Sketch a simple growth curve with clear indication of primary and secondary metabolites productions and explain the reason for microorganisms to produce secondary metabolites.
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- llustrate the microbial growth curve and label completely Identify what part of the curve where the primary metabolites and secondary metabolites are produced and explain why these metabolites are produced in those specific parts of the growth curveSecondary metabolites produced by the microorganisms have resulted in the production of antibiotics. Explain the reason for microorganisms to produce secondary metabolites and provide a growth curve sketching indicating the time of secondary metabolites production.describe the production of soy sauce and explain the role of each microorganism in each stage of production.
- Describe several physical and chemical requirements for microbial growth, and explain what factors determine optimal conditions.A microorganism was cultured in batches, with glucose as a carbon source and ammonia as a nitrogen source, under aerobic conditions. Only biomass was formed. The data obtained are presented in Table 1. It is requested: a) Calculate the maximum specific growth velocity; b) Calculate the generation time and the number of generations at the end of the exponential phase; c) Calculate the apparent biomass yield coefficientFind the ways to increase the yield and decrease the cost for production of commercially importantmetaboliteby using microbial system. Explain by giving an example.
- A sharp growth line in the SIM media is an indication of what characteristic? A) Hydrogen sulfide gas production B) Tryptophan breakdown C) Indole production D) Non-motileGive 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?Discuss a selected local fermented food or drink in Ghana giving particular attention to the fermentation procedure (natural or controlled culture),desired products,byproducts and the key fermentative microbes involved.
- Describe the environmental factors that influence indoor fungal contamination. Outline the factors that negatively affect the viability of microorganisms in aerosols. Give an account of water sanitation.Discuss a selected local fermented food or drink giving particular attention to the fermentation procedure (natural or controlled culture), desired products, byproducts and the key fermentative microbes involved.Identify microorganisms responsible for nitrogen fixation