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Microbiology > Microbiology General > Flashcards

Microbiology General Flashcards

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Biology 101 flashcards
1
Q

Where do autotrophs get carbon from?

A

CO2

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2
Q

Where do hetertrophs get carbon from?

A

Carbon for organic compounds

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3
Q

Where do phototrophs get energy from?

A

Light

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4
Q

Where do chemotrophs get energy from?

A

Chemical compounds

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5
Q

What is the energy source and carbon source of photoheterotrophs?

A

Light. Organic compounds.

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6
Q

What is the energy source and carbon source of photoautotrophs?

A

Light. Carbon dioxide.

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7
Q

What is the energy source and carbon source of chemoheterotrophs?

A

Usually organic compounds. Organic compounds.

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8
Q

What is the energy source and carbon source of chemoautotrophs?

A

Usually inorganic compounds. Carbon dioxide.

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9
Q

Describe the main features of microbial metabolism.

A
  • Large number of biochemical pathways

- Don’t require oxygen as terminal electron acceptor

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10
Q

What is an anabolic reaction?

A

‘building up’

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11
Q

What is a catabolic reaction?

A

‘breaking down’

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12
Q

What are the 2 main reactions in microbes that yield energy?

A

Respiration and fermentation

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13
Q

Describe respiration in microbes.

A
  • Electron transport chain
  • Microbes don’t just use oxygen
  • ANaerobic
  • Use another suitble oxidant
  • Requires a modified ETC in order to transport electrons to new acceptors
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14
Q

Describe fermentation in microbes.

A
  • Breaking down organic compounds without respiration
  • Organic compounds serve as both electron donors and electron acceptors
  • Fermentable substrances including carbohydrates, organic acids and amino acids
  • Usually involves converting pyruvate to final products
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15
Q

What do unusual pathways mean for microbes?

A

Can survive in lots of different environments.

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16
Q

What is meant by biogeochemical?

A
  • Modified conditions on earth
  • Cyanobacter produced oxugen
  • Carbon cycle
  • Nitrogen cycle
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17
Q

What is the mycorrhizae?

A

Mutualistic relationship between fungi and plant and roots

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18
Q

Describe mycorrhizae

A
  • Fungus integrated into structure of root
  • Highly specific and organised
  • Fungus gets carbon
  • Plants get P and N
  • Enhanced uptake of water
  • Increases length of feeder roots
  • Increased tolerance to conditions
  • Resistance to pathoens
  • Tolerance of toxins
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19
Q

What are the two types of Mycorrhizae?

A

Ectomycorrhizae. Endomycorrhizae.

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20
Q

What is Ectomycorrhizae?

A

grow over root surface, common is gymnosperms and angiosperms

21
Q

What is Endomycorrhizae?

A

penetrate into plant root cells, non-pathogenic, form intracellular coils

22
Q

Describe the interaction of lichens.

A
  • Symbiosis between fungi and algae or cyanobacteria
  • Mutualism
  • Fungi is consumer
  • Algae/cyanobacteria is producer
23
Q

Why do fungi and animals have mutualistic relationships?

A

Cellulose is abundant by herbivores can’t digest it. Rely on enzymes produced by fungi

24
Q

What are Ruminants?

A

Contributes to the digestion of cellulose.

25
Q

What are the origins of fermentation?

A

Beer

26
Q

Why are microbes good in biotechnology?

A
  • Lots of different microbes with different pathways
  • Small size
  • High surface to volume ratio
  • High metabolic rate
  • Adapted to a broad range of environments
27
Q

What are the 3 main reasons microorganisms are used industrially?

A
  1. Cells
  2. Bioconversion
  3. Product from cells
28
Q

Why are cells used industrially?

A

Growing to do something with eg protein source or bacterial vaccines

29
Q

Describe cells being used for protein.

A

Primarily animal consumption, Quorn or mycroprotein, Energy conversion is much better

30
Q

Describe cells being used for bacterial vaccines.

A

Living - anthrax. Inactivated (using antigens) - meningitis

31
Q

What is bioconversion?

A

Put in a substrate goes through an enzymatic processor into a product

32
Q

Describe features of biocovnersion

A
  • Rely on enzymes
  • Low temps
  • In aqueous media
  • Few if any side products
  • Very specific
33
Q

What are the different products from cells that can be used?

A

Enzymes. Primary metabolites. Secondary metabolites.

34
Q

Why do we need enzymes?

A
  • Biological catalysts
  • Food and chemical industries
  • Increases specificity, efficiency
  • In washing powders
35
Q

Why do we need primary metabolites?

A
  • Amino acids, purines, vitamins, organic acids
  • Exponential phase
  • Huge quantities
  • Nutritional and genetic manipulations
36
Q

Why do we need secondary metabolites?

A
  • Produced under disruption
  • Antibiotics, toxins and alkaloids, plant growth factors
  • Diverse
  • Lots of antibiotics out there
37
Q

What can be used for large scale production?

A

Fermenters

38
Q

Describe a fermenter

A
  • Most use broth
  • Closed vessel = pure culture
  • Glass or stainless steel
  • Smooth
  • No sharp corners
  • Withstand high temperatures
39
Q

How do we control the temperature in a fermenter?

A
  • Cooling equipment eg cooling jack or coil of pipe to pump water through
  • Metabolic reactions will release energy so need to cool it down
40
Q

Why and how do we stir in a fermenter?

A
  • Stirring paddles
  • Baffles to stop bulk movement
  • No stagnant areas
41
Q

Why and how do we use areation in a fermenter?

A
  • Aerobic
  • Sparger
  • Oxygen supplied as air (sterile)
  • Filtration
  • Reduces rate limiting factors, oxygen should never be limiting
  • Makes air disperse in small bubbles
42
Q

How do we monitor conditions in a fermenter?

A

temp sensors (resistance thermometers), pH electrodes, foam → anti-foams to prevent foam formation

43
Q

How is a fermenter sterilised?

A

Vessel injected with steam - shut valves and add steam. Builds pressure.

44
Q

How is a fermenter innoculated?

A

Stock cultures in optimal growth → repeated at 20 fold increases
Large population to work on product
Dilute and swamp any contamination

45
Q

What are the features of batch fermentation?

A

Good for secondary metabolites. Doesn’t provide ideal growth conditions all the time

46
Q

What are the 2 controls in continuous fermentation?

A

Turbidostat control and Chemostat control

47
Q

Describe Turbidostat control.

A

Rate at which cells leave the reactor vessel governs the rate at which fresh nutrients enter

48
Q

Describe chemostat control.

A

Look at flow of nutrients → look at limiting rate of reaction

49
Q

What are the main features of downstream processing?

A 
Location of product
Concentration of product
Physical and chemical products
Removal of solids
Primary isolations
Distillation
Precipitation

Microbiology (8 decks)

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