IUPUI K356 COMPREHENSIVE ANSWERS AND
QUESTIONS SET A+
✔✔Bacteriophage Typing - If you have an unknown bacteria, you can do this technique
to identify it. We know that viruses only attack VERY SPECIFICALLY. So test a variety
of phages against your unknown. If the phage known to kill salmonella also kills your
unknown, then your unknown must be salmonella.
✔✔API 20E - A kit used to rapidly differentiate between Enterobacteriaceae. Has 20
tests in this one kit.
✔✔Enterotube - A kit used to rapidly differentiate between Enterobacteriaceae. Can
inoculate 12 differential agars with ONE SAMPLE, in ONE KIT.
✔✔Immunological Tests - A technique used to identify organisms by using antibodies to
detect the presence of a specific species of microbe. Works really fast.
✔✔Southern Blot - A technique used to detect specific sequences of DNA from a
specific sample. Works by digesting DNA, run it through a gel, transfer it to a filter,
incubate the filter with a probe. The DNA sequence will bind to the probe IF it's the one
you're looking for.
✔✔Restricted Fragment Length Polymophisms (RFLP) - Used to compare similar
strains of DNA. Helps to determine if multiple organisms are exactly the same, or just
different strains.
✔✔Biosensor - A way to identify unknown organisms. Put the sample on the chip, the
chip reads the sample and just tells you what it is. It's "the lab" all wrapped up on one
chip.
✔✔Spoilage - Can be a process:
1. lactococcus makes acid
2. Lactobacillus grows
, 3. Yeasts and molds eat the acid
4. Bacteria degrade proteins
✔✔Fungi - Usually responsible for the food spoilage of CARBS
✔✔Bacteria - Usually responsible for the food spoilage of PROTEINS AND FATS
✔✔Putrification - Breakdown of food that leads to a foul smell (production of
cadavarine).
✔✔Pasteurization - A technique used to control spoilage. Heat at low temps of 62
degrees for 30min. OR high temps for a short time: 70 degrees for 15sec/ 138 degrees
for 2sec.
✔✔Canning - A technique used to control spoilage. Heat food then put it into a can.
*Retort Processing*: industrial canning process. Heat 115 degrees for 25-100min then
can it.
✔✔Refrigeration - Only slows the growth of bacteria, it doesn't kill them though.
✔✔Dehydration - A technique used to prevent spoilage. Take the water out of meats,
fruits and herbs
✔✔Freeze-Drying - A technique used to prevent spoilage. Also called *Lyophilization*:
Remove water under a vacuum after freezing.
✔✔Vinegar - A chemical you can add to food to lower the pH. Lowering the pH helps to
prevent spoilage.
✔✔Nitrites (Nitrates) - A chemical preservative used on meats.
✔✔Proprionates - A chemical preservative used on breads.
✔✔Chemical Preservative - Two examples of this are *Benzoates* and *Sorbates*.
✔✔Bacteriocins - Bacterially-produced antibacterial proteins
✔✔Nisin - A type of bacteriocin produced by lactococcus. It kills Gram+ and is nontoxic
to humans.
✔✔Radiation - A technique used to prevent spoilage. Examples are UV, Gamma,
Electron beams, and Cold Pasteurization (also called electronic pasteurization).
QUESTIONS SET A+
✔✔Bacteriophage Typing - If you have an unknown bacteria, you can do this technique
to identify it. We know that viruses only attack VERY SPECIFICALLY. So test a variety
of phages against your unknown. If the phage known to kill salmonella also kills your
unknown, then your unknown must be salmonella.
✔✔API 20E - A kit used to rapidly differentiate between Enterobacteriaceae. Has 20
tests in this one kit.
✔✔Enterotube - A kit used to rapidly differentiate between Enterobacteriaceae. Can
inoculate 12 differential agars with ONE SAMPLE, in ONE KIT.
✔✔Immunological Tests - A technique used to identify organisms by using antibodies to
detect the presence of a specific species of microbe. Works really fast.
✔✔Southern Blot - A technique used to detect specific sequences of DNA from a
specific sample. Works by digesting DNA, run it through a gel, transfer it to a filter,
incubate the filter with a probe. The DNA sequence will bind to the probe IF it's the one
you're looking for.
✔✔Restricted Fragment Length Polymophisms (RFLP) - Used to compare similar
strains of DNA. Helps to determine if multiple organisms are exactly the same, or just
different strains.
✔✔Biosensor - A way to identify unknown organisms. Put the sample on the chip, the
chip reads the sample and just tells you what it is. It's "the lab" all wrapped up on one
chip.
✔✔Spoilage - Can be a process:
1. lactococcus makes acid
2. Lactobacillus grows
, 3. Yeasts and molds eat the acid
4. Bacteria degrade proteins
✔✔Fungi - Usually responsible for the food spoilage of CARBS
✔✔Bacteria - Usually responsible for the food spoilage of PROTEINS AND FATS
✔✔Putrification - Breakdown of food that leads to a foul smell (production of
cadavarine).
✔✔Pasteurization - A technique used to control spoilage. Heat at low temps of 62
degrees for 30min. OR high temps for a short time: 70 degrees for 15sec/ 138 degrees
for 2sec.
✔✔Canning - A technique used to control spoilage. Heat food then put it into a can.
*Retort Processing*: industrial canning process. Heat 115 degrees for 25-100min then
can it.
✔✔Refrigeration - Only slows the growth of bacteria, it doesn't kill them though.
✔✔Dehydration - A technique used to prevent spoilage. Take the water out of meats,
fruits and herbs
✔✔Freeze-Drying - A technique used to prevent spoilage. Also called *Lyophilization*:
Remove water under a vacuum after freezing.
✔✔Vinegar - A chemical you can add to food to lower the pH. Lowering the pH helps to
prevent spoilage.
✔✔Nitrites (Nitrates) - A chemical preservative used on meats.
✔✔Proprionates - A chemical preservative used on breads.
✔✔Chemical Preservative - Two examples of this are *Benzoates* and *Sorbates*.
✔✔Bacteriocins - Bacterially-produced antibacterial proteins
✔✔Nisin - A type of bacteriocin produced by lactococcus. It kills Gram+ and is nontoxic
to humans.
✔✔Radiation - A technique used to prevent spoilage. Examples are UV, Gamma,
Electron beams, and Cold Pasteurization (also called electronic pasteurization).
