B: Microorganisms and Fermenters Flashcards

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1
Q

What are microorganisms?

A

organisms that are too small to see without magnification

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2
Q

Give 3 examples of microorganisms.

A

bacteria, fungi, and some protoctista

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3
Q

How can microorganisms also be referred to?

A

referred to as ‘microbes’

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4
Q

Why are microorganisms widely used in industry?

A
  • metabolically diverse, therefore possible to find a type to carry out many different reactions
  • very small so large numbers can be grown
  • fast growth rate
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5
Q

What inhibits the growth of bacteria?

A

biocides

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6
Q

Describe an experiment that demonstrates the inhibition of bacteria growth using biocides.

A
  • sterilise Petri dishes
  • put nutrient agar in Petri dish
  • spread a pure culture of bacterium over surface of agar
  • place paper discs soaked in biocide on agar surface
  • incubate dishes at optimum temperature for bacterium
  • examine after 36hours
  • clear areas (where bacteria died) show zones of inhibition of bacterial growth
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7
Q

How could you find out which antibiotics kill the bacteria causing a patient’s disease?

A

do the ‘experiment that demonstrates the inhibition of bacteria growth using biocides’
- just test lots of different biocides

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8
Q

What determines differences in bacterial resistance to biocides?

A
  • metabolism of bacterium

- or structure of the cell wall of bacterium

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9
Q

What are the two main types of wall structure in bacterium?

A

Gram-positive and Gram-negative

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10
Q

What do differences in metabolism or structure of the cell wall determine?

A

resistance (or not) to a particular biocide

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11
Q

How can you deduce which type of wall structure a particular bacterium has?

A

do a Gram staining experiment

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12
Q

Outline the procedure for Gram staining.

A
  • smear small sample of a pure bacterial culture on a microscope slide with an inoculating loop
  • pass through a flame to fix the bacteria to the slide
  • stain with crystal violet for 30 seconds
  • treat with Gram’s iodine for 30 seconds (to bind crystal violet to the outer surface of the bacteria)
  • decolorize with alcohol for 20 seconds (to dissolve the outer membrane of Gram-negative bacteria and remove the crystal violet staining)
  • counterstain with safranin (which is red) for 30 seconds, then rinse and blot dry

Under the microscope Gram-negative bacteria will be red or pink. Gram-positive bacteria will be violet

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13
Q

In the process of Gram staining: why does one treat the bacteria with Gram’s iodine?

A

to bind crystal violet to the outer surface of the bacteria

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14
Q

In the process of Gram staining: why does one decolorize the bacteria?

A

to dissolve the outer membrane of Gram-negative bacteria and remove the crystal violet staining

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15
Q

Draw a diagram of the wall structure of Gram-positive Eubacteria. (p158)

A
  1. thick layer of peptidoglycan

2. plasma membrane of phospholipids and proteins

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16
Q

Draw a diagram of the wall structure of Gram-negative Eubacteria. (p158)

A
  1. thin layer of peptidoglycan
  2. plasma membrane of phospholipids and proteins
  3. outer membrane of lipopolysaccharide and protein
17
Q

What is required in the large-scale production of useful substances by microbes?

A

fermenters

18
Q

What are fermenters usually made of? Why?

A
  • stainless steel

- to make sterilization easy

19
Q

In the large-scale production of useful substances by microbes, what is the fermenter filled with?

A
  • sterile nutrient medium

- which is inoculated with a chosen microbe

20
Q

What growing conditions are relevant in the large-scale production of useful substances by microbes? Describe the conditions in a fermenter. How are the conditions monitored?

A
  • pH and temperature
  • conditions are maintained at optimal levels for the growth of the microbe
  • monitored using probes and levels are adjusted if they move too far from the optimum
21
Q

Why does a cooling jacket surround the fermenter?

A

to remove the heat energy generated as a waste product of metabolism and maintain optimum temperature conditions inside the fermenter

22
Q

How does the heat jacket surrounding the fermenter work?

A
  • cool water flows through the heat jacket and takes away the heat energy from the fermenter
23
Q

Why is sedimentation of microbes prevented?

A

sedimentation (matter settling at the bottom of a liquid) would mean some microbes, the microbes on the bottom, would not get access to enough nutrients. This might kill them, which would be inefficient

24
Q

How is sedimentation of microbes prevented?

A

by an impeller (a rotating set of paddles)

25
Q

Why might sterile air be bubbled through the fermenter?

A

if the desired metabolic process is aerobic

26
Q

What does a pressure gauge do in a fermenter?

A

measure the gas build up and allows waste gases to escape

27
Q

Apart from too much/little temperature, pH and gas, what else can limit fermentation?*

*badly phrased, deal with it

A

other* waste products can build up and eventually limit the fermentation

*no specific ones stated

28
Q

How many main types of fermentation are there?

A

2

29
Q

What are the main types of fermentation?

A
  • batch fermentation

- continuous culture

30
Q

When are nutrients added in batch fermentation? When is the product harvested?

A
  • once at the beginning

- when the yield has reached a maximum the fermenter is drained (to harvest the product)

31
Q

When are nutrients added in continuous culture? When is the product harvested?

A
  • nutrients added during the fermentation, so they do not run out
  • product harvested during fermentation
32
Q

If you’re a bit sad: Draw and label a fermenter

A

p158

33
Q

What is the ‘useful product’ of microbes grown in fermenters called?

A

the metabolite of interest

34
Q

What does detailed knowledge and analysis of metabolic pathways allow scientists to do? What is this called?

A
  • change conditions at multiple points to improve the yield of the metabolite of interest
  • called pathway engineering
35
Q

What is pathway engineering?

A

change conditions in a fermenter at multiple points to improve the yield of the metabolite of interest

36
Q

Give some examples of changing conditions in pathway engineering.

A
  • extra substrate may be added
  • by-products that slow down the pathway may be removed
  • range of products may be extended
37
Q

How is genetic engineering used in pathway engineering?

A

to introduce extra genes or change how the expression of existing microbial genes is regulated