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Microbio > Week 7/8 > Flashcards

Week 7/8 Flashcards

1
Q

What is the name for yeast?

A

Saccharomyces cerevisiae

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2
Q

How does yeast get their metabolism?

A

They use sugars from grains.

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3
Q

What happens to pyruvate made during glycolysis when bread is fermenting?

A

It turns into ethanol, and CO2

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4
Q

During wine making grapes are crushed into?

A

A must

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5
Q

What are grapes treated with to prevent microbe growth?

A

Sulfur dioxide

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6
Q

When does fermentation end?

A

When yeast is all killed by ethanol

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7
Q

Oenology is?

A

The study of wine

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8
Q

Wine colour is due to?

A

Red/white grapes, whether skin is left on

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9
Q

Sweeter wines are due to?

A

The fermentation process being interrupted before all the sugar is consumed by the yeast.

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10
Q

Bubbles are due to?

A

Fermentation continuing after being bottled.

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11
Q

What does malted mean?

A

Barley is allowed to sprout

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12
Q

Mashing involves?

A

Dried, roasted barley being mixed with water.

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13
Q

Wort is?

A

Mash after the solids are removed.

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14
Q

T/F bottom fermenters produce darker beers?

A

False, bottom feeders produce lighter beers.

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15
Q

Pickling uses salt for what reason?

A

To remove gram - bacteria allowing lactic acid to ferment.

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16
Q

How does fermentation stop when pickling?

A

Lactic acid drops the pH, killing the fermenting species.

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17
Q

Vinegar is made by?

A

acetobacter sp. converts ethanol to acetic acid.

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18
Q

Sauce where mold is added to cooked soybeans and wheat?

A

Soy Sauce

19
Q

What digests soybeans and wheat in soy sauce production.

A

Fungus digests into simple sugars and amino acids.

20
Q

What happens to soybean solution after carbs are digested?

A

Its mixed with a salty brine, and halo tolerant yeast/bacteria.

21
Q

Thickened milk with 2 types of lactic acid producers added for fermentation.

A

Yogurt

22
Q

Streptococcus thermophilus adds what to yogurt?

A

Tart taste, and low pH denatures protiens

23
Q

Responsible for aromatic compounds in yogurt

A

Lactobacillus bulgaricus

24
Q

Renin is used for what?

A

Clotting enzyme in cheese making

25
Q

What happens in cheese production?

A

Curd and whey are separated then pH, salt, and moisture are added as desired before shaping.

26
Q

Cheese flavors/characteristics are due to?

A

Microbial inhabitants

27
Q

All living things produce ____ as a result of their metabolism.

A

Metabodies

28
Q

Once identified most microbe strains require strain improvement because?

A

It increases the yield of metabolites, above what’s available in nature.

29
Q

UV radiation affect microbes by?

A

Induces mutations

30
Q

Optimizing environmental conditions (pH, temp, O2) can enhance what?

A

Metabolite production

31
Q

Secondary metabolite production occurs after what?

A

Population enters a stationary phase of growth.

32
Q

Important factors in strain selection.

A

Ability to grow in large-scale cultures, rapid growth, safety for humans

33
Q

Steroids are often produced by?

A

Bioconversion- microbe converts common compound into steroid of interest

34
Q

Proteases are?

A

Protein digesting enzymes

35
Q

Cellulases are?

A

Cellulose digesting enzymes

36
Q

Etremoymes are?

A

Derived from microbes in extreme environments.

37
Q

Proteins that are harmful to insects.

A

Biopesticides

38
Q

Use of microbes to break down pollutants in the environment.

A

Bioremidiation

39
Q

Biofilms are?

A

Microbes held together by carbohydrates

40
Q

Microbe used in oil spills

A

Pseudomonas sp

41
Q

Ethanol is?

A

Produced by fermentation.

42
Q

Methane is?

A

Captures in landfils

43
Q

Algal biofuel is?

A

Algae is used in the production of ethanol or biodiesel.

44
Q

Microbial fuel cells are?

A

Passing final electrons to electrodes rather then electron acceptor.

Microbio (7 decks)

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