Prescott's Microbiology

11th Edition

ISBN: 9781260211887

Author: WILLEY, Sandman, Wood

Publisher: McGraw Hill

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Bacterial Morphology

The bacteria are prokaryotic organisms that are single-celled, and are found to exist as free-living and possess a microscopic size. The morphology is found to vary in the bacteria, where some of them are identified as individual organisms and the others…

Bacterial cell structure

Bacteria are single-celled, tiny creatures that may enter healthy tissues and grow rapidly. Bacteria are microscopic organisms that are tiny and unicellular. These are members of the prokaryote kingdom. They live in water, air, soil, and all-natural envi…

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Textbook Question

Chapter 41.2, Problem 4CC

How does nisin function? What bacterial genus produces this important peptide?

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Chapter 41.2, Problem 3CC

Chapter 41.2, Problem 5CC

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Chapter 41 Solutions

Prescott's Microbiology

Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CC Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC

Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CC Ch. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CC Ch. 41.4 - Prob. 2CC Ch. 41.4 - Prob. 3CC Ch. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CC Ch. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CC Ch. 41 - Prob. 1RC Ch. 41 - Prob. 2RC Ch. 41 - Prob. 3RC Ch. 41 - Prob. 4RC Ch. 41 - Prob. 5RC Ch. 41 - Prob. 6RC Ch. 41 - Prob. 7RC Ch. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL

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