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MBIO1010 > Part 8: Applied Microbiology > Flashcards

Part 8: Applied Microbiology Flashcards

(100 cards)

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1
Q

Oldest evidence of cheese making

A

5500 BCE in Poland

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2
Q

Oldest winery

A

4100 BCE in Armenia

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3
Q

How long have we been using microbes for food preservation?

A

Since neolithic

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4
Q

Edible fungi

A

Mushrooms: fungal fruiting bodies

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5
Q

Agaricus bisporus

A

Edible fungi - button and protobellos

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6
Q

Edible algae

A

Seaweed

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7
Q

Red algae

A

Porphyra: Nori (sushi wrap)

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8
Q

Brown algae

A

Macrocystis (Alginate, a thickener)

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9
Q

Edible bacteria

A

Nucleic acid often too concentrated for food

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10
Q

Exception for edible bacteria

A

Cyanobacteria, Spirulina is used as a single-celled protein source and nutritional supplement

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11
Q

Fermented foods

A

Food products modified biochemically by microbial growth

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12
Q

Purposes of food fermentation

A

To preserve food: by limiting growth of spoilage organisms and also many pathogens
To improve digestibility: for example by breaking down lactose
To add nutrients (such as vitamins) and flavor (such as esters and sulfur compounds)

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13
Q

Indigenous flora

A

Found naturally in the food

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14
Q

Starter culture

A

From a previous fermentation

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15
Q

Homolactic acid fermentation

A

Yogurt, cheese

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16
Q

Propionic acid fermentation

A

Swiss cheese

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17
Q

Heterolactic acid fermentation

A

Kefir

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18
Q

Ethanolic fermentation

A

Wine, beer

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19
Q

Alkaline fermentation

A

Brie cheese

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20
Q

Milk fermentation begins by

A

Lactic acid fermentation with Lactobacillus and Streptococcus

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21
Q

Second step of milk fermentation

A

Rennet protelysis (by chymosin and pepsin), rendering casein insoluble

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22
Q

Cleaved peptides coagulate to form

A

Semisolid curd

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23
Q

Whey

A

Liquid portion of cheese production

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24
Q

Steps of cheese production

A

Milk is filtered and subjected to pasteurization
Fermenting microbes are added as a starter culture of different mixtures of bacteria for different cheeses
Drop in pH and/or added rennet (stomach proteases) help denature the milk protein called casein, which coagulates and precipitates out of solutions (curds)
Solid curd is cut
Curd is lightly heat-treated
Pressed curd is shaped into a mold
Cheese is ripened

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25
Acidic fermentation food
Cabbage, cucumbers, olives, fermented meats
26
Pickling
Fermentation in brine (high salt)
27
High salt of brine selects for
Gram positive
28
Is a starter culture used in pickling?
It can be used or not
29
What selects against some pathogens in acidic fermentation?
Temperature
30
What organisms are used in acidic fermentation?
Pediococcus, Streptococcus, Lactobacillus, Leuconostoc
31
Initially what was used to rise bread
Natural mixture of wild yeasts and heterolactic acid bacteria
32
Most recent development of what is used to rise bread
Saccharomyces cerevisieae: Baker's yeast
33
What fermentation does bread use?
Ethanolic
34
What causes bread to rise?
CO2
35
How is ethanol removed in bread?
By baking
36
What fermentation does beer use?
Ethanolic fermentation
37
What organism does beer use for fermentation?
Saccharomyces cerevisiae: Brewer's yeast
38
Beer is derived from
Alcoholic fermentation of grain
39
Process of beer
Barley grains are germinated, allowing enzymes to break down the starch to maltose for yeast fermentation
40
Primary sugar fermented in beer
Maltose
41
Secondary product in beer
Long-chain alcohols and esters
42
What generates some of the special flavors of beer?
Alcohols and esters
43
What organism does wine use for fermentation?
Saccharomyces cerevisiae: Brewer's yeast
44
What kind of fermentation does wine use?
Ethanolic
45
What does wine derive its alcohol fermentation from?
Fruit, usually grapes
46
Process of wine fermentation
Grapes are crushed to release juices | Yeast ferment sucrose, fructose, and glucose to ethanol
47
What is the difference between white and red wine?
Skin is removed
48
Malolactic fermentation is done through
Oenococcus oeni bacteria
49
Malolactic fermentation
Converts malate to lactate plus CO2 reducing the acidity
50
Fermentation of chocolate is done on
Piles of banana leaves
51
When is fermentation done in chocolate?
Prior to roasting of beans for flavor development
52
How are scientists trying to standardize the process of chocolate making?
They are trying to develop a defined starter culture in order to perform the fermentation in a controlled way
53
How does making chocolate start?
Complex series of natural fermentation
54
Why is it difficult to find a starter culture for chocolate?
Because the fermentation involves a succession of populations
55
Food spoilage
Refers to microbial changes that render a product obviously unfit or unpalatable for consumption
56
Acid taste
Sour
57
Rancidity
Oxidation of fats
58
Putrefaction
Decomposion of proteins
59
Alkalinity taste
Bitter
60
Food contamination or food poisoning refers to
Presence of pathogens
61
Dairy products are soured by
Excessive fermentation
62
Dairy products are made bitter by
Bacterial proteolysis
63
Meat and poultry are putrefied by
Decarboxyloating bacteria
64
What does decarboxylating bacteria produce?
Amines with noxious odors
65
Seafoods spoil rapidly because
Their unsaturated fatty acids rapidly oxidize (become rancid)
66
How does seafood get its fishy smell?
Psychotrophic bacteria reduce TMAO (trimethylamineoxide) to the fishy-smelling trimethylamine
67
Plant foods spoil by
Excess growth of bacteria and molds which can cause them to wilt, brown, and lose texture
68
Listeria monocytogenes
Psychrotrophic bacterium that invades the cells of intestinal epithelium
69
What environment does Listeria monocytogenes grow in?
Under refrigerated conditions
70
Physical means of preservation
``` Dehydration and lyophilization (freeze-drying) Controlled or modified atmosphere Pasteurization Canning Ionizing radiation Refrigeration and freezing ```
71
Chemical means of preservation
Organic acids Esters Other organic compounds Inorganic compounds
72
Organic acids used for preservation
Benzoic acid, sorbic acid, and propionic acid
73
Esters used for preservation
Fatty acid esters and benzoic acid esters
74
Other organic compounds used for preservation
Cinnamon and mustard
75
Inorganic compound used for preservation
Salts such as phosphate, nitrates, and sulfites
76
Cinnamon as a preservative
Contains benzene derivative eugenol (a potent antimicrobial agent)
77
Mustard as a preservative
Contains sinalbin which can release isothiocyanate, which is toxic to bacteria
78
Industrial microbiology
Commercial exploitation of microbes
79
Industrial microbiology is the production of
Vaccines, pharmaceuticals, and therapeutics Industrial solvents, biodegradable plastic Genetically modified plant and animal cells
80
How many people have diabetes?
2.4 million Canadians 6.8% of population 1/11 Canadians over 20
81
Type 1 diabetes
5-10% of cases | Beta-islet cells are destroyed by immune system
82
Type 2 diabetes
90-95% of cases | Insulin receptors on cells desensitized to insulin
83
Insulin
Protein hormone produced by beta-islet cells (pancreas)
84
Who discovered the mechanism of diabetes?
Frederick Banting
85
When was insulin first produced and by who?
1921 by F. Banting and Charles Best
86
Where was the first insulin harvested from?
Animal (dog) pancreas
87
When did large-scale commercial production start?
1923 by Eli Lilly
88
What was the first large-scale commercial production made of?
Ground up bovine and swine pancreas gland
89
What happened when human were injected with bovine and porcine insulin?
Many patients formed antibodies against the foreign proteins | It caused inflammation and allergic response
90
What was the solution for bovine and porcine insulin?
Insert human insulin gene into E. coli to produce human insulin - recombinant DNA technology
91
Structure of insulin
51 amino acids
92
How many chains does insulin have?
2 chains - A and B chain
93
How many amino acids does each chain have?
A chain - 21 | B chain - 30
94
What are the chains of insulin held together by?
Disulfide bridges
95
Manufacturing human insulin
DNA containing the A-chain genes and B-chain gene individual cloned into a plasmid vector The recombinant plasmids DNA are then introduced into E. coli Bacteria containing hte plasmid grown as large-scale cultures in fermenters Become insulin factories that produce large amount of A-chain and B-chain polypeptide
96
Pancreatic cancer
Highly aggressive Poor survival rate - less than 4% of people survive 5 years after diagnosis "Silent killer" - cancer spreads before primary tumor detected
97
Symptoms of patients with metastasized cancer
Jaundice, pain, weight loss, and fatigue
98
What is the current treatment for pancreatic cancer?
Chemotherapeutic agents that improve median life expectancy for 6 months
99
What is a promising alternative therapy for pancreatic cancer?
Listeria monocytogenes
100
Mechanism of Listeria monocytogenes as treatment
L.m deliver anticancer radionuclides - targets and kills cancer skills Anti-Listeria antibody linked to 188Re used to tag bacteria with deadly radioactivity

MBIO1010 (13 decks)

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