Microbiology

Question 1

What is a parasite?

Answer 1

An organism that lives in or on another organism, causing its host harm.

Question 2

What are saprophytes?

Answer 2

Organisms that live on dead organic matter.

Question 3

What temperature range do psychrophiles need to grow?

Answer 3

-5 to 20 degrees Celsius.

Question 4

What temperature range do mesophiles need to grow?

Answer 4

20 to 45 degrees Celsius.

Question 5

What temperature range do thermophiles need to grow?

Answer 5

45 to 75 degrees Celsius.

Question 6

What is aerobic?

Answer 6

A process that requires oxygen.

Question 7

What is anaerobic?

Answer 7

A process that does not require oxygen.

Question 8

What does facilitative mean?

Answer 8

Can live with or without oxygen.

Question 9

What is unicellular?

Answer 9

Made of a single cell.

Example: Yeast & bacteria.

Question 10

What is multicellular?

Answer 10

Made up of many cells.

Example: Fungi (Mold).

Question 11

What is pathogenic?

Answer 11

A disease-causing organism.

Question 12

What is non-pathogenic?

Answer 12

A non-disease-causing organism.

Example: Lactic acid bacteria (Cheese).

Question 13

What does microbiology in home economics study?

Answer 13

Bacteria (E. Coli, salmonella & listeria) and fungi (yeast & moulds).

Question 14

What are bacteria?

Answer 14

Unicellular organisms that can be saprophytic or parasitic, and pathogenic or non-pathogenic.

Examples: Salmonella, E. Coli, & listeria.

Question 15

What conditions are needed for bacterial growth?

Answer 15

Food, correct temperature, moisture, oxygen, and pH level.

Question 16

What is the optimum pH level for most bacteria?

Answer 16

Optimum pH of 7-8.

Question 17

What is the diagram of a bacteria cell?

Answer 17

Draw rectangle shape in head.

Question 18

What is the reproduction method of bacterial cells?

Answer 18

Binary fission, which is asexual.

Question 19

What is spore formation in bacteria?

Answer 19

A survival technique where an endospore develops and contains DNA within a bacterium cell.

Question 20

What are endotoxins?

Answer 20

Produced inside the bacterial cell and released when the cell dies.

Example: Causes infectious food poisoning if eaten.

Question 21

What are exotoxins?

Answer 21

Produced and released outside of the bacterial cell.

Example: Toxic food poisoning.

Question 22

What are the classifications of bacteria?

Answer 22

Spherical (coccus), rod (bacilli), and curved (spirilla).

Question 23

What is a spherical bacterium called?

Answer 23

Coccus.

Question 24

What is a rod-shaped bacterium called?

Answer 24

Bacilli.

Question 25

What is a curved bacterium called?

Answer 25

Spirilla.

Question 26

What is gram staining?

Answer 26

A test done in a lab to identify what group bacteria belongs to.

Question 27

What are the types of gram staining?

Answer 27

Gram Positive and Gram Negative.

Question 28

What is gram positive?

Answer 28

Has a cell wall with one thick layer and no flagellum. ## Footnote Example: Clostridium botulinum.

Question 29

What is gram negative?

Answer 29

Has a cell wall with two thin layers and has a flagellum. ## Footnote Example: Salmonella & E. Coli.

Question 30

What are the characteristics of Salmonella?

Answer 30

Rod-shaped, gram negative, causes infectious food poisoning.

Question 31

What are the conditions for the growth of Salmonella?

Answer 31

Facultative, 37 degrees Celsius, neutral pH (7).

Question 32

What are high-risk foods for Salmonella?

Answer 32

Raw/undercooked eggs, raw/undercooked chicken, mayo.

Question 33

What are the symptoms of Salmonella?

Answer 33

Nausea, vomiting, diarrhea.

Question 34

What are the characteristics of E. Coli?

Answer 34

Rod-shaped, gram negative, causes infectious food poisoning.

Question 35

What are the high-risk foods for E. Coli?

Answer 35

Unpasteurized milk, raw meat, unpasteurized cheese.

Question 36

What are the symptoms of E. Coli?

Answer 36

Nausea, vomiting, diarrhea.

Question 37

What are the advantages of bacteria?

Answer 37

Used in food production such as cheese, yogurt, and vinegar.

Question 38

What are the disadvantages of bacteria?

Answer 38

Contaminates food causing food poisoning and spoilage.

Question 39

What are the characteristics of fungi?

Answer 39

Can be multicellular or unicellular, most are saprophytes, some are parasitic.

Question 40

What conditions are needed for the growth of fungi?

Answer 40

Food, warmth, moisture, pH, and oxygen.

Question 41

What are the classifications of moulds?

Answer 41

Phycomycetes and Ascomycetes.

Question 42

What are phycomycetes?

Answer 42

Example: Rhizopus, fluffy white mycelium, saprophytic.

Question 43

What are ascomycetes?

Answer 43

Example: Penicillin, saprophytic, green-blue mould.

Question 44

What is sexual reproduction in fungi?

Answer 44

Hyphae from opposite strains grow close together and fertilization occurs.

Question 45

What is asexual reproduction in fungi?

Answer 45

Sporulation, where sporangiophores grow and release spores.

Question 46

What are the characteristics of yeast?

Answer 46

Unicellular and saprophytic.

Question 47

What is an advantage of yeast?

Answer 47

Used in the production of bread and beer.

Question 48

What is a disadvantage of yeast?

Answer 48

Spoilage of food such as honey, meat, and fruit.

Question 49

What is the structure of yeast?

Answer 49

Nucleus, cell wall, cytoplasm, large vacuole.

Question 50

What are the conditions needed for the growth of yeast?

Answer 50

Food, warmth, oxygen, pH, and moisture.

Question 51

What is the reproduction method of yeast?

Answer 51

Asexual reproduction by budding.

Question 52

What is fermentation?

Answer 52

The breakdown of organic substances by bacteria or yeast.

Question 53

What are the advantages of fungi?

Answer 53

Used in the production of beer and bread.

Question 54

What are the disadvantages of fungi?

Answer 54

Food spoilage and disease in humans.

Question 55

What are the uses of microorganisms in food production?

Answer 55

Lactic acid bacteria in cheese, Lactobacillus in yogurt, yeast in beer and bread, acetic acid bacteria in vinegar.