FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Meat and fish
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Fruit and vegetables
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Poultry and cheese
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Vegetables and pastries
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Detailed explanation-1: -Pectin degrading enzymes such as polygalacturonase, pectin methyl esterase, lyase, and rhamnogalacturonase are the most implicated in fruit-tissue softening.
Detailed explanation-2: -Polygalacturonase (PG) is the major enzyme responsible for pectin disassembly in ripening fruit. Despite extensive research on the factors regulating PG gene expression in fruit, there is conflicting evidence regarding the role of ethylene in mediating its expression.
Detailed explanation-3: -The major enzymes used in fruit and vegetable processing include pectinase, pectinesterase, protopectinase, cellulase, xylanase (hemicellulase), tannase, amylase, etc.
Detailed explanation-4: -Ethylene is a gaseous plant hormone that plays an important role in inducing the ripening process for many fruits, together with other hormones and signals. An unripe fruit generally has low levels of ethylene. As the fruit matures, ethylene is produced as a signal to induce fruit ripening.