Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FDSC442 > 4- Saccharomyces Cerevisea > Flashcards

4- Saccharomyces Cerevisea Flashcards

1
Q

What is the name of the mating form of the SC

A

shmoos

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the name of the spores of the SC?

A

ascus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

When nutrients become depleted, both haploids and diploids arrest as ____

A

stationary phase cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Maltose is actively transported across the cellular membrane, and then hydrolyzed via ___(enzyme)

A

𝝰-glucosidase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the three types of amylase expressed by koji

A

It expresses three types of amylases endo amylase, exo amylases and debranching amylases. The Endo amylase break bonds at the middle, the exoamylase break the branching at the ends and the debranching break the branching.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the organelle involved in the accumulation and secretion of vesicles that contain secretory enzymes

A

spitzenkorper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

_____ produces the fuzzy white mold on the surface of bloomy rind cheeses including Brie, Camembert

A

Penicillium candidum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

____ A rapid growing mold that prevents unwanted mold growth in moist cheeses

A

Geotrichum candidum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

____ Creates the colored veins and surfaces and is a major contributor to the flavor in blue cheeses including Gorgonzola, Roquefort, and Stiton.

A

Penicillium roqueforti

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is Fukuyama Pot Vinegar

A

Traiditonal japanese rice vinegar, rice and koji are added without additional microorganisms to a loosely capped large pot and laid in an open-air field

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

In kefir grains the main EPS produced is called ____

A

kefiran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

kefiran, which is a heteropolysaccharide composed by equal proportions of___ (sugar) and ____ (sugar) and is mainly produced by ____ (microorganism)

A

glucose and galactose Lactobacillus kefiranofaciens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the difference between a yeast and a mold?

A

the mold is multicellular fungi and the yeast is unicellular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q
A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the less resistant form of the yeast ?

A

the vegetative cell, then there is the stationary phase and then the spore

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

True or False : only the diploid can undergo mitosis

A

false, the haploid form of the yeast can also undergo mitosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

how are stationary phase cells different than the proliferating cells?

A

They are round and contain much higher levels of storage CHO like trehalose and glycogen.

Distinct biochemically and distinct morphology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the two mating types of haploid yeast cell

A

alpha and a

19
Q

T or F : the haploid state can also form spores

A

false, only the diploid form

20
Q

True or False : the spores can germinate and commence to growth as an diploid yeast

A

false, they will form first an haploid cell

21
Q

What is the difference between the haploid growth by mitosis and the diploid growth by mitosis

A

The only difference in the cycle for the haploid and the diploid cell is where the next bud will be.
Haploid : the mother and the daughter cell will be have their budding at the same place as there cell division was.
Diploid : the chitin ring will be on the opposite side as where the budding was.

22
Q

What are the two compounds required for the growth of yeast that can pass the phospholipid membrane without transport proteins

A

glycerol and ethanol

23
Q

T or F : the nutrients in the environment of the yeast can easily pass through the membrane

A

false, the yeast as 38 carbohydrate transport system and enzymes like invertase or glalactosidase to break down ddissaccharides

24
Q

Why is aspergillus oryzae used in the alcohol brewing ?

A

because it can express a lot of extracellular amylase that can degrate starches

25
Q

What is the function of the woronin bodies

A

to close the septum if there is a problem with the cells

26
Q

What is a conidium?

A

•A conidium is a spore that is produced asexually by A. oryzae fungi at the tip of a specialized hypha that is capiable of growing into a new multicellular organism

27
Q

Complete : If one cell is killed or damaged it presents a danger to the entire organism, ____ are grouped near the septum and will plug the pore if it detects cell damage

A

Woronin bodies

28
Q

____ are the individual sections that are partitioned by septa and constitute multicellular filamentous fungi

A

The hyphae

29
Q

If the conditions are right the conidium will swell and eventually grow into a ____ that will eventually from the hypahe

A

germ tube

30
Q

Why is aspergillus oryzae so effective at relaeasing amylases in its environment?

A

because of the spitzenkorper and the recycling of the amylases

31
Q

•A. oryzae contain a specific organelle called a ______ that is present in the hyphal tip region and is involved in the accumulation and secretion of vesicles that contain secretory enzymes

A

spitzenkorper

32
Q

What is the role of the conidiophore?

A

it is a special cell that is designed to produce the conidium and to spread the mold. it is at the top of the hyphea

33
Q

•The _____ is a special cell that is designed to produce conidium to spread the mold

A

conidiophore

34
Q

•In traditional fermentations ___ and ___ are usually on the surface, while __ and __ are internal

A

molds and yeast on surface (aerobic)
Lab and yeast internal (anaerobic)

35
Q

What is the role of LAB in sake making?

A

to ferment the glucose made by the koji on the rice and kill the natural yeast by the lowering of the pH so it prepares for the fermentation by the brewing yeast

36
Q

What are the reacitons that occur in parallel in the fukuyama pot vinegar

A

Saccharification by the molds
Alcohol fermentation by teh yeasts
acetic acid fermentation by AAB
Lactic acid fermentation bby the LAB

37
Q

kefiran, which is a heteropolysaccharide composed by equal proportions of ____ and ____ and is mainly produced by _____

A

glucose and galactose
Lactobacillus kefiranofaciens

38
Q

Adding ___ to kefir will increase the kefiran prdouction

A

yeasts

39
Q

•The live kefir microorganisms are predominantly found at the ____ of the kefir grains

A

exterior

40
Q

•LAB in kefir generally include__ ___ ___ and ___

A

Lactobacillus, Lactococcus, Streptococcus, and Leuconostoc

41
Q

what is responsible for the acidfication of kefir ?

A

LAB

42
Q

What are the microorganisms found in kefir

A

LAB
AAB can be found
Yeast

43
Q
A

FDSC442 (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions