Give a microbial species or microbial group that could be involved in the following: Alcohol production in grape juice? Spoilage of vacuum packaged chicken sausage stored at 2c? Spoilage of strawberries? Scombroid fish poisoning? Spoilage of honey?
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- Give a microbial species or microbial group that could be involved in the following:
- Alcohol production in grape juice?
- Spoilage of vacuum packaged chicken sausage stored at 2c?
- Spoilage of strawberries?
- Scombroid fish poisoning?
- Spoilage of honey?
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Solved in 4 steps
- Which of the microbes listed below would be most optimal to use in alcohol production? Escherichia coli Bacillus subtilis Lactobacillus Alcoholphillus O SaccharomycesIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesWhat are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological products
- Spores and toxin-producing microorganism produce toxins need higher Aw than minimum Aw for microbial growth. How could food industry benefit from this fact?Give the components, properties and special considerations in preparation (if there's any) on the following media 1. MacConkey Agar 2. EMB Agar 3. HEA 4. SSAChoose for the organisms below, depending on the incubation condition and media whether they will grow or not 1.Haemophilus influenzae in HBA CO2 2.Haemophilus influenzae in HBA anaerobic 3.Haemophilus influenzae in Chocolate agar CO2 4.Haemophilus influenzae in MacConkey 5.Clostridium perfringens in HBA CO2 6.Clostridium perfringens in HBA anaerobic 7.Clostridium perfringens in Chocolate agar CO2 8.Clostridium perfringens in MacConkey 9.Escherichia coli in HBA CO2 10.Escherichia coli in Chocolate agar CO2 11.Escherichia coli in MacConkey 12.Escherichia coli in HBA anaerobic.
- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milkThe close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?Name a non biodegradable pesticide.
- Explain the following application of kefir. I) As food preservativesThe survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind making jam and jelly.The followings list the false statements about microbial growth curves EXCEPT* Log phase indicates that microbes need to adjust to a new environment of food Microbes grow exponentially when they are in the stationary phase Microbes grow exponentially when the conditions of the food are favorable for multiplication O Microbes start to die when they are in the lag phase O Lag phase indicates that microbes does not have enough time to grow