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Microbio 1010 > Applied Microbiology > Flashcards

Applied Microbiology Flashcards

1
Q

What are examples of edible fungi?

A

Mushrooms such as underground truffles, & Agaricus bisporus (button and portobellos)

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2
Q

What are mushrooms?

A

Fruiting bodies that are a source of proteins and minerals

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3
Q

What are examples of edible algae?

A
  • Seaweed
  • Red algae – Porphyra (nori)
  • Brown algae – Macrocystis (alginate, a thickener)
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4
Q

Why are most bacteria unedible?

A

Nucleic acid too concentrated

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5
Q

What is the one bacteria that is edible?

A

The cyanobacterium Spirulina

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6
Q

What are ferment foods?

A

Food products modified biochemically by microbial growth

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7
Q

What are 3 reasons for fermenting food?

A

1) To preserve food by limiting growth of spoliage organisms & many pathogens
2) To improve digestibility (ex: breaking down lactose)
3) To add nutrients (ex: vitamins) and flavour molecules

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8
Q

What is usually needed for traditional fermented foods?

A

Indigenous flora (found naturally in food) or starter cultures (from a previous fermentation)

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9
Q

What are the 5 major classes of fermentation reactions and what is an example of each?

A

1) Homolactic acid (ex: yogurt)
2) Propionic acid (ex: swiss cheese)
3) Heterolactic acid (ex: kefir)
4) Ethanolic (ex: wine)
5) Alkaline (ex: Brie cheese)

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10
Q

What happens in milk fermentation?

A
  • Lactic acid fermentation with Lactobacillus & Streptococcus
  • Followed by rennet proteolysis, rendering casein insoluble
  • Cleaved peptides coagulate to form a semisolid curd
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11
Q

What are the steps of cheese production?

A
  • Milk is filtered and subjected to pasteurization
  • Fermenting microbes are added to a starter culture
  • Drop in pH and/or added rennet help denature the milk protein casein, which coagulates and precipitates out of solution (curds)
  • Solid curd is cut
  • Curd is lightly heat-treated
  • Pressed curd is shaped into a mold
  • Cheese is ripened or aged
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12
Q

What is pickling?

A

Fermentation in brine (high salt)

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13
Q

How does pickling work?

A

High salt selects for specific bacteria (Gram positive), sometimes starter cultures are used

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14
Q

Which microorganisms are used for pickling?

A

Pediococcus, Streptococcus, Lactobacillus, or Leuconostoc depending on the food and process

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15
Q

What are 2 examples of fermented cabbage?

A

Sauerkraut & kimchi

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16
Q

What are 2 examples of fermented meats?

A

Montreal smoked meat & genoa salami

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17
Q

For what food is ethanolic fermentation used?

A

Bread

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18
Q

What microorganism is used in Baker’s yeast and Brewer’s yeast?

A

Saccharomyces cerevisiae

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19
Q

What is the reaction that takes place in ethanolic fermentation?

A

Pyruvate –> ethanol + CO2

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20
Q

What molecule causes bread to rise?

A

CO2

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21
Q

What does beer arise from?

A

Alcoholic fermentation of grain

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22
Q

What is the process of making beer?

A

Barley grains are germinated, allowing enzymes to break down starch to maltose for yeast fermentation

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23
Q

What is the primary sugar that is fermented in the making of beer?

A

Maltose

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24
Q

What produces some of the special flavours in beer?

A

Secondary products, such as long-chain alcohols and esters

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25
Q

What does wine derive from?

A

Alcoholic fermentation of fruit, usually grapes

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26
Q

What is the process of making wine?

A
  • Grapes are crushed to release juices
  • For white wine, the skin is removed
  • Yeast ferments sucrose, fructose, and glucose to ethanol
  • Red wine & some whites undergo malolactic fermentation by bacteria which converts malate to lactate plus CO2 reducing acidity
27
Q

Which microorganism is involved in malolactic fermentation?

A

Oenococcus oeni

28
Q

What can’t a starter culture be developed for the making of chocolate?

A

The fermentation involves a succession of populations

29
Q

What is food spoilage?

A

Microbial changes that render a product obviously unfit or unpalatable for consumption

30
Q

What is food contamination/poisoning?

A

Presence of pathogens in food

31
Q

What causes dairy products to be soured?

A

Excessive fermentation

32
Q

What causes dairy products to be bittered?

A

Bacterial proteolysis

33
Q

How are meat and poultry products putrefied?

A

Decarboxylating bacteria which produce amines with noxious odors

34
Q

Why do seafoods spoil rapidly?

A

Because their unsaturated fatty acids rapidly oxidize

35
Q

How do plant foods spoil?

A

Excess growth of bacteria and molds, which can cause them to wilt, brown, and lose texture

36
Q

What are characteristics of Listeria monocytogenes

A
  • Psychrotolerant bacterium
  • Invades cells of intestinal epithelium
  • Causes listeriosis
37
Q

What are 6 physical means of preservation?

A
  • Dehydration & lyophilization
  • Controlled or modified atmosphere
  • Pasteurization
  • Canning
  • Ionizing radiation
  • Refrigeration & freezing
38
Q

What are 3 chemical means of preservation?

A
  • Organic acids
  • Esters
  • Other organic compounds
39
Q

What is industrial microbiology?

A

The commercial exploitation of microbes, includes food production & preservation

40
Q

Industrial microbiology includes the production of…

A
  • Vaccines, pharmaceuticals, & therapeutics
  • Industrial solvents & biodegradable plastics
  • Genetically modified plant & animal cells
41
Q

What is type 1 diabetes?

A

Beta-islet cells are destroyed by immune system

42
Q

What is type 2 diabetes?

A

Insulin receptors on cells are desensitized to insulin

43
Q

Who discovered the mechanism for diabetes?

A

Frederick Banting

44
Q

When was insulin first produced and by whom?

A

In 1921 by Frederick Banting & Charles Best

45
Q

Why can’t animal insulin be used in humans?

A

Many patients form antibodies against the foreign proteins, which causes inflammation & allergic responses

46
Q

What is the structure of insulin?

A
  • 51 amino acids

- Two chains – A & B held together by disulfide bridges

47
Q

How can human insulin be manufactured?

A
  • Extract and purify A & B chains
  • A & B chains connected via disulfide bridges
  • Results in pure synthetic human insulin
48
Q

What kind of bacteria reduces the spread of pancreatic cancer?

A

Radioactive

49
Q

Why is pancreatic cancer considered the “silent killer”?

A

Cancer spreads before primary tumor detected

50
Q

What does lysteria monocytogenes have to do with pancreatic cancer?

A

When injected into tumor-bearing mice, bacteria selectively delivered to metastases where it spread cell-to-cell without being eliminated by the immune system

51
Q

What does turbidimetric measures of bacterial growth assume?

A

That cells remain evenly distributed in their liquid growth medium

52
Q

When cells remain evenly distributed in their growth medium, what is optical density proportional to?

A

The log of the number of cells in suspension

53
Q

What does sessile mean?

A

Microorganisms grow attached to a surface

54
Q

What does planktonic mean?

A

Microorganisms live in a liquid medium and float around

55
Q

What can sessile cells grow into?

A

Biofilms

56
Q

What is an example of a biofilm in a human?

A

The “film” that develops on unbrushed teeth

57
Q

What is a biofilm?

A

An attached polysaccharide matrix containing embedded bacterial cells

58
Q

What are the 4 stages of biofilm formation?

A
  • Reversible attachment of planktonic cells
  • Irreversible attachment of the same cells
  • Cell growth & production of polysaccharide
  • Further development to form a tenacious and nearly impenetrable mature biofilm
59
Q

What is necessary for initially forming a biofilm?

A

Flagella

60
Q

What are crucial to biofilm maturation?

A

Thin hairlike structures called type IV pili

61
Q

What causes cystic fibrosis?

A

Development of a biofilm containing Pseudomonas aeruginosa

62
Q

What are benefits of biofilms to bacterial growth in nature?

A
  • Protection from harmful chemicals
  • Barrier to grazing by protists
  • Prevents bacterial cells from being washed away into a less-favourable environment
63
Q

Why might humans want to manipulate their commensal bacteria?

A

To enhance the positive benefits of certain selected bacteria

64
Q

What are probiotics?

A

Intentionally ingested live microorganisms used to change or reestablish GI microflora

Microbio 1010 (8 decks)

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