Food microbiologists are scientists who have a background in both microbiology and food science. They focus on how microbes grow
, cause disease, and how they can be identified from food. Their work is of importance to the food industry as it relates to the production, preservation, and spoilage of food; and it is of importance to public health and regulatory agencies due to the many diseases that are related to food intake and consumption. Food microbiologists can have varying backgrounds, including training in veterinary medicine. This scenario is about a food microbiologist who works as a food safety inspector who pays a visit to a cheese manufacturing plant and makes some interesting discoveries! Part A-Understanding the Role of Microbes in Fermentation The Midwest is known for its contribution to the dairy industry Fermented dairy products include milk, yogurt, and cheese. The fermentation process relies on lactic acid bacteria and pasteurization. Fermentation can vary based on what food is being produced, the type of bacteria used to produce lactic acid, and the time and temperature of pasteurization. It is important to the manufacturer to produce a product that won't spoil before it is packaged and sold and that won't result in disease for those who ingest and enjoy it. Julie, a food inspector for a local Michigan health department is going to a nearby cheese plant for a biannual inspection. When she gets there, she will take a tour of the plant and allow the operators to describe what makes their cheese so special. She will use what she understands about fermentation to inquire about their production practices Please sort the following statements as being true or false regarding fermentation and its role in food production. Please recall the role that microorganisms can play in the production of foods.
1. Fermentation allows for sugars to be broken down
2. Starter cutures are for the growth of pathogens or the food such as bread, vegetables, and n food Some grains, fruits, and
3. Fermentation can be used only to Bacteria ane the only have their own microbes that used in the Correct Statements
Starter cutures are for the growth of pathogens or the food such as bread, vegetables, and n food Some grains, fruits, and
3. Fermentation can be used only to Bacteria ane the only have their own microbes that used in the Correct Statements
Explanation:
In microbiology, fermentation is the process where sugars are broken down by the activities of bacteria to produce alcohol and carbondioxide...therefore statement one is true.
Starter culture are microorganisms use in diary production for producing yoghurt and cheese. They perform fermentation in diary production.
Penicillin is an antibiotic isolated from growing Penicillium mold in a fermenter. The mold is grown in a liquid culture containing sugar and other nutrients including a source of nitrogen. As the mold grows, it uses up the sugar and starts to make penicillin only after using up most of the nutrients for growth.
DNA supports evolution because all life on Earth carries DNA, and evolution happens only after DNA changes. These changes are called mutations and happen spontanoulsy from flawed DNA copying or from mutagens, such as X-rays or chemicals.
Aerobic respiration process produce either 36 ATP or 38 ATP depending on the amount of NADH moles while Anaerobic produces 2 ATP. Aerobic respiration produces 32-34 ATP more
Explanation:
Aerobic respiration has 3 steps which includes; Glycolysis which produces 2ATP; Krebs cycle which produces 2 ATP and Electron Transport Chain which produces 32 - 34 ATP depending on the molecule of NADH introduced into the reaction from the kreb cycle
<span> When a cell membrane becomes energized due to electron transport reactions by the electron carriers embedded in it then this results in proton motive force (PMF). This way the cell becomes a tiny battery. </span><span> The proton motive force (PMF) is driven by </span>the difference in charge across the plasma membrane with protons outside the membrane.
