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Midterm 2 FST 479 - Fermentation Microbiology FST/MB...

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1 Fermentation Microbiology Spring 2007 FST/MB 479/579 100 points Name______________________________ Midterm II 1. (4 points) Name the two commercially available 5’-nucleoside monophosphates that have flavor-enhancing activity. Give the three letter abbreviations or the full names. 2. (2 points) What was the original food source of these compounds? 3. (3 points) Microbial overproducers of nucleosides are used commercially to obtain flavor- enhancing 5’-NMPs. These mutants are typically auxotrophic for adenine, histidine, and/or aromatic amino acids. Why?
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2 4. (8 points) RNA also serves as a precursor for the commercial production of 5’-NMPs. Complete the table below contrasting the enzymatic hydrolysis and chemical hydrolysis methods: Parameter Chemical hydrolysis method Enzymatic hydrolysis method Common source of RNA: Direct products of the hydrolysis of RNA: Non-flavor enhancing 5’NMPs produced from hydrolysis process: One non-flavor enhancing 5’NMP produced from hydrolysis process is converted to a flavor- enhancing species. How? 5. (3 points) 5’NMPs enhance salt flavor and are also synergistic with MSG with respect to flavor-enhancing activity. How is this information used beneficially to formulate foods products?
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3 6. (3 points) Xanthan gum is a polymer consisting of what subunits?
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