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Fermented Foods > Quiz 2 > Flashcards

Quiz 2 Flashcards

1
Q

Fermentation

A

Anaerobic metabolism to make ATP via substrate-level phosphorylation

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2
Q

How are fermentations named

A
  • After end product
    • lactic acid fermentation
    • ethanol fermentation
    • acetic acid fermentation
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3
Q

Pathogens are often

A

gram-negative

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4
Q

obligate fermentor

A

only ferments, does not respire

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5
Q

facultative anaerobe

A

use oxygen if present, can ferment

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6
Q

Orgs important to fermentations

A
  • Fungi
    • yeast
    • mold
  • Bacteria
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7
Q

chitin

A

found in cell wall of fungi

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8
Q

aspergillus

A

used for industrial citric acid production

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9
Q

homolactic acid bacteria

A
  • only produce lactic acid
    • makes yogurt
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10
Q

heterolactic acid bacteria

A

produces lactic acid in addition to CO2, ethanol

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11
Q

acetic acid bacteria

A

makes wine into vinegar

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12
Q

propionic acid bacteria

A

makes swiss cheese

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13
Q

What does salt do in veg. fermentatinos

A
  1. draws out sugars
  2. enriches for LABs
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14
Q

Factors of Veg. Fermentations

A
  1. [Salt]
  2. Temperature
  3. Bacteria
  4. O2→Prevent
  5. pH→low pH?
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15
Q

Kimchi bacteria

A
  1. Leuconstoc=>homolactic
  2. lactobacillus=>heterolactic
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16
Q

Yeast is ________

A

unicellular

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17
Q

Molds are ________

A

Multicellular

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18
Q
A

Fruiting body, spores, hyphae

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19
Q

Wet mount

A

motile vs. nonmotile

20
Q

What does a stain do

A

binds to cells to increase contrast

21
Q

2 ways to describe bacteria

A

morphology and arrangement

22
Q

Bacteria morphologies

A

rod-shaped, coccus, spirillum

23
Q

differential stain based on

A

cell wall composition of bacteria

24
Q

gram-positive

A
  • Retain CV-I complex
  • thick cell wall
  • purple
  • more common in food
25
Q

gram-negative

A
  • lose CV-I complex
  • stained w/ safranin
  • red/pink
  • thin cell wall
26
Q

Fermentation in general

A
  1. Oxidizes organic compound ie glucose
  2. reduces NAD+
  3. ATP via substrate level phosphorlyation
  4. reduces metabolic intermediate ie pyruvate
  5. recycles NADH
  6. reduced metabolic intermediate expelled as waste ie lactic acid
27
Q

Fermentations are not an ______ because ________

A
  • anaerobic respiration
  • respiration requires ETC
  • Orgs. that ferment lack ETC or lose ability to produce an ETC when start fermenting
28
Q

Important flavor in fermented food products

A

final fermentation product

29
Q

Yeast domain

A
  • eukarya
    • unicellular
30
Q

most common genus of yeast

A

saccharomyces

31
Q

Molds reproduce _______

A

sexually

32
Q

most common genus of mold

A

penicillum

33
Q

bacteria have

A
  • lack standard organelles
  • lack nucleus
  • have a cell wall of peptidoglycan
34
Q

most common classification of bacteria

A

gram stain

35
Q

compound microscope

A

objective lens and ocular lens

36
Q

field of view

A

how much specimen you can see

37
Q

depth of field

A

how much vertical area remains in focus

38
Q

working distance

A

how far the objective is from the slide

39
Q

resolution

A

details of a specimen

40
Q

why use oil

A

improves resolution and increases amount of light entering the lens

41
Q

why are stains used

A

most microbes do not absorb enough light from a brightfield microscope to provide enough contrast

42
Q

colony

A

population of microbes growing on a surface

43
Q

Agar is a

A
  • polysaccharide
  • solidifying agent
44
Q

undefined media

A

unknown ammount of nutrients, minerals, growth factors that allows for a diverse range of microbes to grow

45
Q

defined media

A

limited number of nutrients, allows for narrow range of microbes to grow

46
Q

aseptic technique

A

method that prevents unwanted microbes from contaminating your culture or sterilized media

Fermented Foods (6 decks)

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