Final FST 479

Final FST 479 - Fermentation Microbiology FST/MB 479/579...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Fermentation Microbiology Spring 2007 FST/MB 479/579 100 points Name______________________________ FINAL EXAM 1. (3 points) Yeast normally produces sulfite and hydrogen sulfide from sulfate as normal byproducts of growth, made as intermediates in the formation of what specific essential nutrient(s)? 2. (2 points) In a typical inoculated wine fermentation, the yeast population increases about 100-fold, from about 10 6 to 10 8 cells/ml. Approximately how many cell doublings does this represent? 3. (3 points) Name one yeast-derived ester commonly found in beer and wine and identify the acid and alcohol precursors from which it is made. 4. (4 points) If grape juice pH and the intracellular pH of wine strains of S. cerevisiae were about the same, how do you think uptake of nutrients by yeast would be affected?
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
2 5. (9 points) With respect to sake production, what do the following ingredients provide that is essential for making sake? a. Rice
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

Page1 / 6

Final FST 479 - Fermentation Microbiology FST/MB 479/579...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online