Microbiology With Diseases By Taxonomy (6th Edition)
6th Edition
ISBN: 9780134832302
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Chapter 26, Problem 1MC
Summary Introduction
Introduction:
Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable
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Chapter 26 Solutions
Microbiology With Diseases By Taxonomy (6th Edition)
Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMWCh. 26 - Prob. 1MCCh. 26 - Prob. 2MCCh. 26 - Prob. 3MCCh. 26 - Prob. 4MCCh. 26 - Prob. 5MCCh. 26 - Prob. 6MCCh. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MC
Ch. 26 - Prob. 9MCCh. 26 - Prob. 10MCCh. 26 - Prob. 11MCCh. 26 - Prob. 1MTFCh. 26 - Prob. 2MTFCh. 26 - Prob. 3MTFCh. 26 - __ Methane is a gas produced by microbial...Ch. 26 - Prob. 5MTFCh. 26 - Prob. 1FIBCh. 26 - Prob. 2FIBCh. 26 - Prob. 3FIBCh. 26 - Prob. 4FIBCh. 26 - A _________ is a device composed of microbes and...Ch. 26 - Prob. 10FIBCh. 26 - Why does the application of recombinant DNA...Ch. 26 - Given what you know about microbial nutrition and...Ch. 26 - Compare the types of alternative fuels that could...Ch. 26 - Prob. 4CTCh. 26 - Even though water and wastewater undergo...Ch. 26 - Take a critical look at the garbage in all of your...Ch. 26 - Explain why sake- sometimes called rice wine-would...Ch. 26 - Inexpensive bulk wines and wines that have been...Ch. 26 - Prob. 9CTCh. 26 - Prob. 10CTCh. 26 - Prob. 11CTCh. 26 - Explain how biosensors might be used for water...Ch. 26 - Using the following terms, fill in the following...
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- Which of the following process produces liquid bio fuel? a. Aerobic digestion b. Fermentation c. Pyrolysis d. Wet processarrow_forwardGrowth of bacteria in or on food can be retarded (slowed/stopped) by: a. the process of making “extra sharp” cheddar cheese b. the process of converting sugars and starches into ethanol (ethyl alcohol) c. acidifying food by production of lactic acid d. the process of making kimchi e. freezing the foodarrow_forwardSubstances given off by yeasts during fermentation area. alcohol b. carbon dioxide c. organic acids d. all of thesearrow_forward
- This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation. a. carbohydrates b. water c. moisturearrow_forwardExplain the role of lactic acid bacteria and yeast in the making of fermented foods.arrow_forwardWhich of the following process produces liquid bio fuel? O a. Aerobic digestion O b. Fermentation О с. Рyrolysis o d. Wet processarrow_forward
- Food poisoning is caused by eating contaminated food. How can it be prevented? A. Cooking meat and poultry thoroughly B. Washing fruits and vegetables before eating or cooking them C. Storing food properly D. All of the abovearrow_forwardAnswer the following. A. Which part of the refrigerator should be used for storing raw meat? B. How long can raw meat stay in fridge? C. At what temperature should meat be refrigerated?arrow_forwardWhich of the following beverages provides protein, unsaturated fatty acids, calcium, and usually vitamin D? A. Soy milk B. Green tea C. Low-fat milk D. Rice milkarrow_forward
- What are the 2 ways of production that will allow a product to be classified as an essential oil?: (Select all that apply) Choose at least one answer. a. hot pressed b. vacuum distilled c. steam distilled d. cold pressedarrow_forwardChampagne has bubbles in it because: a. champagne grapes contain less sugar in them than wine grapes b. additional sugar is added to wine in the champagne bottle before it is sealed c. fermentation produces lactic acid in champagne instead of ethanol which is produced in making wine d. wines with CO2 bubbles are lower calorie beverages than wines without CO2 bubbles e. CO2 is produced in a 1:1 ratio to ethanol in the second fermentation which occurs in the champagne bottlearrow_forwardDiscuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionarrow_forward
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