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Microbiology > Lab exam chapter 8 > Flashcards

Lab exam chapter 8 Flashcards

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Biology 101 flashcards
1
Q

What is microbially fermented foods

A

those transformed by naturally occurring or added microbes into a product that has an increased shelf life

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2
Q

What are examples of raw material for fermented foods

A

meat
fish
fruit
vegetables
grains
dairy

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3
Q

Is microbial contaminants in food pathogenic

A

no many are harmless to the food and the person that consumes the food

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4
Q

WHat are significant microbial contaminants of food that can cause foodborne illness

A

listeria monocytogenes
staphylococcus aureus
salmonella enterica

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5
Q

What are fermented food products the result of

A

metabolic activity by bacteria and or fungi and the usually involve microbes that grow by fermentation

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6
Q

What can be added to yogurt cheese sausage wine

A

specific starter cultures

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7
Q

What do sauerkraut and chocolate depend on

A

wild fermentation accomplished by indigenous organisms that are present in the starting material

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8
Q

What are the main microbes involved in food fermentation

A

lactic acid bacter
acetic acid bacter, yeast, and molds

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9
Q

LAB are gram __________ and shaped

A

positive; rods and cocci

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10
Q

What are homolactic fermenters

A

produce LA as the primary end product of glucose

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11
Q

What are heterolactic fermenters

A

produce equal amounts of LA, ethanol, and CO2

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12
Q

How do you identify heterolactic fermenters

A

hoot loops test do determine CO2 production

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13
Q

What oxygen relationship is usualy for LA bacteria

A

aerotolerant anaerobes

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14
Q

T/F heme containing compounds (oxidase) and H2O2 breakdown (catalase) are absent in LA bacteria

A

true

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15
Q

LA bacteria tend to be ________ organism and need media that has many growth factors

A

fastidious

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16
Q

LA is resistant to

A

azide

17
Q

What are lactic acid bacteria that ferment lactose used in making

A

fermented milk products

18
Q

Strains of ___________- and _______________ are often used in sausage production

A

lactoabacillus
pediococcus

19
Q

Many vegetable fermentations proceed with the growth of bacteria naturally occuring on the harvested plants; LAB such as ____________- and _____________ are commonly ued

A

leuconostoc
lactobacillus

20
Q

In the examples we look at LAB is

A

able to inhibit spoilage

21
Q

Some fermentaitons add sodium chloride as a ___________ agent

A

selective; won’t inhibit the desired fermenting bacteria but does prevent the growth of undesirable microbes

22
Q

What LAB strains mostly cause pathogens

A

leuconostoc produce slime from sucrose

23
Q

What is the reason some LAB cause greening on meat

A

excessive hydrogen peroxide

24
Q

What are the two examples of ethonal fermenting microbes

A

saccharomyces
zymomonas mobilis

25
Q

What is saccharomyces species used for

A

breakmaking and to produce alcoholic beverages and kombucha

26
Q

What type of respirators are saccharomyces

A

facultative anaerobes

27
Q

What is Z. mobilis used in

A

production of alcoholic beverages

28
Q

What gram is acetic acid bacteria and shape

A

gram negative rod shaped

29
Q

What are AAB abundant in

A

fruit

30
Q

Where do AAB usually grow

A

aerobic conditions

31
Q

What do AAB convert

A

ethanol to acetic acid

32
Q

What are AAB that convert ethanol to acetic acid used in the produciton of

A

vinegar
chocolate
kombucha

33
Q

What is an enrichment

A

A treatment or medium used to favor the growth of desired organisms

34
Q

What does a sucessful enrichement do

A

increase the population of desired organisms over undesired organisms–easier to isolate

35
Q

LAB is difficult to grow on

A

all purpose media

36
Q

We expect LAB to grow on what agar but not the other agar

A

APT; YTG

37
Q

before a hot loop test and ATP broth innoculation what must the resutls be

A

catalase neg
gram positive
able to ferment glucose

Microbiology (29 decks)

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