1. Xc nh vai tr ca vi sinh vt trong cc qui trnh ch bin (h vi sinh vt ln men lactic, ln men acetic, ln men ethanol): yaour, kimchi, ru, bia, dm, thch da, phomat, bnh m.a) Ru: VK: Sarcira ventriculi., Zygomonas mobilis (phn gii glucose), mt s vi khun ng rut v Clostridium, Leuconostoc mesenteroides Nm men: Sacchromyces cerevisiae, Sac. Uvarum, Schizosaccharomyces pombe, Kluyveromyces Sacchromyces cerevisiae: +Sn xut ethanol+Sn xut thc ung ln men: bia, ru vang, nc qu ln men (khng chung ct), cognac, rhum, whisky (c chng ct)+Ch bin cc sn phm truyn thng: cm ru, bnh m Amilo (go, bp): Dng nm mc Amylomyces rouxii (Mucor rouxii) va c tc dng ng ha va ru ha. Mycomalt (ng liu bt): Dng nm mc Aspergillus oryzae. a vo MT c tinh bt, thy phn Go np than: trng nhiu vng Nam B Ru np than ch c sn xut vng Nam B.Bnh men thuc Bc: l mt loi men c sn xut th cng, t cc NL sau: bt go, men ging, cc v thuc Bc. Bnh men cha ging VSV: VK (VK lactic, VK acetic), nm mc (Aspergillus, Mucor, Rhizopus, Penicillium), nm men (Sacharomyces, Endomycopsis). VK thng lm chua MT. Nm mc ch pht trin mnh trong GD chuyn tinh bt thnh ng.b) Bia Nm men: Saccharomyces carlsbergensis (Nm men chm: bia vng), Saccharomyces cerevisiae (Nm men ni: bia en, nu) : chuyn ha ng ru v CO2c) Dm Acetobacter: oxy ha ru etylic thnh acid acetic trong iu kin hiu kh. Gluconobacter, Gluconoacetobacter d) Yaoure) Phomat Vi khun lactic: ln men lactic to pH thch hp h tr cho qu trnh ng t casein Vi khun propionic: ln men propionic to hng v c trng ca phomat Cc loi nm men, nm mc: tham gia trong qu trnh , phn gii protein, v chuyn ha cc vt cht khc to hng v c trng ca cc loi phomat.f) Bnh mg) Thch da vi khun Acetobacter xylinum ln men nc da h) Kimchi