bacteria and food correct answers cause food borne disease, food spoilage, food fermentations, production of additives and enzymes
viruses and food correct answers cause food borne disease, identification of food poisoning bacteria, failure of dairy fermentations
yeasts and food correct answe...
MIP 334 CSU Exam 1 || very Flawless.
bacteria and food correct answers cause food borne disease, food spoilage, food fermentations, production of additives and enzymes
viruses and food correct answers cause food borne disease, identification of food poisoning bacteria, failure of dairy fermentations
yeasts and food correct answers cause food spoilage, food fermentations, production of additives and enzymes
molds and food correct answers cause food borne disease, food spoilage, food fermentations, production of single cell protein, production of enzymes
three roles of organisms in food micro correct answers beneficial, spoilage, pathogens
classification correct answers arrangement of organisms into groups
nomeclature correct answers assignment of names to groups of organisms
taxonomy correct answers currently based on genetic analysis, replacing phenotypic characterization
bacteria correct answers undifferentiated
unicellular variety of complex cell walls and appendages
diameter of about 2-3 micro meters
division through binary fission
capsules: antiphagocytic and adhesive fimbriae or pili: facilitate adherence to surfaces
flagella: long filaments - motility and chemotactic responsiveness
Gram - correct answers 2 lipid bilayers
have an outer membrane outside the thinner peptidoglycan layer
contain bacterial lipopolysaccharide (LPS), aka endotoxin
(stains pink)
generally more susceptible
found in water and GI tract
Gram + correct answers thick peptidoglycan layer
(stains purple)
generally more hardy
found in soil acid fast bacteria correct answers mycobacteria; contain large amounts of waxes, making the cells impervious to harsh chemicals
cell wall defective variants correct answers protoplasts (cell wall missing)
spheroplasts (remnants of cell wall present)
L-forms (naturally occurring with defective cell wall formation
DNA analysis correct answers used for several decades
percentage of guanidine and cytosine bases that contribute to the total base content of DNA
most Gram-negative G+C >55% - Stronger most Gram-positive G+C <50% (called Clostridium branch)
when two organisms differ by >10%, they have few bases in common
rRNA analysis correct answers 16 S RNA is highly conserved over generations led to 3 kingdoms: eukaryote, archaebacteria, prokaryotes
genus correct answers a number of genes in common
species correct answers share most of their genes
distinct group of strains that have certain distinguishing features and that generally bear a close resemblance to one other in the more essential features of organization
subspecies: small but consistent differences
biovar or biotype: unique biochemical or physiologic properties
serovar or serotype - strain with distinctive antigenic properties
isolate correct answers organism recovered in pure culture
strain correct answers descendents of a single genetically unique isolate
plasmids correct answers in bacteria, smaller DNA molecules which may be present in many copies and replicate independently
environmentally resistant non-replicative forms of bacteria correct answers endospores: condensed, highly resistant to microwaves, chemicals, desiccation, heat, and antimicrobials
elementary bodies (EB) and small cell variants (SCV): condensed forms of obligate intracellular bacteria that are suited for survival outside the host cell, metabolically inactive
generation time correct answers time for population to double in size
average 30 min for bacteria
bacterial growth correct answers clonal expansion of a strain with limited genetic variation
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