Lecture_10_questions - 4 What are the requirements for a microbe that produces commercial enzymes for the food industry 5 What does the enzyme

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DISCUSSION QUESTIONS: 1. List and describe the factors that affect the growth and activity of microbes in food  fermentations. 2. Compare and contrast the advantages and disadvantages of batch and continuous cultures.  3. How does fermentation affect texture of a food product? 
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Unformatted text preview: 4. What are the requirements for a microbe that produces commercial enzymes for the food industry? 5. What does the enzyme stachyase do? What types of foods would benefit from this enzyme?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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