Vocabulary Terms Midterm 1 Flashcards
1
Q
Spontaneous Fermentation
A
Action of wild microorganisms already present on food or in the area
2
Q
Inoculated fermentation
A
Introducing a single pure culture or several (mixed) into favorable environment
3
Q
Back Slopping
A
Adding product of previosuly succesful reaction to start a new one
4
Q
Acetic Fermentation
A
Produce acetic acid by converting alcohol with the help of Oxygen
5
Q
Lactic Fermentation
A
Lactic Acid bacteria
feed on surgars and produce lactic acid
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
7
Q
Amylolytic Fermentation
A
Uses Molds
8
Q
Proteolytic Fermentation
A
Uses molds on high protein foods. Requires a starter culture
9
Q
Acetic Acid
A
Ch3CO2H
10
Q
Ethanolic acid
A
Another name for Acetic acid
11
Q
Vinegar
A
Most common name for acetic acid in food industry
12
Q
Glacial acetic acid
A
Glacial acetic acid is a name for water free acetic acid (lab grade)
13
Q
Acetobacter sp.
A
Produce most vinegar using oxidative fermentation from ethanol to acetic acid
Very tolerant to acetic acid
14
Q
Acetogenic
A
Bacteria that produce acetic acid anaerobically
15
Q
Acetobacter
A
Acetic Acid Bacteria - oxidize lactate and acetate into carbon dioxide and water
16
Q
Gluconobacter
A
Acetic acid bacteria that perfers sugar environments
17
Q
Gluconacetobacter
A
Acetic Acid Bacteria used in Kombucha brewing
18
Q
Komagataeibacter
A
Acetic acid bacteria that are able to produce cellulose
19
Q
Acetyladehyde
A
Aldehyde formed from acetic acid by reduction of the carboxyl group
20
Q
Overoxidation
A
When strains start to ocidize acetic acid over
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
22
Q
Submerged Processes
A
Used with the Komagateibacter strains uses rapid mixing with forced aeration in bioreactor
23
Q
Restoration
A
Chaperones that remake denatured proteins
24
Q
Degradation
A
Chaperones that degrade denatured proteins
25
GroES-GroEL
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
26
DnaK-DnaJ-GrpE
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
27
Nata de Coco
Komagataeibacter xylinus at the air-water interface in coconut water
90% water in bacterial cellulose and found in desserts, fruit cocktails and jellies
28
Lactic ACid
CH3CH(OH)COOH
29
Hydroxypropanoic ACid
Another word for lactic acid
30
Milk Acid
Another word for lactic ACid
31
Homofermentative
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
32
Heterofermentative
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
33
Enterococcus
Gram-positive cocci that often occur in pairs (diplococci) or short chains, and are difficult to distinguish from streptococci on physical characteristics alone.
34
Lactobacillus
These are "friendly" bacteria that normally live in our digestive, urinary, and genital systems without causing disease.
35
Lactococcus
They are known as homofermenters
36
Leunonostac
genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains.
37
Streptococcus
Genus - Streptococci cannot carry out oxidative phosphorylation. They are able to ferment sugars, but the end product is always lactic acid
38
Tetrad-forming LAB
LAB that produce groups of four
39
Obligatory Homofermentative
Sugars are only fermented by glycolysis
40
Obligatory Heterofermentative
Only the 6-PG/PK pathway is available for fermentation the difference is the key enzymes of glycolysis pathways are missing
41
Facultatively Heterofermentative
Use glycolysis for hexoess fermentation, but some sugars induce a heterlactic fermentation reaction to take place (pentoses)
42
Citrate
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
43
Glycerol
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
44
Fructose
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.
45
Antisense RNA Strategies
Clone antisense RNA which binds to phage DNA and stops viral replication
46
Clones ORI
clone ORI for the phage into the bacterial genome, it competes with teh phage one and slows viral growths
47
Clone in a phage repressor
phage have a repressor for cell lysis, this can be constitutively expressed by the bacteria which traps the phage
48
Phage triggered death
Bacterial suicide genes are place under the control of a phage inducible promoter
49
Mesophillic
Cultures grow in temp 10-48C with optimum of 38C
50
Thermophillic
Culture grow between 48C and 58C
51
Stationary Phase Cells
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
52
Mating Type a
produce a factor pheromone
53
Mating Type alpha
produce a factor pheromone alpha
54
ascus
Four haploid cells formed together - greater resistance to envromental factors than stationnary phase cells
55
Checkpoint Controls
points of progressiong of the cell cycle is prevetned if certain necessary processes have not taken place
56
Ethanol
2 carbon alcohol
57
Maltose
important carbon source of yeast during brewing and bread-making
actively transported across the cellular membrane
hydrolyzed into two glucose molecules
58
Sucrose
Hydrolyzed into fructose and glucose
59
Conidium
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
60
Germ Tube
growth of the conidium
61
Hyphae
individual section of mold
62
Septa
spaces between hyphae of a fungi
63
Pore
Located in the middle of eaceh septum to communicate any problems
64
Woronin bodies
grouped near setum and will plug the pore if it detects cell damage
65
Getotrichum candidum
rapid growing mold tha tprevetns unwatned mold growth in moist cheese
66
Penicillium candidum
Fuzzy while mold on surface of bloomy rind cheese
67
Penicillium roqueforit
creates colored veins and surfaces and is a major controbutor to teh flavor of blue cheeses
68
Kefiran
produce by kefir grains, heteropolysaccharide composed by equal proportions of glucose and galactose and is mainly produced by actobacillus kefiranofaciens
69
Beer
Solution of water, alcohol, carbon dioxide that is flavored by carbs, proteins and minerals and aromatic compounds from mlat, hops, yeast and water
70
Brewing
preparing beverages from the infusion of grains than have undergone sprouting
71
Gravity
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
Original Gravity
( starting gravity)
ratio of density relative to pure water
ex. 1.040 is 1.040 more dense than water - 4% ABV
73
Hydrometer
Weighted glass tube with a scale on the inside which stops at the relative density of the liquid being measured
74
Refractometer
Measures the original gravity only, based on teh refractive properties of sugar, alcohol distorts readings
75
Terminal Gravity
How much gravity is left after the fermentation is finihsed and can be used to calculate the alcohol content of the finished beer
76
Alcohol by Volume
ABV, percentage of ethanol i teh finished beer
77
Colour
Value of the lightness/darkness and red/yellowness of a beer.
Light dark measurements are acquried by measurig the beer in a spectrophotometer
78
Bitterness
Level of bitterness you taste when you dirnk beer. Measured in bitterness units
79
Attenuation
Way to measure how complete a fermentation process is
| Altered by sugar type, mashing, composition of wort, yeast type
80
Malting
Process of allowing the grain to germinate (soaking and drying)
Transform food reserves into substrates that can be used in brewing process
81
Wort
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
Hops
Add bitterness or floral taste to the beer
83
Fusel Alcohols
Alcohols that contain more than two carbons
84
Ethanol
two carbon alcohol
85
Alcohol
Organic compounds iwth a OH group and C+H's
86
Anaerobic
Without Oxygen
87
Flavor maturation
Yeast remove undesirable compoudsn such as H2 S, acetylaldehyde and diacyl. Puring
88
Clarification
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
Stabilization
Prevent non-biological precipitate to form during storage. Stabilizers are added to removed the precursors from precipitate
90
Carbonation
CO2 is mroe soluble at reduce temperature so top pressure of CO2 is maintained in conditioning tanks
91
Minimize Oxygen
Low in Green Beer If O2 findsits way back in antioxidants are added
92
Anaerobic Beer Spoilers
Can include LAB which cause turbidity acid notes and unwanted flavors
93
Aerobic Beer Spoilers
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
Lag phase
Lasts a few hours in wine fermentaiton, when the growth of bacteria/yeast is jsut staring and slow
95
Gorwth phase
Highest growth of the bacter/funghi
96
Stationary phase
Growth has leveled off and starting to slow down
97
Grape must
crushed grapes and contains yeast flore similar to numbers and composition of grapes pre-harvest
98
Sulfur dioxide
kill natural species and allow wine specific Sc to carry out the fermentation
99
Sulfure Metabisulfite
Eliminate free chlorine from water.
| Antioxidizing agent when transfering wine between containers
100
Stuck Femrentation
Premature cessation of alcohol production in the fermentation
- nutrient deficiency
- inhibitory substances
- killer toxins
- pH too low
101
Diacetyl
Odor compund produce from LAB
102
Industry
Large scale food production
103
Phage
Bacteriophage -virus that infects and replicates within bacteria and archaea.
104
tagatose pathway
The galactose-6-phosphate is fermented via the tagatose phosphate pathway to lactic acid.
105
Auxotrophs
a mutant organism (especially a bacterium or fungus) that requires a particular additional nutrient which the normal strain does not.
106
Coagulation
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
ACid Coagulation
LAB ferment lactose to lactic acid
108
Coagulum
soft fragile gel of milk proteins
109
Acid/HEat Coagulation
Casein micelles in fresh milk are subjected to heat, and acidified
110
Ricotta
Cheese with curds and acid , uses aci-heat ocagulation
111
Queso blanco
Pressed version of acid/heat coagulation
112
Rennet
Group of proteinases that cleave casein at the surface of casein micelles- allows coagulation of the micelles
113
Dripping
Where curd mixture is scooped out and placed in a draining vessel
114
Draining
Where there is a fitted valve or a strainer in teh vessel used for coagulation and the whey is simply drained off
115
Knitting
Fusion of curds together as the whey drains to produce one continuous mass of cheese curd
116
Pressing
Application of external pressure to the curd during the knitting
117
Interior Ripening
Obligate aerobes such as molds cannot grow in teh cheese interior unless the exterior is broken
118
Surface ripening
Takes place at the cheese surface since molds readily have access to aerobic environment. Additions are added to the surface
119
Roquefort
Type of blue interior ripened chees
| - shafts where carbon dioixde can vent out and oxygen diffuse in
120
Rind rot
When moisture is accumulated and a rot is produces on the sides
121
Stirred Yoghurt
Yogurt is made in a large container and then spooned into a secondary serving container
122
Set yoghurt
a solid set where the yogurt forms and is not disturbed
123
Drinking Yghurt
Stirred yogurt to which additional milk and flavors are mixed in
124
Yoghurt Cheese
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
Frozen Yoghurt
The yogurt is frozen by batch or continuous freezers
126
Strained Yoghurt (Greek)
Yogurt that is strained through cloth or paper to remove whey, giving a much thicker consistency and a distinctive tangy taste
127
Dadiah
Made from water buffalo milk and fermented in bamboo tubes
128
Metmyoglobin
When the electron from Oxymyoglobin is lost, results in brown colour
129
Bacteriocin
antimicrobial peptides that either kill or inhibit the growth of certain G+ bacteria
130
Proteolytic
Break down proteins
131
Lipolytic
Break down lipids
132
Pickle
Liquid exudate form the fermentation forms as a result of osmotic differential of the brine solution (fish paste)
133
Civet Coffee
Coffee which has been fermented by the intestine of the civet animal
134
Macrofibrils
Thicker fibrils
135
Microbiome
Microorganisms in a particular environment or the combined material of the microorganism in a particular enviro
136
Microbiota
Ecological community of commensal,symbiotic and pathogenic microogranism found in and on all multicellular organism studies to date from plants and animals
137
16S rRNA Targeted Aplicon Sequencing
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
Metagenomics
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
Single Cell Genomics / Read Cloud Sequencing
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
Meta-studies
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
Mothur
Data processor- will not process sequence reads that don't fully overlap
142
QIIME
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
Probiotics
Live microorganisms which when administered in adequate amounts confer a health benefit to the host
144
Abiotics
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
Prebiotics
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
Autochthonous Microbiota
populations of microbes that are present in large numbers and permently colonize the host
147
Normal Microbitoa
Microogranism that are frequently in the gut, but can vary in number and be sporadically absent
148
Pathogens
Microogranism that are periodically acquired by, can persist and cause infection or disease
149
Allochtonous microbiota
Microbes from another origin that are present temperarily (most probiotics are allochthnous)
150
Origin of Strains
One criteria originally proposed was that all strains should be from human origin. Now it is the biochemical activity that is considered
151
Biosafety
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
Tolerance to Acid and Bile Salts
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
Adhesion to Intestinal Cells
Strains should be able to adhere to intestinal cells and colonize the GIT
154
Productionof Antimicrobial Substances
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
Utilization of Prebiotics
Relationship between prebiotics and probiotics is also important- should be able to use fructooligosaccharides (FOS)
156
Beta-galactosidase
breaks down lactose
157
Natural health Product
advertised health benefit - have to supply evidence to health canada to back up the health claim you are making
