Microbiology: organisms in industry - class-XI

Yeast (Saccharomyces cerevisiae) is the primary microorganism responsible for alcoholic fermentation, where it converts sugars into ethanol and carbon dioxide under anaerobic conditions.

Saccharomyces cerevisiae, commonly known as brewer's yeast, is the standard microorganism used in industrial processes to produce alcohol from sugar sources.

Germinating barley, known as malt, is the primary raw material used in the brewing process to produce beer. The germination process activates enzymes that convert starch into fermentable sugars.

Gin is a distilled spirit that derives its predominant flavor from juniper berries, which are added during the distillation or infusion process.

Zymase is the complex of enzymes found in yeast that catalyzes the fermentation of sugar into ethanol and carbon dioxide.

Malting of sucrose or starch helps in alcohol formation.

Yeast (Saccharomyces) are commonly used in the production of alcohol in alcohol industry.

a-amylase, a starch digesting enzyme is used for stimulation of germination of Barley seeds.

A)Acetobacter aceti produces acetic acid.

Answer is "Three". The correct form of incorrect statements are:
Colostrum is rich in antibodies especially IgA.
Chikungunya is caused alphavirus and not bacteria.
In the fermentation process, beer is obtained from barley while wine is obtained from grapes.

Primary metabolites are the substances like amino acids on proteins structure that are used in the day to day function of the cell. Other than that plant and fungi have different molecules like alkaloid and different pigments and these are considered as secondary metabolites.

Ethyl alcohol is a very important solvent which is used in industries for preparation of paints, lacquers, dyes, varnishes, cosmetics, and perfumes etc. it is also used for drinking purpose in the form of beer, whiskey, rum, and gin. So, to avoid the misuse of ethyl alcohol meant for industrial processes, it is made unfit for drinking purpose by adding a small amount of CuSO4, methanol, and pyridine in it. This process is known as denaturation of alcohol and the alcohol thus obtained is called denatured alcohol.

The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4.

Saccharomyces (yeast) is the organism used to produce alcohol via fermentation. The other options list incorrect pairings of products and organisms.

• Distillation is the process by which water is removed from a mixture of ethanol and water. During distillation, alcohol and water are separated from each other using the difference in their boiling points.
• Whisky, brandy and rum are produced by distillation of the fermented broth. 
• Hence the alcoholic beverage formed by distillation id Brandy.
• So, the correct answer is 'Brandy'.

The germinated grains are used for the preparation of malt. The grains are dried and transformed to form a mixture which is known as malt. The grains are germinated by soaking in water. The process of germination is stopped by drying the grains. The germinated grains contain many enzymes which can be collected together to prepare an enzyme preparation. These are active enzymes which can be used for the process of conversion of the sugars into smaller components which can be used for the growth of organisms in the preparation of alcoholic beverages. Malt is prepared from barley grains and not from rice, wheat, and citrus. Thus, the correct answer is option B.

When a wine bottle is exposed to air, its contents get oxidize. It gets contaminated by aerobic bacteria Acetobacter aceti. This bacteria turn the alcohol in wine into acetic acid. This will turn wine sour and gives it a vinegar taste. 

Microbial production of one of the organic feedstocks from plant substances such as molasses is presently used for ethanol production. The commercial production is carried out with Saccha­romyces cerevisiae. Saccharomyces cerevisiae starts producing ethanol at the rate of 10% (v/v) with 10-20g cells dry weight/lit. The reduction in fermentation time is accomplished use of ceil recycling continuously in fermentation.

Ethanol is produced by yeast fermentation and is used partially to replace fossil fuels.

Saccharomyces cerevisiae-Ethanol production

Zymase from yeasts are used in the production of alcohol.

Wine and beer are produced without distillation,whereas whisky, brandy and rum are produced with distillation.

Nitrogenase is an enzyme used for nitrogen fixation, not for alcohol production. Alcohol production relies on yeast enzymes like zymase.

Hops are added to beer to provide bitterness (flavour), aroma, and their preservative properties (mild antibacterial activity).

Isinglass is a substance obtained from the dried swim bladders of fish, used as a fining agent to clarify beer, wine, and vinegar.

The citric acid cycle provides precursors (intermediates) for the biosynthesis of various amino acids, making it amphibolic.

Primary metabolites are the substances that are involved in the basic metabolic processes, this includes the proteins and carbohydrates and lipids. Plant cells have different molecules other than the primary metabolite and these are considered as secondary metabolite which is not directly involved in the metabolism.

Wine is the alcoholic drink produced without distillation whereas whisky, rum and brandy are produced by the distillation of the fermented broth. The alcoholic drinks are formed either by distillation or without distillation depending on the type of raw material used for fermentation. 

Acetobacter aceti is the bacterium responsible for the oxidation of ethanol into acetic acid (vinegar).

a) Brandy has an alcohol content of 40%.

Alcoholic dehydrogenase is an enzyme required during the anaerobic respiration to convert the aldehyde to the ethanol. Its activity is enhanced by the presence of Mg$^{++}$ ions that allow the NADPH to combine for oxidation to NADP.

Cucurbitacins is a triterpenoid that occurs commonly in Cucurbitaceae family and gives a bitter flavour. It acts as an anticancer agents, insecticides and beetle attractants. The concentration of cucurbitacins is generally highest in roots and fruit. 

Ethanol is produced during Anaerobic respiration by yeast, the process commonly known as Fermentation.