LESSON 5 [B]

Question 1

this phylum is a collection of gram-positive, spore forming, obligate anaerobes, and cocci- or rod-shaped bacteria, including the Enterococcaceae and Lactobacillaceae families and the Streptococcus genus

Answer 1

Firmicutes

Question 2

this order includes lactic acid bacteria and are widely used in food production and preservation; lack prophyrins and cytochromes and do not engage in oxidative phosphorylation; most are aerotolerant anaeorbes capable of growing in the presence of oxygen

Answer 2

Lactobacillales

Question 3

Genus of Lactobacillales

Answer 3

Lactoccocus, Streptoccocus, Enterococcus, Peptococcus, and Peptostreptococcus.

Question 4

the metabolism of Lactobacillales primarily relies on ______; they have limited biosynthetic abiltiies, requiring external sources of amino acids, vitamins, purines, and pyrimidines.

Answer 4

sugar fermentation

Question 5

it is a type of fermentation process that produce only lactic acid

Answer 5

Homofermentative

Question 6

Type of fermentation process that produce ethanol, CO2 and lactate along with lactic acid

Answer 6

Heterofermentative

Question 7

It is a prominent genus known for its rod-shaped bacteria commonly found in dairy products and used in fermentation

Answer 7

Lactobacillus

Question 8

what is the main endproduct of Lactobacillus?

Answer 8

Lactic acid

Question 9

WHat is the fermentation pattern of lactobacillus?

Answer 9

homofermentative

Question 10

They are acid-resistant, able to grow in low pH conditions, ad can be selectively enriched from dairy 0products and acidic plant materials; plays a key role in lactic acid fermentation and is often used as probiotic

Answer 10

Lactobacillus

Question 11

a species of lactobacillus that is used in acidopholus milk production

Answer 11

Lactobacillus acidophilus

Question 12

a species of lactobacillus that is used in yogurt preparation

Answer 12

Lactobacillus delbrueckii

Question 13

these are the genera under lactobacillales that are coccoid- shaped lactic acid bacteria; some species are pathogenic to humans and animals.

Answer 13

Lactoccocus and Streptoccocus

Question 14

they play roles in production of buttermilk, silage, and other fermnented products; characteristic cell morphology of coccci in chains or tetrad; some species contibutes to the formation of dental caries

Answer 14

Streptococcus

Question 15

what type of fermentation pattern does lactoccous and streptococcus exhibit?

Answer 15

Homofermnetative

Question 16

a genus of homofermentative cocci that contains streptocci of dairy significance

Answer 16

Lactococcus

Question 17

Includes streptococci primarily of fecal origin; can be human pathogens

Answer 17

Enterococcus

Question 18

Obligate anaerobes; ferment proteins rather than sugars

Answer 18

Peptococcus and Peptosreptococcus

Question 19

2 subgroups of Streptococci

Answer 19

Pyogenes and Viridans

Question 20

subgroup of streptococci causing strep throat

Answer 20

streptococcus pyogenes

Question 21

subgroup of streptococci causing dental caries

Answer 21

streptococcus mutans

Question 22

Hemolysis on Blood agar of Pyogenes subgroup

Answer 22

complete red blood cell hemolysis (B hemolysis)

Question 23

Hemolysis on Blood agar of Viridans Subgroup

Answer 23

incomplete hemolysis (alpha hemolysis) leading to greening of the agar under colonies

Question 24

Human b-hemolytic streptococci usually contain the group ____ antigen

Answer 24

group A

Question 25

Enterococci contain the group _____ antigen

Answer 25

Group D

Question 26

more resistant to acidic conditions compared to other lactic acid bacteria; can grow well at pH values as low as 4

Answer 26

lactobacillus

Question 27

its features is produce flavoring ingredients diacetyl and acetoin from citrate catabolism; used as starter cultures in dairy fermentations; some strains produce glucose or fructose polysaccharide slimes, used as plasma extenders in blood transfusions.

Answer 27

Leuconostoc

Question 28

key genera of bacillales

Answer 28

Listeria, Staphylococcu, Sarcina (nonsporulating)

Question 29

causes major foodborne illness called listerious; contaminated, usually ready to eat fooods like cheese and sausage

Answer 29

Listeria

Question 30

relatively resistant to reduce water potential; tolerates drying and high salt fairly wel; abilty to grow in meadia containing Nacl

Answer 30

Staphylocccous

Question 31

species of staphyloccous that is non pogmented; ussually found on the skin or mucous membrans

Answer 31

staphylooocus epidermis