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)?
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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
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- How Microorganism harming food? Please briefly explain at your own words.What 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 FalseWhat are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsShort description of the process occurring at each step of the extraction in the miniprep process indicating the purpose/action of the reagents used
- Label Differential Enriched Fastidious Microorganisms Fermentation broths General purpose Selective Sekective and Differential Trypticase Soy Agar Unwanted microorganismsMicrobes 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.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 statementExplain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.