What LAB species will you utilize in the fermentation process?
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You are employed by a research institution that develops technology for food preservation. The head of the department wants you to develop a controlled fermentation procedure that utilizes carabao mango. The required flavour are as follows: tart and buttery taste. What LAB species will you utilize in the fermentation process? What method will you use in the starter culture preparation and addition? What are the essential ingredients and condition that will favour the growth of your starter culture?
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- What is a starter culture and what is its purpose? What are the characteristics of a good starter culture and why is it necessary to add one to fermented foods instead of using the natural flora?Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. This is the question : How does it accumulcate another species? You have been asked to take this mixed culture and isolate the different species in the starter (which is basically a liquid culture). How will you do it?Why is the batch bioreactor is suitable in milk fermentation?
- Where do spoilage microorganisms come from? What are some of the most common spoilage microorganisms? Did you have any in your samples? If so, which organism? Can some spoilage microorganism be dangerous? If so, how? Can spoilage microorganisms grow in the refrigerator? How can you prevent your food from spoiling?What is the purpose of pasteurization in performing a simple fermentation process utilizing available raw materials such as fresh fruit and vegetables?What is the major difference between Thayer-Martin and chocolate agar? When would you use Thayer-Martin rather than chocolate agar?
- Why do you need to use antifoams in fermentation medium? How you could avoid from contamination during fermentation?A culture consisting of 100 litres of nutrient medium containing 12 g l-1 of growth limiting substrate is inoculated with 10g of bacteria in a batch fermenter. The yield of biomass from substrate is 0.05 g g-1 . The maintenance coefficient is 2.0 g g-1 h -1 . The specific rate of product formation due to maintenance is 1.0 h-1 . The maximum specific growth rate of the organism is 0.3 h -1 . YPX= 7.7 and product formation is directly linked with metabolism. a) What is the time required to produce 15 g of biomass? !!!!! ANS IS 3.07 HRS!!!! STEPS on how to reach this pleaseWhy do you think it is important to end the tempeh fermentation before the molds sporulate?