Microorganisms in Food Production

Ans - 4

S. Cerevisiae, S. Carlsbeigensis and S. ellipsideus, all microorganisms are used for the manufacture of wine. 'Cider' is a wine from apple juice and has rather low alcoholic content. Wines supply about 75 calories per 100 ml. 

Yeasts are single-celled organisms. They respire anaerobically and duringthis process yield alcohol. They are, therefore, used to make wine and beer.

Rennet is curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese.

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells.

By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols. For thousands of years, the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.

The bacterium Acetobacter aceti is excellent at metabolizing ethanol into acetic acid.

Yeasts(fungi) are used in the preparation of alcohol.

Lactobacillus bacteria is used to convert milk into curd.

The process of conversion of sugar into alcohol is called fermentation.

Yeast is grown on natural sugars present in grains for commercial preparation of alcohol and wine.

It is also called Baker's yeast.

True, clostridium butylicum produces riboflavin.

Potassium bitartrate, also known as potassium hydrogen tartrate, has formula KC₄H₅O₆. It is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is a potassium acid salt of tartaric acid, a carboxylic acid (the other being potassium tartrate).

Lactic acid is the primary organic acid found in milk, produced by the fermentation of lactose by bacteria. Citric acid is found in citrus fruits, butyric acid in butter, and acetic acid in vinegar.