If the inoculation of yeast during the process of vinegar making are not done, can we still produce vinegar? what will happen in the process?
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If the inoculation of yeast during the process of vinegar making are not done, can we still produce vinegar? what will happen in the process?
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- If the steps involving yeast inoculation are not done in vinegar, what would happen to the process? Would you still be able to produce vinegar?Why does the commercial production of yeast require special equipment to achieve adequate aeration, but alocohol does not?Can you tell IF the pasteurization process is working in this milk producing plant? How can you explain this by looking at the bacterial plate growth? How can you tell it is or is not working?
- What is the primary reason that wine is pasteurized?You are employed by a research institution that develops technology for food preservation. The head of the department wants you to develop a controlled fermentation procedure that utilizes carabao mango. The required flavour are as follows: tart and buttery taste. What LAB species will you utilize in the fermentation process? What method will you use in the starter culture preparation and addition? What are the essential ingredients and condition that will favour the growth of your starter culture?A broth culture is initially inoculated with a single bacterial cell. For the first hour the bacteria has a generation time of 30 minutes, for the second hour the generation time has been reduced to 15 minutes, and for the third hour the generation time has been reduced to 10 minutes. At the end of the third hour how many bacteria are present in the broth culture?
- 1) would you describe the contents of the soil-inoculated broth as being a “pure culture”? Why or why not? 2) How did the uninoculated broth differ in appearance from the broths inoculated with E. Coli and M. Luteus? And then how could you tell if a supposedly sterile, uninoculated broth was contaminated? Please explain in detail and highlight the important parts cuz I am confused and need help! ThanksOf what practical importance are air borne microorganisms to the laboratory workers? What precautions should be taken to control laboratory contaminants? Why are petri dishes incubated in an inverted position? Of what advantage is the using a solid and a liquid medium?Draw a semi-logarithmic diagram showing the killing kinetics of a vegetative bacterial culture, assuming appropriate temperature, e.g. 100°C. Label the axes. 1.) What are the kinetics for killing bacterial spores at 100°C and 121°C 2.) and what about a mixture of different heat-resistant vegetative cells?