Topic 5: Microbes in industry Flashcards

1
Q

how does uranium work

A

to contain
-bact reduces uranium which decreases solubility in groundwater and holds it in place

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2
Q

how does petroleum work

A

-natural pollutant and bact have evolved to use it as a carbon source
–bact will break it down

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3
Q

how do plastics work

A

-bact can use it as carbon and E source

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4
Q

what is the purpose of waste water treatment

A

to decrease organic content

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5
Q

how do we measure water quality

A

BOD - biochem oxygen demand
a meas of the amnt of ox needed by microbes to remove/oxidize org matter from water

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6
Q

what are primary and secondary treatments

A

prim - screen water and pull out big pieces of org material

sec:
trickling filter - rocks provide surface for biofilm which happily digest org material

activated sludge - stir, aerate, circulate creates aerobic env for orgs to oxidize org material

rain gardens

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7
Q

what are intrinsic factors

A

the composition of food affects what types of microbes grow and dictate metabolism

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8
Q

what are extrinsic factors

A

external factors (temp, humidity, contam)
easy to control

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9
Q

3 ways to preserve food

A

high temp
remove water
chemicals/preservatives

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10
Q

what are the two categories of food borne infections and food intoxications

A

infection - host ingests pathogen and path est’s self and reps

intoxication - prods exotoxins which we then ingest directly t/f fast

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11
Q

features of fermented milk products

A

most rely on lactic acid bact (LAB)
acid tolerant, non sporulating w strict ferm met

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12
Q

what can fermentors do

A

prevent growth of other orgs
–probiotics (good and we dont ferment them)

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13
Q

what is chocolate

A

natural ferm
microbial succession
1.yeast break down pectin, release co2, ethanol, which lims growth
2.LAB prod lactate, ph drops
3.acetic acid bact then ox ethanol to acetate

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14
Q

sourdough

A

natural ferm
successive
symbiotic cult of yeast and lab

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15
Q

kombucha

A

SCOBY - symbiotic colony of bact and yeats

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16
Q

wines

A

S. cerevisiae yeast of O. oeni LAB are commonly inocculated following sterilization of the must

malolactate ferm carried out by LAB, converts malic acid to lactic acid which has less tarte flavour

17
Q

beer

A

s cerevisiae and s pastorianus
many dif met profiles t/f dif flavours

aging of yeast may affect genetics and epigenetics

18
Q

two ways to prevent spoilage

A

boil

hop-derived antimicrobials to inhibit growth of LAB (collapses PMF)