New Book

Question 1

A natural process of microbial metabolism in which microbes produce energy by converting sugars into simpler compounds

Answer 1

Fermentation

Question 2

Blue colored mold in blue cheese

Answer 2

Penicillium

Question 3

Glucose is converted to pyruvate in what cellular process

Answer 3

Glycolysis

Question 4

Cellular process converting pyruvate into lactate

Answer 4

Lactic Acid Fermentation

Question 5

Cellular process converting pyruvate into alcohol and carbon dioxide

Answer 5

Yeast Fermentation

Question 6

Metabolism that breaks down molecules to produce energy

Answer 6

Catabolism

Question 7

Toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain

Answer 7

Bacteriocin

Question 8

Synthesized vitamins by bacteria in the large intestine of the gut

Answer 8

Vitamin K, and B-group vitamins

Question 9

Live microorganisms that provide health benefits when consumed in adequate amounts

Answer 9

Probiotics

Question 10

Close relationship between two organisms

Answer 10

Symbiosis

Question 11

Primary microbes involved in Lactic Acid Fermentation

Answer 11

Lactic Acid Bacteria (LAB)

Question 12

Example food products from Lactic Acid Fermentation

Answer 12

Yogurt, Pickles, Cheese, Sauerkraut, Kimchi, Salami, Kvass

Question 13

Lactic Acid Bacteria members

Answer 13

Gram-positive, acidophilic, facultative anaerobes such as lactobacillus acidophilus, Lactobacillus delbrueckii, bulgaricus, lactobacillus saki, leuconostoc, streptococcus

Question 14

Sequence of bacteria during fermentation is called as

Answer 14

Bacterial succession

Question 15

Homofermentative LAB species

Answer 15

Lactococcus, Lactobacillus, Pediococcus, and others

Question 16

Heterofermentative LAB species

Answer 16

Leuconostoc, Weisella, and others

Question 17

LAB products

Answer 17

-produces lactic and acetic acid, bacteriocins, hydrogen peroxide, ethanol, and diacetyl

Question 18

LAB also lowers what

Answer 18

Redox potential in substrates

Question 19

Lowers pH of ferment and inhibits the growth of Gram-negative bacteria and some types of fungi

Answer 19

Acetic / Lactic Acid

Question 20

Inhibits growth of Gram-positive bacteria

Answer 20

Bacteriocins

Question 21

Antimicrobial to all types of fungi and bacteria

Answer 21

Diacetyl

Question 22

Destroys proteins and outer layer of bacteria

Answer 22

Ethanol

Question 23

Fermentation technique where a small portion of the previous batch is used to start a new batch

Answer 23

Backslopping

Question 24

Live microbial culture needed to start the fermentation process

Answer 24

Starter Culture

Question 25

Natural fermentation that occurs in favorable conditions

Answer 25

Wild fermentation

Question 26

Food additives that have been recognized among experts as safe under the condition of its intended use

Answer 26

(GRAS) Generally Recognized As Safe

Question 27

Products of Yeast Fermentation

Answer 27

Rising Bread, Beer, Cider, Wine, and other beverages

Question 28

Sourdough breads are made with a symbiotic combination of which microbes?

Answer 28

Lactobacillus and yeast

Question 29

Functions of yeast in fermented beverages

Answer 29

- Yeast changes sugars into ethanol and carbon dioxide - Ferments sugars in grain and grape juice to make beer and wine respectively

Question 30

Brewing yeast

Answer 30

Saccharomyces cerevisiae

Question 31

Enzyme that breaks down carbohydrates in substrates to make sugars available for yeast

Answer 31

Amylase

Question 32

South American alcoholic beverage that uses spit as source of Amylase and is known for its risk in spreading Hepatitis

Answer 32

Chicha

Question 33

Beverage made from brewed tea, sugar, and live microbial culture

Answer 33

Kombucha

Question 34

SCOBY

Answer 34

Symbiotic Culture of Bacteria and Yeast

Question 35

Other examples of mixed fermentations with LAB and yeasts

Answer 35

- Tempe from LAB and Rhizopus - Soy sauce and miso from LAB, yeasts, and Aspergillus mold

Question 36

Nutrients necessary for probiotic microbial growth, such as carbohydrates, vitamins, and proteins

Answer 36

Prebiotics

Question 37

Average amount of LAB in purchased fermented foods at retail outlets

Answer 37

10^4 to 10^7 LAB per gram, and 10^9 for dairy products

Question 38

Fermented foods that contain prebiotics

Answer 38

Vegetables, Cheese and Dairy Products, Soy and Miso Fermented Products, and Fermented Cereals

Question 39

Probiotic cultured dairy products live microbes

Answer 39

Lactobacillus and Bifidobacterium bacteria, exclusively beneficial

Question 40

Community of microbes in a particular environment. The library of microbial genomes that are contained within and on a human or animal host

Answer 40

Microbiome

Question 41

Major cause of death in piglets

Answer 41

Salmonella Typhimurim and Shigatoxigenic strains of E. coli

Question 42

The undesirable deterioration of food quality that may result in changes in odor, taste, and appearance of food

Answer 42

Spoilage

Question 43

Factors affecting the rate and type of spoilage

Answer 43

Temperature, Moisture and Humidity, Light, Presence and Absence of Oxygen, and TIme

Question 44

Natural stages of decomposition in living organisms shortly after death

Answer 44

Autolysis

Question 45

External actions of bacteria and fungi on foods resulting in undesirable traits.

Answer 45

Microbial spoilage

Question 46

Fat oxidation if not properly packaged and stored for too long, making the foods unpalatable

Answer 46

Chemical spoilage

Question 47

Other agents of spoilage of foods

Answer 47

Various pests such as mice, rats, and other animals, which can either eat the food or introduce undesirable microbes that will cause spoilage, or pathogens

Question 48

A chemical substance that performs a specific action

Answer 48

Enzyme

Question 49

Common protective enzyme found in most organisms used to inactivate hydrogen peroxide in contact lenses by converting it into water and carbon dioxide

Answer 49

Catalase

Question 50

A type of cell structure containing autolytic enzyme groups that affect lipids, sugars, and proteins.

Answer 50

Lysosomes

Question 51

Autolytic enzymes in fish

Answer 51

Trypsins, Collagenases, and Glycolytic enzymes

Question 52

Factors that affect microbial spoilage:

Answer 52

- Intrinsic Factors - Extrinsic Factors - Species of microbes present

Question 53

Microbes associated with spoilage of meat

Answer 53

Pseudomonas

Question 54

Microbes associated with spoilage of vegetables and fruits

Answer 54

Aspergillus (black mold), penicillium (blue mold), and rhizopus (softening)

Question 55

Typical food spoilage bacteria

Answer 55

Aeromonas, Acinetobacter, Erwinia, Moraxella, Shewenella putrefaciens, Pseudomonas, Bacillus, and Clostridium

Question 56

Typical food spoilage molds

Answer 56

Aspergillus, Fusarium, Mucor, Penicillium, and Rhizopus

Question 57

Typical food spoilage yeasts

Answer 57

Candida, Zygosaccharomyces, and Saccharomyces

Question 58

Signs of microbial spoilage

Answer 58

- Smell - Texture - Color - Taste

Question 59

Chemicals produced by molds that can cause foodborne illnesses if contaminated foods are consumed

Answer 59

Mycotoxins

Question 60

Carcinogen produced by Aspergillus flavus, one of the most potent liver carcinogen

Answer 60

Aflatoxins

Question 61

Produced by Claviceps mold that cause convulsions and gangrene

Answer 61

Ergot

Question 62

Foodborne illness caused by eating tuna that has undergone microbial spoilage

Answer 62

Scombroid or histamine poisoning

Question 63

Amino acid converted by bacteria into Histamine

Answer 63

HIstidine

Question 64

A form of chemical spoilage that occurs from oxidation of fats and lipids

Answer 64

Rancidity

Question 65

Chemical spoilage with change in color and taste by oxidation after a long period of time in the freezer

Answer 65

Freezer burn