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How to make citric acid (method)
- Submerge fermentation, surface fermentation etc
- Why it is important
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- Fermentation is one of the earliest industrial procedure. In large scale production in our modern time, a fermenter is being used. What are the general parts of a fermenter and what are their corresponding functions?It is the process of converting TAG to fatty acid salt and alcohol.* Please choose one correct answer only A. Acid hydrolysis B. Distillation C. Esterification D. Saponification E. None of the given optionsWhich of the following is a useful application of lactate fermentation? Yogurt production Beer brewing Winemaking Breadmaking
- Lactic acid is produced by using molasses in stirred tank bioreactor . Thermophilic bacteria (45-50 0C) are used during production. Accordingly, how is 1 L of lactic acid produced in this production process? Draw bioreactor and flowchart.A newly discovered microorganism has been studied and is being called a chemolithoautotroph. Dissect this term to explain what it tells you about the microorganism’s metabolism.Human Uses of Fermentation Kimchi - indicate: The organisms doing the fermenting The metabolic pathway used Substrates Fermentation products How the fermentation is accomplished How the product is prepared for consumption With a thorough explanation with credible souces listed.
- Describe the industrial fermentation process of Cephalosporin by including the type of fermentation porcess (batch, fed-batch or Continous) and bioreactor used. Also describe how the media was prepared.It is required to recover active extracellular enzymes from a completed fermentation mediumthat also consists of proteins (<200,000 molecular weight cut-off (MWCO)) and bacterial cells (1-2μm). A cross-flow 0.35 μm microfiltration (MF) with retentate recycled back to the fermenter willbe used over a period of 5 hours during which time flux is assumed to decline linearly. After 5 hours, assuming 95% of the bacteria are retained and given the additionalinformation below, what is the concertation of bacteria remaining in the fermenter and what area,in m2 , of MF membrane is needed? Initial bacterial concentration = 1.2 gdcw /L (dcw = dry cell weight)Volume of medium at the beginning = 15 m3Volume of medium left in the fermenter after 5 hours filtering = 1 m3Initial (starting flux) = 6.5 x 10-5 m sec -1Final flux (after 5 hours of filtering) = 3.9 x 10-5 m sec -Chopped garlic often contains C. botulinum endospores and iscommonly sold submerged in olive oil, which creates an anaerobicenvironment. What is required to be added to garlic sold in thismanner?a. sodium chlorideb. citric acidc. waterd. A warning label describing the symptoms of botulism.
- Why is Phenol red being utilized in MacConkey agar? Choose among the choices and further explain it.A. Inhibit microscopic organismsB. Detect the production of gas by-productsC. Conduct the sulfate reduction testD. Detect the acid reaction of lactose fermentationYou plate 3 different strains of the bacteria family Aspergillis on a MacConkey Agar plate. You notice that 2 have a yellow shade, 1 has a subtle pink color. Please interpret this information. Such as, the type of fermenters these bacteria are and what this says about their metabolism. What does the color change represent? And how is this color change possible?What kind of fermentation occurs in the process of making pickles. What microbe is being utilize and energy source? Thank you!