What microbe is being utilized, and energy source in aged cheese. It may be a used to preserve, flavor, or create. How is it made (ingredients and time) and what kind of metabolism used (aerobic or anaerobic)?
Q: Kindly differentiate the chemical spoilage, physical spoilage, and enzymatic spoilage occus in the…
A: Food spoilage happens when a food product becomes unfit for consumption by the consumer. The reason…
Q: Describe the industrial fermentation process of Penicillin and Cephalosporin. Include points: -name…
A: The concept of antibiotics begins with John Burdon Sanderson and William Robert's observation on…
Q: Some potentially pathogenic bacteria and fungi, including strains of Enterococcus, Staphylococcus,…
A: The infection that spread in the hospital settings are called nosocomial infections. Hospital is a…
Q: Which of the following statements regarding microbial death is FALSE? Question options: cell…
A: All of these statements are TRUE.
Q: a selected local fermented food or drink in Ghana giving particular attention to the fermentation…
A: Fermentation is the procedure that involves several chemical reactions and various enzymes are…
Q: There is definitely survival of some microorganisms even after alcohol treatment. Without staining…
A: Bacteria are microscopic single-celled organisms that thrive in diverse environmental conditions.…
Q: What statement correctly explains why moist-heat is more effective than dry-heat for sterilization…
A: The aseptic technique is devoid of any organism that is achieved in laboratory set-up through…
Q: ar help preserve food? Why were chemical disinfectants once commonly compared with phenol? When is…
A: Since you have asked multiple questions , we will solve the first question for you. If you want any…
Q: What stucture of Bacillus anthracis makes it capable of surviving in powered form and natural soil,…
A: * Bascillus anthracis ia a bacteria that is rod shaped and causes anthrax disease to livestocks. *…
Q: In the laboratory, autoclaving is required to prepare media for the growth of What type of method of…
A: The most effective method by which we sterilize the laboratory instruments is known as autoclaving.
Q: Preservatives/additives and maintenance of temperature (hot or cold) for prepared food items helps…
A: Introduction:- Food is a substance that is mostly made up of nutrients such as protein,…
Q: 1.The bacteria under study thrives at the alveolar ducts in the lungs causing respiratory disease.…
A: Microbial growth is initiated if the conditions required for the microorganisms is optimum. But some…
Q: What media should you use to cultivate the following microorganisms: E.coli Haemophilus sp.…
A: Most microbiological experiments require culture media in order to acquire pure cultures, develop…
Q: The Effect of Closure Type on Preventing Microbial Contamination of Cosmetics Bacteria were isolated…
A: Shampoo, conditioner, serum, and oils are hair care products whereas lotions, moisturizers, etc.,…
Q: In which of the following foods are microorganisms involved in their production? Coffee Chocolate O…
A: Microorganisms contaminate food throughout the process, from harvesting to preparation to…
Q: A microbe that does not require oxygen for metabolism but will use it ifavailable is a/ana.…
A: Ans: The microorganisms are classified based on various criteria such as growth at specific…
Q: The spoiled bottle of wine that was stored at standard room temperature for several months…
A: An acidophile is an organism that can or must live in an acidic environment. An acidic environment…
Q: What microbes are found in the following foods? –Country-cured ham –Dry sausages –Coffee beans…
A: The organisms which cannot be seen through the naked eye and require a microscope to be observed are…
Q: a) Microbial products can be classified in three major categories which related to the microorganism…
A: Microbial metabolism defines all the internal bio-chemical pathways, through which microbes obtain…
Q: What group of food spoilage microorganisms that can thrive or grow in wide range of pH levels in…
A: Food microbiology includes those organisms that can survive in food and spoil it and also those that…
Q: What is microbial growth, and food micro biology.
A: Generally 'growth' represents the development of an organism either in terms of mass or number.…
Q: General laboratory techniques - the six "l's" have been developed for tl culturing of microbes. In…
A: In microbiology, there are five I's which represent six different techniques used in the…
Q: Which of the following microbes is used in the production of sake
A: Which of the following microbes is used in the production of sake? Answer. Aspergillus
Q: Explain the reason that why only specific microbes are selected to produce the fermented products…
A: Fermentation refers to "partial oxidation" of sugars by microbes using the organic molecule to…
Q: As a Microbiologist working on a bioremediation project, you are torn between 2 choices for…
A: The process of bioremediation, defined as the use of microorganisms to detoxify or remove pollutants…
Q: Selective media: O Is regular nutrient agar that can grow any microorganism Selects for the growth…
A: Cultured bacteria are any bacteria that grow in the lab by the microbiologist using the required or…
Q: List down at least 5 products of industrial microbiology. Also, give info about the organisms and…
A: Industrial microbiology is the branch of biology that deals with the commercial-scale production of…
Q: Microbial secondary metabolites are compounds produced by strains of certain microbial(antimicrobial…
A: Microbial secondary metabolites are low sub-atomic mass items, not fundamental for development of…
Q: Expalin in detail the statement given, "Refrigerating food prevents the growth of all bacteria", is…
A: Microbes, also referred to as microorganisms, are invisible to the unaided eye. They can generally…
Q: Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By…
A: Microbes can withstand various kinds of environmental stress. Their ability to survive under…
Q: Which of the following statements regarding microbial death is FALSE? Question options: cell…
A: Microbial death is defined as the permanent loss of reproductive capacity of microbes under ideal…
Q: What appropriate method should be used in controlling microbial growth in each of the following? 1.…
A: The control of microbes and other biological agents from organic substances is called sterilization.…
Q: A chemical, produced by a microbe to inhibit the growth of other microbes, is isolated and then…
A: Microbes are prokaryotic organisms which live with other microbes in an environment. Some microbes…
Q: Why Spirulina is used for beautification purposes? Write its specific activity and uses on…
A: Spirulina is a complete protein that includes all essential amino acids and omega-3 fatty acids, as…
Q: Explain the answer using the concepts of protein inside the microorganisms cell wall etc
A: Disinfection is a process in which the micro organisms are reduced through the disinfectants on…
Q: All of the following microorganisms contains the enzyme catalase except?
A: Answer - Option D - Obligate anaerobes
Q: Which of the microbes listed below would be most optimal to use in alcohol production? O Escherichia…
A: Alcohol production Alcohol is any organic compound in which the hydroxyl functional group(-OH) is…
Q: How is UV radiation a good type of control mechanism against microbial growth? Please explain what…
A: UV radiation is a kind of non-ionizing radiation released by the sun and other manmade sources.…
Q: The followings list the false statements about microbial growth curves EXCEPT Log phase indicates…
A: Option (b)microbes grow exponentially when they are in the stationary phase.
Q: Draw two tubes showing how you have inoculated microorganisms in urease and in nutrient agar
A: Inoculation is the transfer of the bacteria on the nutrient medium to show its growth. The tools…
Q: How Microorganism harming food? Please briefly explain at your own words.
A: All food should be safe and free of contamination and deterioration from the time it leaves the farm…
Q: Why is toxicological evaluation important in using microbial rennet for cheese production?
A: Rennet is basically the coagulant that is used by the cheese industry to produce cheese. This…
Q: There are various environmental factors that can influence microbial growth and reactions. These…
A: The most necessary physical factors are pH, temperature, oxygen, pressure, and salinity. pH measures…
Q: One of the useful properties of agar is its inability to be digested by most microbes. True False
A: Agar is generally used in laboratory for feeding and growing microrganisms. Agar is also found in…
Q: how putting salt on meat preserves it from spoilage by bacteria
A: Food preservation is a technique involving processing of food so that deterioration / rotting of…
Q: The dentist in your office asks you to be responsible for maintaining OSHA compliance in the office…
A: Introduction The Occupational Safety and Health Administration, or OSHA for short, is in charge of…
Q: how is UV radiation a good type of control mechanism against microbial growth?please expalin what…
A: Humans have used various physical methods of microbial control for food preservation. Common control…
Q: The survival, growth and reproduction of microorganisms are influenced by physical and nutritional…
A: *The survival and growth and reproduction of microorganisms are influenced by physical and…
Q: Certain endospore-forming bacteria are a particular concern of the canned food industry. Name one of…
A: Some bacteria can survive adverse environmental conditions such as extreme temperature differences…
What microbe is being utilized, and energy source in aged cheese. It may be a used to preserve, flavor, or create.
How is it made (ingredients and time) and what kind of
Trending now
This is a popular solution!
Step by step
Solved in 2 steps
- The following are microbial products. Beside each product, identify the microorganisms producing it and briefly describe the function of the product. MSG yoghurt vinegar penicillin amylase glucose isomeraseg. proteases Taq polymerase Thermostable galactosidase thermostable DNA ligaseWhat is yeast? Why is it a widely used microbe in food industrial microbiology? What characteristics does it have that makes it a beneficial microbe for wine, bread, juices, and the like? Enumerate the processes it undergoes, products it produces, and interactions with other microbes it has. Provide an example of a food product that makes use of yeast, and how yeast is involved in that production processThe following are microbial products. Beside each product, identify the microorganisms producing it and briefly describe the function of the product. penicillin amylase glucose isomeraseg. proteases Taq polymerase Thermostable galactosidase thermostable DNA ligase
- One of the useful properties of agar is its inability to be digested by most microbes. True FalseHow Microorganism harming food? Please briefly explain at your own words.Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.
- Short description of the process occurring at each step of the extraction in the miniprep process indicating the purpose/action of the reagents usedWhat are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsLabel Differential Enriched Fastidious Microorganisms Fermentation broths General purpose Selective Sekective and Differential Trypticase Soy Agar Unwanted microorganisms
- Explain how the microbe in your selected food undergoes fermentation biochemically speaking, and how does this impacts the food quality? The example I chose for the fermented food is Yogurt.The following is a Mannitol Salt Agar plate. What does the yellow color on the right side of this plate indicate? TAW ASM's MicrobeLibrary Ⓒ Reynolds tolerance of the salt mannitol metabolism tolerance of the dyes and chemicals in the agar lactose metabolismThe basic nutritional requirements of microorganisms are an energy or carbon source,an available nitrogen source, inorganic elements, and for some cell types, specific growth factors. Explain this statement