Test 3 Flashcards
pathogen that’s an ex of antigenic variation
influenza virus
application of medical/red biotechnology
microbe is used as host for making recombinant human protein
metagenomics
process where DNA is extracted from the whole environmental sample and is used to construct a genomic library; they are identified, screened, and compared to others; mainly analyze 16S rRNA because they are domain specific; it is very energy intensive and we can understand what the community is made of without any culturing
difference between fed-batch reactors and chemostats
fed batch: nutrients are added all at the beginning, then it’s all harvested at the end; grow bacteria til it’s in log phase then harvest entire batch (all in all out)
chemostat: medium is continuously added and continuously drained out; continuous harvesting; keeps it at one phase
99% organisms or culturable in the lab: T/F?
F
PHA/PHB can be produced using photosynthetic organisms, so in order to use photosynthetic organisms to produce PHB, what is absolutely required of the fermenter?
ample amounts of carbon and limiting amounts of other nutrients such as phosphorous
if plant can’t get DNA from Agrobacterium, how else can DNA be transplanted into the plant?
gene gun to insert the DNA thru the cell wall (biolistics)
niche and role of virus in the ocean
causes viral lysis of phytoplankton releasing nutrients for heterotrophic microbes below the water; they are an essential component of the microbial loop; mainly found in the photic zone where phytoplankton are also found
where does chemolithoautotroph in the deep subsurface get their carbon from?
hydrothermal vents which have underwater volcanic activity that releases minerals; they are the communities powered by geothermal energy; also found on hotter acidic springs
the dead zone of most eukaryotes result from:
microbes “bloom” and use up the available O2, quickly leading to the anoxic water states, which causes death of higher up eukaryotes
- phytoplankton proliferate and the heterotrophic microbes and zooplankton feed on the phytoplankton
- eutrification
in the surface zone/photic zone, primary production is what and thru what?
photosynthesis thru cyanobacteria
area of soil immediately surrounding plant roots:
rhizosphere
how to use hurdle technology to prevent food spoilage
use multiple levels of antimicrobial control in food as they work synergistically and give better overall protection
ex: milk pasteurization and cold storage
ketchup: high salt and low pH
salads: modified atmosphere packaging (MAP) and refrigeration
what is true of food fermentation? something about cheese production
- acids that LAB produce coagulate casein proteins found in milk
- the liquid can thicken for yogurt production
- the solids (curds) may separate from the liquid whey and form into large solid masses
- unripened loose cheese: curd is not separated from whey
- brie cheese: curd is cut and allowed to shrink; creamy and soft-ripened
- blue cheese and cheddar cheese: whey is drained, curd is cut and shrunk, ripening process further ferments it; hard ripened and aged
what is responsible for holes in swiss cheese?
CO2 production during fermentation from yeast
wastewater pre- treatment
physical removal of large objects thru straining
wastewater primary treatment
- physical removal of sediments and grease that form primary sludge
- skimmers remove the sludge
wastewater 2ndary treatment
uses trickling filter and activated sludge unit to form complex biofilms that break down organic compounds over time; using microbes to clean water
wastewater tertiary treatment
not always used
filtration or reverse osmosis is used to increase clarity of water and reduce metal content
disinfection in wastewater treatment
- quaternary treatment
- chlorination
- UV light exposure
- ozonation
example of emerging disease
ebola
