Scheduled maintenance: Saturday, September 10 from 11PM to 12AM PDT Show
Home Subjects Solutions Create Log in Sign up Upgrade to remove ads Only ₩37,125/year
Terms in this set (14)What is the function of the Calvin cycle in purple bacteria? to incorporate inorganic carbon into an organic compound Glycolysis is an extremely important and ancient metabolic process. The term is generally used to refer to the Embden-Meyerhof-Parnas pathway, but other processes can also be used that start with the same substrate and that produce ATP (e.g., the Entner-Douderoff pathway). What is the substrate that is used for the first step classic process? glucose What are the net products of glycolysis (the Embden-Meyerhof-Parnas pathway)? two molecules of pyruvate, two molecules of ATP, and two molecules of NADH Which of the following best describes the primary role of microorganisms in food production? Some microbes are responsible for food spoilage, whereas others are used to increase the flavoring of the food or to produce the food product itself. The United States leads the world in the making of cheese, producing millions of tons each year. What is the correct
sequence of events in the production of cheese? 1. An enzyme is added to the milk that causes clumping and the formation of curd. In the previous question, you learned that adding starter bacterial cultures is a necessary part of the cheese-making process. In the production of red wine, the starter cultures are made up of yeasts rather than bacteria. In both cases, the microbes are used for their fermentation capabilities and the production of the final product. Which of the following choices best explains how the fermentation processes in these two organisms, although similar in nature, produce two very different products? The bacteria produce acids as a metabolic by-product that give the cheese its characteristic flavor and aroma, whereas the yeasts produce alcohols that give the wine its characteristic flavor and aroma. After their field trips to the cheese factory and the winery, Alexis and her classmates are asked to
discuss what they have learned about the microorganisms in these processes. They are also asked to do a group presentation on a beneficial aspect of microbes in an area other than food microbiology. -The bacterium Escherichia coli synthesizes vitamin K and some B vitamins in the large intestine of humans. Alexis's group presentation on the benefits of microbes is a success, and her group earns an "A" for the project. The last few weeks of the course focus on
industrial microbiology. Industrial microbiology began as large-scale food fermentations, specifically for dairy products and alcoholic beverages such as those mentioned previously. As technology progressed, so did the number of products that came to be made on a large scale. Today, industrial microbiology applies the idea of biotechnology to produce commercially valuable substances. -antibiotics, vaccines, and steroids Microorganisms of which genus play a significant role in the production of both soy sauce and yogurt? Lactobacillus Which of the following organisms would you expect to produce significant amounts of gas while fermenting milk? Proprionibacterium The production of acetic acid in vinegar requires the use of ______. both yeast and bacteria Which compounds can serve as electron acceptors in anaerobic respiration? -fumarate Oxidative phosphorylation is a critical process for many living organisms. Which of the following is an example of oxidative phosphorylation? A eukaryotic cell makes ATP using an electron transport chain with oxygen as the terminal electron acceptor. Correctly identify and label the types of molecules and the groups of organisms that obtain their energy from different types of metabolic pathways. energy source->chemicals->chemotrophy Sets with similar termsMicrobiology Exam 2 Glycolysis & Fermentation47 terms rocko1569 Mastering Microbiology ch. 28 questions50 terms hmmassey ch 28 pt 218 terms rperraud Microbiology Hw 273 terms Venu_Phan Sets found in the same folderMastering Microbiology Ch 28 HW23 terms alaskasbarbiePLUS Microbiology Ch 5 Learning Activity33 terms only_once Micro chapter 8 part 254 terms quizlette98612 CH 6 MICRO20 terms stephaniem808 Other Quizlet setsNutrition Mid Term145 terms towichpai SCI EXAM 198 terms kinsleycaglee BIO-181 LAB FINAL27 terms LydiaMay 2016 NRES 290-Final Practice Exam100 terms roquaya16 Related questionsQUESTION Which of these Lewis structures is incorrect? 4 answers QUESTION The ability of the competitive forces of supply and demand to establish a price at which selling and buying decisions are consistent is called: 9 answers QUESTION What are the major actions of cortisol? 15 answers QUESTION What does Nanny think about the new barn? 6 answers What's the role of microorganisms in food production?Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables.
What is the role of microorganisms in food processing and preservation?Industrial Production
Also, in industries, microorganisms are used to preserve food and its quality. In industrial food production, microorganisms play a critical role in the manufacturing of a variety of food substances. Antibiotics are important components of human welfare against infections and diseases.
What is the role of microorganisms in food and beverage industry give some examples?Microbes are used in the fermentation of dairy products and development of alcoholic beverages. Yogurt, curd, sour cream, buttermilk, bread, and cheese are the basic examples of dairy products where microbes act as indispensable material for their production.
How do microorganisms affect food?Spoilage, Pathogenic, and Useful Microorganisms
'' Spoilage microorganisms are those that can grow in a food and cause undesirable changes in flavor, consistency (body and texture), color, or appearance. Also bacterial enzymes may effect slow deterioration of frozen or dried foods during long-time storage.
|
Which of the following best describes the primary role of microorganisms in food production?
zusammenhängende Posts
Urheberrechte © © 2024 WIKIFI Inc.
