Prescott's Microbiology
10th Edition
ISBN: 9781259281594
Author: Joanne Willey, Linda Sherwood Adjunt Professor Lecturer, Christopher J. Woolverton Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 11.8, Problem 3RIA
Briefly describe alcoholic, lactic acid, mixed acid, and butanediol fermentations. How do homolactic fermenters and heterolactic fermenters differ? How do mixed acid fermenters and butanediol fermenters differ?
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Chapter 11 Solutions
Prescott's Microbiology
Ch. 11.1 - Retrieve, Infer, Apply Discuss the ways in which...Ch. 11.1 - Describe the nutritional requirements of the major...Ch. 11.1 - Retrieve, Infer, Apply Compare...Ch. 11.1 - Retrieve, Infer, Apply What are the three major...Ch. 11.2 - Is NAD+ reduced to NADH in the catabolic or...Ch. 11.2 - Prob. 1RIACh. 11.2 - Why is it to a cells advantage to catabolize...Ch. 11.2 - Prob. 3RIACh. 11.4 - Which reactions are examples of substrate-level...Ch. 11.4 - For what kinds of reactions is NADPH used?
Ch. 11.4 - For what macromolecule is ribose 5-phosphate a...Ch. 11.4 - Summarize the major features of the...Ch. 11.4 - Prob. 2RIACh. 11.5 - Identify the substrate and products of the TCA...Ch. 11.5 - What chemical intermediate links pyruvate to the...Ch. 11.5 - Prob. 3RIACh. 11.5 - Retrieve, Infer, Apply In what eukaryotic...Ch. 11.5 - Why is it desirable for a microbe with the...Ch. 11.6 - Prob. 1MICh. 11.6 - Prob. 2MICh. 11.6 - Prob. 1RIACh. 11.6 - Describe the current model of oxidative...Ch. 11.6 - Prob. 3RIACh. 11.6 - Prob. 4RIACh. 11.7 - Prob. 1RIACh. 11.7 - Prob. 2RIACh. 11.7 - Prob. 3RIACh. 11.8 - Prob. 1MICh. 11.8 - Prob. 1RIACh. 11.8 - Prob. 2RIACh. 11.8 - Briefly describe alcoholic, lactic acid, mixed...Ch. 11.8 - Prob. 4RIACh. 11.8 - Prob. 5RIACh. 11.9 - What is the difference between a hydrolase and...Ch. 11.9 - Prob. 2MICh. 11.9 - Retrieve, Infer, Apply Briefly discuss the ways in...Ch. 11.9 - Prob. 2RIACh. 11.9 - Retrieve, Infer, Apply Describe how a...Ch. 11.10 - How do chemolithotrophs obtain their ATP and...Ch. 11.10 - Prob. 2RIACh. 11.10 - Why can hydrogen-oxidizing bacteria and archaea...Ch. 11.10 - What is reverse electron flow and why do many...Ch. 11.10 - Arsenate is a compound that inhibits...Ch. 11.11 - When electrons from P700 are used to reduce NADP+,...Ch. 11.11 - Define the following terms: light reactions, dark...Ch. 11.11 - Prob. 2RIACh. 11.11 - What is the function of accessory pigments?Ch. 11.11 - Prob. 4RIACh. 11.11 - Compare and contrast anoxygenic phototrophy and...Ch. 11.11 - Prob. 6RIACh. 11 - Without looking in chapters 21 and 22, predict...Ch. 11 - From an evolutionary perspective, discuss why most...Ch. 11 - How would you isolate a thermophilic...Ch. 11 - Certain chemicals block ATP synthesis by allowing...Ch. 11 - Prob. 5CHICh. 11 - A cyanobacterium having photosystem I but not...Ch. 11 - Review the description of the Berkeley Pit Lake in...Ch. 11 - The archaeon Metallosphaera sedula is of great...Ch. 11 - Nitrite-oxidizing bacteria have been thought to be...
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- Which of the following is the best definition of fermentation? A) O the partial reduction of glucose to pyruvic acid B) O the partial oxidation of glucose with organic molecules such as ethanol and lactate serving as electron acceptors C) O the complete catabolism of glucose to carbon dioxide and water D) O the production of energy by oxidative-level phosphorylation E) O the production of energy by both substrate and oxidative phosphorylationarrow_forwardPlease answer the following correctly: a) Would other substrates be as effective as glucose in alcoholic fermentation? Possible substrates: sucroce (table sugar- glucose and fructose disaccharide), honey (mainly fructose and glucose), corn syrup (fructose and sucrose), starch (glucose polymer in plants), saccharin, equal, splenda, fructose, maltose, pyruvate, stevia, agave nectar. b) Would fermentation rates change with different types of yeasts, for example, quick rise, champagne yeast using in wine making and candida milleri used in sourdough? c) What environmental conditions are optimum for alcoholic fermentation? what temperature ranges? What pH ranges? Do these environmental conditions have different effects on different strains or species of yeast? d) What is the maximum amount of ethyl alcohol that can be tolerated by yeast cells?arrow_forwardWhat is solid state fermentation? What are its advantages over other fermentation systems such as submerged fermentation? Explain the production of rifamycin using SSF.arrow_forward
- Lactic acid is an example of a common fermentation product. Fermentation is reduced by electrons received productions like this are produced when from NADH. a) 3-phosphoglyceraldehyde Ob) glucose Oc) ethanol d) pyruvate e) acetyl-CoAarrow_forwardEx. 32 = Acid and Neutral Products from Sugar Fermentation: The Methyl Red and Voges-Proskauer Tests (p. 277) What types of bacteria do these tests differentiate? What is the difference between mixed acid and butylene glycol fermentation? What do negative/positive results look like and what do they tell you about bacterial metabolism?arrow_forwardWhat are the similarities and difference of lactic acid fermentation and alcoholic fermentation?arrow_forward
- Please answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?arrow_forwardDescribe the following through Venn diagram a) Alcohol fermentation and Lactate fermentation. b) DNA polymerase and RNA polymerase c) Active site and allosteric sitearrow_forwardWhat are the application of solid state fermentation?arrow_forward
- Provide the conditions (e.g., intrinsic properties, storage conditions, etc.) that will make the recovery of the following microorganisms in commercially sterile foods acceptable: a) Obligate thermophilic sporeforming bacteria b) Acid-tolerant microorganisms c) Mesophilic or thermophilic sporeformersarrow_forwardWhat are the two types of fermentation? What are their chemical equations?arrow_forwardHow can end products of fermentation help identify a bacterium?arrow_forward
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