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Lab Reviewer Flashcards

1
Q

When quantifying how many number of cell are there in a sample

A

BACTERIAL COUNTS

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2
Q

the microorganisms are able to eat up the substrate or the sugar in the sample, in return the microbe will be able to digest the saccharide or the sugar which leads to the formation of acid, gas, and alcohol

A

FERMENTATION

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3
Q

It comes from milk

A

Cheese

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4
Q

It comes from spoiled milk

A

Yogurt

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5
Q

True or False: when yogurt becomes too spoiled, it’ll solidify and become cheese

A

True

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6
Q

It is when cucumber is submerged in salt concentration and salt concentration will preserve the food stoc

A

Pickles

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7
Q

When beneficial microbes are introduced to meat to have better tasting

A

Sausage

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8
Q

3 bacterias that can cause vomiting, diarrhea

A

E. coli, Listeria and Salmonella

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9
Q

True or false: Good fermentation can happen with any microbes

A

False, not all microbes can undergo good fermentation

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10
Q

It can cause spoilage; growth of molds

A

Aspergillus fungi

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11
Q

It is to quantify the bacteria or fungi in the food

A

MICROBIAL TESTS

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12
Q

CFU means:

A

colony forming unit

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13
Q

True or false: to get CFU: multiply colonies to how many sample/volume of sample did you get then divide by dilution factor then multiply by 100

A

False, [(colony count × dilution factor) / mL of sample used] × 100

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14
Q

fruits sugars (fructose and glucose) to acetaldehyde then to alcohol

A

ALCOHOL FERMENTATION

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15
Q

consumes the sugars found in dairy products and produce acid

A

LACTIC ACID FERMENTATION

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16
Q

It causes the yogurt to have creamy texture that’s brought by the lactic acid

A

Decrease pH due to acid

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17
Q

True or false: If there is more acid produced, the product will harden

A

True

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18
Q

True or false: Cheese forms with less acid

A

False, too much acid makes cheese

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19
Q

The identification of microorganisms by biochemical fingerprints

A

BIOCHEMICAL ACTIVITIES OF MOS

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20
Q

It is how to calculate bacteria, energy source

A

Bioenergetics

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21
Q

Eating of lactose, production of enzyme chemicals

A

Biosynthesis

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22
Q

breaking down lactose, metabolize/eat

A

Biodegradation

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23
Q

Cell’s enzyme activities are:

A

Bioenergetics, Biosynthesis, Biodegradation

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24
Q

The sum of all chem reactions

A

CELLULAR METABOLISM

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25
It is the biological catalyst
ENZYMES
26
- exo - act on substances outside of the cell - big molecular breakdown - Hydrolytic enzymes that reduces high-molecular weight materials
Extracellular enzymes
27
The four exo enzymes are:
starch (carbs), lipids (fats), casein (protein) *amino acids, gelatin (protein) *collagen
28
- endo - functions inside the cell - responsible for synthesis of protoplasmic req - production of cellular energy - small breakdown of cell
Intracellular enzymes
29
- glucose molecule linked by glycosidic bond - polysaccharides - breakdown (by amylase)
STARCH
30
It separates dextrin and maltose
maltase
31
What is the results of starch?
Clear zone will surround the organism because there's nothing to eat anymore
32
The high molecular weight compounds with large amounts of energy
LIPIDS
33
It is linked by ester bonds
triglycerides (glycerol and fatty acids)
34
It is the lipid enzyme
lipases
35
What is the results in lipids?
lipolysis
36
It is the major milk protein
CASEIN
37
amino acids are linked by ________
peptide bonds
38
Breaks down proteins into polypeptides/amino acid
Proteases
39
Results in casein is?
proteolysis
40
The hydrolysis of collagen
GELATIN
41
True or false: 25°C = solid; higher than 25°C = liquid
True
42
Result in gelatin is?
gelatinase = liquification
43
It means rapid gelatin hydrolysis: 5th day __________ = slow
liquified; liquification
44
True or false: MOs use different carbohydrates under different conditions — some use glucose under aerobic conditions, some in anaerobic conditions.
True
45
It is where substrate under anaerobic dissemination and produce organic acid and gasses
FERMENTATION
46
It supports growth of all organisms
Nutrient broth
47
The substrate for determining the organism fermentative capabilities
Specific carb
48
True or false: In pH indicator phenol red, when the color is red it is acidic (pH 6.8) and when the color is yellow, it is neutral (pH 7)
False, red = neutral; yellow = acidic
49
- contains lactose and sucrose (1%) and glucose (0.1%) - determine production of gas/hydrogen sulfide
TRIPLE SUGAR IRON (TSI)
50
Which statement is true: A. (+) gas = bubble formation or agar breaking B. (-) H2S = black color
A., positive hydrogen sulfide has black precipitate
51
Alkaline slant + acid butt w/ or w/o gas = ?
glucose fermentation
52
Acid slant + acid butt w/ or w/o gas = ?
lactose and/or sucrose fermentation
53
Alkaline slant + alkaline butt w/ no change in butt = ?
no carbohydrate fermentation
54
identification of Enterobacteriaceae
IMVIC test — Indole test, Methyl red (carb fermentation), Voges-proskauer, Citrate utilization
55
It's result is cherry red ring at the top
Indole
56
An essential amino acid
tryptophan
57
Tryptophan's enzyme is:
tryptophanase
58
It determines acetyl methyl carbinol
Voges-proskauer
59
It's result is deep red at the top after 15 minutes
Voges-proskauer
60
It is the carbon source
CITRATE
61
It transport citrate in the cell
citrate permease
62
It produce oxaloacetic acid and acetate
citrase
63
Its result is growth on slant, green turns to blue
CITRATE
64
RESULT: - dispersing growth/turbidity = motile - black precipitate
H2S Production
65
Hydrolyze urea to produce ammonia and carbon dioxide
UREASE PRODUCTION
66
The result is when color changes from orange to pink
UREASE PRODUCTION
67
breakdown of H2O2 to water and free oxygen
CATALASE TEST
68
Results of bubble formation when positive and no bubbles produced when negative
CATALASE
69
Cytochrome containing organisms produce intracellular oxidase enzyme
OXIDASE TEST
70
Oxidase results are:
Oxidase positive turn the reagent to blue/purple
71
Oxidase reagents are:
Kovacs Oxidase Reagent, Gordon and McLeod’s Reagent, Gaby and Hadley Reagent
72
- isolate bacteria first before undergoing tests - Isolation and growth of pathogens from host specimens for identification to devise a specific treatment plan. - AST, ELISA
GROWTH DEPENDENT DIAGNOSTIC METHOD
73
- do not need to culture bacteria - sample itself can get diagnosis - molecular biology or immunology - PCR - for ex. covid 19
GROWTH INDEPENDENT DIAGNOSTIC METHOD
74
An assay that can determine whether a specific antibiotic susceptible or resistant to a specific antibiotic
ANTIBIOTIC SUSCEPTIBILITY TESTING
75
What does it mean when an antibiotic is susceptible?
antibiotic is effective
76
What does it mean when an antibiotic is resistant?
antibiotic isn't effective
77
It is healthcare related pathogens --- healthcare related pathogens. Originating or taking place in a hospital, acquired in a hospital, especially in reference to an infection.
Nosocomial
78
It is a report indicating the susceptibility of clinically isolated MOS to the antibiotics in current use
Antibiograms
79
- kirby-bauer - standard procedure for assessing antimicrobial activity - use of McFarland standard
DISC DIFFUSION METHOD
80
True or false: if there's no inhibition it doesn't necessarily mean it's resistant or susceptible but it could mean that it isn't effective
True
81
What does it mean when the result is INTERMEDIATE?
in between resistant and susceptible
82
CLSI means?
clinical laboratory standard industry
83
- antibiotic susceptibility - detect concentration - lowest conc to where there's no growth
MINIMUM INHIBITORY CONCENTRATION (MIC)
84
Defines the minimum inhibitory concentration
ANTIBIOTIC DILUTION ASSAY
85
Antibiotic susceptibility as determined by the broth dilution method.
MICROTITER PLATE
86
Antibiotic susceptibility determined by the Etest
ETEST STRIPS
87
Importance of water testing are:
- potable/contaminated water; contaminants in water could cause diseases - parasitological infections, parasitic protozoa
88
It is when the amount of nutrients is multiplied by two
DOUBLE STRENGTH
89
It is when the usual weigh on how media is prepared
SINGLE STRENGTH
90
the no. 1 micro detected is _______ and _______
entero and e. coli
91
- too much, too few or none
QUALITATIVE ANALYSIS
92
- for detection of coliforms only - lactose broth, fermentation of e. coli - production of gas - most probable number (MPN) - to see presence of e coli
PRESUMPTIVE TESTING
93
- required selective and differential media (EMB) - results from presumptive test will streak on the agar - metallic sheen and dark colonies = e. coli
CONFIRMED TESTING
94
- final analysis of water sample - gas formation & acid production (red to yellow)
COMPLETED TESTING
95
- statistical method used to estimate the viable no. of bacteria in a sample - idea of how much coliform is found
most probable number (MPN)
96
- quantify how many coliform in water - usage of filter membrane
QUANTITATIVE ANALYSIS
97
Advantages of QUANTITATIVE ANALYSIS:
- results are available in shorter period - can sample large volumes - high accuracy and can be reproduced
98
Disdvantages of QUANTITATIVE ANALYSIS:
clogging of the pores and inhibits passage of vol. of water
99
M-Endo and M-FC broth for coliforms = ???
human pollution
100
KF broth for strepto = ???
animal origin
101
Which FILTER MEMBRANE TECHNIQUE result has presence of golden metallic sheen?
M-Endo
102
Which FILTER MEMBRANE TECHNIQUE result has blue color?
M-FC
103
Which FILTER MEMBRANE TECHNIQUE result has pink and red color?
KF

Microbiology (14 decks)

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