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Microbiology > Exam 3 > Flashcards

Exam 3 Flashcards

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Biology 101 flashcards
1
Q

What are ubiquitous microbes?

A

microbes that colonize all habitats; they are everywhere and can be a variety of species

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2
Q

What are resilient microorganisms?

A

microorganisms that grow under different physical conditions

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3
Q

What are some factors that affect microbial growth

A

oxygen, light, temperature, pH, osmotic pressure

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4
Q

Where can microorganisms be found?

A

everywhere

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5
Q

What are ecosystems?

A

combination of biotic and abiotic factors that all interact as a functional unit

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6
Q

What are habitats?

A

the physical part of an ecosystem best suited for a population

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7
Q

What is a population?

A

multiple individuals of same species that live and thrive in the same habitat

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8
Q

What is a community?

A

one or multiple populations of the same or different species

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9
Q

What is species richness?

A

absolute number of species present

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10
Q

What is species abundance?

A

the relative abundance of each species in that community; aka, number of individuals per species

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11
Q

What is a microenvironment?

A

surrounding, small scale, environment of a microorganism

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12
Q

What is a niche?

A

range of resources and conditions allowing the species to maintain a viable population

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13
Q

What is a fundamental niche?

A

all possible situations where an organism can thrive with a stable population

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14
Q

What is a realized niche?

A

the most successful niche

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15
Q

What determines the growth rate of microorganisms?

A

nutrient availability and how efficiently they can break down nutrients

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16
Q

In nature, are exponential growth rates common or rare?

A

rare, bc
1. resources & growth rates are rare
2. distribution of nutrients in microenvironment are not uniform
3. mixed populations

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17
Q

What are biofilms?

A

large masses of bacteria, highly organized

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18
Q

Define symbiosis?

A

stable associations between microbial populations and their microenvironment

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19
Q

Define microbial ecology

A

the study of symbiotic associations between microbial populations and their microenvironment

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20
Q

Cooperative relationships

A

benefit populations

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21
Q

Competitive relationships

A

occur when populations compete for resources

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22
Q

Define mutualism

A

both species benefit from and need each other; meaning they co-evolved

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23
Q

Define cooperation

A

both species benefit from each other, but they do not need each other(obligatory)

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24
Q

Define commensalism

A

one organism benefits, while the other is unaffected

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25
Q

Define syntrophy

A

cross feeding

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26
Q

Define amensalism

A

one organism harmed, while the other is unaffected

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27
Q

Define predation

A

one species kills the other; not obligatory

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28
Q

Define parasitism

A

one microorganism benefits, the other is harmed

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29
Q

Define competition

A

two different species competing for the same nutrient

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30
Q

What are the antagonistic relationships?

A

predatin, parasitism, and competition

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31
Q

Produces are

A

autotrophs; have unlimited energy

32
Q

Where do consumers derive their nutrients from?

A

derive nutrients from producers

33
Q

Where do decomposers derive their nutrients from?

A

derive nutrients from consumers

34
Q

Why does energy decrease as it goes up the food chain?

A

energy decreases as it goes up the food chain because of entropy and the law of thermodynamics(II)

35
Q

What is mineralization?

A

recycling of material to be used by primary consumers

36
Q

The cooler the water, the _______ the oxygen concentration.

A

higher

37
Q

What are some examples of gradients?

A

sunlight, nutrient availability, aeration, temperature

38
Q

What is the microbial loop?

A

a close community of microbes that maintain nutrient flow and cycling

39
Q

Define oligotrophic

A

nutrient deficient; thrive in dilute environments; ie: dilute environments

40
Q

What is eutrophic

A

nutrient rich

41
Q

Define Eutrophication

A

oligotrophic environment made eutrophic; ie: sewage, agriculture

42
Q

What is potable water?

A

water safe to drink; still has microorganisms, but nonpathogenic

43
Q

How is water monitored?

A

using indicator bacteria

44
Q

What are indicator bacteria?

A

coliforms and enterococci

45
Q

What are assays?

A

standard plate count and membrane filter tests

46
Q

Who started the process of pasteurization?

A

Louis Pasteur, using milk

47
Q

Who began the development of canning?

A

the French military

48
Q

What are the beneficial effects of microorganisms?

A

fermentation; good microorganisms(ie: spirulina)

49
Q

What the detrimental effects of microorganisms?

A

food spoilage and food poisoning

50
Q

Define food spoilage

A

a change in appearance, smell, or taste, making it undesirable

51
Q

What are intrinsic factors?

A

parameters of plant/animal tissues that are an inherit part of tissues

52
Q

What are some examples of intrinsic factors?

A

pH, physical structure, proteins

53
Q

What are extrinsic factors?

A

factors that influence from the outside

54
Q

What are some examples of extrinsic factors?

A

temperature, humidity, and the atmosphere food is stored in

55
Q

How can we reduce microbes?

A

filtration, canning, pasteurization, radiation

56
Q

How can we prevent growth?

A

-maintenance of temperature
-preservatives/additives

57
Q

Define pasteurization

A

controlled heat to reduce the microbial load, including pathogens and spoilage organisms

58
Q

What are the different types of pasteurization?

A

-low temp. holding
-high temp. holding
-ultra high temp.

59
Q

Define canning

A

canned goods undergo commercial sterilization via steam under pressure; intended to destroy Clostridium botulinum

60
Q

Define radiation

A

short wavelength light kills microorganisms

61
Q

Define non-ionizing radiation

A

good for surfaces of food and utensils; UV light

62
Q

Ionizing radiation

A

very effective and safe;
-x rays
-electron beams
-gamma radiation

63
Q

What temperature slows down microbial growth?

A

5 C

64
Q

Why is food stored in freezer temperatures?

A

long term storage

65
Q

What temperature is used to reduce microbial growth?

A

60C

66
Q

What is nitrite?

A

a preservative that inhibits Clostridium botulinum endospore germination

67
Q

What two ways of reducing water prevents growth?

A

-desiccation
-high osmolarity(high sugar/salt concentration)

68
Q

How does osmolarity work?

A

water flows out of the microorganisms due to high sugar concentration

69
Q

Define food poisoning

A

disease caused by ingested food
-poisonous plants/animals
-microbial food borne disease

70
Q

Define food intoxication

A

bacterial exotoxin is ingested
-caused by the toxin, not bacteria

71
Q

Define food infection

A

ingested bacteria whose growth in humans causes disease
-associated with diarrhea and abdominal distress

72
Q

What are alfatoxins

A

-grow and release toxins in moist grains/nuts
-carcinogen: DNA intercalating molecule that promotes frameshift mutations
-primarily affects the liver

73
Q

What are fumonisins?

A

-grow and release toxins in moist corn
-carcinogen: esophageal cancer
-inhibit ceramide synthase, disrupting the synthesis and metabolism of sphingolipids, which shows altered cellular signaling

74
Q

What are starter cultures?

A

added pure or mixed samples of known bacteria, molds, or yeasts

75
Q

Describe the food production of bread

A

-baker’s yeast
-oxigenic conditions

76
Q
A
77
Q
A

Microbiology (7 decks)

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