative anaerobe [ Choose ] Aerotolerant anaerobe [ Choose ] Microaerophile [ Choose ] Capnophile [ Choose ] > > > >arrow_forwardWatch this video and answer the following questions: https://www.youtube.com/watch?v=PbgB2TaYhio What was missing in Dr. Llyod's Petri dish experiment for the microbes to grow? How much time is it estimated that these microbes would need to grow? What would be one biotechnological application afforded by learning more about deep subsurface microbes?arrow_forwardI'm hoping that I got correct answer on this chart. Can you help me, please?some of the above choices are strict aerobes and some are facultative anaerobes. This is helpful to first eliminate a set from your possibilities (look them up to figure this out) At first eliminate the organisms that *cannot* do something your organism *can*. This means you have a positive test result and you eliminate those that are always negative for that result. That way you do not have to worry that you accidentally killed the unknown before you inoculated it. You do still need to be concerned that you interpreted the test results correctly and did not introduce a contaminant that has the ability you were testing while your true unknown did not.arrow_forward
- The statements are given below, which will best describe why antimicrobial drugs that affect cell wall synthesis tend to have selective toxicity when used by humans? Human cells only synthesize peptidoglycan as a food source Cell wall synthesis is a common metabolic process in humans and bacteria. Most bacteria only synthesize cell walls during their log phase of growth. Human cells do not have cell walls.arrow_forwardHow do food additives kill microbes? Illustrate using an examplearrow_forwardKindly differentiate the chemical spoilage, physical spoilage, and enzymatic spoilage occus in the foodarrow_forward
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