Connect With Learnsmart Labs Online Access For Prescott's Microbiology
11th Edition
ISBN: 9781260408997
Author: Joanne Willey
Publisher: Mcgraw-hill Higher Education (us)
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 41.5, Problem 1MI
Can you name at least two features that make these bacteria well suited for milk fermentations?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Why would farmers be concerned about nitrifying bacteria?
Which of the two carbon sources, glucose or acetate, is more advantageous for the cultivation of E.coli bacteria? Why?
Why is nutrient broth considered as a universal growth medium for bacteria?
Chapter 41 Solutions
Connect With Learnsmart Labs Online Access For Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
Additional Science Textbook Solutions
Find more solutions based on key concepts
To test your knowledge, discuss the following topics with a study partner or in writing ideally from memory. Th...
HUMAN ANATOMY
Why do scientists think that all forms of life on earth have a common origin?
Genetics: From Genes to Genomes
Describe the role and impact of microbes on the earth.
Microbiology Fundamentals: A Clinical Approach
On what molecule does the anticodon appear? Explain the role of this molecule in protein synthesis.
Human Physiology: An Integrated Approach (8th Edition)
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
- 1.). a.) What particular pathways or enzymes appear distinct for sulfate reducing bacteria in order to harness energy (create ATP)? b.) What interesting structures or unique characteristics allowed sulfate reducing bacteria to solve physical and/or chemical challenges/problems in conserving energy?arrow_forwardYoghurt starter culture is a mixed population of S. thermophilus and L. bulgaricus, both competing for the same substrate, lactose. Is it possible for the two cultures to continue to co-exist?arrow_forwardWhich among A-D is false regarding growth and/or analysis of a bacterial culture? A) O Fed-batch growth: typically results in an increased yield of cells over that obtained with batch growth B) O Auxotroph: requires addition of specific growth factors in order to grow C) O Prototroph: typically the wild type strain that possesses all the features indicative of the species D) O None of A-D is false; all are true statementsarrow_forward
- After inoculating and incubating an agar slant from a pure broth culture of a bacterial species such as E. coli, which of the following would indicate an unsuccessful aseptic transfer? (Choose ALL that apply) a - There is fungal growth in the original broth culture tube. b- There is too much growth on the agar slant. c- There are colonies of similar morphology on the slant. d - There are red, yellow, and white colonies on the slant. e - There is no growth on the slant.arrow_forwardWhy is E. coli O157:H7 an organism of concern in contaminated foods? The strain is represented as O157:H7. Which particular “parts” of the bacterial cell do the “O” and “H” refer to?arrow_forwardWhy is the batch bioreactor is suitable in milk fermentation?arrow_forward
- What are the differences between conditions necessary for the green and purple sulfur bacteria to grow when compared to thepurple non-sulfur bacteria?arrow_forwardStrain X. spp. is a rod-shaped, anaerobic, Gram-positive bacterium with peritrichous flagella andpili that could use glucose and dye as its sole carbon source. Answer the following sections (a, band c).a) With a doubling time of 240 minutes and a starting population size of 10 bacteria cells. Howmany bacteria cells will be present after 72 hours, assuming no cell death?b) Draw the diagram and describe motility required for the bacteria to gradient concentrationof attractant (food)?arrow_forwardStrain X. spp. is a rod-shaped, anaerobic, Gram-positive bacterium with peritrichous flagella and pili that could use glucose and dye as its sole carbon source. Answer the following sections (a, b and c). a) With a doubling time of 240 minutes and a starting population size of 10 bacteria cells. How many bacteria cells will be present after 72 hours, assuming no cell death? b) Draw the diagram and describe motility required for the bacteria to gradient concentration of attractant (food)? c) Draw the diagram of the up flow packed-bed column biofilm reactor under continuous operation and label completelyarrow_forward
- Describe a feature of Rhizobium radiobacter that makes it a useful tool in biotechnology.arrow_forwardA culture consisting of 100 litres of nutrient medium containing 12 g l-1 of growth limiting substrate is inoculated with 10g of bacteria in a batch fermenter. The yield of biomass from substrate is 0.05 g g-1 . The maintenance coefficient is 2.0 g g-1 h -1 . The specific rate of product formation due to maintenance is 1.0 h-1 . The maximum specific growth rate of the organism is 0.3 h -1 . YPX= 7.7 and product formation is directly linked with metabolism. a) What is the time required to produce 15 g of biomass? !!!!! ANS IS 3.07 HRS!!!! STEPS on how to reach this pleasearrow_forwardA large oil spill in the Pacific Ocean is threatening marine life. Scientists charged with cleaning up the spill believe bioremediation is the best option, but they are not sure what type of bacterial species to use in the bioremediation process. To help them in their decision, they have listed the nutritional modes of each species. Given your knowledge of the different nutritional modes of bacteria, which nutritional mode would be most beneficial in bioremediation of the oil spill? Chemophototroph Extremotroph Photoautotroph Chemoheterotropharrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Industrial Processes and By-products | 9-1 GCSE Chemistry | OCR, AQA, Edexcel; Author: SnapRevise;https://www.youtube.com/watch?v=CMLKgqEMXwc;License: Standard Youtube License