Microbiology With Diseases By Taxonomy (6th Edition)
6th Edition
ISBN: 9780134832302
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Chapter 26, Problem 1MC
Summary Introduction
Introduction:
Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable
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Chapter 26 Solutions
Microbiology With Diseases By Taxonomy (6th Edition)
Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMWCh. 26 - Prob. 1MCCh. 26 - Prob. 2MCCh. 26 - Prob. 3MCCh. 26 - Prob. 4MCCh. 26 - Prob. 5MCCh. 26 - Prob. 6MCCh. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MC
Ch. 26 - Prob. 9MCCh. 26 - Prob. 10MCCh. 26 - Prob. 11MCCh. 26 - Prob. 1MTFCh. 26 - Prob. 2MTFCh. 26 - Prob. 3MTFCh. 26 - __ Methane is a gas produced by microbial...Ch. 26 - Prob. 5MTFCh. 26 - Prob. 1FIBCh. 26 - Prob. 2FIBCh. 26 - Prob. 3FIBCh. 26 - Prob. 4FIBCh. 26 - A _________ is a device composed of microbes and...Ch. 26 - Prob. 10FIBCh. 26 - Why does the application of recombinant DNA...Ch. 26 - Given what you know about microbial nutrition and...Ch. 26 - Compare the types of alternative fuels that could...Ch. 26 - Prob. 4CTCh. 26 - Even though water and wastewater undergo...Ch. 26 - Take a critical look at the garbage in all of your...Ch. 26 - Explain why sake- sometimes called rice wine-would...Ch. 26 - Inexpensive bulk wines and wines that have been...Ch. 26 - Prob. 9CTCh. 26 - Prob. 10CTCh. 26 - Prob. 11CTCh. 26 - Explain how biosensors might be used for water...Ch. 26 - Using the following terms, fill in the following...
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- What type of fermentation is involved in the production of yogurt and sour cream? A. Lactic Acid Fermentation by Bacteria B. Lactic Acid Fermentation by Muscles C. Acohol Fermentation by Bacteria D. Acohol Fermentation by Yeastarrow_forwardDiscuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionarrow_forwardSubstances given off by yeasts during fermentation area. alcohol b. carbon dioxide c. organic acids d. all of thesearrow_forward
- What is the fermentation process involved in creating new foods like this burger? Is the process the same as making beer? Research the word, fermentationarrow_forwardThe holes in Swiss cheese are caused by ____ ______? Question 2 options: A) aspartic acid B) fermented sugar C) carbon dioxide D) lactic acidarrow_forwardWhich of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respirationarrow_forward
- What are the 2 ways of production that will allow a product to be classified as an essential oil?: (Select all that apply) Choose at least one answer. a. hot pressed b. vacuum distilled c. steam distilled d. cold pressedarrow_forwardChampagne has bubbles in it because: a. champagne grapes contain less sugar in them than wine grapes b. additional sugar is added to wine in the champagne bottle before it is sealed c. fermentation produces lactic acid in champagne instead of ethanol which is produced in making wine d. wines with CO2 bubbles are lower calorie beverages than wines without CO2 bubbles e. CO2 is produced in a 1:1 ratio to ethanol in the second fermentation which occurs in the champagne bottlearrow_forwardIf an organism tests positive for catalase, which of the following is MOST likely true about the organism? A. It returns nitrogen back to the atmosphere B. It can break down plasma membranes C. It creates H2O as a product of respiration D. It can only do homolactic fermentationarrow_forward
- Which of the following statements concerning alcoholic fermentation is NOT true? a. It occurs under aerobic conditions in yeast. b. It converts pyruvate into ethanol and CO2. c. One molecule of NADH is consumed. d. It generates NAD+ for reuse by glycolysis.arrow_forwardHumans and other animals cannot digest wood because they a. cannot digest any carbohydrates. b. cannot chew it fine enough. c. lack the enzyme needed to break down cellulose. d. get no nutrients from it.arrow_forwardHuman cultures use yeast fermentation to produce alcoholic beverages: a. to reduce the calorie content of high fat foods b. to preserve the calories in high carbohydrate foods that would spoil after harvest c. to increase the protein content of high carbohydrate foods d. to blow up balloons for children’s parties e. to make a low calorie beverage that is refreshingarrow_forward
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