How would the production of fermentation products differ from that of other food products?
To differentiate:
Between the production of fermentation products and other food products.
Introduction:
The food contains various nutrients that are beneficial for the human health. After processing, the food becomes more appetizing, and the shelf life of the food increases. Some food products are produced by the process of fermentation, while other food products are not fermented.
Explanation of Solution
The differences between the production of fermented products and other food products are as follows:
Production of fermented products | Production of other food products |
The conversion of sugar molecule into metabolites in the anaerobic conditions is called fermentation. | The raw food is either washed or cooked prior to eating to make the food palatable and free of unwanted microbes. |
The products of the fermentation process are gases, such as carbon dioxide, organic acids, and alcohols. | The food products formed are easy to digest and the nutritional values of the food products are maintained. |
The fermented products are long-lived, such as beer, wine, and cheese. | The shelf life of normal food products is less because of the increased chances of microbial decomposition. |
The fermented food products have a greater shelf life; the fermented food increases the digestion and absorption of nutrients in humans.
Want to see more full solutions like this?
Chapter 8 Solutions
Mader, Biology © 2016, 12e (Reinforced Binding) AP Focus Review Guide (AP BIOLOGY MADER)
- What is the importance of fermentation in food industry?arrow_forwardWhat are the two types of fermentation and what are the products of each type of fermentation? Lastly, What kinds of organisms can do each type of fermentation?arrow_forwardWhy are fermentation products made during glycolysis?What major fermentation product is present in fermentedmilk products?arrow_forward
- What are the end products / chemicals of fermentation? Give at least five (5) chemicals.arrow_forwardWhat is the next step in the fermentation pathway and what is the benefit of this step?arrow_forwardAside from bread, beer, wine, yogurt, acidophilus milk, cheese, vinegar, what are the other 5 useful products of fermentation and why?arrow_forward
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education