Microbiology: An Introduction (13th Edition)
13th Edition
ISBN: 9780134605180
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
Publisher: PEARSON
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Textbook Question
Chapter 28, Problem 1A
Which bacteria seem to be most frequently used in the production of food? Propose an explanation for this.
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Chapter 28 Solutions
Microbiology: An Introduction (13th Edition)
Ch. 28 - What is industrial microbiology? Why is it...Ch. 28 - How does commercial sterilization differ from...Ch. 28 - Why is a can of blackberries preserved by...Ch. 28 - Outline the steps in the production of cheese, and...Ch. 28 - Beer is made with water, malt, and yeast; hops are...Ch. 28 - Why is a bioreactor better than a large flask for...Ch. 28 - The manufacture of paper includes the use of...Ch. 28 - Describe an example of bioconversion. What...Ch. 28 - Prob. 9RCh. 28 - NAME IT Van Leeuwenhoek was the first to see this...
Ch. 28 - Foods packed in plastic for microwaving are a....Ch. 28 - Acetobacter is necessary for only one of the steps...Ch. 28 - Use the following choices to answer questions 35:...Ch. 28 - The spoilage of canned foods caused by Geobacillus...Ch. 28 - A heat-resistant fungus that causes spoilage in...Ch. 28 - The term 12D treatment refers to a. heat treatment...Ch. 28 - Which one of the following is not a fuel produced...Ch. 28 - Which type of radiation is used to preserve foods?...Ch. 28 - Which of the following reactions is undesirable in...Ch. 28 - Which of the following reactions is an oxidation...Ch. 28 - Which bacteria seem to be most frequently used in...Ch. 28 - Methylophilus methylotrophus can convert methane...Ch. 28 - Faded worn-look denim is produced with cellulase....Ch. 28 - Suppose you are culturing a microorganism that...Ch. 28 - Researchers at the CDC inoculated apple cider with...Ch. 28 - The antibiotic efrotomycin is produced by...
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- Why are many bacteria considered useful?arrow_forwardWhen both glucose and lactose are present in the media in which E. coli is growing, which is the preferred carbon source? a)Lactose b)Both Glucose and Lactose c)Xylose d)Glucosearrow_forwardStatement which is true about bacteria ? A) All bacteria are autotrophs B) Most of them are heterotrophs but some are autotrophs C) All bacteria heterophs D) All bacteria are photosyntheticarrow_forward
- what is the preferred energy source for most bacteria? what alternatives may bacteria use if their preferred source of energy is depletedarrow_forwardThe mucilage problem in the Marmara region has caused a great deal of environmental pollution. It is obvious that one of the factors causing this problem is bacteria. How would you solve this problem according to your knowledge? explainarrow_forwardWhich of the two carbon sources, glucose or acetate, is more advantageous for the cultivation of E.coli bacteria? Why?arrow_forward
- Bringing glucose inside of a bacterium (via group translocation) requires energy. (a) What is the energy used for in this case? (b) When resources are limited for a bacterium, why would the bacterium be willing to spend energy to group translocate glucose?arrow_forwardThe diagram shows the growth curve of Escherichia coli in a suspension culture containing glucose and lactose. Optical density is used to measure the concentration of bacteria in the suspension culture. Use the image to answer the question. Which statement BEST supports the information in the graph? A. E. coli metabolizes lactose and glucose. B. E. coli metabolizes glucose first, then lactose. C. E. coli metabolizes lactose first, then glucose. D. E. coli metabolizes lactose and glucose at the same time.arrow_forwardYou are characterizing a newly discovered organism . You have noticed that the organism grows on two carbon sources - sucrose and mannitol . Whenever you add both sugars to the medium , sucrose will be completely metabolized before mannitol . a ) What is this growth pattern called ? b ) Describe a possible growth curve of sequential metabolism of the sugars .arrow_forward
- What is morganella morganii bacteria : 1) Gram stain; (2) Shape; (3) Arrangement; (4) Fermentation on lactose; (5) Fermentation on glucose; (6) Fermentation on sucrose; (7) Fermentation on mannitol; (8) EMB; (9) MSA; (10) Growth on MAC; (11) PEA; (12) Citrate utilization; (13) Catalase; (14) Gas production; (15) Aerotolerancearrow_forwardWhy might bacteria use quorum sensing to regulate genes needed for virulence? How might this reason be related to the rationale behind using quorum sensing to establish a symbiotic relationship?arrow_forward1.). a.) What particular pathways or enzymes appear distinct for sulfate reducing bacteria in order to harness energy (create ATP)? b.) What interesting structures or unique characteristics allowed sulfate reducing bacteria to solve physical and/or chemical challenges/problems in conserving energy?arrow_forward
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Microbial Nutrition and Growth; Author: Scientist Cindy;https://www.youtube.com/watch?v=rK3UkyWjkl8;License: Standard YouTube License, CC-BY