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complete the table below by citing some industrial fermentation products from microorganisms
Fermentation Product |
Commercial Use |
Starting Material |
Microorganism |
References |
Step by step
Solved in 2 steps
- Describe the characteristics of microorganisms must have to be useful in the industrial fermentation process. Explain why these characteristics are important.V. Complete the table below by citing some industrial fermentation products from microorganisms. Fermentation Product 1. Commercial Starting Material Microorganism Use 2. 4. 5. 6. 7. 8.what factors are to be considered when choosing raw materials for industrial fermentation
- in terms of cultures used to start the fermentation, Differentiat alcoholic and acetic acid fermentation.Complete the table below regarding different types of fermentation. Microbe Type of fermentation it carries out Products generated through fermentation Saccharomyces cerevisiae Escherichia coli Enterobacter aerogenes Lactobacillus acidophilusList some dairy, meat, beverage, and vegetable foods producedby microbial fermentation. What is the preservative in each case?
- List other industrial products that are produced using microorganisms. Specify the main species involved.describe the main characteristics of batch fermentationwrite disadvantages of fed-batch fermentation, batch fermentation.continous fermentation,solid state fermentation, aerobic and anaerobic fermentation
- Please explain about the Upstream process only in the production of Baker's yeast. Choose appropriate processes involved. Justify your choice. Describe in detail the processes involved, the equipment ,methods used for the upstream process. Explain about (raw materials/feedstocks, media formulation, mode of fermentation) in this upstream process.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.A New tab A Dr.Haider question.pdf O File | E:/Msc/Second%20Course/Molecular%20Biotechnology/Dr.Haider%20question.pdf + CD Page view A Read aloud V Draw 9 Highlight O Erase 2 of 6 1. In industrial fermentation, which step precedes downstream processing? A) Removal of waste. B) Introduction of microbes into chamber. C) Packaging of product. D) Fermentation. 2. Which of the following is/are currently being produced through biotechnology? A) Glycerol. B) Vitamins. C) Steroids. D) All of the above. 3. A region of DNA in a plasmid that is recognized by a wide variety of restriction enzymes is called the A) Origin. B) Regulator. C) Multicloning site. D) Vector. 4. Fluorescently labeled probes are used in techniques. A) Culture techniques. B) VBNC. C) FISH. D) MPN. 5. Which of the following is initially spotted on the surface of a microarray chip? A) DNA sequences corresponding to known genes. B) MRNA. C) Fluorescently-labeled CDNA. D) Protein. 6. What information can be obtained from a DNA…