MICR 4520 Study Guide - Midterm Guide: Crown Cork, Chromatography, Hydrometry
22 May 2016
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Industrial microbiology: the study, utilization and manipulation of microorganisms capable of economically producing desirable substances or changes in substances and the control of undesired microorganisms. Components: environmental biology, economics, viniculture, molecular biology, biochemistry, organic chemistry, engineering, sensory sciences and microbiology. Historical micro: fermented milks, wine, beer, acceptable spoilage; preservation. Egypt 3000bc: mass produced beer and bread, cheese supplied armies and explorers. Training centers to make bread, beer and wine: = taxation, education and power. Art to sciences: early ferments: no idea of microbes, chemists were the first fermentation of scientists, considered fermentation as a chemical reaction between oxygen components, yeasts inert bodies. Pasteur 1875: alcoholic fermentations from microbial activity, identified aerobes and anaerobes. Disproved spontaneous life theory: developed pasteurization for preservation and safety. Moritz traube 1877: proposed fermentation was catalyzed by protein-like substances, metabolism of sugars was a sequences of events (reduced products to oxidized products, fermentation is done by living but not necessarily multiplying.
