Chapter 16- Food and Industrial Microbiology – Flashcards
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| Microbes As Food |
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| Edible Fungi |
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| Mushrooms - Agaricus bisporus |
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| Mushrooms |
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| Fungal fruiting bodies |
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| Edible Algae |
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| Seaweed, red algae, and brown algae |
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| Porphyra |
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| Red algae |
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| Macrocystis |
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| Brown Algae |
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| Fermented foods |
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| Foods that are modified biochemically by microbial growth |
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| Purposes of food fermentation |
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| Fermentation under anaerobic conditions |
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| carbon does not completely convert to CO2; forms many byproducts |
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| Citric acid |
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| Prevents growth of good organisms |
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| Nucleic Acid in bacteria is often too ______________________ for food. |
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| concentrated |
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| Spirulina |
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| Cyanobacterium; lower purine levels; single-celled protein |
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| Indigenous flora |
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found naturally in food or in surrounding environment example: chocolate |
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| Starter Cultures |
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| done from a previous fermentation |
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| Alkaline fermentation |
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| produces ammonia |
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| Ethanoic Fermentation |
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| produces ethanol and CO2 |
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| Heterolactic fermentation |
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| produces lactic acid, ethanol and CO2 |
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| Propionic fermentation |
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| produces acetic acid, CO2 and H2O |
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| Homolactic Fermentation |
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| produces lactic acid |
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| curds in milk |
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| coagulation of casein proteins due to drop in pH drop; causes casein protein to lose 3D structure |
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| whey |
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| separated from the liquid portion |
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| Lactobacillus and Streptococcus |
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| fermentation of lactic acid begins milk fermentation |
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| Cheddared |
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| to cut a solid curd |
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| nitrogen and sulfur compounds |
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| give flavor and odor to cheeses |
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| Acidic Vegetable Fermentation |
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| Rhizopus |
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| mold that permeates soybeans |
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| pickling |
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| fermentation in high salt or brine |
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| Leuconostoc |
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| bacterium in sauerkraut, pickles and kimchi |
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| **Read Special Topic 16.1** |
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| Bacillus natto |
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| release extracellular enzymes that are more easily digestable (in soybeans) |
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| Bacillus dawadawa |
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| bacteria in locust beans |
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| Bacillus pidan |
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| Bacteria in 'thousand year eggs' |
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| Saccharomyces cerevisiae (*know this spelling*) |
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| Baker's yeast |
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| Pyruvate |
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| ethanol + CO2 |
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| CO2 |
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| causes bread to rise, making it easier to chew and digest |
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| ethanol |
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| removed by baking |
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| Ethanolic fermentation |
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| IN BREAD |
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| injera |
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| ethiopian bread with extensive microbial activity due to prolonged fermentation |
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| teff |
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| grain wih no gluten, in INJERA bread |
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| Candida |
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| yeast that dominates fermentation in INJERA |
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| Saccharomyces cerevisiae |
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| brewer's yeast; in beer |
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| Beer |
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| barley grains germinated, allowing enzymes to break down starch into maltose for yeast fermentation |
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| Alcohols and esters |
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| generate special flavors of beer |
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| Wine |
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| derived from alcoholic fermetnation of fruit (usually grapes) |
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| White wine |
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| skin of grape is removed |
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| malolactic fermentation |
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| wine undergoes this, in the use of Oenococcus oeni bacteria |
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| Food spoilage |
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| refers to microbial changes that render a product unfit or unpalatable for consumption |
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| Acids |
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| sour taste |
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| Oxidation of fats |
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| makes food rancid |
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| Decomposition of proteins |
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| putrefactors ex: putrescine, cadaverine |
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| alkalinity |
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| bitter taste |
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| Food poisoning/contamination |
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| refers to presence of pathogens or toxins |
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| Salmonella enterica |
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| food contamination in peanuts in 2008 |
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| Food pathogen |
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| possesses highly specific mechanisms for host colonization |
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| Pathogenicity islands |
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| bacterial factors that contribute to disease are encoded together in these. |
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| Clostridium botulinum |
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| toxin inhibity synaptic vesicle fusion, preventing activation of muscle cells; causes botulism and flaccid paralysis |
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| Food preservation |
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| Industrial microbiology |
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commercial exploitatioin of microbes includes food production and preservation. -industrial solvents -pharmaceuticals -modified plants and animals |
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| Baculovirus |
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| used to clone genes in insect genomes; the two DNAs recombine within cell and a recombinant virus is produced |
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| Bacculovirus |
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| infects caterpillars (Figure 16.33) |
