Microbiology: A Systems Approach
4th Edition
ISBN: 9780073402437
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 8.3, Problem 15AYP
Summarize the steps of microbial fermentation and list three useful products it can create.
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Chapter 8 Solutions
Microbiology: A Systems Approach
Ch. 8.1 - Describe the relationship among metabolism,...Ch. 8.1 - Fully discuss the structure and function of...Ch. 8.1 - Differentiate between an apoenzyme and a...Ch. 8.1 - Differentiate between an endoenzyme and an...Ch. 8.1 - Diagram the four major patterns of metabolism.Ch. 8.1 - Describe how enzymes are controlled.Ch. 8.2 - Name the chemical in which energy is stored in...Ch. 8.2 - Create a general diagram of a redox reaction.Ch. 8.2 - Identify electron carriers used by cells.Ch. 8.3 - Prob. 2CF
Ch. 8.3 - List three basic catabolic pathways and the...Ch. 8.3 - Construct a paragraph summarizing glycolysis.Ch. 8.3 - Describe the Krebs cycle and compare the process...Ch. 8.3 - Discuss the significance of the electron transport...Ch. 8.3 - State two ways in which anaerobic respiration...Ch. 8.3 - Summarize the steps of microbial fermentation and...Ch. 8.3 - Prob. 16AYPCh. 8.4 - Prob. 17AYPCh. 8.4 - Define amphibolism.Ch. 8.5 - Summarize the overall process of photosynthesis in...Ch. 8.5 - Discuss the relationship between light-dependent...Ch. 8.5 - Explain the role of the Calvin cycle in the...Ch. 8 - Prob. 1CFCh. 8 - Prob. 1MCQCh. 8 - An enzyme a. becomes part of the final products....Ch. 8 - An apoenzyme is where the ____ is located. a....Ch. 8 - Many coenzymes are a. metals. b. vitamins. c....Ch. 8 - Prob. 5MCQCh. 8 - Energy is carried from catabolic to anabolic...Ch. 8 - A product or products of glycolysis is/are a. ATP....Ch. 8 - Prob. 8MCQCh. 8 - Complete oxidation of glucose in aerobic...Ch. 8 - ATP synthase complexes can generate ______ ATP(s)...Ch. 8 - True-False Questions. If the statement is true,...Ch. 8 - An enzyme lowers the activation energy required...Ch. 8 - One cycle of fermentation yields more energy than...Ch. 8 - Energy in biological systems is primarily...Ch. 8 - Exoenzymes are produced outside the cell.Ch. 8 - Prob. 1CTQCh. 8 - Prob. 2CTQCh. 8 - Prob. 3CTQCh. 8 - Prob. 4CTQCh. 8 - Prob. 5CTQCh. 8 - Prob. 6CTQCh. 8 - Prob. 7CTQCh. 8 - Prob. 8CTQCh. 8 - Prob. 9CTQCh. 8 - Provide evidence in support of or refuting the...Ch. 8 - Prob. 1CCCh. 8 - Prob. 2CCCh. 8 - Prob. 3CCCh. 8 - From chapter 4, figure 4.16. On the enlarged...Ch. 8 - Using the words that follow, please create a...
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- Enlist the Five foods and/or beverages that are produced using microbial fermentation.arrow_forwardExplain the advantages of fed-batch operation mode and give an example for a type of product obtained by fed-batch bioprocess.arrow_forwardEXPERIMENT : UTILIZATION OF FOOD/AGRICULTURAL WASTE FOR PRODUCTION OF BIOETHANOL OBJECTIVE To learn on the basic process of microbial fermentation. To quantify the conversion of agricultural waste to bioethanol. Procedure: The agricultural wastes were got and then blended for 3 min. The juice was extracted by filtering using a double-fold of cotton gauze cloth, and particulate matter was removed by centrifuging at 10,000 g for 10 min at 4°C. The undiluted juice was stored, and the waste material obtained from the extraction of juice at -20°C until use. Kluyveromyces marxianus on the Yeast-Malt (YM) agar containing 10 g/L glucose, 5 g/L peptone, 3 g/L yeast extract, 3 g/L malt extract, and 20 g/L agar were maintained. Culture was prepared by inoculating two loopfuls of the fungus in a 250 mL Erlenmeyer flask with 100 mL growth medium containing 30 g/L glucose, 5 g/L yeast extract, 2 g/L NH4Cl, 1 g/L KH2PO4, 0.3 g/LMgSO47H2O. The preculture was grew on a rotary shaker at 150…arrow_forward
- What are the general concepts of microbial metabolism and explain each concepts? (Give at least 4 concepts)arrow_forwardin terms of cultures used to start the fermentation, Differentiat alcoholic and acetic acid fermentation.arrow_forwardGive at least 2 advantages (and explain) of using microorganisms as industrial inputs.arrow_forward
- V. Complete the table below by citing some industrial fermentation products from microorganisms. Fermentation Product 1. Commercial Starting Material Microorganism Use 2. 4. 5. 6. 7. 8.arrow_forwardSugar fermentation (Mannitol): 1. Explain the incubation conditions 2. Explain the reagents being added 3. Explain the observations in sugar fermentation 4. Explain the interpretations in sugar fermentationarrow_forwardProvide a photograph of an autoclave with labels. Discuss briefly how autoclaving control microbial growth.arrow_forward
- Describe the five phases of a microbial growth curve observed when growing microbes are grown in broth culture and discuss the causes of eacharrow_forwardAnswer the following questions: 1. Why is buffering important when preparing a growth media? 2. Explain why bacterial fermentation preserves food from spoilage.arrow_forwardExplain the purpose of thiosulfate in the medium.arrow_forward
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