Microbial concepts

Yeast is a fungus that produces carbon dioxide when consuming sugar.

Temperature, oxygen, preventing unwanted microbes, and glucose amount affect yeast bread-making.

Lactobacillus is a microorganism used in making milk products like cheese.

Asparagillus is a microorganism used in making soy sauce.

Saccharomyces is a microorganism used in making beer/wine.

A method where beer is fermented in individual batches, with a pause between each production run.

A brewing method that produces beer without interruption, moving through multiple steps in a continuous flow.

The first step in brewing where crushed grains are mixed with hot water to extract sugars.

The process of separating the liquid (wort) from the spent grains after mashing.

The process where yeast consumes sugars in the wort, producing alcohol and carbon dioxide.

Lactose, a sugar in milk, is broken down by bacteria into lactic acid, which thickens the milk and creates cheese and yogurt.

Lactobacillus is a type of bacteria used to make Swiss cheese. It produces a unique flavor and holes in the cheese.

Lactococci are bacteria used to make cheddar cheese, giving it its distinctive sharp flavor.

Streptococci are bacteria used to make mozzarella cheese, known for its stretchy texture.

Some cheeses have mold on them, like Penicillium candidum (white mold) and Penicillium glaucum (blue mold).

Yogurt production uses Lactobacillus bulgaricus and Streptococcus thermophilus bacteria to ferment milk.

Milk is heated to 85°C before adding bacteria to kill harmful microorganisms and prepare it for fermentation.

Eye-formers are microorganisms that create holes in cheese, caused by lactic acid being converted to carbon dioxide gas.

Microorganisms added to cheese to improve its smell, taste and appearance.

When bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus break down milk sugar (lactose) into lactic acid, it creates yogurt.

The study of tiny living things too small to see with the naked eye.

Louis Pasteur invented pasteurization, a process that uses heat to kill harmful microbes in liquids like milk.

The Gram stain helps differentiate bacteria into two main groups: gram-positive and gram-negative.

Robert Koch discovered that the Bacillus anthracis bacterium causes anthrax disease.

Edward Jenner is known for developing the first vaccine for smallpox.

A process that monitors and evaluates the accuracy of lab tests by comparing patient results to expected ranges.

Substances used in QC, like serum, urine, or spinal fluid, with known levels of analytes, to compare patient results.

QC results within the expected range are 'in control,' meaning the tests are accurate. Results outside the range are 'out of control,' indicating an issue.

A system that ensures the overall quality of lab services, including meeting international standards and providing accurate results efficiently.

A system for naming organisms using two parts: the genus (capitalized) and the species (lowercase).

Microorganisms that naturally live on our bodies and generally don't cause harm.

Microorganisms that temporarily stay on our bodies, often washed off with hygiene.

A nonprofit organization that collects, stores, and distributes quality control materials used in microbiology.

A detailed guide for performing specific tasks consistently, ensuring accuracy and safety in a microbiology lab.

The genus and species are the two parts of an organism's scientific name, like Escherichia coli where Escherichia is the genus and coli is the species.

This phrase helps remember the order of classification levels: Domain, Kingdom, Phylum, Class, Order, Family, Genus, Species.

Microorganisms made of a single cell, like bacteria, fungi, and protozoa.

Microorganisms composed of multiple cells, like helminths (worms).

Hair-like structures that help cells move. They have a unique 9 + 2 arrangement of microtubules.

A protective barrier surrounding the cell that controls what enters and leaves.

A rigid outer layer found in plant cells made of polysaccharides like cellulose. It gives the cell shape and strength.

The jelly-like substance that fills the cell. It's where nutrients and waste are moved around.

The control center of the cell, containing DNA, which controls all cellular activities.

Flagella are long, whip-like appendages that help some prokaryotes move. They are not present in all prokaryotic cells.

The cell wall, made of peptidoglycan, provides structural support and protects the prokaryotic cell from damage.

The plasma membrane regulates the passage of molecules into and out of the cell, acting like a gatekeeper.

The cytoplasm is a semi-fluid substance that fills the cell and holds the cell's internal components.

Ribosomes are responsible for protein synthesis, which is essential for the cell's function.

Normal flora have multiple roles:

1. Resides without harming the body.
2. May become pathogenic under certain conditions.
3. Produces essential vitamins.
4. Prevents colonization by harmful microbes.
5. Produces substances that inhibit harmful species.

Resident flora can become pathogenic if they colonize a new location or if they compete with other resident microbiota for resources.

Normal flora usually live harmlessly, but can become pathogenic if they're able to colonize a new location or out-compete other resident microbiota.

Specialized vessels designed for collecting and storing biological samples for analysis, maintaining their integrity.

Small, sterile instruments used to collect samples from various body sites, such as the nose, throat, or vagina. They come in different materials for different purposes.

Swabs with fibers that stand upright, enhancing the recovery of both aerobic and anaerobic bacteria from the sample.

A special liquid designed to preserve the integrity of samples collected from children.

A gel used to preserve and grow pathogenic organisms, allowing for their identification and study.

The initial phase of bacterial growth where bacteria adapt to their new environment and don't reproduce significantly.

The phase of exponential bacterial growth where the number of bacteria increases rapidly due to favorable conditions.

The phase where bacterial growth plateaus, and the number of bacteria remains relatively constant. This happens when resources become limited or conditions become unfavorable.

The final phase where the number of bacteria decreases as resources are depleted and unfavorable conditions prevail.

The four phases of bacterial growth are Lag, Log, Stationary, and Decline. Each phase represents a different stage in the bacterial population's change over time.

The measure of acidity or alkalinity of a solution. Microorganisms have optimal pH ranges for growth.

The pressure exerted by a solution to prevent the inward flow of water across a semipermeable membrane. High osmotic pressure can inhibit microbial growth.

The amount of oxygen a microorganism needs to survive. Some need oxygen (aerobes), some don't (anaerobes), and some tolerate both (facultative anaerobes).

Microorganisms have optimal temperature ranges for growth. Too cold or too hot can slow down or stop growth.

The amount of water available for microbial growth. Most microorganisms need water to survive.