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...