Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 16.5, Problem 2TQ
Summary Introduction
To review:
The possibility of complete elimination of microbes from food using physical or chemical preservation methods.
Introduction:
Food preservation is a method to prevent food spoilage. Spoilage of food refers to changes in texture and color, loss of nutrition value, and quality. This spoilage occurs by various microorganisms such as bacteria, fungi, yeast, and algae. The preservation of food is of two types: physical and chemical preservation.
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Chapter 16 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 16.1 - Prob. 1RQCh. 16.1 - Prob. 2RQCh. 16.1 - Prob. 3RQCh. 16.1 - Prob. 4RQCh. 16.1 - Prob. 5RQCh. 16.1 - Prob. 6RQCh. 16.1 - Prob. 7RQCh. 16.1 - Prob. 8RQCh. 16.1 - Prob. 9RQCh. 16.1 - Prob. 10RQ
Ch. 16.1 - Prob. 11RQCh. 16.1 - Prob. 12RQCh. 16.1 - Prob. 13RQCh. 16.1 - Prob. 14RQCh. 16.1 - Prob. 1TQCh. 16.1 - Prob. 2TQCh. 16.1 - Prob. 3TQCh. 16.2 - Prob. 1TQCh. 16.2 - Prob. 2TQCh. 16.3 - Prob. 1TQCh. 16.3 - Prob. 2TQCh. 16.3 - Prob. 3TQCh. 16.4 - Prob. 1TQCh. 16.4 - Prob. 2TQCh. 16.5 - Prob. 1TQCh. 16.5 - Prob. 2TQCh. 16.6 - Prob. 1TQCh. 16.6 - Prob. 2TQ
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- Describe the following chemicals require in fermentation medium a) Micronutrient b) Trace elementarrow_forwardWhy are anaerobic microbes important for making food?arrow_forwardWhat kind of fermentation occurs in the process of making pickles. What microbe is being utilize and energy source? Thank you!arrow_forward
- You are employed by a research institution that develops technology for food preservation. The head of the department wants you to develop a controlled fermentation procedure that utilizes carabao mango. The required flavour are as follows: tart and buttery taste. What LAB species will you utilize in the fermentation process? What method will you use in the starter culture preparation and addition? What are the essential ingredients and condition that will favour the growth of your starter culture?arrow_forwardWhich sugar is best for yeast fermentation?arrow_forwardWhere do spoilage microorganisms come from? What are some of the most common spoilage microorganisms? Did you have any in your samples? If so, which organism? Can some spoilage microorganism be dangerous? If so, how? Can spoilage microorganisms grow in the refrigerator? How can you prevent your food from spoiling?arrow_forward
- What is the purpose of pasteurization in performing a simple fermentation process utilizing available raw materials such as fresh fruit and vegetables?arrow_forwardExplain how the microbe in your selected food undergoes fermentation biochemically speaking, and how does this impacts the food quality? The example I chose for the fermented food is Yogurt.arrow_forwardWhat is the end product of fermentation? Lactic acid Oxygen Ethanol Two of the abovearrow_forward
- What are the parameters affecting fermentation? Which product would you like to produce at the end of the fermentation process? Why is that?arrow_forwardThe picture shows three modes of fermentation 1)Name and describe each fermentation mode A, B and C.2)Explain why mode A is more preferred for industrial fermentation as compared to mode B.arrow_forwardHow does batch fermentation affects the biomass production of the microorganism, and what factors influence microorganism's fermenting ability?arrow_forward
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