Microbiology: ... by Body (Instructor's)
5th Edition
ISBN: 9780134618999
Author: BAUMAN
Publisher: PEARSON
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Chapter 25, Problem 2CT
Given what you know about microbial nutrition and
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Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?
Explain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.
If a biotechnologist wishes to obtain a primary metabolite, they will harvest the organism/media during log phase. If a biotechnologist wishes to obtain a secondary metabolite, they will harvest the organism/media during stationary phase. Can you explain this distinction regarding the metabolism of the cell at these two different batch culture growth phases?
Chapter 25 Solutions
Microbiology: ... by Body (Instructor's)
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
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- Provide a photograph of an autoclave with labels. Discuss briefly how autoclaving control microbial growth.arrow_forwardSpores and toxin-producing microorganism produce toxins need higher Aw than minimum Aw for microbial growth. How could food industry benefit from this fact?arrow_forwardMicrobial Metabolism:You can increase the rate of a chemical reaction by______________. Select one: a. neutralize the reactants b. adding a catalyst c. none of the choices is correct d. increasing the energyarrow_forward
- f. Which type of milk, the carabao or cow’s milk, would give farmers orcheese-makers a higher profit? Explain why.g. Why is toxicological evaluation important in using microbial rennet forcheese production?h. Describe the two forms of microbial “BIOTECH” rennet that arecommercially available. What are the pros and cons of using the pelletand the liquid form?i. Enumerate and describe each process involved in cheese-making using themicrobial rennet.arrow_forwardOxygen is always beneficial to micro-organisms. Discuss this statement in the context of factors that influence microbial growth.arrow_forwardMicrobial products can be classified as three major categories. With the use of sketch, briefly explain the kinetic patterns of growth and product formation in batch fermentation.arrow_forward
- Compare and contrast oxygen requirements for obligate anaerobes and microaerophiles. Describe one laboratory media that can cultivate microbes with various oxygen requirements. Include the chemistry and how obligate anaerobes and microaerophiles would look if grown on this media.arrow_forwardMicrobes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.arrow_forwardDiscuss the benefit and drawbacks of using cell suspension culture for the production of important secondary metabolites.arrow_forward
- Why do you need to use antifoams in fermentation medium? How you could avoid from contamination during fermentation?arrow_forwardWhat are the social and economic implications of the statement "Secondary metabolites are not produced by microorganisms"?arrow_forwardYour supervisor contacts you to tell you that your recommended antimicrobic treatment did not work and the patient is still sick. Your supervisor thinks you may have misidentified the organism or that the organism was actually resistant to the antimicrobic. Write a follow-up paragraph to explain:- What may have gone wrong in your identification or choice of antimicrobic? - How could you convince your supervisor that your initial conclusion is accurate?arrow_forward
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license