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FDSC442 > 2-acetic acid bacteria > Flashcards

2-acetic acid bacteria Flashcards

1
Q

____ and ____ must be present in an acetic fermentation

A

alcohol and oxygen

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2
Q

Amylolytic fermentation uses ____

A

molds

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3
Q

____ is a mold that is used in amylolytic fermentations

A

Aspergillus oryzae

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4
Q

Rhizopus oryzae is used for ___ fermentations

A

prteolytic

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5
Q

Penicillium on the outside of cheeses is an exemple of ___ fermentations

A

proteolytic

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6
Q

What is the formula of acetic acid

A

CH3COOH

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7
Q

What is the other name of acetic acid

A

ethanolic acid

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8
Q

AAB are gram ___

A

negative

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9
Q

Does all bacteria that produces acetic acid are considered AAB

A

no because if the bacteria produce acetic acid via the anaerobic fermentation it is not considered acetic acid bacteria (acetogenic bacteria).

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10
Q

most vinegar is produced by ____ (bacteria name)

A

acetobacter sp.

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11
Q

What is an acetogenic bacteria?

A

a bacteria that produces acetica acid anaerobically

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12
Q

___ and ____ are only able to use ethanol

A

Acetobacter and Komagataeibacter

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13
Q

_____ can use several sugars or sugar alcohols such as D-glucose, D-sorbitol, and glycerol in addition to ethanol

A

Gluconobacter

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14
Q

____ do not have a functional TCA cycle since they are missing key enzymes, therefore they are unable to metabolize organic acids

A

Gluconobacter

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15
Q

What are the two types of acetic acid fermentation

A
  1. Surface static processes 2. submerged processes
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16
Q

What are the four mechanisms responsible for the AAB resistance to acetic acid

A
  1. Prevention of acetic acid influx into the cell (CPS, EPS, and LPS) 2. Acetic acid assimilation (overoxidation) 3. Acetic acid efflux (efflux pumps) 4. Protection of cytoplasmic proteins against denaturing (general stress proteins)
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17
Q

____ is a chaperone that is representative of heat-shock proteins that are found in all bacteria

A

GroES-GroEL

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18
Q

____ This chaperone has various functions including folding nascent proteins, refolding denatured proteins, and degrading seriously denatured proteins

A

DnaK-DnaJ-GrpE

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19
Q

What is spontaneous fermentation?

A

Which is based on the action of wild microorganisms that are already naturally on the food or in the area. You encourage the growth of certain microbes by creating optimal conditions for them (sauerkraut).

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20
Q

What is inoculated fermentation ?

A

Which is based on introducing a single pure culture or several (mixed culture) into an environment that is favorable to their proliferation. The advantage is that it stabilizes fermentations which are sensitive to contamination (wine).

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21
Q

What is the advantage of the inoculated fermentation ?

A

it stabilize the fermentations which are sensitive to contamination like wine

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22
Q

What type of fermentation is cheese?

A

lactic acid fermentation

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23
Q

why do we use a starter culture in the dairy fermentations

A

because it is hard to make the conditions favorable for the LAB to ovecome the other microorganisms.

24
Q

the amylolytic fermentations uses molds like ____

A

aspergillus oryzae

25
Q

The proteolyitic fermentations uses molds like ____

A

rhizopus oryzae

26
Q

penicillum can be used in _____ fermentation on the rind of soft cheese

A

proteolytic

27
Q

What is glacial acetic acid?

A

the name for water free acetic acid that is used in laboratories

28
Q

Can you give the definition of AAB?

A

A group of Gram-negative bacteria that carry out oxidative fermentation to produce acetic acid from ethanol in a fermentation process.

29
Q

Clostridium and Acetobacterium can convert ____ to a ____ without ____ and _____

A

sugar acetic acid oxygen ethanol

30
Q

These acetogenic (bacteria that produce acetic acid anaerobically) bacteria produce acetic acid from one carbon compounds including methanol or carbon monoxide, and hydrogen:

A

clostridium and acetobacterium

31
Q

why is the metabolism of AAB (oxidative fermentation) is somewhat unique?

A

because they accumulate the oxidized substrates and then use the accumulated products later

32
Q

____ and ____ are only able to use ethanol

A

Acetobacter Komagataeibacter

33
Q

____ can use several sugars or sugar alcohols such as D-glucose, D-sorbitol, and glycerol in addition to ethanol

A

Gluconobacter

34
Q

in what kind of environment will you find AAB?

A

in sugar rich environments

35
Q

to what kind of environment the AAB are well adapted ?

A

1- high in sugar 2- hihg in sugar alcohol 3- high in alcohol

36
Q

why does the anaerobic fermentation of sugar into acetic acid by acetogenic bacteria is a slower way of making acetic acid than the aerobic fermentation by AAB ?

A

Intuitively it would seem that this a quicker process since there is no ethanol intermediate, but these bacteria cannot tolerate the accumulating acetic acid, thus the process is much slower

37
Q

AAB are obligate aerobes, anaerobes or falcultative aerobes

A

obligate aerobes

38
Q

What can AAB oxidize?

A
  1. sugars 2. sugar-alcohols 3. ethanol
39
Q

does AAB create CO2?

A

no but it create 2 H2O for every ethanol

40
Q

what is overoxidation?

A

When strains of AAB oxidize acetic acid

41
Q

Why is there a biphasic growth curve (diauxic growth curve) for AAB?

A

because of the overoxidation

42
Q

why does a concentration of 3% ethanol at the begining of the fermentation will prevent the overoxidation?

A

because the acetic acid production will be too high and will kill the cells

43
Q

what are the strains of AAB capable of oxidizing lactic acid into acetoin?

A

-gluconoacetobacter -acetobacter

44
Q

What are the strains used for the surface static process?

A

acetobacter

45
Q

What are the strains used for the submerged process

A

komagateibacter

46
Q

what is the type of acetic acid fermentation that leads to a higher concentration of acetic acid?

A

submerged process

47
Q

what is the general stress protein assossiated with th epreventation of aggregation of misfolded proteins giving them the chance to refold

A

the GroES-GroEL chaperone

48
Q

Expression of this system is linked to ethanol and not acetic acid

A

DNak-DnaJ-GrpE

49
Q

Expression of this system is linked to ethanol and acetic acid

A

GroES-GroEL

50
Q

what strain of AAB have efflux pumps

A

komagateibacter

51
Q
A
52
Q

•Nata de Coco is composed of bacterial cellulose by _____ at the liquid-air interface of coconut water

A

Komagataeibacter xylinus

53
Q

What kind of AAB is generally found in kombucha?

A

Gluconacetobacter xylinus

54
Q

•During wine production yeast is used as a starter culture and sulfur dioxide is used as _____

A

an antibacterial

55
Q

how can you reduce the spoilage of wine by AAB?

A

the sulfure dioxide and the camben crush tablets

56
Q
A

FDSC442 (19 decks)

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