Lab 6 Food Microbiology BIO250L / LATEST UPDATE/ RATED A+

Lab 6 Food Microbiology BIO250L Student Name: GILB LUB Access Code (located on the lid of your lab kit): AC-X6 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? The two experiments illustrate critical ideas in food science and microbiology. The first experiment investigates how cooling affects microbiological development and how important it is to maintain the safety and quality of food. It highlights how crucial temperature regulation is to extending the shelf life of food and preventing spoiling. The second experiment illustrates the significance of microorganisms in converting raw materials into a desired food product like yogurt by focusing on the fermentation of lactic acid by beneficial bacteria in milk. These studies highlight important ideas in food production, preservation, and safety while offering essential insights into the interactions of microbes with food. 2. 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. Lab 6 Food Microbiology BIO250L The bacteria E. Coli is mainly found in the intestines and usually has no adverse effects on intestinal health. On the other hand, some strains of pathogenic E. coli, notably the ones that generate Shiga toxin, are known to pollute food and water sources and cause foodborne diseases when consumed. This information comes from the U.S. Food and Drug Administration. 3. 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) Lab 6 Food Microbiology BIO250L 1. Sourdough bread Saccharomyces cerevisiae and Lactobacillus, 2. Swiss cheese. Propionibacterium freundenreichii 3. beer, Saccharomyces c