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Beer is produced by yeast fermentation of grain to ethanol. Why must the process of beer production be anaerobic?
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- Explain how the microbe in your selected food undergoes fermentation biochemically speaking, and how does this impacts the food quality? The example I chose for the fermented food is Yogurt.E. coli, a facultative anaerobe, is grown for 24 hours on the same type of solid medium, but under two different conditions: one aerobic, the other anaerobic. The size of the colonies would bea) the same under both conditions.b) larger when grown under aerobic conditions.c) larger when grown under anaerobic conditions.Two cultures of a facultative anaerobe are grown in the same medium, but one culture is exposed to air and the other is maintained under anaerobic conditions. Which of the two cultures will contain more cells at the end of a week? Why?
- Which of the following is an endoenzyme? A) amylase B) Desulfhydrase C) none are endoenzymes D) all are endoenzymes E) GelatinaseThe following enzymes are substrate specific except?? a. urease b. glucose oxidase c. alkaline phosphatase d. uricaseFermentation in yeast cells generates ethanol. is this statement true or false?
