Food Microbiology and microbial genetics

I need help with both of these worksheets

helpful sites recommended by professor:

1. Read “Important Points” under the Methylene Blue Reductase Test material in the Lab #11 Folder. This will help explain the effects of temperature on the reduction process which changes the blue to white color.

2. The “Sell By” date of the milk will really affect your results. Ideally I would have suggested using milk that was close to this date, but your lab manual didn’t specify this. Pasteurized milk should contain no more than 30,000 CFU/ml. The closer you get to the date, the greater this number becomes and so reduction should happen faster.

3. Cold milk contains more oxygen than does warm milk because the enzymatic reactions are occurring much more slowly when milk is chilled. The 4 hour tube should change color faster compared to the tube with milk right out of the refrigerator.

4. From the University of Guelph, Ontario, Canada

https://www.uoguelph.ca/foodscience/book-page/dye-…

Read the information on the Methylene Blue Reductase Test, especially the information on factors that affect the test.

5. Here is more information from another website:

http://www.encyclopedia.com/doc/1O39-methylenebluedyeredctntst.html

6. Additionally there is more information on the test in your Lab Atlas, p. 237.

http://vlab.amrita.edu/?sub=3&brch=73&sim=1630&cnt=1

http://nc2.neb.com/NEBcutter2/

https://www.uoguelph.ca/foodscience/book-page/yogurt-and-fermented-beverages

http://lecturer.ukdw.ac.id/dhira/Metabolism/FermFo…

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Food Microbiology and microbial genetics
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