Pearson eText Bauman Microbiology with Diseases by Body Systems -- Instant Access (Pearson+)
5th Edition
ISBN: 9780135891018
Author: ROBERT BAUMAN
Publisher: PEARSON+
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Chapter 25, Problem 2CT
Given what you know about microbial nutrition and
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Chapter 25 Solutions
Pearson eText Bauman Microbiology with Diseases by Body Systems -- Instant Access (Pearson+)
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
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- c) Pasteurization is a technique that uses temperatures of about 72°C to neutralize potential pathogens in foods. a. Justify the effect does this temperature have on the enzymes and cellular metabolism of pathogens. b. Argue why does the heat of pasteurization kill some microorganisms yet fail to affect thermophiles?arrow_forwardWhat are the general concepts of microbial metabolism and explain each concepts? (Give at least 4 concepts)arrow_forwardOxygen is always beneficial to micro-organisms. Discuss this statement in the context of factors that influence microbial growth.arrow_forward
- The following four chemicals commonly found in defined growth media contain all of the necessary atomic macronutrients, namely C, O, N, H, S and P, which microbes require: glucose (C6H12O6), K2HPO4, MgSO4.7H2O, and (NH4)HPO4. Part a. Create a simple diagram to map which growth media chemical contributes atoms to which of the four biological macromolecules (amino acids, polysaccharides, lipids, and ribonucleic acids). Part b. Consider a cell culture broth that originally (before inoculation with cells) contains 5.0 gr/L glucose (C6H12O6), 1.2 gr/L K2HPO4, 0.3 gr/L MgSO4∙7H2O, and 1.0 gr/L (NH4)HPO4. Create a table showing how much of each of the different atoms (C, H, O, K, P, Mg, S, N) are available for incorporation into cell macromolecules (assume 50% of the glucose is catabolized, while the remainder goes for energy (respiration). Express your answers with units of grams of atomic species / liter of culture broth.arrow_forwardGive at least 2 advantages (and explain) of using microorganisms as industrial inputs.arrow_forwardExplain the concepts of TDT (Thermal Death Time) and TDP (Therma Death Point), and discuss one example of how these measurements can be modified to produce food for human consumption that is free of microbial contaminants yet still tasty. Use examples. What are the minimum TDTs for vegetative cells and endospores?arrow_forward
- If the result of an unknown bacteria is “poor growth” and “red growth,” can this result be interpreted as “organism does not ferment mannitol?” Explain why or why not. If the result of an unknown bacteria is “good growth” and “yellow growth,” is the unknown bacteria more likely Staphylococcus aureus or Staphylococcus epidermidis?arrow_forwardExplain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.arrow_forwardCompare and contrast oxygen requirements for obligate anaerobes and microaerophiles. Describe one laboratory media that can cultivate microbes with various oxygen requirements. Include the chemistry and how obligate anaerobes and microaerophiles would look if grown on this media.arrow_forward
- Microbes degrade many different kinds of macromolecules to capture carbon. Describe at least three ways in which microbes obtain carbon from large macromolecules and how the metabolic intermediates enter the central pathways of catabolism.arrow_forward1). SIM Tubes and TSI slants turn black if the organism is able to reduce iron compounds. For which organism(s) below would you expect a black reaction? Circle all that apply. Escherichia coli. Proteus vulgaris. Salmonella typhimurium. Alcaligenes faecalis. Shigella flexneri. 2). If Citrate is a sugar and fermentation generates an acid, why does the BromThymol Blue indicator in the media turn blue and not yellow? 3). Why is Salmonellosis associated with eggs? Can you get Salmonellosis from other animal sources?arrow_forwardGive an example of a chemicals or drugs that is converted to an active metabolite by sulfonation; other than minoxidil.arrow_forward
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license