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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  1. Preserve food by limiting microbial growth
  2. Improve digestibility by breaking down fibers
  3. Add nutrients (vitamins) and flavor molecules (esters and sulfur compounds)
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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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  • dehydration and lyophilization
  • controlled atmosphere
  • pasteurization
  • canning
  • ionizing radiation
  • refrigeration and freezing
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Industrial microbiology
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commercial exploitatioin of microbes includes food production and preservation.
Also the prodcution of:
-vaccines

-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)
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