ch 28

Question 1

organisms that cause spoilage- flat sour

Answer 1

geobacillus stearothermophilus (can not swollen)

Question 2

HACCP

Answer 2

hazard analysis and critical control point

-FDA, USDA

Question 3

commercial sterilization

industrial food canning

Answer 3

destroys C. botulinum endospores

Question 4

12D treatment

Answer 4

kills 10 power of 12 endospores

Question 5

thermophilic anaerobe spoilage

Answer 5

surviving endospores multiply, causing can to swell from gas

Question 6

ionizing radiation- low dose

Answer 6

kills insects

Question 7

ionizing radiation- pasteurizing dose

Answer 7

meats and poultry

Question 8

ionizing radiation- high dose

Answer 8

sterilizing spices

Question 9

aseptic packaging

Answer 9

presterilized materials assembled into packages and aseptically filled

Question 10

high pressure food preservation

Answer 10

pre-wrapped, precooked foods at 87,000 psi
kills salmonells, listeria, E. coli
preserves color and flavor well

Question 11

4 types of food preservation

Answer 11

industrial food canning
aseptic technique
radiation
high pressure

Question 12

curd

Answer 12

solid casein from lactic acid babacteria and rennin

Question 13

whey

Answer 13

liquid seperated from curd

Question 14

hard cheese

Answer 14

produced by lactic acid bacteria

Question 15

semisoft cheese

Answer 15

ripened by penicillium on surface

Question 16

beer and ale

Answer 16

fermented starch

Question 17

malting

Answer 17

germinating barley converts starch to maltose and glucose

Question 18

sake

Answer 18

rice starch is converted to sugar by aspergillus

Question 19

wine

Answer 19

fermented plant sugars

Question 20

grape wine

Answer 20

requires bacterial malolactic fermentation

Question 21

biotechnology

Answer 21

use of microorganisms, cells, or cell components to make a product
-classical->fermentation

Question 22

primary metabolite

Answer 22

production curve lags only slightly behind the line showing cell growth

Question 23

secondary metabolite

Answer 23

begins to be produced only after the logarithmic growth phase of the cell is complete

Question 24

industrial products

Answer 24

xanthan, amino acids, citric acid, enzymes, vitamins, antibiotics, steroids, copper

Question 25

biological leaching of copper ore bacteria

Answer 25

T. ferrooxidans

Question 26

alternative energy sources using microbes

Answer 26

biomass uses bioconversion to create methane, ethanol, or hydrogen

Question 27

biofuels

Answer 27

1. cellulose digested by cellulase
2. sugars fermented to ethanol , higher alcohols, or hydrogen
3. algal oils

Question 28

organisms that cause spoilage- thermophillic anaerobic

Answer 28

thermoanaerobacterium thermosaccharolyticum

-swollen can

Question 29

organisms that cause spoilage- putrefactive anaerobic

Answer 29

Clostridium sporogenes, C. botulism

-swollen can