1. You can find articles about Modern use of various microbial strains…and exactly how they used in wine production. Some wines are now being made using wild yeast (that come in on the grapes)2. Use one source from Human Utilization of Microbes that I uploaded.3. Look at the Rubric that I uploaded.4. 5-7 pages, double space.
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BIO2201 Paper Grading Criteria-Fall 2017
1) If textual citations and a works cited list are not included, the paper will receive a grade of “0”.
2) A minimum of six academically rigorous sources must be cited. Also, in this type of writing, direct quotes
should be avoided.
3) Please note that making grammatical and spelling errors INFREQUENT is worth 20 points. Papers that are not
proofread carefully will not receive an “A” or a “B” since both of those grades are earned by submitting aboveaverage work. Since above-average work shows attention to detail, it will be important to use various editing and
revising strategies before handing your paper in.
This Paper/Maximum # Points
Intro contains a hook (gets reader’s attention by placing topic in context):
Intro contains well-crafted thesis statement (providing focus for paper):
Summarizes important ideas and perspectives on the topic from reliable and appropriate
(academically rigorous) sources:
Supporting paragraphs each beginning with topic sentence (containing some link to the
previous paragraph, to make it easy for the reader to transition from one
paragraph to the next):
Supporting paragraphs provide significant content development; Content is
appropriate, relevant, and demonstrates the writer’s understanding
of the topic:
Grammatical and spelling errors are infrequent:
Concluding paragraph (to summarize, restate thesis, frame remaining questions for ongoing
Use of appropriate and consistent format in reference list and textual citations:
Portions of this handout adapted from the following source:
Human Utilization of Microbes
Name: Xueyang Liu
Professor: Aimee. Dufresne
Course: General Microbiology
Human Utilization of Microbes
People have identified the importance of microbes in some of the activities that help them
in boosting their economic status. Also, healthy living embraces the use of microbes and people
have embarked on the events which include the use of microbes. Food production is one of the
fields where individuals have applied the use of microbes in their daily operations. On the other
hand, only the microbes that do not have harmful effects on people are used in the food and
beverage production processes. The paper focuses on the use of microbes in the food and
beverage production processes.
Chmielewski, R. A. N., & Frank, J. F. (2003). Biofilm formation and control in food processing
facilities. Comprehensive reviews in food science and food safety, 2(1), 22-32. Retrieved
The source is an article and contains information based on research. The article explains
that the microorganisms that exist on wet surfaces can grow into microcolonies and this leads to
the production of biofilm used in food processing activities. The use of biofilms in food
production thus reduces the risk of contamination making the food safe for human consumption.
The source will help in the paper as it will provide sufficient information on the processes that
lead to the production of biofilm and how the scientific procedures assist in food and beverage
production and preservation.
Lonvaud‐Funel, A. (2001). Biogenic amines in wines: the role of lactic acid bacteria. FEMS
Microbiology Letters, 199(1), 9-13. Retrieved from
The source is a primary research based on the impact of biogenic amines in the process of
producing wines. The article explains that the biogenic amines have negative implications when
consumed in high concentrations. Also, the article describes that the process of wine production
involves growing lactic acid bacteria which then assist in malolactic fermentation. The source
will help in the paper since it has adequate information to beverage production processes with
the help of microbes. The source also has sufficient information related to the relevant
microorganisms and the roles which they play in the wine production and preservation processes.
Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016). The diversity of microorganisms in
global fermented foods and beverages. Frontiers in Microbiology, 7. Retrieved from
The primary research source offers adequate information related to the impact of
culturable and non-culturable microorganisms which have a fermenting effect on foods and
beverages. According to the source, people from different cultural groups have methods which
they apply in ensuring that they meet the nutritional values when using the microorganisms.
However, the article also explains that the use of culture-independent techniques has yielded
success in the process and activity of food production. Non-cultural organisms, therefore, have
other applications that make them vital to food preservation. The source will help in the paper
through having an understanding of the cultural and non-cultural methods of microorganisms and
the advancement this has done in food and beverage production.
Bokulich, N. A., Thorngate, J. H., Richardson, P. M., & Mills, D. A. (2014). Microbial
biogeography of wine grapes is conditioned by cultivar, vintage, and climate.
Proceedings of the National Academy of Sciences, 111(1), E139-E148. Retrieved from
The source is a presentation of research findings on the microbial impact in the
manufacturing process of wine. The article explains the microbial geography associated with the
method of manufacturing wine in the industries today. The source, however, has a focus on the
microbial biogeography of grapes associated with the varying climatic changes and regions
where they grow. The research presented by the source aims at bringing a better and detailed
understanding of the agricultural and paradigm shifts behind grape farming and wine production.
The source will offer assistance in the paper as it will show the difference in microbial
composition in plants based on where they grow and the climatic conditions favouring their
Mukisa, I. M., Byaruhanga, Y. B., Muyanja, C. M., Langsrud, T., & Narvhus, J. A. (2017).
Production of organic flavour compounds by dominant lactic acid bacteria and yeasts
from Bush era, a traditional sorghum malt fermented beverage. Food science & nutrition,
5(3), 702-712. Retrieved from http://onlinelibrary.wiley.com/doi/10.1002/fsn3.450/full
The source is an article offering information related to the traditional fermented cereal
products and the nutritional value that they have on the health of different people. The various
cereals used in the fermentation processes contain vitamins, minerals and fibre among other
nutritious products. Most of the alcoholic and non-alcoholic products contain some form of
fermentation that helps in their preservation. The article focuses on the African continent and the
methods of preservation used to make foods and beverages last for a long while being safe for
human consumption. The article will lead to a more detailed paper that will have both the
traditional and modern methods of preservation.
Møretrø, T., & Langsrud, S. (2017). Residential Bacteria on Surfaces in the Food Industry and
Their Implications for Food Safety and Quality. Comprehensive Reviews in Food
Science and Food Safety, 16(5), 1022-1041. Retrieved from
The primary research paper provides sufficient information related to use of bacteria on
the surfaces of industries dealing with food and beverage production. Well, hygiene of the food
and beverage production facilities contributes to the safety of the foods delivered in the market
for consumers. The paper explains the different types of bacteria present on the surfaces of
production facilities. The article will offer sufficient information related to food contamination
and ways to which organizations should avoid its occurrence to make people consume safe food.
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