University of Zambia

School of Natural Sciences

Department of Biological Sciences

Food Microbiology
BIO 4352
Assignment #1

1. Describe the characteristic of the following microorganisms;

i. Lactobacillus bulgaricus
ii. Streptococcus thermophilus
iii. Saecharomyces cerevisiae

2. Describe the production of the following foods:

i. Yoghurt
ii. Cheese
iii. Munkoyo

3. Describe Fermentation and explain its significance in the Food industry

Due date: 20th August, 2020