Practical 1:
⚫ What is the advantage of the pH decrease taking place during the productio
n of yogurt? Inhibits the growth of many pathogens and spoilage microorga
nisms
⚫ Joghurt frequently contains live microbes that are considered beneficial to hu
mans. What are these type of microbes called? Probiotics
⚫ What is the main product formed during joghurt production? Lactic acid
⚫ How does the pH of milk change during joghurt production? Lactic acid form
ed by fermentation of carbohydrate-rich foods such as milk and vegetables
decreases the pH
⚫ Name a genus involved in the making of jogurt Bifidobacterium
Practical 2:
⚫ What is the nature of the electron acceptor in fermentation? Electrons move
from one carbon to another within organic molecules. No external electron ac
ceptor is require. The Electron donar and exeptor are the same.
⚫ Why did you place the end of the tube running from the reaction vessel pl
aced under water in the wine production experiment? To Allow CO2 Biuld u
p to escape from the fessil and allow the presure not to build up but dos
n’t O2 to enter the vessil
⚫ Apart from ethanol, ______ is also a product of yeast fermentation. CO2
⚫ What is a fermentation with lactic acid as the only product called? Homofer
mentation
⚫ Why is it important that air is excluded from the fermentation container dur
