Term
In Nitrogen Fixation, the following are free living and aerobic: |
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Definition
Azobacter and Cyanobacteria |
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Term
In Nitrogen Fixation, the following are free living and anaerobic: |
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Definition
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Term
In Nitrogen Fixation, the following are symbiotic: |
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Definition
Rhizobium, Bradyrhizobium, and Frankia |
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Term
In Nitrification, the following oxidizes ammonium to nitrite: |
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Definition
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Term
In Nitrification, the following oxidize nitrite to nitrate: |
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Definition
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Term
In the Sulfur Cycle, the following are aerobic and chemoautotrophs: |
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Definition
Thiabacillus and Beggiatoa |
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Term
In the Sulfur Cycle, the following are anaerobic and anoxygenic phototrophs: |
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Definition
Purple and green sulfur bacteria |
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Term
In drinking water treatment, low-pressure membrane filtration systems are more reliable to remove: |
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Definition
Giardia and Crytposporidum |
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Term
The curd (solid part produced for cheese) is made up of this protein: |
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Definition
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Term
The curd (solid part produced for cheese) is produced by this enzyme: |
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Definition
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Term
This bacteria causes the holes in swiss cheese through the production of carbon dioxide: |
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Definition
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Term
Blue and Roquefort cheeses are ripened by this bacteria: |
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Definition
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Term
Flavor and aroma of butter and buttermilk are a result of this bacteria: |
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Definition
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Term
Flavor and aroma of yogurt is a result of partially evaporated milk being mixed with the following: |
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Definition
Streptococcus thermophilis and Lactobacillus bulgaricus |
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Term
The species of yeast that ferments the sugar in bread is the following: |
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Definition
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Term
The following yeast converts sugar into alcohol and carbon dioxide in the production of beer: |
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Definition
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Term
Bottom yeasts result in the production of: |
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Definition
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Term
Top yeasts result in the production of: |
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Definition
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Term
The following yeast results in the production of wine: |
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Definition
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Term
The following are produced after ethanol is oxidized, resulting in vinegar: |
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Definition
Acetobacter and Gluconobacter |
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