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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
gram-negative
* lose CV-I complex * stained w/ safranin * red/pink * thin cell wall
26
Fermentation in general
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
Fermentations are not an ______ because \_\_\_\_\_\_\_\_
* anaerobic respiration * respiration requires ETC * Orgs. that ferment lack ETC or lose ability to produce an ETC when start fermenting
28
Important flavor in fermented food products
final fermentation product
29
Yeast domain
* eukarya * unicellular
30
most common genus of yeast
saccharomyces
31
Molds reproduce \_\_\_\_\_\_\_
sexually
32
most common genus of mold
penicillum
33
bacteria have
* lack standard organelles * lack nucleus * have a cell wall of peptidoglycan
34
most common classification of bacteria
gram stain
35
compound microscope
objective lens and ocular lens
36
field of view
how much specimen you can see
37
depth of field
how much vertical area remains in focus
38
working distance
how far the objective is from the slide
39
resolution
details of a specimen
40
why use oil
improves resolution and increases amount of light entering the lens
41
why are stains used
most microbes do not absorb enough light from a brightfield microscope to provide enough contrast
42
colony
population of microbes growing on a surface
43
Agar is a
* polysaccharide * solidifying agent
44
undefined media
unknown ammount of nutrients, minerals, growth factors that allows for a diverse range of microbes to grow
45
defined media
limited number of nutrients, allows for narrow range of microbes to grow
46
aseptic technique
method that prevents unwanted microbes from contaminating your culture or sterilized media

Fermented Foods (6 decks)

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