industrial microbiology

Question 1

what bacteria is used in vinegar production
-what reaction is it

ethanol> acetaldehyde> acetic acid

Answer 1

acetic acid
aerobic reaction

Question 2

open vat vs trcikle method vs bubble method for vinegar production
-which is the best

Answer 2

open vat (traditional)

-trickle method (continuous culture)

-bubble method (stirred tank)
done anarobically which is not complex\
-can be done aerobically which is complex due to a risk of contamination

Question 3

batch vs continous culture for fermentaion
-what kind of system is it
-most common
-example of continous culture

Answer 3

batch= closed system, nutreints are added at the start but growth declines due to demising nutrients or accumulation of toxic waste products
- more common

continuous= open system and constantly bringing in new material/ nutrients.
-growth rate maintained at optimum for product formation but has limited uses e..g ethanol production

Question 4

growth and product formation for primary metabolites and secondary metabolites
(produced after growth slows)

Answer 4

1) primary = produced in primary growth phase e.g. ethanol production by yeast or lactate acid
2) secondary= formed during stationary phase e.g. penicillion.

Question 5

hpw is saccharomyces involved in making alcohol and bread

Answer 5

fermenting yeast to make alcohol

Question 6

yeast is used to produce beer.

what is the difference in ales and lagers depending on top and bottom fermentation?

Answer 6

ales= top fermenting in open batch fermentation
lagers= bottom fermenting in closed batch fermention

Question 7

function of yeast in alcohol production
-what kind of respiration

Answer 7

yeast converts glucose to alcohol and CO2 during anaerobic respiration

Question 8

difference between vinegar and alcohol and bread production

Answer 8

vinegar is aerobic production
alcohol and bread is an anaerobic