Chapter 27 /Applied and Industrial Microbiology Flashcards
substrate added to system all at
once and taken through a limited run until product is
harvested is called
Batch fermentations
Juice given off by crushed fruit that is used as a substrate for fermentation
Must
Secondary metabolites of microbes are formed during the
1. exponential
2. stationary
3. lag
4. death
- stationary
The large tanks used in industrial production of antibiotics are termed
A. Digesters
B. Fermentors
C. Spargers
D. Biotransformers
B. Fermentors
uses microbes for practical applications
Biotechnology
results from ingesting exotoxins
secreted from bacterial cells growing in food
Food intoxication
A _____ or _____ is to scale up cultures to
industrial levels of growth and fermentation in a carefully controlled environment
bioreactor or fermentor
What turns sludge into a secondary source of
energy?
Anaerobic digesters
recovery, purification, and packaging of a product is known as
downstream processing
Microbes that are added to food as pure or mixed samples of known bacteria, molds or yeasts are called
Starter cultures
fermentation of fruit juices makes _____
- Wine –
Reheated rice, potatoes, puddings, and custards are foods involved in the food intoxication _____ _____ _____
Bacillus cereus enteritis
produced during major metabolic
pathways and are essential to microbe’s function
Primary metabolites
Raw and poorly cooked
seafoods are the foods involved in what disease?
Vibrio enteritis
Resultant lactic acid accumulation and lowered pH cause milk proteins to coagulate into a solid mass called the______, which causes the separation of a watery liquid called ____
curd,whey
microbes are used to treat
wastewater and bioremediate damaged environments. This is known as ______ ________
Applied microbiology
use of microbes in making
food, medical, manufacturing, and agricultural products is called ____ microbiology
Industrial microbiology
Substances given off by yeasts during fermentation are
- alcohol
- carbon dioxide
- organic acids
- all of these
- all of these
filtration, disinfection, and removal of
chemical pollutants is the ____ phase of sewer treatment.
Tertiary phase
Which of the following is not a stage in purification of drinking water?
A. Filtration
B. Chlorination
C. Activated Sludge
D. Sedimentation
C. Activated Sludge
The release of gas to produce a porous and spongy product is called
leavening
controlled culture of microbes to produce
desired organic compounds. This process is called
Fermentation
Most cases of food intoxication are caused by
- Salmonella enterica
- Staphylococcus aureus
- Bacillus cereus
- Giardia lamblia
- Staphylococcus aureus
Releases amylases that convert starch to dextrins and maltose, and proteases that digest proteins. This process is known as
malting
The large tanks used in industrial production of antibiotics are termed
1. digesters
2. fermentors
3. spargers
4. biotransformers
- fermentors
yogurt is made via fermentation of milk by ____ _____ and _____ ______
Lactobacillus bulgaricus and Streptococcus thermophilus
Curd can be produced by microbial action or by the enzyme called
rennin
A process that removes moisture needed by microbes for growth by exposing food to dry, warm air is called
desiccation
nutrients are continuously fed
into the reactor and product is siphoned off throughout run
Continuous feed systems
by-products of metabolism that
may not be critical to microbe’s function
Secondary metabolites
the heat from pasteurization is usually applied in the form of ____,_____, or even _____
Steam, hot water, and electrical current
ingestion of whole microbes that target
the intestine – salmonellosis, shigellosis
Food infection
fermentation of wort makes ____
Beer
yeast metabolism requires a source of fermentable sugar such as _____ and ____
maltose and glucose
What are the 2 type of food poisoning?
Food intoxication and food infection
removes the organic matter by
biodegradation, natural bioremediation in a large digester forming sludge which is aerated by injection and stirred. This is the _____ phase of sewer treatment.
secondary phase
Pockets in Swiss cheese come from entrapped carbon dioxide formed by ____ _____
Propionibacterium
Which of the following is added to facilitate milk curdling during cheese making?
1. lactic acid
2. salt
3. lactobacillus
4. rennin
- rennin
What kind of yeast is most commonly used to make bread?
Baker’s yeast Saccharomyces cerevisiae
Acidifier in soft drinks; used to set jams; candy additive; fish preservative. These are all applications of what additive?
Citric acid
What type of food infection disease and microbe involves Raw milk, raw chicken, shellfish and meats
Campylobacteriosis
Which of the following microbes produces a natural biopesticide?
- Penicillium chrysogenum
- Saccharomyces cerevisiae
- Bacillus thuringiensis
- Lactobacillus bulgaricus
- Bacillus thuringiensis
removes floating, bulky physical objects is the _____ phase of sewer treatment
Primary phase
Staphlocococcus aureus can grow readily even in ___percent salt solutions
7.5%
The dried, presprouted grain that is soaked to activate enzymes for beer is
- hops
- malt
- wort
- mash
- malt
What are the 3 phases of sewage treatment?
Primary,secondary, and tertiary
The dried scales of the female flower of hummus lupulus is called
hops
fermentation of plant juices creates
vinegar
Milk is usually pasteurized by
- the high-temperature short-time method
- ultrapasteurization
- batch method
- electrical currents
- the high-temperature short-time method
A food maintenance temperature that generally will prevent food poisoning is
- below 4 C
- above 60 C
- room temperature
- both a and b
- both a and b
