Question

5. Bacterial species break down glucose to pyruvate using a variety of metabolic pathways. If acidic products are produced, pH indicators can show positive glucose fermentation by the presence of acid. However, some bacteria use metabolic pathways that produce acid products which then quickly change to neutral end-products such as the butylene glycol pathway, which produces neutral end products, including acetoin and 2,3- butanediol. Other organisms use the mixed acid pathway, which produces acidic end products such as lactic, acetic, and formic acid. These acidic end products are stable and will remain acidic. Indicate, by circling, which of the following pathways occurred in the wine and yogurt production? How could you test for the by-products? (1 pt) Glucose or other sugars C-C-C-C-C-C Pyruvic Acid Lactic Acid Acids that break down to neutral acetylmethylcar binol (VP positive) Enters a variety of metabolic pathways depending on the organism with the following fermentation by-products V ] Mixed acids Ethanol & CO2 Ethanol & Co (Methyl Red test Propionic acid, Acetic acid & CO2 I Acetic acid, Ethanol, & Succinic acid

Answer 1

Lactic acid will be produced in yogurt production.

Ethanol and carbon dioxide will be produced in wine production.

In lactic acid formation, there is no byproduct. But in ethanol formation, carbon dioxide is released as a byproduct. We can test the release of carbon dioxide by carefully observing the bubbles and effervescence formed due to the release of carbon dioxide.

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