EBK MICROBIOLOGY:W/DISEASES BY BODY...-
5th Edition
ISBN: 9780134608242
Author: BAUMAN
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Question
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
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
explain about intrinsic and extrinsic factors in food microbiology.
In which of the following foods are microorganisms involved in their production?
O Coffee
Chocolate
O Olives
Cheese
All of the options
Explain the reason that why only specific microbes are selected to produce
the fermented products such as beer, cheese, and pickles.
Chapter 25 Solutions
EBK MICROBIOLOGY:W/DISEASES BY BODY...-
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
Knowledge Booster
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
- describe the production of soy sauce and explain the role of each microorganism in each stage of production.arrow_forwardBacteria that may cause food spoilage is known asarrow_forwardWhich of the following organisms can use fermentation to produce energy? Select all that apply. Saccharomyces yeasts Lactobacillus bacteria Humansarrow_forward
- Kindly differentiate the chemical spoilage, physical spoilage, and enzymatic spoilage occus in the foodarrow_forwardExplain this in paragraph form (short no need to long) only necessary but properly also don’t copy paste from the internetarrow_forwardRead the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3.…arrow_forward
- What are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsarrow_forwardBacterium C had the lab results below. On which carbohydrates can it grow? From which sugars does it produce acidic end products? From which sugars does it produce gaseous end products?arrow_forwardDescribe how a Triple Sugar Iron agar tube would appear if the following situation was true. Please note that all items in the following list are occurring in the same tube of agar. 1. Positive for glucose fermentation 2. Negative for lactose and sucrose fermentation 3. Positive for H2S production 4. Negative for gas productionarrow_forward
- Explain the role of lactic acid bacteria and yeast in the making of fermented foods.arrow_forwardLactose fermentation can be used to distinguish between which of the following? Bacteria of the skin Coliforms and non-coliforms Aerobic and anaerobic bacteria Respiratory infectious bacteria Microbiota and environmental bacteriaarrow_forwardBacterium F had the lab results below. On which carbohydrates can it grow? From which sugars does it produce acidic end products? From which sugars does it produce gaseous end products?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Soil Ecology; Author: Prof. Mark Valen;https://www.youtube.com/watch?v=rByV6yvJ-Ho;License: Standard youtube license