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Flashcards in Implicit Factors Deck (6):

What are the three broad categories we must consider when determining whether or not a microbe can grow in a particular food product?

Intrinsic, Extrinsic, and Implicit.


When Salmonella is subjected to a pH treatment of 5.5, what might be some of the effects observed when the adapted microbes are challenged?

Reference slides 8-10.


What type of proteins are chaperons? What do they do?

Reference slide 11.


Flavobacterium psychrophilum is a type of bacteria that infects cold water fish. How might its membrane differ from that of a mesophile growing at 37 C? What if it infected tropical fish? What would be different about it's membrane?

See slides 12-15.


In yogurt, what are the ways in which Streptococcus thermophilus stimulates growth of Lactobacillus delbrueckii, and vice versa?

See the last slide of this lecture...


Can you describe in words the four examples of implicit factors we discussed: 1) Effect of growth phase on heat tolerance; 2) Effect of pre-adaptation to stresses on surviving future stresses; 3) Adapting to cold temperatures; 4) How microbes can stimulate growth of each other

If you can do this, you are in really good shape with this information!