FINAL EXAM Flashcards
difference between black oncom and red oncom
microbes and medium (a and b)
the reaction to check the presence of catalase activity
bubbles formation and solution H2O2
(a and b)
the medium used for the MPN method
- lactose broth
- potatoes dextrose agar
- tryptone glucose yeast extract agar
(a,b,c)
in beer production, the one contributing in producing flavor
biochemical reaction and ester formed (a and b)
hepatitis A virus have characteristics
- killed with heating
- avoided by immunization
- infected liver
(a,b,c)
chemical preservatives can be derived from
- fermentation process
- naturally presentation in material
- synthetic chemical that is added
(a,b,c)
bacteria belongs in acetic acid bacteria
acetobacter xylinum and gluconobacter
(a and b)
the advantage of the CCM method
the results illustrate the viable cells in the sample
which one is true
yeast without oxygen produces 2 mole ethanol, 2 mole CO2, and 2 ATP from 1 mole glucose
reaction in the presence of lipase can be aware with
reaction products provide fatty acid and glycerol
the amount of microbe in milk that just milked 104 CFU/ml. This means
all wrong
microbial endurance to heat
spore more resistant than vegetative
pasteurization of milk can be done to kill microbes by
LTLT, HTST,UHT (a,b,c)
botulinum toxin have the following characteristics
- not resistant to heat and very toxic
- produced if there’s anaerobic condition
- attack nervous system and can cause paralysis
difference between salmonella and shigella (lactose fermentation)
- salmonela motile, shigella not
- salmonella produces H2S, shigella not
- salmonella has short onset time, shigella longer
mycotoxin that can cause problem in apple juice
patulin
which is known as machine mold
geotrichum candidum
clostridium (campylobacter) jejuni belongs to pathogen that
- contaminate drinking water a lot
- can cause bloody diarrhea
- microaerophilic
treatments that kills microbes is/are
sterilization and irradiation
bread spoiler mold so cause black spots appear due to mold
R.stolonifer
hydrolysis because of the presence proteolytic (bacteria) enzyme can cause
rotten smell and bitter taste (a and b)
norwalk-like virus is a virus that
cause pain on gastrointestinal track
toxin that can cause st.anthony’s fire symptom
ergotoxin
bioactive component of this spice is correct
- piperin of pepper
- alicin of garlic
- acetoxychavicol acetate
the following is not in 100% sterile condition
- raw material
- processed food
- canned food
the most sensitive phase for microbes to heat
log phase
HTST is the process of heating on
temperature 72 celcius for 15 seconds
the effect and its appropriate preservatives
sulfur also acts as an antioxidant and anti-browning
toxin produced by S.aureus
enterotoxin
toxin produced by penicillium
ochratoxin
