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Food Microbiology > Vocabulary Terms Midterm 1 > Flashcards

Vocabulary Terms Midterm 1 Flashcards

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1
Q

Spontaneous Fermentation

A

Action of wild microorganisms already present on food or in the area

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2
Q

Inoculated fermentation

A

Introducing a single pure culture or several (mixed) into favorable environment

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3
Q

Back Slopping

A

Adding product of previosuly succesful reaction to start a new one

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4
Q

Acetic Fermentation

A

Produce acetic acid by converting alcohol with the help of Oxygen

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5
Q

Lactic Fermentation

A

Lactic Acid bacteria

feed on surgars and produce lactic acid

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6
Q

Alcoholic Fermentation

A

Uses pure yeast to convert sugar into alcohol

Ineffective means of preservation as it has a toxic effect on many organisms

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7
Q

Amylolytic Fermentation

A

Uses Molds

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8
Q

Proteolytic Fermentation

A

Uses molds on high protein foods. Requires a starter culture

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9
Q

Acetic Acid

A

Ch3CO2H

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10
Q

Ethanolic acid

A

Another name for Acetic acid

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11
Q

Vinegar

A

Most common name for acetic acid in food industry

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12
Q

Glacial acetic acid

A

Glacial acetic acid is a name for water free acetic acid (lab grade)

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13
Q

Acetobacter sp.

A

Produce most vinegar using oxidative fermentation from ethanol to acetic acid
Very tolerant to acetic acid

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14
Q

Acetogenic

A

Bacteria that produce acetic acid anaerobically

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15
Q

Acetobacter

A

Acetic Acid Bacteria - oxidize lactate and acetate into carbon dioxide and water

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16
Q

Gluconobacter

A

Acetic acid bacteria that perfers sugar environments

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17
Q

Gluconacetobacter

A

Acetic Acid Bacteria used in Kombucha brewing

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18
Q

Komagataeibacter

A

Acetic acid bacteria that are able to produce cellulose

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19
Q

Acetyladehyde

A

Aldehyde formed from acetic acid by reduction of the carboxyl group

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20
Q

Overoxidation

A

When strains start to ocidize acetic acid over

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21
Q

Surface Static Processes

A

Thin film of growth media which beocmes thicker over time. Bacteria are imbedded in this layer, get both O2 and nutrients

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22
Q

Submerged Processes

A

Used with the Komagateibacter strains uses rapid mixing with forced aeration in bioreactor

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23
Q

Restoration

A

Chaperones that remake denatured proteins

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24
Q

Degradation

A

Chaperones that degrade denatured proteins

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25
Q

GroES-GroEL

A

chaperone that is representive of heat-shock proteins that are found in all bacteria- prevents the aggregation of denatued proteins that provides the space and time required for proteins to fold properly

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26
Q

DnaK-DnaJ-GrpE

A

Chaperone that folds nascent protiens, refolding and degrading serioiusly denatured proteins. Holds them in place to prevent them from aggregating with other proteins
GrpE releases proteins with ATP
- expression os linked with ethanol and not acetic acid

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27
Q

Nata de Coco

A

Komagataeibacter xylinus at the air-water interface in coconut water
90% water in bacterial cellulose and found in desserts, fruit cocktails and jellies

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28
Q

Lactic ACid

A

CH3CH(OH)COOH

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29
Q

Hydroxypropanoic ACid

A

Another word for lactic acid

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30
Q

Milk Acid

A

Another word for lactic ACid

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31
Q

Homofermentative

A

Bacteria can produce two moles of lactate from one mole of glucose
C6H12O6→ 2CH3COCO2− + 4H+ + H2O
Glucose is ultimately converted into 2 lactate, and 2 ATP molecules using the glycolytic pathway

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32
Q

Heterofermentative

A

Species can produce one mole of lactate from onemole of glucose andproduce carbon disoxide and acetic acid or ethanol as biproducts
C6H12O6→ CH3COCO2− + CO2 + CH3CO2H + 3H+
Glucose is converted into 1 lactate and an ethanol, with one CO2 molecule and a single ATP using the 6-PG/PK pathway

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33
Q

Enterococcus

A

Gram-positive cocci that often occur in pairs (diplococci) or short chains, and are difficult to distinguish from streptococci on physical characteristics alone.

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34
Q

Lactobacillus

A

These are “friendly” bacteria that normally live in our digestive, urinary, and genital systems without causing disease.

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35
Q

Lactococcus

A

They are known as homofermenters

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36
Q

Leunonostac

A

genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains.

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37
Q

Streptococcus

A

Genus - Streptococci cannot carry out oxidative phosphorylation. They are able to ferment sugars, but the end product is always lactic acid

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38
Q

Tetrad-forming LAB

A

LAB that produce groups of four

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39
Q

Obligatory Homofermentative

A

Sugars are only fermented by glycolysis

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40
Q

Obligatory Heterofermentative

A

Only the 6-PG/PK pathway is available for fermentation the difference is the key enzymes of glycolysis pathways are missing

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41
Q

Facultatively Heterofermentative

A

Use glycolysis for hexoess fermentation, but some sugars induce a heterlactic fermentation reaction to take place (pentoses)

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42
Q

Citrate

A

A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution.
- cleaved into acetate and oxalocaetate and oxaloacetate can be terminal electron acceptor in several pathways

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43
Q

Glycerol

A

simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in many lipids which are known as glycerides.
- terminal electron acceptor in anaerobic glucose fermentation

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44
Q

Fructose

A

Electron acceptor for heterofermentative LAB
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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45
Q

Antisense RNA Strategies

A

Clone antisense RNA which binds to phage DNA and stops viral replication

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46
Q

Clones ORI

A

clone ORI for the phage into the bacterial genome, it competes with teh phage one and slows viral growths

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47
Q

Clone in a phage repressor

A

phage have a repressor for cell lysis, this can be constitutively expressed by the bacteria which traps the phage

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48
Q

Phage triggered death

A

Bacterial suicide genes are place under the control of a phage inducible promoter

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49
Q

Mesophillic

A

Cultures grow in temp 10-48C with optimum of 38C

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50
Q

Thermophillic

A

Culture grow between 48C and 58C

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51
Q

Stationary Phase Cells

A

Morphologically and biochemically distinct from proliferating yeast cells
Roundand bright and contain much higher level of storage carbs than proliferate cells
stationary cells have increased resistance to a number of stresses and enviro conditions than growing cells

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52
Q

Mating Type a

A

produce a factor pheromone

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53
Q

Mating Type alpha

A

produce a factor pheromone alpha

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54
Q

ascus

A

Four haploid cells formed together - greater resistance to envromental factors than stationnary phase cells

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55
Q

Checkpoint Controls

A

points of progressiong of the cell cycle is prevetned if certain necessary processes have not taken place

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56
Q

Ethanol

A

2 carbon alcohol

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57
Q

Maltose

A

important carbon source of yeast during brewing and bread-making
actively transported across the cellular membrane
hydrolyzed into two glucose molecules

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58
Q

Sucrose

A

Hydrolyzed into fructose and glucose

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59
Q

Conidium

A

Spore that is produce asexually by A. oryzae at the tip of a specialized hypha that is capable if growing into a new multicellular organism

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60
Q

Germ Tube

A

growth of the conidium

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61
Q

Hyphae

A

individual section of mold

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62
Q

Septa

A

spaces between hyphae of a fungi

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63
Q

Pore

A

Located in the middle of eaceh septum to communicate any problems

64
Q

Woronin bodies

A

grouped near setum and will plug the pore if it detects cell damage

65
Q

Getotrichum candidum

A

rapid growing mold tha tprevetns unwatned mold growth in moist cheese

66
Q

Penicillium candidum

A

Fuzzy while mold on surface of bloomy rind cheese

67
Q

Penicillium roqueforit

A

creates colored veins and surfaces and is a major controbutor to teh flavor of blue cheeses

68
Q

Kefiran

A

produce by kefir grains, heteropolysaccharide composed by equal proportions of glucose and galactose and is mainly produced by actobacillus kefiranofaciens

69
Q

Beer

A

Solution of water, alcohol, carbon dioxide that is flavored by carbs, proteins and minerals and aromatic compounds from mlat, hops, yeast and water

70
Q

Brewing

A

preparing beverages from the infusion of grains than have undergone sprouting

71
Q

Gravity

A

Density of the wort, way of calculating the amoun t of dissolved substances (sugars) that will be converted into alcohol
expressed as degrees plato

72
Q

Original Gravity

A

( starting gravity)
ratio of density relative to pure water
ex. 1.040 is 1.040 more dense than water - 4% ABV

73
Q

Hydrometer

A

Weighted glass tube with a scale on the inside which stops at the relative density of the liquid being measured

74
Q

Refractometer

A

Measures the original gravity only, based on teh refractive properties of sugar, alcohol distorts readings

75
Q

Terminal Gravity

A

How much gravity is left after the fermentation is finihsed and can be used to calculate the alcohol content of the finished beer

76
Q

Alcohol by Volume

A

ABV, percentage of ethanol i teh finished beer

77
Q

Colour

A

Value of the lightness/darkness and red/yellowness of a beer.
Light dark measurements are acquried by measurig the beer in a spectrophotometer

78
Q

Bitterness

A

Level of bitterness you taste when you dirnk beer. Measured in bitterness units

79
Q

Attenuation

A

Way to measure how complete a fermentation process is

Altered by sugar type, mashing, composition of wort, yeast type

80
Q

Malting

A

Process of allowing the grain to germinate (soaking and drying)
Transform food reserves into substrates that can be used in brewing process

81
Q

Wort

A

liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol.

82
Q

Hops

A

Add bitterness or floral taste to the beer

83
Q

Fusel Alcohols

A

Alcohols that contain more than two carbons

84
Q

Ethanol

A

two carbon alcohol

85
Q

Alcohol

A

Organic compounds iwth a OH group and C+H’s

86
Q

Anaerobic

A

Without Oxygen

87
Q

Flavor maturation

A

Yeast remove undesirable compoudsn such as H2 S, acetylaldehyde and diacyl. Puring

88
Q

Clarification

A

Green beer can contain a lot of cells which blocks the filter during filtration. Beer Settles to that yeast can be removed by sedimentation

89
Q

Stabilization

A

Prevent non-biological precipitate to form during storage. Stabilizers are added to removed the precursors from precipitate

90
Q

Carbonation

A

CO2 is mroe soluble at reduce temperature so top pressure of CO2 is maintained in conditioning tanks

91
Q

Minimize Oxygen

A

Low in Green Beer If O2 findsits way back in antioxidants are added

92
Q

Anaerobic Beer Spoilers

A

Can include LAB which cause turbidity acid notes and unwanted flavors

93
Q

Aerobic Beer Spoilers

A

AAB, result in oxidation of ethanol to acetic acid. There will be a raft of surface growth in the beer than will lead to generalize turbicity and infected beer may have ropiness quality

94
Q

Lag phase

A

Lasts a few hours in wine fermentaiton, when the growth of bacteria/yeast is jsut staring and slow

95
Q

Gorwth phase

A

Highest growth of the bacter/funghi

96
Q

Stationary phase

A

Growth has leveled off and starting to slow down

97
Q

Grape must

A

crushed grapes and contains yeast flore similar to numbers and composition of grapes pre-harvest

98
Q

Sulfur dioxide

A

kill natural species and allow wine specific Sc to carry out the fermentation

99
Q

Sulfure Metabisulfite

A

Eliminate free chlorine from water.

Antioxidizing agent when transfering wine between containers

100
Q

Stuck Femrentation

A

Premature cessation of alcohol production in the fermentation

  • nutrient deficiency
  • inhibitory substances
  • killer toxins
  • pH too low
101
Q

Diacetyl

A

Odor compund produce from LAB

102
Q

Industry

A

Large scale food production

103
Q

Phage

A

Bacteriophage -virus that infects and replicates within bacteria and archaea.

104
Q

tagatose pathway

A

The galactose-6-phosphate is fermented via the tagatose phosphate pathway to lactic acid.

105
Q

Auxotrophs

A

a mutant organism (especially a bacterium or fungus) that requires a particular additional nutrient which the normal strain does not.

106
Q

Coagulation

A

First pivital step in cheese making where the protein are converted into a non-polar form and when this occurs they seperate from teh water phase througha process that entraps fat and minerals

107
Q

ACid Coagulation

A

LAB ferment lactose to lactic acid

108
Q

Coagulum

A

soft fragile gel of milk proteins

109
Q

Acid/HEat Coagulation

A

Casein micelles in fresh milk are subjected to heat, and acidified

110
Q

Ricotta

A

Cheese with curds and acid , uses aci-heat ocagulation

111
Q

Queso blanco

A

Pressed version of acid/heat coagulation

112
Q

Rennet

A

Group of proteinases that cleave casein at the surface of casein micelles- allows coagulation of the micelles

113
Q

Dripping

A

Where curd mixture is scooped out and placed in a draining vessel

114
Q

Draining

A

Where there is a fitted valve or a strainer in teh vessel used for coagulation and the whey is simply drained off

115
Q

Knitting

A

Fusion of curds together as the whey drains to produce one continuous mass of cheese curd

116
Q

Pressing

A

Application of external pressure to the curd during the knitting

117
Q

Interior Ripening

A

Obligate aerobes such as molds cannot grow in teh cheese interior unless the exterior is broken

118
Q

Surface ripening

A

Takes place at the cheese surface since molds readily have access to aerobic environment. Additions are added to the surface

119
Q

Roquefort

A

Type of blue interior ripened chees

- shafts where carbon dioixde can vent out and oxygen diffuse in

120
Q

Rind rot

A

When moisture is accumulated and a rot is produces on the sides

121
Q

Stirred Yoghurt

A

Yogurt is made in a large container and then spooned into a secondary serving container

122
Q

Set yoghurt

A

a solid set where the yogurt forms and is not disturbed

123
Q

Drinking Yghurt

A

Stirred yogurt to which additional milk and flavors are mixed in

124
Q

Yoghurt Cheese

A

A fresh cheese made by draining overnight to separate the whey. The flavor is similar to sour cream, and the texture is the same as a soft cream cheese

125
Q

Frozen Yoghurt

A

The yogurt is frozen by batch or continuous freezers

126
Q

Strained Yoghurt (Greek)

A

Yogurt that is strained through cloth or paper to remove whey, giving a much thicker consistency and a distinctive tangy taste

127
Q

Dadiah

A

Made from water buffalo milk and fermented in bamboo tubes

128
Q

Metmyoglobin

A

When the electron from Oxymyoglobin is lost, results in brown colour

129
Q

Bacteriocin

A

antimicrobial peptides that either kill or inhibit the growth of certain G+ bacteria

130
Q

Proteolytic

A

Break down proteins

131
Q

Lipolytic

A

Break down lipids

132
Q

Pickle

A

Liquid exudate form the fermentation forms as a result of osmotic differential of the brine solution (fish paste)

133
Q

Civet Coffee

A

Coffee which has been fermented by the intestine of the civet animal

134
Q

Macrofibrils

A

Thicker fibrils

135
Q

Microbiome

A

Microorganisms in a particular environment or the combined material of the microorganism in a particular enviro

136
Q

Microbiota

A

Ecological community of commensal,symbiotic and pathogenic microogranism found in and on all multicellular organism studies to date from plants and animals

137
Q

16S rRNA Targeted Aplicon Sequencing

A

the 16S rRNA gene from a sample are amplified from a sample and sequenced. Provides a look at which bacteria are inhabitating an environment

138
Q

Metagenomics

A

Genetic matieral from an environment is sequenced. This provides a look at the functional potential of a microbial community with little or no information on individual organism

139
Q

Single Cell Genomics / Read Cloud Sequencing

A

Sequences the genetic material froma microbial community either one cell at a time or after individual chromosomes have been labelled. Provides detailed genomic information about most abundant individual organisms in a particular community

140
Q

Meta-studies

A

When there is a summary of mulitple studies. This can be a problem with probitoic studies as many have different methods that they are trying to put together

141
Q

Mothur

A

Data processor- will not process sequence reads that don’t fully overlap

142
Q

QIIME

A

Dataprocessing that does not require a full overlap and is recommended if you choose primers that don’t fully overlap froward and reverse reads

143
Q

Probiotics

A

Live microorganisms which when administered in adequate amounts confer a health benefit to the host

144
Q

Abiotics

A

Typically probitoics strains that have been inactivated by lysis heat UV radiation and have demonstrate some effectiveness in downregulating the inflammatory response in intestinal epithelial cells

145
Q

Prebiotics

A

Non digestible carbohydrates that act as food for the probiotics. They help grow and remain in your digestive system. Not all nondigestible carbs are prebiotics. All prebiotics meet specific scientific criteria

146
Q

Autochthonous Microbiota

A

populations of microbes that are present in large numbers and permently colonize the host

147
Q

Normal Microbitoa

A

Microogranism that are frequently in the gut, but can vary in number and be sporadically absent

148
Q

Pathogens

A

Microogranism that are periodically acquired by, can persist and cause infection or disease

149
Q

Allochtonous microbiota

A

Microbes from another origin that are present temperarily (most probiotics are allochthnous)

150
Q

Origin of Strains

A

One criteria originally proposed was that all strains should be from human origin. Now it is the biochemical activity that is considered

151
Q

Biosafety

A

Lactobacillus and bifidobacteria have loew pathogenic potentia. Enterococcud can contain opportunistic athogens. The use of intestinal isolates raised the concern of biosafety. The oragnism must be generally recognized as safe (GRAS)

152
Q

Tolerance to Acid and Bile Salts

A

Probiotic strains must be tolerant to acid and bile salts in order to reachthe GIT (colon)
except: sold in enteric-coated capsules to reach the colon, or yoghurt or milk which offer protection

153
Q

Adhesion to Intestinal Cells

A

Strains should be able to adhere to intestinal cells and colonize the GIT

154
Q

Productionof Antimicrobial Substances

A

LAB produce number of substances that are inibitory to other bacteria. Also produce lactic acid that lower the pH (pathogenic effect) and hydrogen effect discrougaesurogenital infections

155
Q

Utilization of Prebiotics

A

Relationship between prebiotics and probiotics is also important- should be able to use fructooligosaccharides (FOS)

156
Q

Beta-galactosidase

A

breaks down lactose

157
Q

Natural health Product

A

advertised health benefit - have to supply evidence to health canada to back up the health claim you are making

Food Microbiology (2 decks)

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