Micro Quiz 1 – Flashcards
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Unlock answers| Bacillus anthracis |
| anthrax |
| Infectious disease |
effects homeostatic activity due to microorganisms infecting body - first use in reference to bitter wine |
| Pasteur |
| discovered infectious diseases come from microogranisms |
| Golden Age of Microbiology |
| when most disease causing bacteria were identified and laboratory experiments, asceptic techniques, and microscopes were common |
| Classification of microorganisms |
| all life forms placed into domains based on genetic sequences of rRNA |
| Domains (3) |
Bacteria Archaea Eukarya |
| Which domains are prokaryotic? |
Bacteria and archea Eukarya is eukaryotic |
| Carl Linneaus |
| Father of taxonomy (naming) |
| Steps for naming |
Genus species - capitalize genus only -must be underlined or italicized |
| Nucleoid |
| where genetic information is stored for prokaryotes |
| Eukarya divisions (4) |
1. Algae 2. Fungi 3. Protozoa 4. Parasite |
| Features of bacteria (5) |
- single celled prokaryotes - specfic shape/rigid cell wall - binary fission - move by flagella - no nucleus/organelles |
| Shapes of bacteria (3) |
1. Bacillus- rod/cylinder 2. Cocci- circular/spherical 3. Spiro- spiral |
| Peptidoglycan |
Makes up the cell wall of bacteria ONLY - also known a murein |
| Features of archaea (7) |
- comparable to bacteria: no nucleus/ organelles, single celled - Binary fission, flagella, rigid cell wall - Grow in extreme environments |
| Acellular agents (3) |
Virus- nucleic acid + protein coat Viroid- nucleic acid (plant disease) Prion- protein coat (neurodegenerative diseases) **cannot replicate outside of host** |
| Lactic acid bacteria (5) |
Lactobacillus Lactococcus Streptococcus Leuconostoc Pediococcus |
| Curd |
| Coagulated proteins |
| Whey |
Liquid portion that is removed nutrient poor |
| Rennin |
| added to hasten protein coagulation by converting casein (milk protein, not sugar) |
| Yogurt bacteria name |
| Lactobacillus delbrueckii subsp bulgaricus |
| Foodborne intoxication |
consumption of exotoxin Staphylococcus aureus **gram + Clostridium botulinum |
| Foodborne infection |
Consumption of living organisms (growth in body) Salmonella Campylobacter |
Hemolytic uretic syndrome (HUS) |
caused byEscherichia coli fatal, from consumption of rare meat |
| spp. |
| species |
| subsp. |
| sub species |
| Study of Bacteria |
| Bacteriology |
| Study of fungi |
| mycology |
| Study of protozoas |
| protozoology or parasitology |
| Study of algae |
| phycology |
| Study of viruses |
| virology |
| Do microbial organisms cause disease? |
| Most microbial organisms DO NOT cause disease |
| Large prokaryotic cell exceptions |
Thiomargarita namibiensis Epulopiscium fishelsoni |
| Roles of microorganisms in nature (5) |
1. Important members of the ecosystem 2. Food Production 3. Biodegraditive activities 4. Biotechnology 5. Food spoilage/disease |
| Nitrogen in the ecosystem |
-Nitrogen cycle depends on bacteria for DNA regulations, amino acids and nucleic acids -Convert nitrogen to ammonia -Covert ammonia to nitrates |
| Milk Protein |
Casein Lactallbumin |
| Milk sugar |
| Lactose (disaccharide) |
| Unripened cheese |
ricotta & cottage cheese - left at curd stage |
| Steps for cheese production (5) |
Inoculation Coagulation Whey Removal Salting Ripening/maturation |
| Inoculation |
Choose starter culture/lactic acid bacteria - lowers pH - denatures proteins |
| Ripening/maturation |
Addition of secondary microorganism ex) penicillium spp. |
| Possible cheese starter cultures |
Lactococcus (streptococcus) lactis Lactococcus (streptococcus) cremoris Lactococcus cremoris subsp. Diacetylactic Lactobacillus delbrueckii subsp. bulgaricus + other lactic acid bacteria |
| Wine production steps |
- Commonly from grapes, but can be from anything with sugar - Ferment sugar to alcohol (ethanol) - Bacteria used is a yeast- saccharomyces cerevisiae- “brewer’s yeast” - Collect fluid from crushed grapes, remove everything but liquid and seed - If skin is left, tannin is added for flavor, results in red or white wine |
| What role does SO2 play in wine production? |
| Covnerts wine to vinegar |
| Beer production steps |
| - Combine adjuncts - Add malt- Add mash- Wort forms - Add hops -Boiled/brewed - Add wort in fermentation vat with yeast - Age-Filter/pasteurize- Bottle |
| Adjuncts |
| barley/cereal grain |
| Why can't saccharomyces cerevisae be used in beer production? |
| Barley is a starch, not a sugar so malt needs to be used |
| What happens when malt is added in beer production? |
| Germination to activate amylase so starch can be broken down |
| Mash preparation |
More adjuncts added to malt Warm water added to separate solid and form wort (sugar) |
| Hops |
| flowering of a plant |
| Function of brewing |
| coagulate enzymes and prevent bad flavor |
| Biotechnology |
Cloning Plants (drought, resistance to insects/molds) Gene expression Increased agricultural productivity |
| What is the most prolific producer of antibiotics? |
| Streptomyces |
| Types of bacteria that can cause disease |
1. Cutaneous 2. Respiratory 3. Gastro-intestinal 4. Neurological 5. Hematological |
| Selective toxicity |
cause greater harm to microorganism than to the human host - interfere with essential biological structures or biochemical processes common in microorganisms |
| Prokaryotic cell structure |
1. appendages- pili, fimbriae, flagella 2. Cell envelope- glycocalyx, cell wall, cell membrane 3. Cytoplasm- cytosol, ribosomes, granules, nucleoid/chromosomes |
| Cell membrane vs. cell wall |
Membrane- a thin membrane (phospholipid bilayer) enclosing the cytoplasm of a cell; proteins in the membrane control passage of ions in and out of the cell
Wall- rigid barrier that surrounds a cell, keeping the contents from bursting out (peptidoglycan in bacteria) |
| Functions of the cell envelope |
1. Colonization of environmental surfaces 2. Protection from osmotic imbalance 3. Metabolic functions 4. Protect cell from elimination by endocytosis and infection by viruses 5. Toxic and immunological properties |
| Metabolic functions of cell envelope |
1. Location of transport proteins- adhesions 2. Origin of many signal transduction pathways 3. Envelope associated enzyme activities |
| Bacteriophage |
| virus that infects bacteria |
| Cell wall types |
Found in all domains, but all organisms do not possess one - green plants- cellulose - fungi- chitin - bacteria- peptidoglycan / murein |
| Functions of the cell wall |
1. Protection from osmotic pressure changes 2. Rigidity and stability of cell (interbridges) 3. Morphology and arrangement 4. Basis from gram postive/negative staining reaction |
| Gram positive ; negative colors |
Positive- blue Negative- red |
| Coccus/cocci |
Diplococcus, streptococcus, tetrad, cuboidal/sarcinae, staphylococcus |
| Bacillus/bacilli |
Fusobacteria- sharp edged bacillus Single, diplobacillus, streptobacillus, cocco-bacillus |
| Spirillum/spirilla |
| Spiral, spirochate, vibrio |
| What domain has been shown to contain the majority of disease causing prokaryotic cells? |
| Bacteria |
| Microorganisms are generally considered to be smaller than... |
1 mm - bacteria are most commonly 1 to 10 micrometers |
| Microorganism responsible for strep throat |
| Streptococcus pyogenes |
| Size range |
| 100 micrometers to 1 mm |
| Prokaryotic vs. eukaryotic cell wall |
porkaryotic: peptidoglycan, muerin, tecihoic acid eukaryotic: plants=cellulose, fungi=chitin similar: made up of monomers of sugars (amino sugars) |
| serovar |
| group of microogranisms classified based on antigens |
| morphovar |
| group of microorganisms classified based on shape |
| Ecoli types |
0157, 0166 --> have different antigens on surface -0157 is toxic to bacterial envelope |
| Ranges of microbial size |
1mm- human micrometer- microscope nanometer- electron microscope .1 nm/1 angstrom- special microscope |
