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Froggy Jumps
Froggy Jumps

Bebidas y Lácteos: Fermentación y Destilación

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Bebidas y Lácteos: Fermentación y Destilación

Froggy Jumps

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About this activity

Microbiología aplicada

Created by

Elizabeth Pedroza
Elizabeth Pedroza
Mexico

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Bebidas y Lácteos: Fermentación y Destilación
 

Froggy Jumps

Bebidas y Lácteos: Fermentación y DestilaciónOnline version

Microbiología aplicada

by Elizabeth Pedroza
1

¿Qué microorganismo es principal en la fermentación alcohólica de bebidas?

2

En la destilación, ¿qué se separa principalmente por calor?

3

¿Qué producto lácteo se logra principalmente con fermentación láctica y cultivo ácido?

4

Qué ácido se forma principalmente durante la fermentación láctica?

5

Función principal de la pasteurización en bebidas alcohólicas y lácteas?

6

Qué tipo de fermentación genera etanol y dióxido de carbono?

7

¿Qué función cumplen las bacterias lácticas en el yogur?

8

En la destilación, ¿qué método usa múltiples hervores para separación?

9

¿Qué microorganismo se usa para madurar quesos azules?

10

Qué combinación de microorganismos se emplea en yogur tradicional?

 
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