Prescott's Microbiology
10th Edition
ISBN: 9781259281594
Author: Joanne Willey, Linda Sherwood Adjunt Professor Lecturer, Christopher J. Woolverton Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 41.6, Problem 1RIA
What bacterial genera are often included in probiotic foods?
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Chapter 41 Solutions
Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Describe the major approaches used in food...Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5RIA
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3RIACh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 41.4 - Why is it advantageous to omit the pre-enrichment...Ch. 41.4 - How is PulseNet used in the surveillance of...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 1.4RIACh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - How do champagnes differ from wines?Ch. 41.5 - Describe how distilled spirits such as whiskey are...Ch. 41.5 - What microorganisms are most important in...Ch. 41.6 - What bacterial genera are often included in...Ch. 41.6 - How are probiotics used in agriculture?Ch. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Why were aflatoxins not discovered before the...Ch. 41 - What advantage might the Shiga-like toxin give E....Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Following recent outbreaks of E. coli O157:H7...
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- A bacterial organism is used to inoculate mannitol broth medium. Following incubation the broth is yellow. This indicates that the organism: A) can use lactose and glucose B) cannot use lactose C) can use mannitol D) cannot use mannitolarrow_forwardWhich of the following genera is used in bread, wine, and beer production?a) Lactobacillus b) Pseudomonas c) Saccharomycesd) Streptococcus e) Staphylococcusarrow_forwardWhat is a probiotic? How does it differ from a prebiotic?arrow_forward
- Which group of organisms most commonly spoils breads, fruits, and dried foods?a) Acetobacter b) Fungi c) Lactic acid bacteriad) Pseudomonas e) Saccharomycesarrow_forwardWhat is demulcent? Why should we never make mucilage in large quantities?arrow_forwardWhat 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_forward
- From what source do bacteria obtain their mineral elements like Ca, Fe, etc. in nutrient broth?arrow_forwarda) What is morphology? b) Describe the common morphological characteristics of bacteria that are often used in microbiological studies. c) Explain the chemical and physical requirements needed for bacterial growth d) Explain the importance of using growth medium and devise a STEP-BY-STEP plan to grow bacterial cell cultures in the laboratory.arrow_forwardHow does one can differentiate E.coli from Bacillus subtilisarrow_forward
- If a experiment took place with culture of Ecoli What happens to the ampicillin flask when added to the e coli? b) How can this effect be explained 11.a) What happens in the flask with chloramphenicol? b) How can this effect be explained 12.a) What happens in the flask with streptomycin? b) How can this effect be explainedarrow_forwardWhich of the following is NOT characteristic of the glycocalyx found in bacteria? Select one: A) a structure that can be visualized using an acidic negative stain and a basic counterstain B) creates a slimy, slippery coating that prevents bacteria from attaching to surfaces C) if firmly attached, contributes to bacterial virulence D) a viscous coating surrounding the cell made of polysaccharide, polypeptide, or botharrow_forward19) Which of the following BEST describes an agent that is bactericidal? A) Windex. B) It suspends bacterial growth. C) It kills the bacteria. D) It causes the bacteria to destroy themselvesarrow_forward
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