Lecture 16 Flashcards
microbes in food production
maintain soil health (fixes N, breaks down waste, suppresses pathogens breaks down toxins)
Microbes in animals
Plants have cell wall. unless we have enzymes capable of breaking cell wall, it cannot be broken down. Thus, we need an enzymatic capacity to break down non-starch polysaccharides. Carb-active enzymes are great
Herbivores complex digestive tract with specialised fermentation chamber while meat-specialists have a simple digestive tract. Bacteria have enzymes to solubilise fibres. only fermentative has high yields of short chain fatty acids.
foot and mouth
contagious viral disease affecting cattle, pigs, sheep and goats. Causes lameness, blisters. decrease meat and milk production. Not in Australia
Salmonella
bacteria affecting poultry and pig. In humans, causes gastrointestinal illness and can be transmitted.
Bovine tuberculosis
affects cows and pigs. chronic disease leads to respiratory illness, weight loss and can be transmitted to humans. Not in Australia
Avian Influenza
viral infection affecting poultry. highly pathogenic strains can cause sudden death, respiratory disease and reduce egg production
zoonosis
when a disease crosses species to humans
fermentation
microorganisms (yeast and bacteria) break down sugar via anaerobic respiration
food spoilage
growth of fungi/bacteria due to enzymes that breakdown organic materials. fridge, fermentation and preservatives prevent spoilage
food poisoning
food-borne infection: microbes grow in gut (salmonella)
food-borne intoxication: microbes make toxins in food (clostridium botulinum)
diet
more bacteroidetes in high fibre food. increase in firmicutes in high protein and high fat food. Need balance
mycorrhizal fungi
in most plants, enhances water and inorganic nutrient uptake, receives sugar from plant
rhizobium bacteria
in legume roots, fixes N, receives sugar in return
