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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.

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This flashcard set provides an overview of food and feed preservation techniques at a university level, focusing on various bacteria, their roles, and processes like fermentation, acid production, and enzyme activity. It covers topics such as the use of catalase and oxidase, the impact of anaerobes, and the production of antibiotics. Ideal for students and professionals in biology, this flashcard set offers insights into the microbial processes crucial for preserving food and feed, helping them understand the science behind these preservation methods.
Flashcards
80
Students
4
Language
English
Category
Biology
Level
University
Created / Updated
15.05.2022 / 22.05.2022
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Flashcards

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

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