Fundamental Food Microbiology, Third Edition - Fuad Fathir

254 FUNDAMENTAL FOOD MICROBIOLOGY
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QUESTIONS
1. What are the advantages and disadvantages of using microbial proteins as human
food?
2. For each of the following, list one example from microbial origin that is used in
food: amino acids, flavor compounds, flavor enhancers, color, polysaccharides
(stabilizers), and nutraceuticals.
3. Briefly indicate how some lactic acid bacteria can be engineered to produce large
quantities of diacetyl and acetaldehyde (see Chapter 12).
4. Name the microorganisms that are used to produce L(+)-lactic acid, acetic acid,
and citric acid.
5. List the advantages and disadvantages of using microbial enzymes and microbial
cells in food processing.
6. List five enzymes of microbial origin and discuss their specific uses in the food
industry.
7. Discuss the advantages of using immobilized enzymes in the production of food
ingredients. List three methods of immobilization.
8. What are the advantages of using a thermostable enzyme in the production of
food ingredients (or a food)? How will recombinant DNA technology help in
producing thermostable enzymes?
9. Discuss how microbial enzymes can be helpful in the treatment of wastes from
food production.
10. “The potential of producing many types of food additives from food-grade microorganisms
is very high.” Briefly comment on the possibilities (you may use
materials from other chapters in the section).