ENZYME AND FOOD FERMENTATION

LAB 1:
Production of microbial enzyme- Pectinase
1. What is an enzyme?
An enzyme is a substance that acts as a catalyst in living organisms,
regulating the rate at which chemical reactions proceed without itself being
altered in the process. An enzyme is either a protein or RNA (ribozymes)
molecule.
2. How many factors affect enzyme activity?
There are many factors affect enzyme activity including enzyme concentration,
substrate concentration, product concentration, temperature, pH, chemicals
(chelating agents, reducing agents), ionic strength, water activity, the presence of
inhibitors and activators.
3. What is pectin?
Pectin is a structural acidic heteropolysaccharide contained in the primary
and middle lamella and cell walls of terrestrial plants.
Its main component is α-1-4 d-galacturonic acid units, a sugar acid derived
from galactose.
It is produced commercially as a white to light brown powder, mainly
extracted from citrus fruits and is used in food as a gelling agent, particularly in
jams and jellies.
4. How many types of pectin?
- There are two main types of pectin: high methoxyl (HM) and low methoxyl
(LM).
+ High methoxyl pectin is the most common type and is often labeled "fast-
or rapid-set" or "slow-set." HM pectin requires sugar (sucrose) plus acid for
 their respective gel formations. Fast-set HM is best for chunky jams and
marmalades, while slow-set HM works well for clear jellies.
- Have more than 50% degree of esterification.
- Occurs naturally in fruits.
- It forms gels with low pH (2-3.5) and 55-75% of sugar concentration.
+ Low methoxyl (LM) pectin is a chemically modified pectin, which uses
calcium instead of sugar to create a set, is good for low- or no-sugar
preserves. It is often labeled as "light" or "made for low-sugar recipes." . It’s
often used for low-calorie jams and jellies and is great for dairy-based
recipes that don’t need sugar.
+ Have less than 50% degree of esterification.
+ LM pectin requires the presence of calcium ions (Ca2+) for their respective
gel formations. Particularly, it forms gels in a presence of divalent cations
mainly calcium (Ca2+) at pH around 3.0-3.5.
5. Where can we find pectin ?
Pectin is naturally found in plants. It exists primarily in plant cell walls and
helps bind cells together.
Pectin also can be found in some fruits and vegetables. Especially, citrus
fruits containing the most pectin such as oranges, pomeloes, lemons,… Besides,
cherries, grapes, and other small berries (blueberries, blackberries,…) contains
pectin.
are more pectin-rich than others. For example, apples, carrots, oranges,
grapefruits, and lemons contain more pectin than cherries, grapes, and other
small berries with citrus fruits containing the most pectin.
6. What is pectinase?
Pectinases are a group of enzymes that breaks down pectin present in the
plant cell walls into galaturonic acid/catalyzes the degradation of pectic
substances, either by depolymerization (hydrolases and lyases) by hydrolysis and
trans elimination or deesterification (esterases) reactions, which hydrolyses the
ester bond between carboxyl and methyl groups of pectin.
Pectinase, also called polygalacturonase, is a naturally occurring enzyme
that breaks down pectin, which is a substance found in the cell walls of certain
types of plants and fruits. Pectin helps ripening fruits hold their shape; as a fruit
becomes overripe, the pectin breaks down into simple sugars and the fruit
consequently gets soft.
7. List some applications of this enzyme in the food industry? (at least 3
applications) and other industries? (at least 3 applications)
- Pectinases are used for the clarification and liquefaction of the juice by
hydrolyzing the pectin in the plant cell walls into galacturonic acid monomers and
facilitating the extraction of intracellular compounds of fruits, resultings in
increase the yields, decrease the viscosity and turbidity of juices. It is worth noting
that juice with low viscosity, high clarity, and high nutrition is more attractive to
customers.
- During coffee fermentation, pectinases remove the mucilage layer from coffee
beans.
- Pectinase is also used in winemaking. The presence of pectin in finished wine will
causes haze, thus using pectinase to break down this haze and clear the wine. It
also enhanced the color and clarity of wine during the fermentation period.
- Oil extraction: Pectinases and other cell wall degrading enzymes are used in oil
extraction from plants but olive oil extraction is the most common. Commercial
preparations for extraction of olive oil contain cellulases and hemicellulases.
- Animal feed: Pectinases are one of those enzymes that help in the production of
animal feed. They have the ability to reduce feed viscosity which directly
intensifies the nutrients absorption ability of animals. These nutrients are
released from fibers by the hydrolysis process and it also reduces animal
defecation.
- Purification of plant viruses: Pectinases are very important in the isolation of
plant viruses. In cases where plant virus particle is restricted to phloem, alkaline
pectinases and cellulase can be used to liberate the virus from the tissue to give
very pure preparations of the virus.
Particularly, alkaline pectinases in conjunction with cellulases release the plant
virus from the phloem tissue and in a result, a very pure preparation of plant
viruses can be obtained.
8. In this lab session, what is the source used to produce pectinase?
A microbial source is used to produce pectinase that is Aspergillus niger
Fungal spores Aspergillus niger is used to produce pectinase

9. Why can this microbe produce the enzyme?

- Aspergillus niger has been already used to produce extracellular enzymes such
as glucose oxidase, pectinase, α-amylase because of its better production yield.
Especially , A.niger produced more pectinase than others. It is easy to handle, can
ferment various cheap raw materials, and delivers high yields.
- A. niger is a safe production organism recognized by USDA. In extremely rare
instances, humans may become ill, but this is due to serious lung disease,
aspergillosis, that can occur.
- Condition to produce: Optimum conditions were 40°C, pH = 5.0 and 1%
substrate concentration.
10. List some food sources that contain A.niger ?
- Aspergillus niger is among the most common fungi isolated from nuts
(peanuts, pecans, pistachios, hazelnuts, walnuts, kola nuts, coconut, and copra).
Cereals (rice) and oilseeds (soybean, sunflower) are also frequent sources,
especially maize.
- Dried fruit, nuts (peanuts, pecans, pistachios, hazelnuts, walnuts, kola nuts,
coconut and copra), rice, cereals, soybeans, and maize.
11. What is the health effect of people getting an infection caused by A.niger?
 Aspergillus can infect other parts of the body, such as lungs and sinuses.
The fungus in sinuses can cause a stuffy nose, which may be accompanied by
bloody leakage. Fever, facial pain, and headache may also occur.
12. What is the optimal medium and incubation temperature for the A.niger’s
optimal growth?
- The incubation temperature range for the optimal growth of Aspergillus niger is
20-40 °C.
- The optimal medium for A. niger, temperatures between 24 and 37°C, a w greater
than 0.95, moisture content 60%, and pH levels between 4 and 6.5 .

13. Describe the morphology, and characteristics of this microbe (shape,

color, spore/non-spore forming).
- Aspergillus niger is a filamentous fungus that forms filamentous hyphae
that make them appear like small plants.
- A microscopic morphology of Aspergillus niger shows globose, black
conidial heads and smooth, colorless conidiophores and spores. Compared to the
other types, Aspergillus niger produces black or dark brown spores, a unique
feature used to distinguish Aspergillus niger from other species in the same
genus.
14. How can we destroy Aspergillus niger during food processing?
Aspergillus niger can survive a long time under extremely harsh conditions
and are extremely resistant to heat, cold, and dryness. Heating to boiling point for
at least 30 minutes can kill all living forms, but not the spores, which would
germinate after cooling. To destroy them in food processing, we need to sterilize
them at 125 °C at high pressure. So it is easier to avoid the concerned food like
nuts, seeds, and dried fruit.
15. What is the function of each component in the culture medium (rice bran,
rice husk, grapefruit peel powder, ...)?
- Rice bran: provide carbohydrates and proteins.
- Rice husk: provide carbohydrates and increase space for fermentation.
- (NH4)2SO4 (Ammonium sulfate): supply nitrogen as nutrients for the
develope and growth of Aspergillus niger and enzyme production.
- Dried grape-fruit peel powder contains a large quantity of pectin, pectin-
containing substrates have been used as an inducer for microorganisms to
produce pectinase.
Note: To stimulize the releasing of pectinase, we should make a harsh
nutrient condition instead of a rich one. The reason is that the microorganisms
always consume their favourite first, such as: carbon and nitrogen. When running
out of nutrients, they will have to digest the pectin in grapefruit peel by catalyzer.
Thus, they secret the pectinase enzyme to break down the pectin as their
nutrients which we desire to collect.
16. How do we determine the cell number in stock culture?
The cell concentration is quantified by haemocytometer, using a thoma
counting chamber. Dead cells can be determined by the methylene blue staining.
17. What is the procedure for using a haemocytometer? (Thảo)
- Ensure the haemocytometer and the slide are clean, using 70% ethanol and
tissue
- Make sure that ethanol dries up before you begin injecting your sample
into the haemocytometer.
- Facing the slide onto the haemocytometer
- Mix well cell suspension by gentle agitation of the flask containing the cells.
- Take 10 microliter of your sample and inject slowly onto one-side of
haemocytometer. On the other side, we do the same thing.
- Take the haemocytometer on the microscope, use 40x objective lens and
count for high-density cell population or 10x objective lens and count for
low-density cell population.
● High-density population: 120-200 cells ( more => dilute and recount)
Cell concentration per ml=X/5 x 25 x 10^4 x dilution factor
● Low-density population: less than 120-200 cells
Cell concentration per ml=Y/4 x 10^4 x dilution factor
18. How many types of counting are applied to count the cell on this tool?
- There are two types of counting, including high density cell population and
low-density cell population.
19. Explain the meaning of the formula: C1xV1=C2xV2? (Thảo)
- The meaning of the formula is to calculate the ml of spore suspension needed to
add into the medium in each erlenmeyer in order to reach the ratio 1x10^7
cells/ml
20. What is one unit of pectinase (based on the lab manual)?
- One unit pectinase activity was defined as the amount of enzyme catalyzing
the hydrolysis of 1 g pectin to galacturonic acid in 60 minutes at 30 oC, pH =
3.9 – 4.1.
21. What is anthrone and the role of anthrone solution?
- Anthrone is a planar tricyclic aromatic ketone. It is used for a common cellulose
assay and in the colorimetric determination of carbohydrates.
- The role of anthrone solution:
+ To detect the presence of carbohydrates in solution.
+ Anthrone test is used for the detection and quantification of free and bound
carbohydrates in various samples like blood serum, milk, and its variation, etc.
- The principle of anthrone solution
In the anthrone assay, carbohydrate is dehydrated by using concentrated
sulfuric acid to form furfural which in turn condenses with anthrone to form
bluish - green complex which can be measure colorimetrically at wavelength of
620-630 nm by spectrophotometer.
In this assay, the reagent preparation does not require the addition of
distilled water, and anthrone is directly dissolved at a 2% concentration in
concentrated sulfuric acid. This acid is powerful dehydrating agent involved in
dehydrating sugars leading to formation of furfural, which condenses with
anthrone to give the colored product.
Note:
- The medium has to autoclave to ensure all the microorganisms or any
contamination that stick on the medium will be destroyed. The purpose of
 the lab is to inoculate the Aspergillus niger to produce pectinase so we
don’t want any other microbes can exist in the medium, except the A.niger.
- When we handle a tube containing Aspergillus niger fungal spores, we need
to sterilize the mouths of the tubes by passing them through the flame
several times.
- Heating the mouth of the test tube creates an air current that helps
prevents airborne bacteria from falling into the tube while the tube's cap is
taken off. If airborne bacteria do fall into the tube, they will contaminate
the medium.
- Flaming the loop before use to kill any bacteria on the loop that might
contaminate our culture. Flaming after use to kill any microbes left on the
loop to prevent the spread of microbes in other things.
- We placed the medium in the refrigerator after 4 days incubation to inhibit
the growth of Aspergilus niger.
22. Why is the dilution of pineapple pulp affected also affect the ability of
pectinase to function on juice?
Because if in group 1, the added 10ml of pectinase only needs to
react with the original 30ml of pineapple juice, but in groups 2 and 3, the
added 10ml of pectinase not only reacts with 30ml of pure pineapple juice
but also reacts to the amount of water added during the grinding process.
23. Why was orange or pomelo fruit peel used in pectinase production? (Its
scientific and economical contributions, etc).
From a scientific standpoint, an orange or pomelo fruit peel is a citrus
fruit containing a large quantity of pectin. Pectinolytic enzymes are
generally extracellular since pectin cannot enter the cell. As a result, pectin-
containing substrates have been used as an inducer for microorganisms to
produce pectinase.
Economically, the peel of an orange or pomelo fruit is both waste
and a readily available supply, and smart waste management may save
money while also reducing waste disposal. Furthermore, this is a potential
problem-solving strategy.
24.What is centrifugation ? What is the purpose of centrifugation ?
 Centrifugation is a mechanical process that uses centrifugal force field to
separate the components of a mixture according to density and/or particle
size. In this process, the denser component of the mixture migrates away from
the axis and the lighter component migrates towards the axis. For example, it
is used to separate skim milk from whole milk, water from your clothes, and
blood cells from your blood plasma.
25.Why test tubes must be put in ice-water beaker/container when adding
Anthrone solution?
Anthrone solution contains sulfuric acid with a high concentration, hence it will
generate a lot of heat. Thus, test tubes must be placed in an ice-water
beaker/container when adding Anthrone solution for the ice-water to absorb the
heat released by the interaction between Anthrone and the pre-existing solution
in test tubes. This prevents the risk of test tubes from breaking down and
spreading the chemical into our hands.
Moreover, the addition of the anthrone reagent to the water solution is
accompanied by “the evolution of heat due to the hydration of the sulfuric acid”.
Despite the fact that the heat of hydration is sufficient to commence the reaction,
the color produced in this way creates significant differences in the final results.
The more consistent color development is achieved by adding the reagent to the
water solution in a vessel immersed in an ice bath and subsequently heating.
26.Why anthrone reagent needs to be kept cold before using?
The solvent of the anthrone reagent is concentrated sulfuric acid (H 2SO4).
Meanwhile, anthrone reagent has a high dehydration rate, and adding it to acid
causes immediate disassociation of the reagent and releases a large amount of
heat. Thus, if the anthrone reagent is not kept cold, it can generate enough heat
to crack test tubes, flasks, or bottles containing it. As a result, the anthrone
reagent needs to be kept cold to avoid a moisture environment and to cool down
its container.
 LAB 2
Production of microbial biomass and beer production
1. What is fermentation?
Fermentation is the oxidation-reduction process in which H+/e from the foods
such as carbohydrates, protein, lipid,… converted to oxidized coenzymes as
NAD+/ FAD+ to make NADH/ FADH2 or reverse from NADH/ FADH2 to make
NAD+/ FAD+. The process is helped by enzymes or microbes under an anaerobic
condition or aerobic condition. Products can be alcohol/ lactic acid or others;
along with these chemicals are gases as CO2. The application of it is to make
many fermented foods such as beer, wine, alcohol, cheese, sausage, pickled,
vinegar, yogurt, …
2. What is beer ?
Beer is an alcoholic beverage produced by extracting raw materials (malted
barley) with water, boiling (usually with hops), and fermenting by yeast.
3. What are the components that we used for beer production in our lab?
And in the real industry?
- In this lab:
+ Germinated malt
+ Water
+ Saccharomyces cerevisiae yeast
- In the real industry:
+ Water
+ Starch source: malted barley
+ Beer’s flavoring such as hops to offset the sweetness of the malt
 + Brewer’s yeast
- Ale yeast (Saccharomyces cerevisiae): Top-fermenting
- Lager yeast (Saccharomyces pastorianus ): Bottom-fermenting

4. What is the function of germinated malt?

Release enzymes (amylase, protease,..) to hydrolyze the starch, protein,
and nucleic acid molecules into small molecules that are needed at appropriate
stages of the brewing process (for yeast utilizing and improving quality & quantity
of beer).
Germination is the process of growing barley grains. This permits malt
enzymes to be developed, which change the structure of the barley endosperm
by breaking down the cell walls and protein matrix. Because germination
generates a lot of heat, the malt will burn if safety precautions are not performed.
During the mashing process, the enzymes created during germination are
required to break down the starch for the brewer or distiller.
5. How many temperatures that we used in beer production? And the
functions of each temperature?
- 4 temperatures in preparation of malt solution: 52⁰C, 63⁰C, 73⁰C, 100⁰C. We run
the temperature to set the suitable conditions for the enzymes work. Due to the
different enzymes having different optimal temperatures, we need to incubate
malt solution at different temperatures.
52⁰C: The optimum temperature of enzymes. So, it will activate the enzymes.
63⁰C: Beta-amylase is most active and being denatured.
73⁰C: Alpha-amylase is most active and being denatured.
100⁰C: To inactivate enzymes. At this temperature, the enzymes are denatured.
Temperature for DNS reaction: 100⁰C
Temperature for fermentation: room temp
 6. Why do we need the malt solution to have Brix value > 7, and pH>4.5?
This is optimal condition for the growth of Saccharomyces cerevisiae yeast and
the optimal pH range for yeast growth can vary from pH 4 to 6.

7. What is the starter culture for beer production (in our lab session)?
- Saccharomyces cerevisiae
- Starter cultures are preparations of microorganisms serving as inoculants
for the production of fermented foods.
- A starter culture is defined as a preparation of living microorganisms, which
are deliberately used to assist the beginning of fermentation.
- The primary function of almost all starter culture is to develop acid in the
products. The secondary effects of acid production include coagulation,
expulsion of moisture, texture formation, and initiation of flavour
production.
- The main (starter) cultures in yogurt are Lactobacillus bulgaricus and
Streptococcus thermophilus. The function of the starter cultures is to
ferment lactose (milk sugar) to produce lactic acid.

8. How do pH, total soluble solid content, yeast’s number change after
fermentation?
 - In aerobic conditions: the concentration of the yeast cell increased.
- In anaerobic conditions: the concentration of the yeast cell decreased.
- After fermentation, there was a decrease in sucrose concentration since
yeast consume it as nutrients for their develop and growth.
- After fermentation the pH is decrease since yeast produce acid in the
fermentation
S. cerevisiae is a facultative anaerobe that can grow equally well aerobically
and anaerobically in the presence of glucose.
9. What is total soluble solid content?
Total soluble solid (degrees Brix) mean, amount of total soluble solid present
in the unit volume of solution.
TSS is mainly made up of sugars but also includes other compounds. The total
soluble solids are made up of
- Sugars, which can be monosaccharides, disaccharides, or oligosaccharides, such
as sucrose, fructose, etc.
- Organic acids, such as citric, malic, tartaric acids etc.
- Soluble amino acids, but not proteins as they are not soluble.
- Other miscellaneous compounds, such as fat, minerals, alcohol, flavonoids
(Vitamin C and Vitamin A), etc.
The Brix scale, which is numerically equal to the percent of sugar and other
dissolved solids in the solution, is now referred to as degrees Brix (total soluble
solids content - TSSC).
The total soluble solids content (TSSC), expressed as a percentage of fresh
matter mass, shows a high positive correlation with sugars content and is
therefore generally accepted as an important quality trait of fruits.
10. What is the principle for TSS measurement machine? (student
please go to lab 102 and ask the technician to take a picture of model of
machine and search on Google or you can ask the lab technician provide the
manual of machine if she has)
 TSS measurement is usually performed by digital refractometer. The
measurement is done by dripping the liquid sample on the detector;p. And a
refractometer determines TSS content (degrees Brix) by passing light through a
liquid sample and measuring the refraction, the amount that the light bends, the
sugar content can be measured. Liquids containing sugar are denser than water
and cause greater refraction as light passes through.
11.What is the principle of alcohol measurement machine? (student please
go to lab 601 and ask the technician to take a picture of model of machine
and search on Google or you can ask the lab technician provide the
manual of machine if she has)

Alcohol refractometer:
When light enters a liquid it changes direction; this is called refraction.
Refractometers measure the degree to which the light changes direction, called
the angle of refraction. A refractometer takes the refraction angles and correlates
them to refractive index (nD) values that have been established. Using these
values, you can determine the concentrations of solutions. For example, solutions
have different refractive indexes depending on their concentration in water.

The prism in the refractometer has a greater refractive index than the solution.
Measurements are read at the point where the prism and solution meet. With a
low concentration solution, the refractive index of the prism is much greater than
that of the sample, creating a large refraction angle and a low reading ("A" on
diagram). The reverse would happen with a high concentration solution ("B" on
diagram).
 12. What is the principle of pH measurement machine?
A pH meter is a scientific instrument that measures the hydrogen-ion activity
in solutions, indicating its acidity or basicity (alkalinity) expressed as pH value. The
principle of pH meter is to measure the concentration of hydrogen ions in the
solution that is the negative logarithm of an hydrogen ions. The pH range of
solutions varies between 1 to 14, where 1 is the highest in acidic nature, and 14 is
the highest in alkalinity. Acids dissolve in water forming positively charged
hydrogen ions (H+). The greater concentration of hydrogen ions, the stronger the
acid is.

13. What does DNS stand for?

3,5-Dinitrosalicylic acid
14. Why do we use DNS for reducing sugar determination?
It detects the presence of free carbonyl group (C=O) of reducing sugars.
This involves the oxidation of the aldehyde functional group (in glucose) and
the ketone functional group (in fructose). And by forming the orange or brown
color solution, we can measure absorbance. (All monosaccharide have
reducing sugar properties, however, sucrose is not reducing sugar because it
doesn’t have free aldehyde or ketone functional group, the fructose and
glucose are link together to form the glycosidic bond to make sucrose)
15. What is the wavelength for measuring reducing sugar?
- 540 nm
16. Why do we use this wavelength?
DNS reacts with free carbonyl group of the reducing sugar under alkaline
condition, forming 3-amino-5-nitrosalicylic acid, an aromatic compound with
orange-red color. The intensity of the color is proportional to the
concentration of reducing sugar present in the sample. It can be measured by
using a spectrophotometer as the absorbance at 540nm wavelength. Wave
length is set to 540 nm because it is the region where orange-red color
absorbs.
Because this wavelength is the optimal wavelength for determining the
content of reducing sugar by the DNS method.
17.What is the function of calibration curve?
For determining the concentration of a substance in an unknown sample by
comparing the unknown to a set of standard samples of known concentration.
18. What is the acceptable range for R2 to obtain most precise
measurement?
0.9 or above
19. Why do we need to put beakers in different temperatures for different
periods of time?
We run the temperature to set the suitable conditions for the enzymes
work. Due to the different enzymes having different optimal temperatures, we
need to incubate malt solution at different temperatures.
In this lab, we need to put the malt solution in 52 oC for 20min, 63oC and
73oC for 30min, and 100oC for 15 min. The first reason is these time is too long
enough to activate the enzymes. Particularly, malt solution contains more
starches than protein and the time taken for enzymes to hydrolyze starch
(amylase - 30min) is longer than the protein ones (20 min). The second reason
is that all malt solution needs to be heated. Beakers need to be heated slowly
from the outside to the inside, so it takes a long enough time to heat up all
solution, not just a part.
 20. Why is incubation needed for 2 weeks? What happens if it is longer or
shorter?
This completely ensures that fermentation has fully completed and the
yeast has had a chance to clean up unwanted byproducts produced by
fermentation. This is also usually ample time for sediment to fall out of
suspension and clear up the beer.
Homebrew beer cannot overferment because after the yeast has digested
all of the sugar in the wort, fermentation will come to a conclusion, which
generally takes between one and three weeks on average. However, keeping beer
in the fermenter for several weeks or months after fermentation is complete
might result in off-flavors and an increased likelihood of infection.
21. Why do we need to put the tubes in a water bath at 100⁰C in 5 min
after adding DNS?
5 mininutes is the time that make the solution reach 100⁰C. This is an
appropriate temperature to DNS reaction occurs. DNS reacts with free carbonyl
group of the reducing sugar under alkaline condition, forming 3-amino-5-
nitrosalicylic acid, an aromatic compound with orange-red color. The intensity of
the color is proportional to the concentration of reducing sugar present in the
sample. It can be measured by using a spectrophotometer as the absorbance at
540nm wavelength.
The reason is that when the reducing sugar are treated with the DNS in
water bath at 100oC, 3-5 dinitrosalicylic acid is converted into…
22. Why do we make the standard curve with the standard glucose
solution?
- To make linear relationship between the concentration of sugar and the OD
value observed. From that, we can calculate the unknown sugar concentration in
beer samples.
23. What is the purpose of adding DNS?
The purpose of adding DSN is to dye the color of solution that facilitate to
the OD determination by spectrophotometer. DNS reacts with free carbonyl
group of the reducing sugar under alkaline condition, forming 3-amino-5-
nitrosalicylic acid, an aromatic compound with orange-red color. The intensity of
the color is proportional to the concentration of reducing sugar present in the
sample. It can be measured by using a spectrophotometer as the absorbance at
540nm wavelength.
24. Why do we use Saccharomyces cerevisiae rather than other
microorganisms?
S. cerevisiae is the most studied species and the most utilized in the
fermentation of wines and beers due to its satisfactory fermentative capacity,
rapid growth and easy adaptation.
- Specialized in alcohol fermentation.
- Produce the most effective alcohol (the highest alcohol content, alcohol content
after fermentation greater than 70 degrees.
- Limit the amount of CO produced.
- Active pH is 4 -5.5
25. Why yeast cells grow rapidly in aerobic conditions?
Yeast can use oxygen to release the energy from sugar (like you can) in the
process called "respiration". So, the more sugar there is, the more active the yeast
will be and the faster its growth (up to a certain point - even yeast cannot grow in
very strong sugar - such as honey).
Question
1. Why do we use Saccharomyces cerevisiae instead of other microorganisms?
 Specialized in alcohol fermentation.
 Produce the most effective alcohol (the highest alcohol content, alcohol content
after fermentation greater than 70 Celsius degrees.
  Limit the amount of CO produced.
 Active pH is 4 -5.5
2. Why do we need to put beakers in different temperatures (52,63,73,100)? này có ở
trên rồi
3. Why is the sucrose concentration more than 7? có luôn rồi
4. Why must pH value be higher than 4.5? có luôn rồi
5. Why does incubation time need two weeks? What happens if it is less than or more
than 2 weeks?
6. Why do we make a standard curve with standard glucose concentration?
Standard curve used to determine the value of an unknown quantity (glucose
concentration) from one that is more easily measured.
7. What is the purpose of adding DNS?
8. Why put a tube in a water bath at 100C for 5 mins after adding DNS?