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Straighterline BIO 250L Lab 6 Food
Microbiology With 100% accurate
solutions ”
Student Name:
Access Code (located on the lid of your lab kit): .
Lab Report Format Expectations
Utilize college level grammar and professional formatting when completing this
worksheet.
Submissions without proper formatting, all required photos or sufficient responses
will be rejected.
Pre-lab Questions
1. In this lab, you will conduct two experiments that will demonstrate
aspects of bacteria as they pertain to food. What concepts are these
two labs trying to convey to you as a microbiology student? Why do
you think they are important in the context of food production and
food safety?
In experiment 1, I will test for bacteria in milk using the methylene blue
reductase test.
Methylene blue loses its color when oxygen is used up by the aerobic
respiration of bacteria. Thus, the faster the color disappears, the more
bacteria will be in the milk. In the second experiment, I am going to
ferment bacteria. Surprisingly, fermenting bacteria allows milk to be
stored and consumed later without getting sick.
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EMAIL:
, Lab 6 Food Microbiology BIO250L”
Escherichia coli is one of the most common causes of foodborne illness,
yet it is also a common microorganism found within the human gut.
Explain the difference between the types of E. coli. E. coli normally
found in our gut is very beneficial and even helps us with vitamin K.
However, there are strains of E. coli that are not beneficial to us
because they produce toxins that make us sick. One example is Shiga
toxin-producing E. coli. Humans can get it from eating contaminated
food, and it causes very bad “food poisoning.”
There are several foods and beverages listed in this lab that are
created through the actions of microorganisms. Name five foods and
the specific microorganisms (with genus and species) that are used
to make each of them.
Pre-Lab, Table 1: Microorganisms Used to Produce
Food
Food Microorganism(s)
Lactic-acid producing bacteria (eg,
1. Cheese
Propionic shermanii)
Yeast, then lactic and acetic acid producing
2. Chocolate
bacteria
3. Beer Yeast (Saccharomyces cerevisiae)
4. Kimchee Lactic acid bacteria (eg, Lactococcus)
5. Bread Yeast (Saccharomyces cerevisiae)
FOR MORE EXAMS
EMAIL:
EMAIL:
Straighterline BIO 250L Lab 6 Food
Microbiology With 100% accurate
solutions ”
Student Name:
Access Code (located on the lid of your lab kit): .
Lab Report Format Expectations
Utilize college level grammar and professional formatting when completing this
worksheet.
Submissions without proper formatting, all required photos or sufficient responses
will be rejected.
Pre-lab Questions
1. In this lab, you will conduct two experiments that will demonstrate
aspects of bacteria as they pertain to food. What concepts are these
two labs trying to convey to you as a microbiology student? Why do
you think they are important in the context of food production and
food safety?
In experiment 1, I will test for bacteria in milk using the methylene blue
reductase test.
Methylene blue loses its color when oxygen is used up by the aerobic
respiration of bacteria. Thus, the faster the color disappears, the more
bacteria will be in the milk. In the second experiment, I am going to
ferment bacteria. Surprisingly, fermenting bacteria allows milk to be
stored and consumed later without getting sick.
FOR MORE EXAMS
EMAIL:
, Lab 6 Food Microbiology BIO250L”
Escherichia coli is one of the most common causes of foodborne illness,
yet it is also a common microorganism found within the human gut.
Explain the difference between the types of E. coli. E. coli normally
found in our gut is very beneficial and even helps us with vitamin K.
However, there are strains of E. coli that are not beneficial to us
because they produce toxins that make us sick. One example is Shiga
toxin-producing E. coli. Humans can get it from eating contaminated
food, and it causes very bad “food poisoning.”
There are several foods and beverages listed in this lab that are
created through the actions of microorganisms. Name five foods and
the specific microorganisms (with genus and species) that are used
to make each of them.
Pre-Lab, Table 1: Microorganisms Used to Produce
Food
Food Microorganism(s)
Lactic-acid producing bacteria (eg,
1. Cheese
Propionic shermanii)
Yeast, then lactic and acetic acid producing
2. Chocolate
bacteria
3. Beer Yeast (Saccharomyces cerevisiae)
4. Kimchee Lactic acid bacteria (eg, Lactococcus)
5. Bread Yeast (Saccharomyces cerevisiae)
FOR MORE EXAMS
EMAIL:
