PRE LAB 1 Food Micro Flashcards

1
Q

Why study food micro?

A

(1) Sanitation - provide clean, safe food; control microbial growth in food; know the factors of growth of microbes such as moisture, water content, storage
(2) Prevent food spoilage
(3) Prevent food-borne illnesses
(4) Food preservation and production - biotech can be used to create products in a shorter time

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2
Q

Food supply consists basically of
Therefore

A

plants and
animals derived from them. Therefore, food
supply can contain microorganisms which can
be a source of nutrients for their growth.

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3
Q

Two roles of microorganisms in food

A

Results in deterioration of food - spoilage
Can be beneficial to consumers

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4
Q

How spoilage occurs

A

occurs when microorganisms utilize the nutrients of the food which creates enzymes that change the food compounds and flavor

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5
Q

What fungi is used in the production of cheese

A

Penicillium sp
Penicillium roqueforti - blue cheese, Roquefort cheese
Penicillium camemberti- soft moldy, Camembert cheese

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6
Q

Desirable effects of microorganisms in food
(3)

A
  • food bioprocessing
  • food biopreservation
  • probiotics
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7
Q

what is food bioprocessing

A
  • food production using a starter culture
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8
Q

what is starter culture

A

a concentrated preparation of live cells added to raw material to initiate fermentation rapidly

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9
Q

example of product which uses bioprocessing and a starter culture

A

-yogurt production, unflavored yogurt added to plain boiled milk to initiate fermentation

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10
Q

For this process a ______ is used to produce various types of fermented foods from ___________

A

food-grade microorganisms
both plant, and animal-base raw materials

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11
Q

Starter cultures contain microbes such as

A

bacteria, molds, yeasts and Lactic acid bacteria

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12
Q

commonly used group of bacteria in food bioprocessing

A

LABs

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13
Q

what is biopreservation

A

A food biological preservative by using
antimicrobial metabolites, taken from
certain microorganisms in order to
control pathogenic and spoilage
microorganisms in foods.

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14
Q

what group of bacteria are commonly used in biopreservation and why

A

LABs due to their beneficial properties and are harmless to humans

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15
Q

what are the by-products of LABs

A

lactic acid/lactate
acetic acid
hydrogen peroxide
peptide
bacteriocin

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16
Q

what is the difference between probiotics and prebiotics

A

probiotics- live microorganisms to maintain a healthy gut
prebiotics- non-digestible plant fibers or food w/ high fiber content that support the growth and function of probiotics

17
Q

benefits of probiotics

A

promotes body’s natural immunity
improve digestion

18
Q

Examples of probiotics

A

Lactobacillus bulgaricus - yogurt drinks
Lactabacillus acidophilus
Streptococcus thermophilus
Lactobacillus casei Shirota strain (LcS) in Yakult

19
Q

bad effects of microorganisms in food
(1)
(2)

A

foodborne diseases
food spoilage

20
Q

what is food borne disease

A

Caused by the consumption of
contaminated food during various
stages of handling between the
production, and consumption of many
pathogenic microorganisms.

21
Q

symptom of foodborne diseases
(1) first degree
(2) severe symptoms

A

(1) upset stomach, diarrhea, vomiting, nausea, and fever
(2) muscle weakness, difficulty in speaking, neurological damage cause by toxin released

22
Q

food spoilage is a condition of contaminated food due to
(1)
(2)

A

(1) growth of microorganisms
(2) action of microbial heat-stable enzymes