quiz 6- week 8

Question 1

What is one reason we don’t typically eat bacteria directly?

Answer 1

High purine content can lead to chronic health issues like gout

Question 2

List some benefits of food fermentation.

Answer 2

Improved gut health, enhanced food digestion, and preservation​

Question 3

What is the role of oxygen in food processing?

Answer 3

It allows for the complete breakdown of sugars to CO₂, making anaerobic breakdown more challenging

Question 4

Describe the process that creates Swiss cheese’s characteristic holes.

Answer 4

Propionobacter metabolizes, producing CO₂ bubbles that form holes​

Question 5

What is the primary bacteria used in kimchi fermentation?

Answer 5

Leuconostoc

Question 6

Outline the steps of chocolate fermentation.

Answer 6

Yeast and lactic acid bacteria convert sugars to ethanol and lactic acid (2 days, anaerobic). Then, Acetobacter (aerobic) creates acetic acid, neutralizing pH

Question 7

Name two types of food preservation methods used in homes.

Answer 7

Cooking and vacuum-sealing

Question 8

What causes a sour flavor in spoiled milk?

Answer 8

The accumulation of lactic and acetic acids through acid fermentation​

Question 9

Explain industrial microbiology’s first step.

Answer 9

Identify a product that is inefficient or expensive to produce and is in demand​

Question 10

What process turns milk into yogurt?

Answer 10

Casein in milk is converted into a gel by adding proteases, forming curds that contribute to yogurt textur

Question 11

Describe the process used to make natto.

Answer 11

Soybeans are washed, partially cooked, and incubated with Bacillus natto to ferment, breaking down starches and secreting a binding matrix

Question 12

What causes bitterness in spoiled food?

Answer 12

Protein degradation (putrefaction) leads to alkaline fermentation, which gives a bitter taste​

Question 13

What are pathogenicity islands?

Answer 13

Gene clusters (operons) that code for virulence factors, allowing bacteria to infect hosts more easily

Question 14

List some common commercial food preservation methods.

Answer 14

Dehydration, freeze-drying, freezing, vacuum-sealing, pasteurization, preservatives, acid treatment

Question 15

What are fermenters used for in industrial microbiology?

Answer 15

They grow large bacterial cultures, considering factors like medium components and environmental conditions​

Question 16

How does Listeria move within hosts?

Answer 16

It exhibits motility through cell sheets, which aids in its infection and spread​