Lab 6 Food Microbiology BIO250L
Straighterline BIO250L Lab 6 Food Microbiology Completed Worksheet with all lab photos
(Latest Version August 2024)
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 serve as examples of basic concepts in food science and microbiology. The
first experiment looks into how cooling affects microbial growth and emphasizes how important
temperature regulation is to preserving the quality and safety of food. It illustrates how
important temperature control is for maintaining food freshness and reducing spoiling. The
second experiment highlights the role of microorganisms in transforming raw ingredients into
valuable food products like yogurt by examining the fermentation of lactic acid by beneficial
bacteria in milk. When taken as a whole, these studies provide insightful information about the
relationships that bacteria have with food and also emphasize important ideas about food
safety, preservation, and production.
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.
Intestines are home to the majority of E. Coli bacteria, which rarely have a negative impact on
intestinal health. However, some harmful strains of Escherichia coli, particularly those that
generate Shiga toxin, can contaminate food and water sources and, if consumed, cause
foodborne illnesses. The Food and Drug Administration of the United States has verified this
information.
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
, Lab 6 Food Microbiology BIO250L
Food Microorganism(s)
1. vinegar Acetobacter and Gluconobaccter
2. kimchi Leuconostocmesenteroides and Lactobacillus plantarum
3. Sourdough bread Saccharomyces cerevisiae and Lactobacillus
4. beer Saccharomyces pastorianus and Saccharomyces cerevisiae
5. Swiss cheese. Propionibacterium freundenreichii
Straighterline BIO250L Lab 6 Food Microbiology Completed Worksheet with all lab photos
(Latest Version August 2024)
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 serve as examples of basic concepts in food science and microbiology. The
first experiment looks into how cooling affects microbial growth and emphasizes how important
temperature regulation is to preserving the quality and safety of food. It illustrates how
important temperature control is for maintaining food freshness and reducing spoiling. The
second experiment highlights the role of microorganisms in transforming raw ingredients into
valuable food products like yogurt by examining the fermentation of lactic acid by beneficial
bacteria in milk. When taken as a whole, these studies provide insightful information about the
relationships that bacteria have with food and also emphasize important ideas about food
safety, preservation, and production.
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.
Intestines are home to the majority of E. Coli bacteria, which rarely have a negative impact on
intestinal health. However, some harmful strains of Escherichia coli, particularly those that
generate Shiga toxin, can contaminate food and water sources and, if consumed, cause
foodborne illnesses. The Food and Drug Administration of the United States has verified this
information.
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
, Lab 6 Food Microbiology BIO250L
Food Microorganism(s)
1. vinegar Acetobacter and Gluconobaccter
2. kimchi Leuconostocmesenteroides and Lactobacillus plantarum
3. Sourdough bread Saccharomyces cerevisiae and Lactobacillus
4. beer Saccharomyces pastorianus and Saccharomyces cerevisiae
5. Swiss cheese. Propionibacterium freundenreichii
