BIO 208 Exam 7 with answers
psychotrophs |- |correct |answer |-growth |range |from |fridge |temp |to |normal |body |temp
heat-stable |toxins |- |correct |answer |-not |destroyed |by |cooking |temps
halotolerant |- |correct |answer |-tolerant |to |lower |water |availability |(higher |salt)
acidophiles |- |correct |answer |-optimum |pH |is |acidic
spore-formers |- |correct |answer |-makes |spores, |very |resistant, |survives |cooking |and |boiling
contaminated |- |correct |answer |-presence |of |human |pathogens
spoiled |- |correct |answer |-unpalatable: |looks, |smells, |tastes |wrong
unfit: |metabolic |products |may |be |harmful/toxic
spoiled |dairy |- |correct |answer |-protein |degradation |by |psychotroph; |alkaline |end |products/bitter
|taste
spoiled |meat |- |correct |answer |-proteins; |amines |cadaverine |and |puterscine/bad |smell |and |toxic
spoiled |seafood |- |correct |answer |-psychotroph |bacteria |on |fish |skin; |anaerobic |respirations
trimethylamine |oxide;trimethylamine
pasteurization |- |correct |answer |-heating |food |the |temperature |to |kill |pathogens |without |altering
|flavor |or |quality
chemical |preservatives |- |correct |answer |-benzoic |acid; |ascorbic |acid; |inorganic |compounds |nitrite
|and |sulfite
, fermentation |end |products |- |correct |answer |-gases |and |acids
ethanol |- |correct |answer |-dissolves |lipids |in |membranes; |degrades |proteins
foods |fermented |by |lactic |acid |bacteria |- |correct |answer |-all |GP
sugars;glucose;pyruvate;lactic |acid
dairy |and |vegetables
milk |fermentation |- |correct |answer |-by |LAB
primary |fermentation: |lactose; |lactic |acid
acid; |coagulation |of |casein; |curdling
secondary |microbes |make |other |products |such |as |yogurt
yogurt |fermentation |- |correct |answer |-Streptococcus |thermophilus; |GPC; |heat |tolerant
Lactobacillus |bulgaricus; |GPR; |acid |tolerant
both |cultured |bacteria
Strep |is |faster, |stops |first
Lacto |is |slower, |continues |growing |longer |when |pH |lowers
does |milk |or |yogurt |spoil |faster |if |both |are |fermented? |- |correct |answer |-milk |spoils |faster |as
|yogurt |has |a |lower |pH |so |less |microbes |are |able |to |infect |or |spoil. |eventually |will |spoil |but |takes
|much |longer |than |milk
cabbage |fermentation |- |correct |answer |-mixed |native |bacterial |community
stage |1: |aerobic, |mixed |acids |fermentation
stage |2: |Leuconostoc |dominates
stage |3: |Lactobacillus |dominates
does |sauerkraut |or |yogurt |last |longer |without |spoiling? |- |correct |answer |-sauerkraut |lasts |longer |as
|it |contains |preservatives |that |yogurt |does |not. |it |also |has |a |more |acidic |nature |than |yogurt
psychotrophs |- |correct |answer |-growth |range |from |fridge |temp |to |normal |body |temp
heat-stable |toxins |- |correct |answer |-not |destroyed |by |cooking |temps
halotolerant |- |correct |answer |-tolerant |to |lower |water |availability |(higher |salt)
acidophiles |- |correct |answer |-optimum |pH |is |acidic
spore-formers |- |correct |answer |-makes |spores, |very |resistant, |survives |cooking |and |boiling
contaminated |- |correct |answer |-presence |of |human |pathogens
spoiled |- |correct |answer |-unpalatable: |looks, |smells, |tastes |wrong
unfit: |metabolic |products |may |be |harmful/toxic
spoiled |dairy |- |correct |answer |-protein |degradation |by |psychotroph; |alkaline |end |products/bitter
|taste
spoiled |meat |- |correct |answer |-proteins; |amines |cadaverine |and |puterscine/bad |smell |and |toxic
spoiled |seafood |- |correct |answer |-psychotroph |bacteria |on |fish |skin; |anaerobic |respirations
trimethylamine |oxide;trimethylamine
pasteurization |- |correct |answer |-heating |food |the |temperature |to |kill |pathogens |without |altering
|flavor |or |quality
chemical |preservatives |- |correct |answer |-benzoic |acid; |ascorbic |acid; |inorganic |compounds |nitrite
|and |sulfite
, fermentation |end |products |- |correct |answer |-gases |and |acids
ethanol |- |correct |answer |-dissolves |lipids |in |membranes; |degrades |proteins
foods |fermented |by |lactic |acid |bacteria |- |correct |answer |-all |GP
sugars;glucose;pyruvate;lactic |acid
dairy |and |vegetables
milk |fermentation |- |correct |answer |-by |LAB
primary |fermentation: |lactose; |lactic |acid
acid; |coagulation |of |casein; |curdling
secondary |microbes |make |other |products |such |as |yogurt
yogurt |fermentation |- |correct |answer |-Streptococcus |thermophilus; |GPC; |heat |tolerant
Lactobacillus |bulgaricus; |GPR; |acid |tolerant
both |cultured |bacteria
Strep |is |faster, |stops |first
Lacto |is |slower, |continues |growing |longer |when |pH |lowers
does |milk |or |yogurt |spoil |faster |if |both |are |fermented? |- |correct |answer |-milk |spoils |faster |as
|yogurt |has |a |lower |pH |so |less |microbes |are |able |to |infect |or |spoil. |eventually |will |spoil |but |takes
|much |longer |than |milk
cabbage |fermentation |- |correct |answer |-mixed |native |bacterial |community
stage |1: |aerobic, |mixed |acids |fermentation
stage |2: |Leuconostoc |dominates
stage |3: |Lactobacillus |dominates
does |sauerkraut |or |yogurt |last |longer |without |spoiling? |- |correct |answer |-sauerkraut |lasts |longer |as
|it |contains |preservatives |that |yogurt |does |not. |it |also |has |a |more |acidic |nature |than |yogurt
