Microbiology Exam 4

Respiration

Fermentation

Chocolate, dairy products, meat products, vegetables and vegetable products, and yeast bread

Food preservation

A succession of microbes

Self-limiting

Fermentation products inhibit fermenters

The flavor, odor, and texture

Lactic acid (LAB)

Acid-tolerant, aerotolerant, Gram-positive, non-spore forming, and strictly fermentative

Lactobacillus, lactococcus, leuconostoc, and streptococcus

The fermentative bacteria

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

Dietary supplements, fermented food, and non-oral supplements

Substances (such as food) that promote the growth of probiotics

Prebiotics

Fat in yogurt

Considered safe for healthy individuals (nonpathogens), immunomodulation, improve general intestinal balance and health, improve oral health, and may lower blood pressure and serum cholesterol

Anticancer effects, colonization resistance, control of diarrhea, improve lactose intolerance, and treatment of enteric disease

Intestines

Difficult to accurately assess effectiveness, may cause mild side effects and systemic infection in severely immunocompromised individuals, and not regulated by FDA

Each individual and each probiotic is different

Misleading advertising, most yogurts have relatively low CFU counts, and voluntary "Live Active Culture" seal

Manufacture

Opportunistic pathogens

Yeast from fermentation of sugar to CO2 and ethyl alcohol

Formation of liquid containing carbohydrates in readily fermentable form

Fermentation of grape juice

Fermentation of malted grain

Distillation of fermented solutions

More concentrated alcohol

Enology

Must preparation, fermentation, aging, and racking

Grapes are crushed to yield must, must treated with sulfur dioxide fumigant, and Saccharomyces cerevisiae or S. elliposideus added

Primary and secondary

3-5 days at 20-28 degrees C

1-3 weeks at ~20 degrees C

Malolactic wine fermentation

Bitter components to dissipate

Sediment during fermentation

10-14%

Fermentation is stopped before the fermentation of sugar can occur

CO2 byproduct is trapped

Mash and wort

Process used to release fermentable sugars from grains

Activation of enzymes and germination of grains to yield malt, and malt transferred to mash tun and mixed with water

Mash heated with hops in brew kettle and then hops are removed

Assist in clarification (i.e., serves as an antimicrobial) and provide flavor

Inactivates hydrolytic enzymes

Clear liquid containing fermentable carbohydrates

Wort pitched, fermentation, storage, and bottling

To inoculate wort with desired yeast

Bottom yeast and top yeast

Sit on bottom and used in production of lager beers

Storage (of ale and beer)

Float to top and used in production of ales

Top yeast

Top yeast

Bottom yeast

7-12 days at 6-12 degrees C

5-7 days at 14-23 degrees C

CO2

Using sugar

Pasteurized or sterilized by filtration

2-25%

Ale

Ale

Whiskey made in Scotland

Whiskey made in Kentucky that is 25-50% corn

Whiskey

Liquor

Sour mash

Homolactic bacteria

Distilled to concentrate alcohol

Colorless

Aging

Genetic elements that replicate independently of a cell's chromosome but require a living host in order to reproduce

Obligate intracellular

All

Acellular

DNA or RNA

Circular, double or single stranded, linear, or segmented

Virion

The complete virus particle

Nucleic acid surrounded by a protein coat and possibly external layers

10-2300 nm in diameter

Nucleocapsid

Nucleic acid (DNA or RNA) + protein coat (capsid) (some have additional components)

Complex, helical, and icosahedral

Protect the nucleic acid

Protein subunits that make up capsid

Virus RNA coiled and surrounded with capsomeres

Geometric shape

Binal and vaccinia

T4 bacteriophage

Has both helical and icosahedral symmetry

Genus and species

Helical

Negative sense and positive sense

Genome and mRNA are the same, plus strand, and positive