Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Microbiology and Parasitology > G4-G6 > Flashcards

G4-G6 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

is the scientific study of microorganisms, both in food and used to produce food. This includes microorganisms that contaminate food, as well as those used in microbial food and fermented products.

A

FOOD MICROBIOLOGY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

-microalgae
-a good microbial source of vitamin B12
-source of beta carotene

A

CHLORELLA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

-Fusarium venenatum
-mycoprotein; meat substitute

A

QUORN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

-controlled microbial growth and enzymatic
conversions of food components.

A

FERMENTATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

ripened cheeses
- e.g. Camembert and Brie
- Penicillium camemberti

A

Surface mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

ripened cheeses
- e.g. Roquefort and Gorgonzola
- Penicillium roqueforti.

A

Internal mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

-Aspergillus oryzae
-rice or soybeans
-production of sake, soy sauce, and miso

A

Koji

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

-ingested live microorganisms that are beneficial to the humans
-no risk of harmful response to the host
-can be found in yogurt and other fermented foods, dietary
supplements, and beauty products.

A

PROBIOTICS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

unacceptable changes in
flavor, odor, and other
organoleptic properties of food

A

FOOD SPOILAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

ommon spoilage microorganism
✓ peptide chains broken down
✓ production of ammonia, H2S, indole, amine

A

Pseudomonas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q
  • packed refrigerated meat
  • “deep tissue” or “bone taint” spoilage
  • Clostridium
A

Vacuum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

✓ hydrolysis of polysaccharides to simple sugars

A

HIGH-CARBOHYDRATE FOOD

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

gummy and slimy polymer (dextran)
- Leuconostoc mesenteroides

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q
  • amylase production
  • Bacillus subtilis in bread
A

Starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

✓ pectin
- responsible for structure of
fruits and vegetables

A

FRUITS & VEGETABLES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

✓ due to under processing, inadequate
cooling, leakage, pre-process spoilage.

A

CANNED FOODS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q
  • souring, cheesy, or butyric odors
  • Thermoanaerobacterium thermosacchrolyticum
A

Thermophilic anaerobe spoilage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q
  • putrid odors
  • Clostridium putrefaciens
A

Putrefactive anaerobes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

✓ molds can grow in acidic foods.
✓ cottony growth on the surface

A

FRUITS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

→ Inherent to food
→ e.g. pH, moisture content,
nutrient content, OR potential,
antimicrobial constituents, &
biological structure.

Parameters that are inherent to the food

A

Intrinsic Parameters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

→ storage environment
→ e.g. Temperature, RH,
Gases, other microorganisms.

are those that are not dependent to the food itself, but rather to the storage environment that affect both the foods and microorganisms.

A

Extrinsic Parameters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q
  • use of multiple microbial stressors.
    -e.r. limiting aw and lowering of pH.
  • different preservation techniques+ intrinsic parameters.

utilizes multiple microbial stressors that act by different mechanisms.

A

Hurdle Technology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses or parasite that contaminate food, as well as prions (the agents of mad cow disease) and toxins such as aflatoxins in peanuts poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.

A

Foodbore Illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

-microorganims in food that cause diseases
- infection or intoxication
- caused by bacteria, fungi, viruses, parasites.

A

Food borne pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

-ingestion of food contaminated with pathogen
- invasion of tissue or production of toxin inside the host.

A

Food Borne Infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

-2,600 serovars of S. enterica
-Typhoidal - enteric fever
-Non-typhoidal - inflammation of stomach or intestine

-common cause of gastroenteritis
-C. jejuni & C. coli
-most common reservoir: poultry

A

SALMONELLA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

-several pathotypes
-enteric or diarrheal disease, UTI, or sepsis/meningitis
-most common: STEC Shiga toxin
-most important: E. coli O157:H7

A

PATHOGENIC E. COLI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

-monocytogenes meningitis, encephalitis, abortion, neonatal
infection, and septicemia
-dairy and ready-to-eat products

A

LISTERIA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

-seafoods
-V. cholerae
-cholera

A

VIBRIO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

-ingestion of bacteria production of toxin
e.g.,
-Vibrio cholerae - cholera toxin
-Entero-toxigenic E. coli - heat-stable & heat-labile toxins
-Clostridium perfringens - enterotoxin

A

Foodborne Toxicoinfection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

-responsible for 95% of non- bacterial gastroenteritis
-ready-to-eat foods handled by infected food handlers

A

Norovirus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

-inflammation of liver.
-Hepatitis A and E.
-under-cooked meat or meat products.

A

Viral Hepatitis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

-ingestion of toxins produced by microorganisms.
-live microorganism does not have to be ingested.

A

Food borne intoxication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

-Clostridium botulinum
-botulinum neurotoxin
-paralysis

A

BOTULISM

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

-emetic Bacillus cereus
-nausea and vomiting
-associated with fried rice

A

CEREULIDE INTOXICATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

-Food safety is a scientific discipline describing: Handling, Preparation, Storage, Serving of food in ways that prevents food borne illness

A

FOOD SAFETY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

are best practices that give broad guidelines on techniques and protocols that should be used in the food supply chain to decrease germs.

A

GHP( Good Hygienic Practices)

38
Q

branch of applied microbiology in which microorganisms are used for the production of important substances, such as antibiotics, food products, enzymes, amino acids, vaccines, and fine chemicals.

A

INDUSTRIAL MICROBIOLOGY

39
Q

-technology that utilizes biological systems, living organisms or parts of this to develop or create different products.

A

BIOTECHNOLOGY

40
Q

-The science of is called “zymology”

-an enzyme catalysed, metabolic process whereby organisms convert starch or sugar like glucose to alcohol or an acid anaerobically releasing energy.

A

FERMENTATION

41
Q

a container which is maintained in an environment favorable to the operation of a desired biological process.

A

Fermenter (or fermentor)

42
Q

-It is an upright closed cylindrical tank with at least four baffles, heating and/or cooling device, sparger for aeration, agitator with impellers, and inlets and/or outlets for organisms, media, and exhaust gases.

A

STIRRED TANK REACTORS (STRS)

43
Q

are involved in growth,
development, and reproduction of the organism.

A

Primary metabolites

44
Q

-Health behavior is an action taken by an individual to maintain, achieve, or regain good health and to prevent illness. It usually reflects an individual’s health beliefs.

A

HEALTH BEHAVIOR

44
Q

-Health behavior is an action taken by an individual to maintain, achieve, or regain good health and to prevent illness. It usually reflects an individual’s health beliefs.

A

HEALTH BEHAVIOR

45
Q

-Biopolymers are microbially produced polymers used to modify the flow characteristics of liquids and to serve as gelling agents.

A

BIOPOLYMERS

46
Q
  • are microbially produced polymers used to modify the flow characteristics of liquids and to serve as gelling agents.
A

Biopolymers

47
Q

-synthesized near the end of the
exponential growth phase and during the
early stationary phase (idiophase)

A

Secondary Metabolites

48
Q

is a peptide hormone produced by beta cells of the pancreatic islets encoded in humans by the INS gene.

A

Insulin

49
Q

is a peptide hormone that stimulates growth, cell reproduction, and cell regeneration in humans and other animals.

A

Human growth factor

50
Q

production concentrates on simple hydrolytic enzymes (proteases,
amylases, pectinases) that degrade natural polymers such as proteins,starches, or pectin.

A

Enzymes

51
Q

used in sugar production form starch.

A

amylases

52
Q

used by biscuit manufacturers to lower the
protein level of flour

A

proteases

53
Q

used to predigest baby foods.

A

trypsin

54
Q

used to clarify fruit juices and papain which is used to tenderize meat for cooking- used in sugar production form starch.

A

cellulases and pectinases

55
Q

used to tenderize meat for cooking.

A

papain

56
Q

also know as are rennin and used to manufacture cheese and used to hydrolyze protein.

A

chymosin

57
Q

used to to enhance the ripening of the blue-mold cheese in the production of Roquefort cheese.

A

lipases

58
Q

8.used to break down lactose to glucose and galactose.

A

lactases

59
Q

DNA- cutting enzymes; recognize
and cut DNA only at a particular sequence of nucleotides.

A

Restriction enzymes

60
Q

cloning vector; carries pieces of DNA.

A

Plasmid

61
Q

enzyme that links together DNA strands with double stranded breaks.

A

DNA ligase

62
Q

Transfer of DNA is brought about by the application
of pulsed field to the cells.

A

ELECTROPORATION

63
Q

(short form for electric field- mediated membrane permeabilization) is a physical technique that is used to get DNA into organisms that are difficult or impossible to transform, especially cells that contain thick cell walls.

A

Electroporation

64
Q

-a device for injecting cells with genetic information
-payload is an elemental particle of a heavy metal coated
with plasmid DNA
-often simply referred to as biolistics
-designed for plant transformation

  • is often simply referred to as biolistics and is
    designed for plant transformation.
A

GENE GUN

65
Q

-process of using a very fine needle to insert substances at a microscopic or borderline macroscopic level into a single living cell.
-a simple mechanical process in which a needle roughly 0.5 to 5 micrometers in diameter penetrates the cell membrane and/or the nuclear envelope.

A

MICROINJECTION

66
Q

-A genetically modified organism is any
organism whose genetic material has been
altered using genetic engineering techniques.

A

GENETICALLY MODIFIED ORGANISMS

67
Q

is a plant pathogen that
causes tumor formation called crown gall disease.

A

Agrobacterium tumefaciens

68
Q
  • the study of the distribution and environmental relationships of microorganisms as well as their relationship with each other and to higher organisms.
A

Microbial Ecology

69
Q
  • interaction between populations existing in close association with each other
A

Symbiosis

70
Q
  • reflect some form of cooperation between species or
    populations
A

Positive interactions

71
Q
  • when two or more populations inhabit the same living space and interact in a mutually beneficial manner
  • reciprocal benefit
A

Mutualism

72
Q

-A notable illustration of a facultative mutualistic relationship is the symbiosis between the ciliate Paramecium bursaria and members of the green algae Chlorella

A

Protozoa Endosymbionts

73
Q

-Microorganisms that are mutualistic can defend the host from danger, provide vital nutrients, boost fitness, and facilitate interactions with other species.

A

Microorganism-Insect Mutualism

74
Q

-A fungus and a photosynthetic bacteria or algae
live in symbiotic harmony. Inside the fungus are the algal or bacterial cells.

A

Fungi-Algae Mutualism

75
Q

One of the most well-known examples of host-microbiome symbiosis

A

rumen environment

76
Q
  • a two- way positive exchange of materials
  • beneficial complementary resources
  • not obligatory
A

Cooperation

77
Q

-a low specificity relationship which displays a one-way
positive exchange of materials.

-the commensal benefits while the host is neither harmed nor helped.

A

COMMENSALISM

78
Q

refers to heterogeneous structures comprising different
populations of microorganisms surrounded by a matrix
(mostly of exopolysaccharides) that allows their attachment
to inert (e.g., rocks, glass, plastic) or organic (e.g., skin,
cuticle, mucosa) surfaces.

A

Biofilm

79
Q

An organism is either damaged or
killed by a chemical secretion of another organism.

A

Antibiosis

80
Q

a mutually negative interaction among two or more species (population) involved

A

Competition

81
Q

-movement and conversion of materials by biochemical
-driven directly or indirectly by the radiant energy of the
sun or by the energy of reduced materials/minerals
-Energy is absorbed, converted, temporarily activities throughout the atmosphere, hydrosphere and lithosphere stored and eventually dissipated.

A

Nutrient/Biogeochemical Cycling

82
Q
  • determines the amount of CO2 in the
    atmosphere as well as the rate of turnover
    of organic matter
  • fairly complex for it includes all life on earth as well
    as inorganic C reservoirs and the links between them
A

Carbon Cycle

83
Q

-It is a biogeochemical process through which nitrogen is converted into many forms, consecutively passing from the atmosphere to the soil to organism and back into the
atmosphere.

-It involves several processes such as nitrogen fixation, assimilation, ammonification, nitrification, and denitrification.

A

NITROGEN CYCLE

84
Q

-describes the movement of sulfur through the geosphere and biosphere.

A

Sulfur Cycle

85
Q

are indicated by yellow arrows and reductions
by red arrows.

A

Oxidations

86
Q

The Principle of Microbial Infallibility
“No natural organic compound is resistant to biodegradation provided that environmental conditions are favorable.”

A

Bioremeditation

87
Q

transformation of every type
- reactions that yield more complex products than the starting material complete
- oxidation of organic compounds to CO2, H2O,NO3 and other inorganic components

A

Biodegradation

88
Q

The activity of man which disturbs the balance of nature leading to the loss of information (Biodiversity) and loss of structure of the natural environment.

A

Pollution

89
Q

consists of microorganism that improves the
nutrient content of the soil and enhances their availability to the crops.

A

Biofertilizers

Microbiology and Parasitology (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions