Module 2 Flashcards

1
Q

LAB Classification

A

Firmicutes –> Bacilli –> Lactobacillales

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

General LAB Description

A

Acid tolerant, non-spore formers, Non-respiring, Cocci or rods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

LAB Growth is

A

Fastidious

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Metabolism of LAB

A

Strict fermentation with lactic acid as the major end product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Phenotypic classification

A

Type of fermentation; does not match rRNA phylogeny

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

LAB Strains

A

Enterococcous, Lactococcus, Lactobacacillus, Streptococcus, Vagococcus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Group D

A

Enterococci

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Group N

A

Lactococcus and Vagococcus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Streptococcus Groups

A

Oral and Pyogenic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Most widely used in cheese fermentation

A

Lactococcus lactis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Probiotics and silage starter

A

E. faecium and faecalis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Wide span of mol G+C

A

Lactobacillus (32-53%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Group 1 obligatory homofermentative

A

Only produce lactic acid (no CO2)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Group II facultatively Heterofermentative

A

Only lactic acid under certain conditions but can ferment pentose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Present in Homo

A

FDP Aldolase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Present in FH

A

Pentose fermentation, CO2 from gluconate, FDP aldolase, PK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Present in OH

A

Pentose ferm, CO2 from glucose and gluconase, PK

18
Q

Absent from OH

A

FDP aldolase

19
Q

FDP Aldolase conversion

A

Fructose 1,6, P –> Dihydroxyacetone-p + G3P

20
Q

Lactate Dehydrogenase (LDH)

A

G3P –> Pyruvate then –> Lactate

21
Q

Homofermentation enzymes

A

FDP aldolase +LDH

22
Q

Products of Homofermentation

A

2 ATP + 2 Lactate

23
Q

Mixed acid fermentation

A

Alternative pyruvate end products

24
Q

Mixed acid fermentation invovles

A

FDP aldolase + LDH or PFL

25
Pyruvate formate lyase (PFL)
Pyruvate --> acetyl CoA
26
Acetyl CoA becomes
Acetyl-P and Acetylaldehyde
27
Acetyl-P and Acetyl-aldehyde become
Acetate and Ethanol
28
Products of mixed acid fermentation
3 ATP + 2 Formate + 1 Ethanol + 1 Acetate
29
Key enzymes of FH
FDP Aldolase + PFL
30
All enzymes FH
FDP aldolase + PFL + LDH
31
CO2 Step
Glucose --> Ribulose 5 P
32
Phosphoketolase
Xylulose-5-P --> G3P + Acetyl-P
33
Acetyl-P in PPP
Acetate and Acetylaldehyde
34
PPP Acetylaldehyde
Ethonol
35
Heterolactic Fermetnation of glucose is
Pentose Phosphate Pathway
36
End Products of PPP
2 ATP + 2 CO2 + 1 Lactate + 1 Acetate
37
Key enzymes of PPP
PK + LDH + (NADH Oxidase)
38
LAB Proteolytic System
Cell wall/membrane Proteinase (at least) + aa, di, tri-peptide, oligopeptide transport system with peptidases
39
Proteinase
Breaks down proteins in CW so smaller fragements can go through the membrane
40
Peptidases
Oligopeptides to Di, tri, aa