Week 7/8

Question 1

What is the name for yeast?

Answer 1

Saccharomyces cerevisiae

Question 2

How does yeast get their metabolism?

Answer 2

They use sugars from grains.

Question 3

What happens to pyruvate made during glycolysis when bread is fermenting?

Answer 3

It turns into ethanol, and CO2

Question 4

During wine making grapes are crushed into?

Answer 4

A must

Question 5

What are grapes treated with to prevent microbe growth?

Answer 5

Sulfur dioxide

Question 6

When does fermentation end?

Answer 6

When yeast is all killed by ethanol

Question 7

Oenology is?

Answer 7

The study of wine

Question 8

Wine colour is due to?

Answer 8

Red/white grapes, whether skin is left on

Question 9

Sweeter wines are due to?

Answer 9

The fermentation process being interrupted before all the sugar is consumed by the yeast.

Question 10

Bubbles are due to?

Answer 10

Fermentation continuing after being bottled.

Question 11

What does malted mean?

Answer 11

Barley is allowed to sprout

Question 12

Mashing involves?

Answer 12

Dried, roasted barley being mixed with water.

Question 13

Wort is?

Answer 13

Mash after the solids are removed.

Question 14

T/F bottom fermenters produce darker beers?

Answer 14

False, bottom feeders produce lighter beers.

Question 15

Pickling uses salt for what reason?

Answer 15

To remove gram - bacteria allowing lactic acid to ferment.

Question 16

How does fermentation stop when pickling?

Answer 16

Lactic acid drops the pH, killing the fermenting species.

Question 17

Vinegar is made by?

Answer 17

acetobacter sp. converts ethanol to acetic acid.

Question 18

Sauce where mold is added to cooked soybeans and wheat?

Answer 18

Soy Sauce

Question 19

What digests soybeans and wheat in soy sauce production.

Answer 19

Fungus digests into simple sugars and amino acids.

Question 20

What happens to soybean solution after carbs are digested?

Answer 20

Its mixed with a salty brine, and halo tolerant yeast/bacteria.

Question 21

Thickened milk with 2 types of lactic acid producers added for fermentation.

Answer 21

Yogurt

Question 22

Streptococcus thermophilus adds what to yogurt?

Answer 22

Tart taste, and low pH denatures protiens

Question 23

Responsible for aromatic compounds in yogurt

Answer 23

Lactobacillus bulgaricus

Question 24

Renin is used for what?

Answer 24

Clotting enzyme in cheese making

Question 25

What happens in cheese production?

Answer 25

Curd and whey are separated then pH, salt, and moisture are added as desired before shaping.

Question 26

Cheese flavors/characteristics are due to?

Answer 26

Microbial inhabitants

Question 27

All living things produce ____ as a result of their metabolism.

Answer 27

Metabodies

Question 28

Once identified most microbe strains require strain improvement because?

Answer 28

It increases the yield of metabolites, above what's available in nature.

Question 29

UV radiation affect microbes by?

Answer 29

Induces mutations

Question 30

Optimizing environmental conditions (pH, temp, O2) can enhance what?

Answer 30

Metabolite production

Question 31

Secondary metabolite production occurs after what?

Answer 31

Population enters a stationary phase of growth.

Question 32

Important factors in strain selection.

Answer 32

Ability to grow in large-scale cultures, rapid growth, safety for humans

Question 33

Steroids are often produced by?

Answer 33

Bioconversion- microbe converts common compound into steroid of interest

Question 34

Proteases are?

Answer 34

Protein digesting enzymes

Question 35

Cellulases are?

Answer 35

Cellulose digesting enzymes

Question 36

Etremoymes are?

Answer 36

Derived from microbes in extreme environments.

Question 37

Proteins that are harmful to insects.

Answer 37

Biopesticides

Question 38

Use of microbes to break down pollutants in the environment.

Answer 38

Bioremidiation

Question 39

Biofilms are?

Answer 39

Microbes held together by carbohydrates

Question 40

Microbe used in oil spills

Answer 40

Pseudomonas sp

Question 41

Ethanol is?

Answer 41

Produced by fermentation.

Question 42

Methane is?

Answer 42

Captures in landfils

Question 43

Algal biofuel is?

Answer 43

Algae is used in the production of ethanol or biodiesel.

Question 44

Microbial fuel cells are?

Answer 44

Passing final electrons to electrodes rather then electron acceptor.