Biological Activities

Question 1

Relationship with other microorganisms
- Competitive, mutualistic, etc.
- Biochemical/Enzymatic activities

Answer 1

BIOLOGICAL FACTORS

Question 2

-Temperature
- pH
- Osmotic pressure
- Moisture
- Gas Requirements
- Radiation

Answer 2

PHYSICAL FACTORS

Question 3

• Energy
• C, H, O, N, P, S
• Salts
• Trace elements
• Vitamins

Answer 3

NUTRITIONAL REQUIREMENTS

Question 4

breaking down of covalent bonds using a H2 O molecule. In biological processes, this is facilitated by enzymes

Answer 4

HYDROLYSIS

Question 5

hydrolysis of peptide bonds during the breakdown of proteins to peptides or peptides to amino acids

Answer 5

PROTEOLYSIS

Question 6

labelling requirement

Answer 6

✅ Group number/ Section
✅ Name of media
✅ Date
✅ Set-up or treatment
✅ Inoculant/ Name of Microorganism

Question 7

Lactose broth with phenol red
and Durham tube

Answer 7

CARBOHYDRATE FERMENTATION

Question 8

CARBOHYDRATE FERMENTATION pH indicator

Answer 8

phenol red

Question 9

CARBOHYDRATE FERMENTATION captures gas

Answer 9

Durham tube

Question 10

one molecule of glucose is ultimately converted to two molecules of lactic acid

turns the phenol red yellow

Answer 10

homolactic fermentation

Question 11

by contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway

turns the phenol red yellow, makes air bubble in durham tube

Answer 11

Heterolactic fermentation

Question 12

polymeric carbohydrates composed of amylose and amylopectin

Answer 12

STARCH

Question 13

breaks glycosidic bonds of amylose and amylopectin to produce glucose, maltose and dextrin.

Answer 13

AMYLASE

Question 14

Process in which a protein is broken down partially, into peptides, or completely, into amino acids, by proteolytic enzymes, present in bacteria and in plants but most abundant in animals.

Answer 14

PROTEOLYSIS

Question 15

combination of proteins and peptides resulting from the partial hydrolysis of collagen

Answer 15

GELATINE

Question 16

proteases breaks gelatine to produce peptides and amino acids

Answer 16

GELATINASE

Question 17

phosphoproteins in milk and peptides found in milk

Answer 17

CASEIN

Question 18

whole milk with all the milk fat removed. Mostly made up of protein

Answer 18

SKIM MILK

Question 19

proteases that breaks down casein proteins into peptides an amino acids

Answer 19

CASEINASES

Question 20

Other proteases that can break down gelatin

Answer 20

bromelain, papain II, other proteases

Question 21

Other proteases that can break down casein

Answer 21

chymotrypsin, pepsin, zymogen, etc.

Question 22

Whole milk can relieve the hot chili “taste”, because casein binds to the ________ molecules w/c causes the burning sensation.

Answer 22

capsaicin