Distilling Best Practices The Thermophile Files

by: Jeannemar Genevive Yap-Figueras

Publication Date: October 7, 2016
Length: 8 pages
Product ID#: 1-005-800

Core Disciplines: No core disciplines for this product

Partner Collection:

Available Documents

Click on any button below to view the available document.

Preview Copy
Don't see the document you need? Don't See the Document You Need?
Make sure you are registered and/or logged in to our site to view product documents. Once registered & approved, faculty, staff, & course aggregators will have access to full inspection copies and teaching notes for any of our materials.

$0.00

Need to make copies?

If you need to make copies, you MUST purchase the corresponding number of permissions, and you must own a single copy of the product.

Electronic Downloads are available immediately after purchase. "Quantity" reflects the number of copies you intend to use. Unauthorized distribution of these files is prohibited pursuant to term of use of this website.

Teaching Note

This product has a teaching note available. Available only to Registered Educators. Please login to view it.

Description

Thermophilic bacteria are bacteria which thrive under high heat conditions that typically kill most other types of bacteria. Thermophilic bacterial contamination is a major and persistent problem for many types of food production environments, and can be especially troublesome for organizations that rely upon fermentation to produce their products. Thelma Castillo at the Negrosanon Distillery is facing contamination by thermophilic bacteria, and must find a solution to quickly eliminate the contamination.

Teaching Objectives

After reading and discussing the material, students should:

  • Discuss and explain the characteristics and physiology of thermophilic bacteria.
  • Illustrate the significance of thermophiles in the food industry.
  • Develop a protocol for eliminating thermophilic contamination in the industrial setting.