Microbiology Class Quiz

The study of microscopic organisms, including bacteria, fungi, algae, protozoa, and viruses.

Living organisms that are too small to be seen with the naked eye.

The study of microorganisms related to plant and crop health.

The study of microorganisms in the context of human health and disease.

The study of using microorganisms for large-scale industrial processes.

The study of how microorganisms affect food production, spoilage, preservation, and foodborne illnesses.

Microbial cells that lack a membrane-bound nucleus and organelles.

Microbial cells that have a membrane-bound nucleus containing DNA and other organelles.

The basic unit of a bacterial cell; it can exist as single cells or grouped.

The main ways a group of bacteria are classified - cocci, bacilli, vibrio, and spirillum.

A bacteria that is spherical shaped.

A bacteria that is rod-shaped; can be short and plump or long and thin.

A bacteria that has a gentle curve shape.

A bacteria that has a tight spiral shape.

The arrangement or pattern of how bacteria gather.

A tail-like structure that helps bacteria move.

A dense, protective layer of repeating polysaccharide or protein units that surrounds some bacterial cells.

A tightly bound glycocalyx that is thicker and denser than a slime layer.

A loosely attached glycocalyx that is thinner and less organized than a capsule.

A single layer of proteins that forms a rigid, protective outer shell around some bacteria.

The rigid outer layer of a bacterial cell that provides structural support and determines its shape.

A unique macromolecule found in bacterial cell walls that provides rigidity and strength.

The selectively permeable membrane that encloses the cytoplasm of a bacterial cell.

The gelatinous substance within the bacterial cell membrane, containing water, nutrients, and various cellular components.

The primary form of genetic material in most bacteria, existing as a single, circular strand of DNA.

Independent, non-essential DNA molecules found in some bacteria, often carrying genes for traits like drug resistance or toxin production.

Essential organelles in both prokaryotes and eukaryotes, responsible for protein synthesis.

Chains of ribosomes attached to messenger RNA (mRNA), enabling efficient and simultaneous protein production.

A kingdom of eukaryotic organisms that includes yeasts, molds, and mushrooms, characterized by their non-vascular structure and heterotrophic mode of nutrition.

Microscopic, thread-like structures that make up the vegetative body of most fungi.

A structural polysaccharide found in the cell walls of fungi, similar to the chitin in insect exoskeletons.

A unique sterol found in fungal cell membranes, replacing cholesterol in other eukaryotes.

The presence of microorganisms on food is a natural occurrence. The types of microorganisms present depend on the source of the food, the environment it's grown in, and the handling and processing steps.

Microorganisms can cause food spoilage, leading to changes in texture, odor, flavor, and appearance, making it unfit for consumption. Examples include mold on bread, souring of milk, and rotting of fruit.

Microorganisms can contaminate food and cause foodborne illness. This happens when harmful bacteria, viruses, or parasites enter food and cause sickness when consumed. Examples include salmonellosis, E. coli infections, and listeriosis.

Some microorganisms have beneficial roles in food production, transforming ingredients through fermentation. Examples include yeast in bread making, bacteria in cheese production, and bacteria in yogurt production.

Food contamination with microorganisms can happen at various stages: during farming, processing, storage, transport, distribution, and even before consumption. It's important to follow good hygiene practices.

Bacteria, molds, and yeasts are the main culprits in food spoilage. They multiply in food under favorable conditions, causing the food to deteriorate and become unsafe.

Molds are multicellular fungi that thrive in warm temperatures and low pH, often causing spoilage on the surface of food. Their growth is easily recognizable by their fuzzy or cottony appearance.

Molds require oxygen for growth and therefore primarily grow on the surface of food. They are especially harmful to grains and corns when stored under moist conditions.

A type of bacteria known for its ability to thrive in harsh conditions, often associated with food spoilage and dairy products.

Fungi that produce distinctive yellow to black spores, often found on a variety of foods, including oils. They can cause food spoilage and produce toxins like aflatoxins.

A genus of fungi known for producing blue-green spores. They are associated with blue cheese, but also rot in fruits and produce toxins.

A group of fungi that produce dark-colored spores and are known to cause rot in tomatoes and rancid flavor in dairy products.

Fungi responsible for causing rot in citrus fruits, potatoes, and grains, often forming cottony growth.

A commonly found fungus known for its nonseptate hyphae, cottony colonies, and use in food fermentation. They can also cause food spoilage.

A type of fungus known for its long, slender conidiophores, causing the 'gray mold rot' on various fruits.

A yeast-like fungus known for its contribution to the flavor and aroma of cheese, but also can cause spoilage in fruits and dairy.