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Food Microbiology > General Characteristics Of Microorganisms > Flashcards

General Characteristics Of Microorganisms Flashcards

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1
Q

Yeasts size

A

5-12u

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2
Q

Bacteria size

A

1-2u

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3
Q

Molds reproduction

A

Slow asexual-spores

Sexual cycle

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4
Q

Yeasts reproduction

A

Intermediate budscars-limit
Sexual-ascus
Zygote

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5
Q

Bacteria reproduction

A

Fast binary fission

Infinite

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6
Q

Mold diversity

A

High

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7
Q

Yeast diversity

A

Moderate

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8
Q

Bacteria diversity

A

High

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9
Q

Molds substrate utilization

A

High

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10
Q

Yeast substrate utilization

A

Low

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11
Q

Bacteria substrate utilization

A

Highest

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12
Q

Molds pH

A

Acid tolerant 3-8

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13
Q

Yeasts pH

A

Acid tolerant 4-8

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14
Q

Bacteria pH

A

Neutral 5-10

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15
Q

Molds oxygen

A

Aerobic

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16
Q

Yeast oxygen

A

Facultative( growth oxygen or without oxygen)

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17
Q

Bacteria oxygen

A

Aerobic-anaerobic

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18
Q

Molds moisture tolerance

A

Very dry

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19
Q

Yeasts moister tolerance

A

High level of water

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20
Q

Bacteria moisture tolerance

A

High level of water

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21
Q

Molds food spoilage

A

Low pH foods dryer foods( bread and juice

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22
Q

Yeasts food spoilage

A

Low pH foods high H2O content

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23
Q

Bacteria food spoilage

A

neutral pH foods high H2O content

24
Q

Molds size

A

5-12 u dia , up to 25u length

25
Q

Fungi are an equally important group

A

of microorganisms in food microbiology

26
Q

fungi are used industrial fermentation

A

of beer and wine, production of enzymes (e.g. rennet’s for cheese, pettiness to clarify fruit juices and wine, amylases for bread industry, etc), antibiotics, vitamins, and organic acids.

27
Q

The baking industry and the certain types of cheese

A

also depend on fungal activities.

28
Q

Some fungi are pathogens

A

plants, humans, or other animals. Other important fungal activities include the decay of complex plant and animal remains or environmental pollutants.

29
Q

Fungal pathogens cause

A

Fungal pathogens cause

30
Q

Potato blight fungus

A

Phytophthora infestans, Ireland 1840, 1 million died of starvation, an equal number of people were forced to emigrate to the U.S. or Europe.

31
Q

Great Bengal Famine

A

1943, 2 million died of starvation due to a severe outbreak of Helminthosporium oryzae on the rice crops.

32
Q

Molds

A

are filamentous fungi

33
Q

The individual filaments called

A

hyphae and the mass of these filaments is termed a mycelium

34
Q

mycelium

A

is a multinucleate mass of cytoplasm enclosed within a rigid, branch system of tubes

35
Q

mycelium

A

These tubes represent a protective structure that is homologous to a cell wall of a unicellular organism.

36
Q

A mycelium usually arises

A

from the germination and outgrowth of a single reproductive cell, or spore

37
Q

Upon germination

A

the spore puts out a long threadlike hyphae which branches repeatedly as it elongates to form the mycelium

38
Q

The hyphae of higher molds are compartmentalized

A

by membrane divisions called septa

39
Q

septa

A

are usually perforated and allow passage of cytoplasmic fluid and even nuclei between different parts of the hyphae.

40
Q

yeast are

A

nicellular fungi that multiply by budding or by binary fission (like many bacteria)

41
Q

Some fungi are dimorphic

A

they are molds under certain environmental conditions and yeast-like at others (e.g. Candida albicans, M at 20-25oC and Y at 37oC).

42
Q

fungi

A

eukaryotic

43
Q

fungi reproduce

A

by both sexual or asexual means, but in either case spores are usually produced.

44
Q

Sexually produced spores

A

are derived from the nuclei of parental cells

45
Q

the parent and the spores

A

haploid

46
Q

Two nuclei from the parental cells fuse to form

A

diploid zygote nucleus

47
Q

Haploid spore nuclei are derived from

A

reductive nuclear division (meiosis)

48
Q

most common habitat of Molds

A

habitat is soil and spores are widely dispersed in dust.

49
Q

Physiologically fungi

A

more adaptable to severe environmental stress than other microorganisms

50
Q

fungi more adaptable to

A

They are more tolerant to osmolarity extremes (osmophiles spoil syrup and jams), pH (acidophiles - acid tolerances range within strains or species from pH 1.8 to 8.0), and drying (xerophiles - some can grow at aw

51
Q

Molds are strictly

A

aerobic (discuss Ca2+ lactate on cheese) but Yeasts can utilize sugars such as glucose anaerobically (fermentation) or aerobically (respiration)

52
Q

under anaerobic conditions yeasts

A

the major end products of yeasts are ethanol and carbon dioxide via the alcoholic fermentation

53
Q

under aerobic conditions yeasts

A

complete oxidation of glucose by yeasts accumulates acids, alcohols, esters, glycerol, aldehydes and other products.

54
Q

Fungi exhibit a wide growth temperature range

A

but 20 to 30oC is optimal for most species

55
Q

Some fungi can grow at

A

0oC and a few thermophilic molds grow as high as 62oC.

Food Microbiology (3 decks)

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