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Flashcards in Implicit Factors Deck (6):
1

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.

2

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.

3

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

Reference slide 11.

4

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.

5

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...

6

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!