Domanda del libro di testo
Beer is made with water, malt, and yeast; hops are added for flavor. What is the purpose of the water, malt, and yeast? What is malt?
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Ch. 28 - Applied and Industrial Microbiology
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
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TOC.tableOfContents
- Ch. 1 - The Microbial World and You18
- Ch. 2 - Chemical Principles20
- Ch. 3 - Observing Microorganisms Through a Microscope18
- Ch. 7 - The Control of Microbial Growth20
- Ch. 9 - Biotechnology & DNA Technology20
- Ch. 10 - Classification of Microorganisms15
- Ch. 11 - The Prokaryotes: Domains Bacteria and Archaea14
- Ch. 12 - The Eukaryotes: Fungi, Algae, Protozoa, and Helminths17
- Ch. 13 - Viruses, Viroids, and Prions20
- Ch. 14 - Principles of Disease and Epidemiology21
- Ch. 15 - Microbial Mechanisms of Pathogenicity19
- Ch. 16 - Innate Immunity: Nonspecific Defenses of the Host20
- Ch. 17 - Adaptive Immunity: Specific Defenses of the Host20
- Ch. 18 - Practical Applications of Immunology20
- Ch. 19 - Disorders Associated with the Immune System19
- Ch. 20 - Antimicrobial Drugs19
- Ch. 21 - Microbial Diseases of the Skin and Eyes21
- Ch. 22 - Microbial Diseases of the Nervous System19
- Ch. 23 - Microbial Diseases of the Cardiovascular and Lymphatic Systems20
- Ch. 24 - Microbial Diseases of the Respiratory System20
- Ch. 25 - Microbial Diseases of the Digestive System20
- Ch. 26 - Microbial Diseases of the Urinary and Reproductive Systems19
- Ch. 27 - Environmental Microbiology20
- Ch. 28 - Applied and Industrial Microbiology19
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398Non è quello che usi tu?Cambia libro di testo
Capitolo 24, Problema 4
Use the following choices to answer the following question:
a. Bacillus coagulans
b. Byssochlamys
c. Flat sour spoilage
d. Lactobacillus
e. Thermophilic anaerobic spoilage
The spoilage of canned foods caused by G. stearothermophilus.
Guida verificata passo dopo passo1
Step 1: Identify the organism G. stearothermophilus and understand its characteristics, such as being a thermophilic (heat-loving) bacterium that can survive high temperatures.
Step 2: Recall the types of spoilage associated with thermophilic bacteria in canned foods, focusing on spoilage that occurs under anaerobic (oxygen-free) conditions.
Step 3: Review the provided answer choices and match the characteristics of G. stearothermophilus with the correct type of spoilage or organism from the list.
Step 4: Recognize that G. stearothermophilus is known for causing a specific spoilage type in canned foods, often referred to as thermophilic anaerobic spoilage.
Step 5: Conclude that the correct answer corresponds to the spoilage type caused by G. stearothermophilus, which is thermophilic anaerobic spoilage.
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Geobacillus stearothermophilus Characteristics
Geobacillus stearothermophilus is a thermophilic, spore-forming bacterium that thrives at high temperatures. It is commonly found in soil and can survive harsh conditions, including heat treatments used in food processing. Its spores are highly heat-resistant, making it a significant concern in canned food spoilage.
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05:09
Intro to Characteristics of Infectious Disease
Thermophilic Anaerobic Spoilage
Thermophilic anaerobic spoilage occurs when heat-loving bacteria grow in oxygen-free environments, such as sealed canned foods. These bacteria metabolize nutrients, producing gases and off-odors that spoil the food. This type of spoilage is often linked to bacteria like G. stearothermophilus, which can survive sterilization.
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03:35Anaerobic Respiration
Canned Food Spoilage Mechanisms
Spoilage in canned foods results from microbial growth that survives processing, leading to changes in texture, odor, and appearance. Understanding the types of spoilage, such as flat sour or thermophilic anaerobic, helps identify the responsible organisms and appropriate control measures to ensure food safety.
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01:59Introduction to Avoiding Host Defense Mechanisms
Pratica correlata
Domanda del libro di testo
The term 12D treatment refers to
a. Heat treatment sufficient to kill 12 bacteria.
b. The use of 12 different treatments to preserve food.
c. A 1012 reduction in C. botulinum endospores.
d. Any process that destroys thermophilic bacteria.
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Domanda del libro di testo
Why is a can of blackberries preserved by commercial sterilization typically heated to 100°C instead of at least 116°C?
891
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Domanda del libro di testo
Use the following choices to answer the following question:
a. Bacillus coagulans
b. Byssochlamys
c. Flat sour spoilage
d. Lactobacillus
e. Thermophilic anaerobic spoilage
The spoilage of canned foods due to inadequate processing, accompanied by gas production.
686
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Domanda del libro di testo
Outline the steps in the production of cheese, and compare the production of hard and soft cheeses.
876
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Domanda del libro di testo
Acetobacter is necessary for only one of the steps of vitamin C manufacture. The easiest way to accomplish this step would be to
a. Add substrate and Acetobacter to a test tube
b. Affix Acetobacter to a surface and run substrate over it
c. Add substrate and Acetobacter to a bioreactor
d. Find an alternative to this step
e. None of the above
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