A waste product for cheese making is whey. You have been tasked with finding a u

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A waste product for cheese making is whey. You have been tasked with finding a use for the whey from Swiss cheese (aside from a dietary supplement for humans). You isolate a microbe that is genetically related to Lactobacillus. This microbe is able to grow exceptionally well on the whey when you allow for aeration of the culture - it grows weakly without aeration and the pH drops dramatically over time due to an acidic waste product. See Figure 1 and Table 1 for the structure of lactose and the composition of whey. When you sequence the genome you identify genes for Embden Meyerhoff Parnas as well as oxidoreductases and quinones, You also notice it produces an interesting antibiotic when grown in a closed batch system. Table 1. Composition of milk, cheese w and casein w % by weight Fat Lactose (milk sugar) Casein protein Whey protein Minerals CH20H Milk Cheese whey 4.7 0.05 OH 2.7 0.55 0.85 0.20 86.5 100.00 0.10 0.65 0.50 0.30 93.4 100.00 Glucose Galactose Figure 1. Lactose Water TOTAL

Explanation / Answer

5) If the microorganism respires, the electron acceptor is oxygen and the electron donor is NADH and FADH2.

If fermentation occurs, lactic acid is produced. It is formed by conversion of pyruvate by the enzyme lactate dehydrogenase.

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