Biology

Biology, 19.07.2019 03:00, Stetson02

This is a type of fermentation occurs in bacteria?

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Biology, 07.07.2019 07:30, catherinethomas0826

The bacteria lactobacillus acidophilus are frequently used in the production of yogurt. these bacteria use lactic acid fermentation when oxygen is not available. what would happen to the bacteria under anaerobic conditions if the lactic acid fermentation pathway were blocked? a. the bacteria could no longer regenerate the nad+ needed for glycolysis, so it would stop producing atp. b. the bacteria could no longer make the nadh needed for chemiosmosis, so it would stop producing atp. c. the bacteria could switch to using alcohol fermentation, so it would continue producing atp. d. the bacteria could switch to using the kreb's cycle, so it would continue producing atp.

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Biology, 01.10.2019 05:30, umchriis

Both yeast and the bacterium that causes botulism, a type of blood poisoning, obtain energy through fermentation. botulism bacteria sometimes contaminate canned food. a bulging can is one sign that these bacteria may be present. yeasts are used in baking because they make dough rise. how are these effects of the yeasts and bacteria related to fermentation?

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Biology, 20.10.2019 03:00, kenzietaylre

Pls the bacteria lactobacillus acidophilus are frequently used in the production of yogurt. these bacteria use lactic acid fermentation when oxygen is not available. what would happen to the bacteria under anaerobic conditions if the lactic acid fermentation pathway were blocked? a. the bacteria could switch to using the kreb's cycle, so it would continue producing atp. b. the bacteria could no longer regenerate the nad+ needed for glycolysis, so it would stop producing atp. c. the bacteria could no longer make the nadh needed for chemiosmosis, so it would stop producing atp. d. the bacteria could switch to using alcohol fermentation, so it would continue producing atp. reset next

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Biology, 25.10.2019 21:43, saraaaaaaaa20

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. sort the following statements as being true or false regarding fermentation and its role in food production. recall the role that microorganisms can play in the production of foods. (a)- fermentation allows for sugars to be aow starter cutures are for the growth of pathogens or the food such as bread, vegetables and cheese (b)- fermentation occurs when undesirable matabolic reactions allow for growth of pathogens or presence of unwanted microorganisam in food. (c)- starter culture are used to initiate the process of fermentation in modern food procesing. (d)- fermentation can only be used to make only dairy products. (e)- bacteria are only microorganisms used in fermentation process. (f)- some grains, fruit and vegetables have their own microbes that faciliatate fermentation. (g)- lactic acid is produced by certain microorganisms and aids in fermentation.

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