MVPI001 Flashcards
- General-purpose agar
Grows a wide variety of bacteria,Nutrient agar,General bacterial cultivation
- Selective agar
Only allows certain bacteria to grow, MacConkey agar, Isolates specific bacteria by inhibiting others
- Differential agar
Shows visible differences between bacteria, EMB (Eosin Methylene Blue) agar, Differentiates bacteria based on their metabolic properties
- Enriched agar
Contains extra nutrients to support the growth of fastidious bacteria, Blood agar, Grows bacteria that need more nutrients than general-purpose agars provide
- Reducing agar
Creates an anaerobic environment, Thioglycollate agar, Cultivates anaerobic bacteria
- Transport agar
Keeps bacteria alive during transport, Stuart transport medium, Transports clinical specimens without bacterial overgrowth
Emb agar
is a selective and differentiate agar medium used in microbiology lab to isolate and identify calliform bacterias the differential properties of EMB agar are based on the ability to lactose fermenting bacteria to produce dark colonies with a green metallic Sheen while non-lactose typically form pink or colorless colonies
CFU
UNIT USED TO ESTIMATE THE NUMBER OF VIABLE MICROORGANISMS IN A SAMPLE
ELISA
TECHNIQUE THAT ALLOWS DETECTION AND QUANTIFICATION OF SPECIFIC ANTIGENS AND ANTIBODIES USING ANTIGEN ANTIBODY REACTION USUALLY A COLOR CHANGE INDICATE THE PRESENCE OF A TARGET SUBSTANCE.
PCR
MOLECULAR BIOLOGY TECHNIQUE USED TO AMPLIFY A SPECIFIC SEGMENT OF DNA OR RNA INVOLVE CYCLING OF HEATING AND COOLING IN DNA EXAMPLE WITH SPECIFIC PRIMER IT IS CRUCIAL IN VARIOUS APPLICATION INCLUDING DNA SEQUENCING AND DIAGNOSTIC TEST FOR GENETIC DISEASES AND ALSO A RESEARCH AND MOLECULAR BIOLOGY
- Aspergillus
Habitat: Soil, decaying organic matter, Specification: Some species produce mycotoxins(aflatoxin); used in industrial fermentation.
- Penicillium
Habitat: Soil, decaying vegetation, food items (fruits, bread), Specification: Source of the antibiotic penicillin; used in cheese production(bluecheeze).
Saccharomyces
Yeast widely used in: fermenting products like beer and wine, Specification: Important in baking and brewing industries; and in biotechnology. Produces carbon dioxide and alcohol during fermentation leavens dough
Candida
Yeast, common cause of fungal infections worldwide and the largest genus of medically important yeasts.
found in: diary products; Specification: significant in fermenting some cheeses, .
Saccharomyces
widely used in: fermenting products like beer and wine, Specification: Important in baking and brewing industries; and in biotechnology. Produces carbon dioxide and alcohol during fermentation leavens dough
Norovirus
Highly contagious virus, cancers gastrointestine problems also a common cause of football illnesses, associated with contaminated food and water norovirus outbreak can occur in various settings. Restaurant cruise. The viruse is resistant to many common disinfectant and and can survive on surface and in food making it significant concern for food safety
Hepatitis A
Virus that primarily affect the liver and can cause hepatitis A infection, transmitted through the fecal oral root which means it can contaminated food and water supply when proper hygiene and antibodies are not followed vaccine is an effective method
Lactobicide acidophilus
Is an example of lactic acid bacteria. Well-known probiotic bacterium found naturally in human understand and in yogurts role in gut health produces lactic acid and various antimicrobial substances
Streptococcus thermophilus
Example of lactic acid bacteria used in diary industry particularly production of certain cheeses and yogurts. Is it thermophilic bacteria that can thrive at high temperature making it suitable for use in fermentation of dairy products at elevated temperatures?
Factors affecting microbial
Ph level, Water activity, nutrient content, oxidation reduction potential, antimicrobial compounds.
Extraint parameters
Temperature, relative humidity, atmosphere, storage type, package and storage condition
various types of food poisoning, it’s suitable examples
Food poisoning refers to foodborne illness caused by consumption of contaminated food or spoiled food
Common illnesses
Salmonellosis:- conception of undercooked poultry egg or contaminated fruits and vegetables
E. Coli infection:- undercooked beef, raw vegetables, milk or contaminated water.
Staphylococcal food poisoning:- food that are left at room temperature for an extended. Allowing bacteria to multiply and produce toxins
Common symptoms of all the about. Vomiting, diarrhea
Purpose of fermentation
Biological process in which microorganisms such as bacteria or yeast or mold, convert carbohydrates into other compounds, typically in the absence of oxygen
Food preservation, flavor development, nutrient enhancement, detoxification, production of industrial and biot technological products, alcohol production
Need for rapid detailed microorganzam in food
Crucial for several reasons as the address various challenges and risk associated with food safety , quality control and public health
Foodborne illnesses prevention, timely response to outbreak, shelf life determination, quality control, regulatory compliance, export and import compliance, process monitoring, and shelf life determination, quality control, regulatory compliance, export and import compliance, process monitoring, antibiotic resistance surveillance, public health protection, cost effectiveness.
Mycology
brand of biology studying of fungus
Halophile
orgasm thrives in high salt concentration
Psychrotrops
capable of growing at refrigeration temperature 0 to 7° C
Aflatoxin
naturally occurring myotoxins produced by certain molds
Spore
dormant structure produced by bacteria to survive extreme conditions
Spoilage
microorganism metabolizing nutrients producing of flavor and order or visual change
Fermentation
microorganisms converts carbohydrates into alcohol and organic gases and acids
Bakers yeast
saccharomyces cerevisiae
Bread mold
rhizophus stolonifer
Cocci in branches
streptococcus
Aerobic sport former
bacillius
Anaerobic sport former
clostridium
