Fundamental Food Microbiology, Third Edition - Fuad Fathir

BIOCHEMISTRY OF SOME BENEFICIAL TRAITS 149
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QUESTIONS
1. Name two species of yeasts and briefly discuss the use of each in the production
of fermented foods and food additives.
2. List three mold species and indicate their specific uses in food bioprocessing.
3. List the main carbohydrates, proteinaceous and NPN compounds, and lipids in
food systems that starter-culture bacteria have at their disposal to metabolize.
4. Discuss how lactic acid bacteria, while growing in milk, are able to transport
lactose.
5. What are the different types of food carbohydrates transported inside the lactic
acid bacterial cells? Explain the functions of b-galactosidase and phospho-bgalactosidase.
6. Define homolactic and heterolactic fermentation of carbohydrates by lactic acid
bacteria. Give three examples of lactic acid bacteria in each fermentation group.
7. List the end products (including energy generation) of homolactic and heterolactic
fermentation when glucose is used as a substrate. Which enzymes play crucial
roles in each pathway?