PRE LAB 1 Food Micro

Question 1

Why study food micro?

1. _________ provide clean, safe food
2. know the factors that affect the growth of bacteria in food _______, ______, and _______.
3. Prevent ______
4. Prevent _______
5. Food __________

Answer 1

(1) Sanitation

(2) moisture, water content, storage
(2) Prevent food spoilage
(3) Prevent food-borne illnesses
(4) Food preservation and production

Question 2

Food supply consists basically of __________
Therefore, food
supply can contain microorganisms which can be a source of nutrients for their growth.

Answer 2

plants and
animals

Question 3

Two roles of microorganisms in food

Answer 3

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

Question 4

How spoilage occurs

Answer 4

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

Question 5

What fungi is used in the production of cheese

Answer 5

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

Question 6

Desirable effects of microorganisms in food
(3)

Answer 6

• food bioprocessing
• food biopreservation
• probiotics

Question 7

what is food bioprocessing

Answer 7

• food production using a starter culture

Question 8

what is starter culture

Answer 8

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

Question 9

example of product which uses bioprocessing and a starter culture

Answer 9

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

Question 10

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

Answer 10

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

Question 11

Starter cultures contain microbes such as

Answer 11

bacteria, molds, yeasts and Lactic acid bacteria

Question 12

commonly used group of bacteria in food bioprocessing

Answer 12

LABs

Question 13

_____ is a food biological preservative using ___________ to control ______ and ____
microorganisms in foods.

Answer 13

food biopreservation
antimicrobial metabolites
pathogenic and spoilage microorganisms

Question 14

what group of bacteria are commonly used in biopreservation and why

Answer 14

LABs due to their beneficial properties and are harmless to humans

Question 15

what are the by-products of LABs

Answer 15

lactic acid/lactate
acetic acid
hydrogen peroxide
peptide
bacteriocin

Question 16

what is the difference between probiotics and prebiotics

Answer 16

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

Question 17

benefits of probiotics

Answer 17

promotes body’s natural immunity
improve digestion

Question 18

Examples of probiotics

Answer 18

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

Question 19

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

Answer 19

foodborne diseases
food spoilage

Question 20

___________ is caused by the consumption of
contaminated food during various
stages of handling between the
__________ and _________ of many
pathogenic microorganisms.

Answer 20

food borne diseases
production and consumption

Question 21

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

Answer 21

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

Question 22

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

Answer 22

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