Microbiology with Diseases by Body System (5th Edition)
Microbiology with Diseases by Body System (5th Edition)
5th Edition
ISBN: 9780134477206
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
bartleby

Concept explainers

bartleby

Videos

Question
Book Icon
Chapter 25, Problem 1CM
Summary Introduction

To fill:

The concept map that describes microbial role in food production.

Concept introduction:

Fermentation refers to “partial oxidation” of sugars using organic molecule to release energy as electron acceptors. In food microbiology, fermentation refers to desirable changes in a beverage or food as a result of microbial growth.

Blurred answer
Students have asked these similar questions
Other than oil and alcohol, are there other liquids you could compare to water (that are liquid at room temperature)? How is water unique compared to these other liquids? What follow-up experiment would you like to do, and how would you relate it to your life?
Selection of Traits What adaptations do scavengers have for locating and feeding on prey? What adaptations do predators have for capturing and consuming prey?
Competition Between Species What natural processes limit populations from growing too large?  What are some resources organisms can compete over in their natural habitat?
Knowledge Booster
Background pattern image
Biology
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
Biomedical Instrumentation Systems
Chemistry
ISBN:9781133478294
Author:Chatterjee
Publisher:Cengage
Soil Ecology; Author: Prof. Mark Valen;https://www.youtube.com/watch?v=rByV6yvJ-Ho;License: Standard youtube license