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- List some dairy, meat, beverage, and vegetable foods producedby microbial fermentation. What is the preservative in each case?Give one reason why it is important to know the different types of fermentation carried out by microbes?Describe the lab-scale fermentation, its parts and concepts, why do we need it and why we use fermenters?
- Outline the substrates that are most frequently used forindustrial fermentation and describe the importance of eachsubstrate.Discuss a selected local fermented food or drink in Ghana giving particular attention to the fermentation procedure (natural or controlled culture),desired products,byproducts and the key fermentative microbes involved.describe the main characteristics of batch fermentation
- Describe the characteristics of microorganisms must have to be useful in the industrial fermentation process. Explain why these characteristics are important.Complete 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 acidophilusOutline the fermentation processes related to the preparation ofdairy products.
- List some Products of Fermentation in Microorganisms.Discuss a selected local fermented food or drink giving particular attention to the fermentation procedure (natural or controlled culture), desired products, byproducts and the key fermentative microbes involved.what factors are to be considered when choosing raw materials for industrial fermentation