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What is role of biotechnology in the production of food is based on what?
fermentation
Is ATP synthase an enzyme responsible for the production of ATP in cells?
Yes, ATP synthase is an enzyme that plays a key role in the production of ATP in cells.
What is a zymase?
Zymase substrate is the chemical on which the enzyme zymase acts on. Substrate used could depend on the variety of yeast from which the enzyme is extracted. But, the common substrates are glucose, fructose and maltose.
What is the purpose of yeast in fermentation?
Yeast plays a crucial role in fermentation by converting sugars into alcohol and carbon dioxide through the process of anaerobic respiration. This produces the desired end products in beverages like beer and wine.
What has the author Ragini Ramasamy written?
Ragini Ramasamy has written: 'The role of pectic enzymes in fusarium wilt of tomatoes'
What role does brewers yeast play in the fermentation process of beer production?
Brewer's yeast is a key ingredient in the fermentation process of beer production. It consumes sugars in the wort (unfermented beer) and produces alcohol and carbon dioxide as byproducts. This process is essential for creating the alcohol content and carbonation in beer.
How can an enzyme be a catalyst?
An enzyme has the role of a catalyst but in biochemistry.
What is the role of enzyme in cells?
enzyme sped up the chemical reaction
Role of microorganism in food industry?
fermentation
What Is The Scientific Discovery On Fermentation?
One key scientific discovery on fermentation is that it is a metabolic process in which microorganisms convert carbohydrates, such as sugars, into alcohol and gases in the absence of oxygen. This process is utilized in industries such as food production (e.g. bread, beer, and yogurt) and biofuel generation (e.g. ethanol). Louis Pasteur's work in the 19th century established the role of yeast in fermentation.
Microorganism associated with fermentation cassava for garri production?
The microorganism associated with fermenting cassava for garri production is primarily lactic acid bacteria such as Lactobacillus species. These bacteria play a crucial role in converting sugars in the cassava into lactic acid, which helps in the fermentation process and contributes to the characteristic flavor and preservation of garri. Additionally, wild yeast species like Saccharomyces cerevisiae may also be involved in the fermentation process.
What enzyme does the body uses to thicken milk?
Rennin, also known as chymosin, is the enzyme that the body uses to thicken milk by causing it to coagulate. It plays a key role in the digestion of milk protein and is commonly used in the production of cheese.
