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Ch. 26 - Applied and Industrial Microbiology

Bauman - Microbiology with Diseases by Taxonomy 6th Edition

Bauman6th EditionMicrobiology with Diseases by TaxonomyISBN: 9780134832302당신이 사용하는 게 아니라요?교과서 변경

모든 교과서

Bauman 6th Edition

Ch. 26 - Applied and Industrial Microbiology

문제 1

26장, 문제 1

Intrinsic factors affecting food spoilage are properties of _ rather than _.

검증된 단계별 안내

1

Understand the concept of intrinsic factors in food spoilage: these are properties inherent to the food itself.

Recognize that intrinsic factors are characteristics of the food, such as pH, moisture content, nutrient content, and natural antimicrobial substances.

Contrast intrinsic factors with extrinsic factors, which are related to the environment surrounding the food, like temperature, humidity, and storage conditions.

Identify that the blank spaces in the sentence correspond to 'the food' and 'the environment' respectively.

Therefore, intrinsic factors affecting food spoilage are properties of the food rather than the environment.

비슷한 문제에 대한 검증된 영상 답변:

이 영상 해법은 위 문제에 도움이 된다고 튜터들이 추천한 것입니다.

영상 길이:

1m

주요 개념

질문에 올바르게 답하기 위해 반드시 이해해야 하는 핵심 개념들은 다음과 같습니다.

Intrinsic Factors

Intrinsic factors are the inherent properties of the food itself that influence microbial growth and spoilage, such as pH, moisture content, nutrient availability, and natural antimicrobial compounds.

추천 영상:

Growth Factors

Extrinsic Factors

Extrinsic factors refer to external environmental conditions affecting food spoilage, including temperature, humidity, and atmospheric composition, which are not part of the food's inherent characteristics.

추천 영상:

Growth Factors

Food Spoilage

Food spoilage is the process by which food becomes unsuitable for consumption due to microbial growth or chemical changes, influenced by both intrinsic and extrinsic factors that affect microbial activity.

추천 영상:

Nitrate & Nitrite in Food Preservation

관련 실천

교과서 질문

Food fermentations do all of the following except ________.

a. Give foods a characteristic taste

b. Lower the risk of food spoilage

c. Sterilize foods

d. Increase the shelf life of the food

교과서 질문

Match each term with its correct definition.

1._______ Organisms whose presence in water indicates contamination from feces

2._______Refers to water that is fit to drink

3._______Used in the processing of animal wastes; mimics primary and secondary wastewater treatment

4._______Water that is not bound by solutes

5._______Undesirable fermentation reactions in food, leading to poor taste, smell, or appearance

6._______Brief heating of foods during processing

7._______Descriptor of the level of organic material present in wastewater

8._______Fermentative products produced by microorganisms during stationary phase

A. Spoilage

B. Water activity

C. Coliforms

D. Pasteurization

E. Secondary metabolites

F. Potable

G. BOD

H. Oxidation lagoon

교과서 질문

Indicate whether the following statement is true or false. Rewrite the underlined phrase to make a false statement true.

______ The fermentation of dairy products relies on mixed acid fermentation.

교과서 질문

Indicate whether the following statement is true or false. Rewrite the underlined phrase to make a false statement true.

______ Sauerkraut production involves the alcoholic fermentation of cabbage.

교과서 질문

Label the steps in the cheese-making process.

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