Food Microbiology and Biotechnology
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Which of the following best describes the primary focus of food microbiology?

  • Studying the use of microorganisms in wastewater treatment processes.
  • Developing new methods for preserving non-perishable food items using chemical preservatives.
  • Analyzing the genetic modification of food crops for increased yield.
  • Investigating the role and impact of microorganisms in food production, spoilage, and safety. (correct)

Early human societies utilized microorganisms for food production primarily through which process?

  • Genetic modification
  • Fermentation (correct)
  • Pasteurization
  • Selective breeding of microorganisms

Louis Pasteur's work in the late 1800s significantly contributed to the field of food microbiology by:

  • Inventing the process of pasteurization to sterilize milk.
  • Developing the first genetically modified food crop.
  • Providing the scientific explanation for the process of fermentation. (correct)
  • Identifying specific microorganisms responsible for foodborne illnesses.

How does modern biotechnology enhance food production beyond traditional methods?

<p>Through the use of molecules, cells, and tissues to improve organisms and create useful products. (D)</p> Signup and view all the answers

Bioremediation, a modern biotechnology, can be used in food production to:

<p>Clean up pollution in soil, water, or air that may affect food sources. (C)</p> Signup and view all the answers

How do probiotics contribute to maintaining a healthy digestive system following antibiotic use?

<p>By introducing 'good' bacteria to replace those diminished by antibiotics. (B)</p> Signup and view all the answers

Which of the following mechanisms describes how probiotics influence gut function?

<p>Probiotics affect the nerves controlling gut movement, aiding in food transit. (C)</p> Signup and view all the answers

Which probiotic type is most commonly found in yogurt and fermented foods, known for potentially alleviating diarrhea and aiding lactose digestion?

<p>Lactobacillus (A)</p> Signup and view all the answers

What is the primary role of prebiotics as an alternative to probiotics?

<p>To provide nutrients that foster the growth of beneficial bacteria already in the colon. (C)</p> Signup and view all the answers

How might certain Lactobacillus strains contribute to cancer prevention?

<p>By increasing digestive transit time and producing anticarcinogenic substances. (D)</p> Signup and view all the answers

Which mechanism do researchers suggest might explain how LABs (Lactic Acid Bacteria) can lower cholesterol levels in the body?

<p>LABs bind to cholesterol in the intestine, preventing its absorption. (D)</p> Signup and view all the answers

Which of the following is a recognized benefit of Saccharomyces boulardii, a type of probiotic yeast?

<p>Combating diarrhea and various other digestive disorders. (B)</p> Signup and view all the answers

What is the role of beta-glucuronidase, azoreductase, and nitroreductase enzymes in relation to probiotics and cancer?

<p>These enzymes convert procarcinogens to carcinogens, a process inhibited by LABs. (B)</p> Signup and view all the answers

Which of the following best describes the role of microorganisms in both cheese and vinegar production?

<p>They facilitate the fermentation process, converting sugars into desired end products. (A)</p> Signup and view all the answers

How does domestication of plants and animals contribute to the development of biotechnology?

<p>It establishes a stable food supply and promotes understanding of biological processes. (D)</p> Signup and view all the answers

What is the primary difference between probiotics and prebiotics?

<p>Probiotics contain live microorganisms that can alter the host's microflora, while prebiotics are non-digestible food ingredients that promote the growth of beneficial bacteria. (D)</p> Signup and view all the answers

In what way does lactic acid bacteria (LAB) improve the quality and safety of food?

<p>By reducing pH and producing bacteriocins, inhibiting the growth of other microorganisms. (C)</p> Signup and view all the answers

How did early humans discover the principles of food preservation?

<p>Through trial and error, observing the effects of different storage conditions. (C)</p> Signup and view all the answers

What distinguishes fermentation from other metabolic processes?

<p>It breaks down molecules such as glucose, often anaerobically, into acids, gases, or alcohol. (B)</p> Signup and view all the answers

How can fermentation be both beneficial and detrimental in food production?

<p>It depends on the type of microorganisms involved and the food being processed. (B)</p> Signup and view all the answers

What role did Louis Pasteur play in understanding fermentation?

<p>He recognized that yeasts and other microorganisms bring about changes anaerobically. (D)</p> Signup and view all the answers

What is the purpose of 'biocontrol'?

<p>To use one organism to control the population of another. (A)</p> Signup and view all the answers

Which of the following statements accurately describes a synbiotic?

<p>It is a product that contains both probiotics and prebiotics. (C)</p> Signup and view all the answers

Elie Metchnikoff developed a theory centered on which of the following ideas?

<p>Toxic bacteria in the gut caused aging and lactic acid could prolong life. (A)</p> Signup and view all the answers

Which of the following is an example of food preservation?

<p>Storing food in a cool cave. (C)</p> Signup and view all the answers

What role do enzymes play in fermentation?

<p>They act by hydrolysis, a process of breaking down or pre-digesting complex organic molecules. (A)</p> Signup and view all the answers

What products are produced from alcohol production during fermentation?

<p>Alcoholic beverages. (B)</p> Signup and view all the answers

What can occur if certain microorganisms are present in food?

<p>Fermentation can occur, creating an acidic condition. (B)</p> Signup and view all the answers

Flashcards

Food Microbiology

The study of microorganisms affecting food, including spoilage and production.

Probiotics

Beneficial microorganisms that provide health benefits when consumed.

Fermentation

The metabolic process converting sugar to acids or alcohol, used in food production.

Germ Theory

Pasteur's hypothesis explaining the role of microorganisms in fermentation and disease.

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Bioremediation

Using living organisms to remove or neutralize pollutants from the environment.

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Lactobacillus

A common probiotic found in yogurt and fermented foods, aiding digestion and lactose intolerance.

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Bifidobacterium

Probiotic found in some dairy products, may alleviate symptoms of irritable bowel syndrome (IBS).

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Saccharomyces boulardii

A yeast probiotic that helps combat diarrhea and digestive issues.

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Irritable bowel syndrome (IBS)

A common digestive disorder with symptoms like cramping and bloating, treated by certain probiotics.

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Inflammatory bowel disease (IBD)

Chronic inflammation of the gastrointestinal tract, probiotics may help manage symptoms.

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Antibiotic-related diarrhea

Diarrhea caused by antibiotic use, probiotics can help restore gut health.

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Colonization resistance

The ability of probiotics to prevent harmful microorganisms from multiplying in the gut.

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Hypercholesterolaemia

High cholesterol levels; probiotics may help bind cholesterol in the intestine, preventing absorption.

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Biocontrol

Use of one organism to control another, typically pests.

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Domestication

Adapting organisms for human cultivation and use.

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Food Preservation

Methods used to prevent food spoilage.

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Lactic Acid Bacteria (LAB)

Bacteria that convert carbohydrates to lactic acid.

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Yeasts

Fungi that ferment sugars, commonly used in baking.

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Acetic Acid

An acid produced by microorganisms during fermentation.

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Synbiotics

Products containing both probiotics and prebiotics.

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Fermentation Products

End results of fermentation, like cheese or vinegar.

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Domesticated Animals

Animals adapted for human farming, like cattle and sheep.

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Biotechnology

Manipulation of living organisms for various applications.

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Food Spoilage

Degradation of food that renders it unsafe or unpalatable.

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Microorganisms in Fermentation

Bacteria and yeasts that facilitate fermentation processes.

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Study Notes

Food Microbiology

  • Food microbiology studies microorganisms in food, including those causing spoilage and disease.
  • This field aims to enhance food production via fermentation (e.g., cheese, wine) and prevent spoilage and disease.
  • Early forms of biotechnology, like food preservation and domestication, relied on microbial processes and observations.
  • Louis Pasteur's germ theory explained microbial roles in fermentation in the late 1800s.
  • Biotechnology involves using organisms or their parts for various applications.

Ancient Biotechnology

  • Domestication of plants and animals is a cornerstone of ancient biotechnology.
  • Early humans used microorganisms for food production (e.g., cheese, yogurt, bread, alcoholic beverages).
  • Fermentation discovery was likely accidental, with early humans unaware of the microbes involved.
  • Early food preservation methods involved methods like fire, cold storage, and immersing foods in acidic liquids.

Domestication

  • Domestication adapted organisms for human use, starting ~11,000-12,000 years ago.
  • This process involved selecting plants and animals suitable for cultivation, leading to farming.
  • Domestication ensured food availability year-round, replacing hunting and gathering practices.
  • Early domesticated foods included grains, cattle, and sheep.

Preservation

  • Food preservation methods emerged based on observed food deterioration and preservation patterns.
  • Methods included storage in cool environments or using cooking and fermentation.
  • Fermentation slowed or stopped food spoilage by creating acidic conditions.
  • Cheesemaking was one early application combining fermentation, bacteria, and enzymes (rennet).

Fermentation

  • Fermentation converts sugars to acids, gases, or alcohol, a metabolic process.
  • It often occurs anaerobically (without oxygen), but oxygen isn't always required.
  • Microorganisms (yeasts, molds, bacteria) produce enzymes that catalyze chemical transformations in fermentation. This process breaks down complex molecules.
  • Fermentation is seen in muscle during intense exercise, and in many food production processes.
  • Types of fermentation products include acidic products (cheese, yogurt, vinegar), and alcoholic products (beer, wine).
  • Fermentation can cause food spoilage (wine turning to vinegar), or be beneficial (in producing food like cheese).

Lactic Acid Bacteria (LAB)

  • LAB (e.g., Lactobacillus, Lactococcus) are gram-positive, non-spore-forming bacteria.
  • They ferment carbohydrates to create lactic acid, acting as preservatives and lowering pH.
  • LAB can inhibit other microbes, improving food safety and quality.
  • Bacteriocins produced by LAB are used in certain food production processes.

Probiotics

  • Probiotics are live microorganisms that offer health benefits.
  • Probiotics aid digestion, can restore gut bacteria after antibiotic treatment, and potentially benefit various health conditions.
  • Key probiotic genera include Lactobacillus (in yogurt) and Bifidobacterium (in dairy products).
  • Saccharomyces boulardii, a yeast, is also used as a probiotic.
  • Probiotics can help manage conditions like irritable bowel syndrome, inflammatory bowel disease, and infectious diarrhea.
  • Research suggests benefits for skin conditions, urinary health, and possible role in preventing allergies/colds, and maintaining oral health.
  • Probiotics can show promise in suppressing the growth of pathogenic organisms (like salmonella and shigella) and may reduce the severity or duration of diarrhea.
  • Also have shown anticarcinogenic properties and benefit in treatment of hepatic encephalopathy and hypercholesterolemia.

Alternative Probiotics

  • The approach of using non-digestible food ingredients to stimulate the growth of beneficial bacteria in the gut is an alternative approach.
  • This process is intended to improve microbiome health.

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Description

Explore food microbiology: the study of microorganisms in food, focusing on spoilage, disease prevention, and fermentation for food production. Also learn how ancient biotechnology, including domestication and early food preservation, utilized microbial processes.

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