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Food Micro > New Book > Flashcards

New Book Flashcards

Lesson C + Chapters 24-31

1
Q

A natural process of microbial metabolism in which microbes produce energy by converting sugars into simpler compounds

A

Fermentation

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2
Q

Blue colored mold in blue cheese

A

Penicillium

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3
Q

Glucose is converted to pyruvate in what cellular process

A

Glycolysis

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4
Q

Cellular process converting pyruvate into lactate

A

Lactic Acid Fermentation

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5
Q

Cellular process converting pyruvate into alcohol and carbon dioxide

A

Yeast Fermentation

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6
Q

Metabolism that breaks down molecules to produce energy

A

Catabolism

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7
Q

Toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain

A

Bacteriocin

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8
Q

Synthesized vitamins by bacteria in the large intestine of the gut

A

Vitamin K, and B-group vitamins

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9
Q

Live microorganisms that provide health benefits when consumed in adequate amounts

A

Probiotics

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10
Q

Close relationship between two organisms

A

Symbiosis

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11
Q

Primary microbes involved in Lactic Acid Fermentation

A

Lactic Acid Bacteria (LAB)

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12
Q

Example food products from Lactic Acid Fermentation

A

Yogurt, Pickles, Cheese, Sauerkraut, Kimchi, Salami, Kvass

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13
Q

Lactic Acid Bacteria members

A

Gram-positive, acidophilic, facultative anaerobes such as lactobacillus acidophilus, Lactobacillus delbrueckii, bulgaricus, lactobacillus saki, leuconostoc, streptococcus

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14
Q

Sequence of bacteria during fermentation is called as

A

Bacterial succession

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15
Q

Homofermentative LAB species

A

Lactococcus, Lactobacillus, Pediococcus, and others

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16
Q

Heterofermentative LAB species

A

Leuconostoc, Weisella, and others

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17
Q

LAB products

A

-produces lactic and acetic acid, bacteriocins, hydrogen peroxide, ethanol, and diacetyl

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18
Q

LAB also lowers what

A

Redox potential in substrates

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19
Q

Lowers pH of ferment and inhibits the growth of Gram-negative bacteria and some types of fungi

A

Acetic / Lactic Acid

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20
Q

Inhibits growth of Gram-positive bacteria

A

Bacteriocins

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21
Q

Antimicrobial to all types of fungi and bacteria

A

Diacetyl

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22
Q

Destroys proteins and outer layer of bacteria

A

Ethanol

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23
Q

Fermentation technique where a small portion of the previous batch is used to start a new batch

A

Backslopping

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24
Q

Live microbial culture needed to start the fermentation process

A

Starter Culture

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25
Q

Natural fermentation that occurs in favorable conditions

A

Wild fermentation

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26
Q

Food additives that have been recognized among experts as safe under the condition of its intended use

A

(GRAS) Generally Recognized As Safe

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27
Q

Products of Yeast Fermentation

A

Rising Bread, Beer, Cider, Wine, and other beverages

28
Q

Sourdough breads are made with a symbiotic combination of which microbes?

A

Lactobacillus and yeast

29
Q

Functions of yeast in fermented beverages

A
  • Yeast changes sugars into ethanol and carbon dioxide
  • Ferments sugars in grain and grape juice to make beer and wine respectively
30
Q

Brewing yeast

A

Saccharomyces cerevisiae

31
Q

Enzyme that breaks down carbohydrates in substrates to make sugars available for yeast

32
Q

South American alcoholic beverage that uses spit as source of Amylase and is known for its risk in spreading Hepatitis

33
Q

Beverage made from brewed tea, sugar, and live microbial culture

34
Q

SCOBY

A

Symbiotic Culture of Bacteria and Yeast

35
Q

Other examples of mixed fermentations with LAB and yeasts

A
  • Tempe from LAB and Rhizopus
  • Soy sauce and miso from LAB, yeasts, and Aspergillus mold
36
Q

Nutrients necessary for probiotic microbial growth, such as carbohydrates, vitamins, and proteins

A

Prebiotics

37
Q

Average amount of LAB in purchased fermented foods at retail outlets

A

10^4 to 10^7 LAB per gram, and 10^9 for dairy products

38
Q

Fermented foods that contain prebiotics

A

Vegetables, Cheese and Dairy Products, Soy and Miso Fermented Products, and Fermented Cereals

39
Q

Probiotic cultured dairy products live microbes

A

Lactobacillus and Bifidobacterium bacteria, exclusively beneficial

40
Q

Community of microbes in a particular environment.
The library of microbial genomes that are contained within and on a human or animal host

A

Microbiome

41
Q

Major cause of death in piglets

A

Salmonella Typhimurim and Shigatoxigenic strains of E. coli

42
Q

The undesirable deterioration of food quality that may result in changes in odor, taste, and appearance of food

43
Q

Factors affecting the rate and type of spoilage

A

Temperature, Moisture and Humidity, Light, Presence and Absence of Oxygen, and TIme

44
Q

Natural stages of decomposition in living organisms shortly after death

45
Q

External actions of bacteria and fungi on foods resulting in undesirable traits.

A

Microbial spoilage

46
Q

Fat oxidation if not properly packaged and stored for too long, making the foods unpalatable

A

Chemical spoilage

47
Q

Other agents of spoilage of foods

A

Various pests such as mice, rats, and other animals, which can either eat the food or introduce undesirable microbes that will cause spoilage, or pathogens

48
Q

A chemical substance that performs a specific action

49
Q

Common protective enzyme found in most organisms used to inactivate hydrogen peroxide in contact lenses by converting it into water and carbon dioxide

50
Q

A type of cell structure containing autolytic enzyme groups that affect lipids, sugars, and proteins.

51
Q

Autolytic enzymes in fish

A

Trypsins, Collagenases, and Glycolytic enzymes

52
Q

Factors that affect microbial spoilage:

A
  • Intrinsic Factors
  • Extrinsic Factors
  • Species of microbes present
53
Q

Microbes associated with spoilage of meat

A

Pseudomonas

54
Q

Microbes associated with spoilage of vegetables and fruits

A

Aspergillus (black mold), penicillium (blue mold), and rhizopus (softening)

55
Q

Typical food spoilage bacteria

A

Aeromonas, Acinetobacter, Erwinia, Moraxella, Shewenella putrefaciens, Pseudomonas, Bacillus, and Clostridium

56
Q

Typical food spoilage molds

A

Aspergillus, Fusarium, Mucor, Penicillium, and Rhizopus

57
Q

Typical food spoilage yeasts

A

Candida, Zygosaccharomyces, and Saccharomyces

58
Q

Signs of microbial spoilage

A
  • Smell
  • Texture
  • Color
  • Taste
59
Q

Chemicals produced by molds that can cause foodborne illnesses if contaminated foods are consumed

A

Mycotoxins

60
Q

Carcinogen produced by Aspergillus flavus, one of the most potent liver carcinogen

A

Aflatoxins

61
Q

Produced by Claviceps mold that cause convulsions and gangrene

62
Q

Foodborne illness caused by eating tuna that has undergone microbial spoilage

A

Scombroid or histamine poisoning

63
Q

Amino acid converted by bacteria into Histamine

64
Q

A form of chemical spoilage that occurs from oxidation of fats and lipids

65
Q

Chemical spoilage with change in color and taste by oxidation after a long period of time in the freezer

A

Freezer burn

Food Micro (6 decks)

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