Food production and spoilage

Question 1

Respiration

Answer 1

Externally serviced electron acceptor, either O2 or some other oxidant

Question 2

Fermentation

Answer 2

Redox reactions the absence of an added electron acceptor

Question 3

Lactic acid fermentation

Answer 3

Pyruvate to lactate (yogurt)

Question 4

Alcoholic fermentation

Answer 4

Pyruvate to acetaldehyde and CO2 (beer)

Question 5

Acetic acid fermentation

Answer 5

Ethanol to acetaldehyde to acetic acid (vinegar)

Question 6

Chocolate fermentation

Answer 6

Cacao beans are fermented by yeast and lactic acid bacteria and acetic acid bacteria. Uses indigenous microbial communities

Question 7

Miso fermentation

Answer 7

Fermented by the fungus aspergillus

Question 8

Soy sauce

Answer 8

Fermented by the fungus aspergillus plus many other microbes

Question 9

Saacharomyces cervisiae

Answer 9

Causes bread to rise. Primary fermenter in wine and the grains of beer and cheese