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Food science > D values and endospores > Flashcards

D values and endospores Flashcards

1
Q

When does D value vary?

A

With temperature

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2
Q

How do organic molecules act?

A

As a heat sink to protect cells against thermal inactivation

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3
Q

What type of microbes are heat resistance?

A

Gram positive

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4
Q

Are bacterial endospores heat resistant?

A

Yes

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5
Q

What are the spore forming bacteria?

A

Bacillus and clostridium

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6
Q

Structure of spores

A

Exosporium
Spore coat
Cortex (outer membrane)
Germ cell wall
Inner membrane
Core

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7
Q

What causes repression of sporulation?

A

Freely available C and low cell density

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8
Q

What causes activation of sporulation?

A

C, N, P starvation and high cell density

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9
Q

How does sporulation start?

A

Asymmetric division of the mother cell

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10
Q

What are spores activated by?

A

Elevated temperature and chemicals

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11
Q

How do chemicals mediate germination?

A

Bind to germinant receptors in the inner membrane

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12
Q

Where do signals go from the GR?

A

To the core

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13
Q

What causes repression of germination?

A

D-alanine

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14
Q

What causes activation of germination?

A

Heat shock and nutrients

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15
Q

What enters the core during germination?

A

H2O and germinant

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16
Q

What exits the core during germination?

A

Cations H, K, Na, Ca, DPA

17
Q

What is the first step of germination?

A

Hydration activates lytic enzyme degrading outer layers

18
Q

What is the second step of germination?

A

ATP synthesis begins and germination factors are packaged during sporulation

19
Q

Clostridium botulinum

A

Spores are heat resistant and germinate in cooled food (meat)

20
Q

Botulinum toxin (BT)

A

Most toxic substance on earth and used in cosmetic surgery

21
Q

What is the ‘bot cook’?

A

12 D-value to kill 100% of bacteria

22
Q

Bacillus cereus

A

Spores are heat resistant and germinate in cooled foods (rice)

23
Q

Clostridium perfringens

A

Natural part of animal gut microflora (meat)

24
Q

Clostridium tetani

A

Spores germinate and grow in the body through skin and lungs

25
Q

Bacillus anthracis

A

Causes anthrax with mortality rate 80-95%

Food science (3 decks)

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