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1) Describe the physical and chemical requirements for microbial growth and: a. The industrial production of Yogurt. b. The role of microbes in the nitrogen cycle. c. The role of microbes in the spoilage of jam. Everyone does a. and b. and c. 2) P - Essay Example

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For microbes to grow there are certain physical and chemical requirements that should essentially be in place. Chemical requirements for microbial growth include…
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1) Describe the physical and chemical requirements for microbial growth and: a. The industrial production of Yogurt. b. The role of microbes in the nitrogen cycle. c. The role of microbes in the spoilage of jam. Everyone does a. and b. and c. 2) P
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"1) Describe the physical and chemical requirements for microbial growth and: a. The industrial production of Yogurt. b. The role of microbes in the nitrogen cycle. c. The role of microbes in the spoilage of jam. Everyone does a. and b. and c. 2) P"

Download file to see previous pages 345). Chemoautotrophs and photoautotrophs both obtain energy from carbon dioxide. Carbon is also a structural organic molecule in microbes.
Nitrogen is essential in the production of RNA, DNA, amino acids and proteins in the microbe. Nitrogen fixing bacteria such as Azotobacter and Rhizobium obtain their nitrogen directly from the atmosphere. Phosphorous is equally important in the manufacture of phospholipids and synthesis of nucleic acids. Oxygen is useful in aerobic species for cellular respiration. Different microbes require different oxygen concentrations while others do not require oxygen at all, or strictly die in its presence (Chaudhary, 2008, p. 365). Trace elements such as zinc, copper and iron are used by microbes to synthesize important enzymes, while vitamins are also needed by some microbes.
Physical conditions such as temperature, pH and osmotic pressure determine the rate or absence/ presence of growth. Different microbes have different optimum temperatures at which growth is maximum as well as minimum and maximum growth ranges. In the same wavelength, various microbes have different pH requirements. A majority of bacteria, for example, thrive well between 6.5-7.5 pH ranges, while moulds and yeasts do well between 5 and 6. Acidophiles do well in acidic conditions. Similarly, different microbes can grow in different osmotic pressures. While halophiles can live in high osmotic pressures, other organisms would shrink (lose their water) and die (Chaudhary, 2008, p. 400).
Yoghurt is a milk product (produced from bacterial fermentation) with at least 8.25% non-fat solids. The main ingredient in the industrial production of yoghurt is milk, with the type of milk used dependent on the type of yoghurt intended. Stabilizers such as starch, pectin, gums, gelatins and alginates are used to increase the firmness of the end product, keep the fruit mixed uniformly in the yoghurt and to avoid whey separation (Adams & Moss, 2008, p. 121). Variety is yielded ...Download file to see next pagesRead More
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