Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Micro > Yeasts and molds (Saccharomyces Cerevisiae) > Flashcards

Yeasts and molds (Saccharomyces Cerevisiae) Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What is a fungus?

A

Any group of spore-producing organisms feeding on organic matter, including molds, yeast, mushrooms and toadstools,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a mold?

A

A fungus that grows in the form of multicellular filaments called hyphae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is a yeast?

A

A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting surgar into alcohol and carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

S.Cerevisiae is a species of ____________ yeast

A

budding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

In nature Sc is generally found on the surfaces of __________

A

ripe fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sc has _______ chromosomes

A

16

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Sc is known for its ability to utilize ________ in formation of ethanol and other by-products

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

In the Gay-Lussac Equation 180g sugar is converted to ____g Ethanol and ___g CO2

A

92, 88

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sc can exist in both a ________ or a ________ (think of its cell cycle)

A

haploid, diploid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

If _____________ are present both haploids and diploids can undergo repeated rounds of vegetative growth and mitosis

A

adequate nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

When nutrients become depleted, both haploids and diploids arrest as ______________

A

stationary phase cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Stationary phase cells are ____________ and __________ distinct from proliferating yeast cells

A

morphologically and biochemically

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Stationary phase cells round and bright and contain much higher levels of ____________________ than proliferating cells

A

storage carbohydrates (trehalose and glycogen)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

TRUE OR FALSE: Stationary phase cells also have an increased resistance to a number of stresses and environmental conditions when compared to growing cells

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Haploid cells can exist in one of two mating types ______

A

a or 𝝰

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Mating type a produce a pheromone _______

Mating type 𝝰 produce a pheromone ______

A

a factor

𝝰 factor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Each cell type has the surface receptor for the __________ mating type. If the surface receptor is stimulated the cells arrest in the _________ of their cell cycle

A

opposite

G1 phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

When the haploid cells arrest in the G1 phase of growth they no longer proliferate but start ________________. The resultant shape is called________

A

growing towards each other

Shmoo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Eventually there is cell contact, _________, and a diploid is formed

A

fusion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Diploid cells that are starved of nitrogen will undergo _________ and ________

A

meiosis and spore formation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

4 haploid spores are formed and contained in an _____

A

ascus, an ascus has even greater resistance to environmental factors than stationary phase cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

If the spores are returned to a rich environment they will _________ and _____________ as haploid cells

A

germinate and commence growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Sc vegetative proliferation occurs via __________

A

budding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

The cell cycle comprises several ______________where the progression of the cell cycle is prevented if certain necessary processes have not taken place

A

checkpoint controls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Mitosis will not happen if ______________has not been completed

A

DNA replication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

There are several morphogenic aspects of the yeast cell cycle:
(name the 4)

A

1) Bud-site selection: in rich media haploids bud in axial pattern where diploids show polar budding
2) Polarity
3) Pattern
4) Rate of growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Since yeast has a cell wall, growth can only occur where new __________ and cell wall _____________ are delivered.

A

cell wall material, remodeling enzymes

28
Q

Growing Sc cells ferment _______ via glycolysis to form ethanol. In Stationary phase cells use _________ formed in earlier stages via the TCA and glyoxylate cycles

A

glucose, the ethanol

29
Q

Most compounds required for Sc metabolism are not able to pass through ___________________, and therefore must be transported via specific transport proteins

A

the phospholipid membrane

30
Q

________ and _________ are exceptions to this rule and can diffuse easily across the cell membrane

A

ethanol and glycerol

31
Q

Some carbohydrates, specifically disaccharides, undergo ____________ by secreted _________________, and the resultant hexoses are taken up by the cell

A

extracellular hydrolysis

invertase or galactosidase

32
Q

____________ is an important carbon source for yeast during brewing and bread-making

A

Maltose

33
Q

Maltose is actively transported across the cellular membrane, and then hydrolyzed via into two glucose molecules

A

𝝰-glucosidase (AKA maltase)

34
Q

The cell wall of Sc offers _____________ against physical damage and plays a major role in morphogenesis

A

mechanical strength

35
Q

___________ compose approximately 50% of the cell wall, while _____________ make up 40% and __________ accounts for the remaining 10%

A

Glucans
mannoproteins
Chitin

36
Q

_________ (also known as koji) is used mainly in East Asian cuisine to ferment soy beans, make soy sauce, miso, and break down rice starches into sugars for making sake

A

Aspergillus oryzae

37
Q

It secretes a selection of ____________ that extracellularly degrade starch to glucose

A

amylases

38
Q

Name 2 species of amylases

A

1) endoamylases

2) exoamylases

39
Q

Aspergillus oryzae:

1) Conidium 2) Swollen Conidium 3) _____________ 4) ___________

A

3) germling tube

4) differentiated hypha

40
Q

A.oryzae is a __________ fungi

A

filamentous

41
Q

What is a conidium

A

It is a spore that is produced asexually by A. oryzae fungi at the tip of a specialized hypha that is capable of growing into a new multicellular organism

42
Q

If the conditions are right the conidium will _________ and eventually grow into a ___________ that will eventually form the hyphae

A

swell

germ tube

43
Q

The ________ are the individual sections that are partitioned by ________ and constitute multicellular filamentous fungi

A

hyphae

septa

44
Q

how does the grow of fungi occurs

A

The growth of the fungi occurs via extension of a highly metabolically active hyphal tip

45
Q

There is a ______ located in the middle of each septum that allows for communication between cells

A

pore

46
Q

What happens if one cell is killed or damaged ? (A.oryzae)

A

Woronin bodies are grouped near the septum and will plug the pore if it detects cell damage

47
Q

A. oryzae secretes a selection of _________ that extracellularly degrade starch

A

amylases

48
Q

What is Spitzenkorper in Aspergillus oryzae?

A

A specific organelle of A.oryzae that is present in the hyphal tip region and is involved in the accumulation and secretion of vesicles that contain secretory enzymes.

49
Q

The secretion vesical is then _________ immediately after fusion with the cell membrane, and is then immediately recycled for incorporation into new secretion vesicles

A

endocytosed

50
Q

Why is the recycling of secretion vesical important for A.oryzae?

A

It is critical for sustaining high levels of amylases

51
Q

The ______________ is a special cell that is designed to produce conidium to spread the mold

A

conidiophore

52
Q

Nutrients are passed from the________ and up to the budding ____________

A

hyphae, budding

53
Q

When conditions are right the conidium prepares to germinate. The first step is _______

A

to swell

54
Q

Name 3 other molds:

A
  • Geotrichum candidum
  • Penicillium candidum
  • Penicillium roqueforti
55
Q

Geotrichum candidum (name a characteristic)

A

A rapid growing mold that prevents unwanted mold growth in moist cheeses

56
Q

Penicillium candidum (name a characteristic)

A

Produces the fuzzy white mold on the surface of bloomy rind cheeses including Brie, Camembert, Coulommiers, and French goat cheeses

57
Q

Penicilium roqueforti (name a characteristic)

A

Creates the colored veins and surfaces and is a major contributor to the flavor in blue cheeses including Gorgonzola, Roquefort

58
Q

Yeasts and molds provide nutrients to _________

A

LAB

59
Q

_________ and __________ are anerobic

A

Molds and AAB

60
Q

___________ and ________ are anaerobic

A

LAB and yeasts

61
Q

Give a few characteristics of sake :

A
  • Is a traditional Japanese alcoholic drink
  • Also known as Japanese Rice Wine
  • Sake generally contains 18-20% ABV (wine is 9-16%, beer is 3-9%)
  • On special events sake is gently warmed and served in a porcelain bottle or sipped from a porcelain cup
  • The optimal serving temperature varies by type
62
Q

what do you need to make sake (4)?

A

water, rice, koji and yeast

63
Q

What is Fukuyama Pot Vinegar?

A

a traditional Japanese rice vinegar where rice and koji are added without additional organisms to a loosely capped large pot and laid in an open-air field

64
Q

What are the reaction happening in Fukuyama Pot Vinegar?

A
  • Saccharification
  • Alcohol fermentation
  • Acetic acid fermentation
  • Lactic acid fermentation
65
Q

How do you make milk kefir?

A

beverage milk is inoculated with kefir grains that harbor LAB, AAB, and yeast (and sometimes molds)

66
Q

what is kefiran?

A

an extracellular polysaccharide that is produced by the LAB found in kefir grains

Food Micro (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions