Microbiology 241 - Food Micro Lecture

367 Responses | Created by kisskers14 |
  1. 1

    A method of decreasing the water activity of food to preserve it is

  2. 2

    Water activity is

  3. 3

    4.) Which of the following enzymes is especially important to the caramilk industry

  4. 4

    The __ of soluble enzymes allows large scale reactions under continuous conditions

  5. 5

    a stable food is

  6. 6

    The addition of antifoam to a production fermenter

  7. 7

    7.) Which of the following is an important genus in fermenting bacteria (Acid producing) used to make sauerkraut?

  8. 8

    An overproducing strain of lysine producing bacteria is most likely

  9. 9

    What might be a concern of someone who wants to scale up their lab sized microbial production jar into an industrial sized vat?

  10. 10

    Which of the following is an important genus in fermenting bacteria (Acid producing) used to make yogurt?

  11. 11

    1.) Which method of food preservation is used to sterilize NASA food?

  12. 12

    Penicillin produced by Penicillium Chrysogenum is an example of a

  13. 13

    2.) When food is irradiated it becomes radioactive.

  14. 14

    Pectinolysis is

  15. 15

    Modified atmosphere packaging helps prevent spoilage by

  16. 16

    In the fermentation to produce vinegar, what is the starting material placed into the vat in industrial processes?

  17. 17

    The phase in which turbidity is noticed in a bacterial growth culture is:

  18. 18

    The spoilage of starchy foods probably involves

  19. 19

    Which of the following Genus' (Geni?) of bacteria may be found on the spoilage of fruits, vegetables, meat, and milk? (is is versitile and grows in a lot of different coditions)

  20. 20

    Which of the following is an important genus in fermenting bacteria (Acid producing) used to make swiss cheese?

  21. 21

    Vitamin B12

  22. 22

    A method of increasing acidity of food to preserve it is

  23. 23

    food spoilage

  24. 24

    A type of food that is not commonly subject to spoilage by fungi is

  25. 25

    The phases most critical to spoilage are

  26. 26

    A secondary metabolite is

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