Food And Feed Preservation - Overview
The microorganisms related to food & feed safety, preservation, and fermentation processes. Basics about those MO and information on quality and microbiological safety, the role of lactic acid bacteria, protective cultures...The fundamental aspects of the biologically viable methods for food and feed preservation.
The microorganisms related to food & feed safety, preservation, and fermentation processes. Basics about those MO and information on quality and microbiological safety, the role of lactic acid bacteria, protective cultures...The fundamental aspects of the biologically viable methods for food and feed preservation.
Set of flashcards Details
| Flashcards | 80 |
|---|---|
| Language | English |
| Category | Biology |
| Level | University |
| Created / Updated | 15.05.2022 / 22.05.2022 |
| Weblink |
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Commercial-scale production of Bacillus for production of:
Saccharomyces sp .:
Candida sp .:
Penicillium sp .:
Aspergillus sp .:
Fungi may cause defects such as:
What does catalase do?
Catalase is a key enzyme that uses hydrogen peroxide, a non-radical ROS, as its substrate. This enzyme is responsible for neutralization through the decomposition of hydrogen peroxide, thereby maintaining an optimum level of the molecule in the cell which is also essential for cellular signaling processes.
What does oxidase do?
Oxidase is an enzyme that catalyzes oxidation-reduction reactions, especially one involving dioxygen (O2) as the electron acceptor. In reactions involving the donation of a hydrogen atom, oxygen is reduced to water (H2O) or hydrogen peroxide (H2O2).
What is oxidase and catalase?
Most aerobic and facultatively anaerobic bacteria have catalase!
Oxidase + (Ox +) means that the bacterium has cytochrome c oxidase as a terminal enzyme in the respiratory chain. This enzyme catalyzes the conversion of oxygen to water in the presence of cytochrome c and protons.
Catalase + (Cat +) means that the bacterium has catalase, which converts hydrogen peroxide to oxygen and water.
Clostridium 1
Clostridium 2
Clostridium 3
Clostridium 4
Clostridium 5
What happens during putrefaction in canned foods caused by Clostridia?
milk, meat, and fish together with blown can lead to defects and decarboxylation of amino acids
Pseudomonas 1
Pseudomonas 2
Pseudomonas 3
Pseudomonas 4
Pseudomonas aeruginosa produces pigments such as py________(blue-green) ; it is also found in the human and animal d______ t_____.
Pseudomonas aeruginosa produces pigments such as pyocyanin (blue-green); it is also found in the human and animal digestive tracts
Pseudomonas fluorescens produces pyov______ (yellow-green and fluorescent) and h____-s____ enzymes (li_________ and pr_________ ), which cause milk to spoil, by causing bitterness, ca______ breakdown, and ropiness due to the production of sl________ and coagulation of p_________ .
Pseudomonas fluorescens produces pyoverdine (yellow-green and fluorescent) and heat-stable enzymes (lipases and proteases), which cause milk to spoil, by causing bitterness, casein breakdown, and ropiness due to the production of slime and coagulation of proteins; production of slime → biofilm formation
P. aeruginosa uses si________ that bind and transport i____ for growth, but also help in colonization of p____ r_____ (stimulation of plant growth) and bioactivity against f______phytopathogens
P. aeruginosa uses siderophores that bind and transport iron for growth, but also help in colonization of plant roots (stimulation of plant growth) and bioactivity against fungal phytopathogens
-> Utilization of sideromycins in antibiotic therapies (siderophores + antibiotics → Tojan horse strategy)
P. aeruginosa can be used for decomposition of petr_________ compounds (aromatic and saturated hydro_______ , asp_______, resins), which in recent years is one of the most serious env_______ problems (it shows a rapid increase in the presence of cr___ o__ and high tolerance to the increasing the concentration of sub_______)
P. aeruginosa can be used for decomposition of petroleum compounds (aromatic and saturated hydrocarbons, asphaltenes, resins), which in recent years is one of the most serious environmental problems (it shows a rapid increase in the presence of crude oil and high tolerance to the increasing the concentration of substrate)
Acetobacter 1
Acetobacter has a strong ability to oxidize et____ , su___ al_____ , and su_______ into their corresponding organic acids (acetic acid fermentation)
Acetobacter has a strong ability to oxidize ethanol, sugar alcohols, and sugars into their corresponding organic acids (acetic
acid fermentation)
Acetobacter aceti is used in the production of vi____ by converting the et_____ in wine into ac__ ac_____
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid
Enterobacteriaceae
>> coliforms – capable of fermenting l______
give examples for Enterobacteriaceae.
Family: Enterobacteriaceae (animal and human microbiota)
>> coliforms – capable of fermenting lactose
E.g.
Escherichia (E. coli)
Klebsiella (K. pneumoniae)
Enterobacter (E. cloacae)
Citrobacter (C. freundii)
& others – capable of fermenting glucose
Enterobacteriaceae 2
Enterobacteriaceae 3
Serratia marcescens grows on bread (called „bloody bread") due to r___ pi________. This is an example for p________
Serratia marcescens grows on bread (called „bloody bread") due to red pigmentation (prodigiosin); proteolysis
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