Microorganisms in Food Science
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Questions and Answers

What is the primary reproduction mechanism for bacteria?

  • Budding
  • Replication Inside Host Cells
  • Produces Spores
  • Binary Fission (correct)
  • Viruses can grow in foods.

    False

    Name one characteristic used to categorize bacteria.

    Cell type or growth capability.

    Bacteria can reproduce asexually through __________.

    <p>Binary Fission</p> Signup and view all the answers

    Match the following microorganisms with their growth ability in foods:

    <p>Bacteria = Yes Yeast = Yes Viruses = No Parasites = No</p> Signup and view all the answers

    Which group of microorganisms cannot grow in foods?

    <p>Viruses</p> Signup and view all the answers

    Mould is categorized as a multicellular microorganism.

    <p>True</p> Signup and view all the answers

    What are the growth phases of bacteria?

    <p>Lag Phase, Log Phase, Stationary Phase.</p> Signup and view all the answers

    In which condition do facultative anaerobes grow faster?

    <p>Aerobic conditions</p> Signup and view all the answers

    Viruses contain traditional chromosomes.

    <p>False</p> Signup and view all the answers

    What is binary fission?

    <p>Asexual reproduction in prokaryotes where the single circular chromosome replicates and the cell splits into two identical daughter cells.</p> Signup and view all the answers

    A __________ is the viral DNA that integrates into a bacterial genome during the lysogenic cycle.

    <p>prophage</p> Signup and view all the answers

    Match the following taxonomic levels with their order:

    <p>1 = Domain 2 = Kingdom 3 = Phylum 4 = Class 5 = Order 6 = Family 7 = Genus 8 = Species</p> Signup and view all the answers

    What is the maximum density of bacteria that can be achieved in foods?

    <p>9 log CFU/mL</p> Signup and view all the answers

    Gram-negative bacteria appear purple after Gram staining.

    <p>False</p> Signup and view all the answers

    What are the optimal growth temperatures for psychrotrophs?

    <p>20°C to 30°C</p> Signup and view all the answers

    Bacteria form endospores in response to ______ conditions.

    <p>harsh</p> Signup and view all the answers

    Match the following bacteria with their oxygen requirements:

    <p>Microaerophiles = Require low levels of oxygen Aerotolerant anaerobes = Do not use oxygen but can survive in its presence Facultative anaerobes = Can grow with or without oxygen Obligate aerobes = Require oxygen to grow</p> Signup and view all the answers

    Which category of bacteria thrive in extremely cold temperatures?

    <p>Psychrophiles</p> Signup and view all the answers

    Bacterial spores can replicate while in their dormant state.

    <p>False</p> Signup and view all the answers

    What is the optimal growth temperature for mesophiles?

    <p>37°C</p> Signup and view all the answers

    Study Notes

    Learning Objectives

    • List different types of microorganisms found in foods
    • Compare and contrast cellular characteristics and replication methods of microorganisms
    • Apply microbial naming conventions correctly
    • Differentiate between microbial taxonomy levels
    • Describe characteristics used to categorize bacteria
    • Categorize microorganisms based on growth, survival, and death in foods
    • Differentiate between harmful and non-harmful microorganisms in foods

    Microorganism Characteristics

    Category Cell Type Single/Multicellular Can grow in food?
    Bacteria Prokaryote Single Yes
    Yeast Eukaryote Single Yes
    Mould Eukaryote Multicellular Yes
    Viruses (human/bacteriophages) Acellular None No
    Parasites Eukaryote Single/Multicellular (protozoa/helminths) No

    Study Questions

    • Plasmids: Bacteria can have one or more plasmids. These are small extrachromosomal DNA molecules that carry useful genes, such as resistance to antimicrobial agents.
    • Chromosomes vs. Plasmids: Chromosomes contain essential genes for survival and reproduction, while plasmids carry additional genes providing benefits.

    Bacterial Growth Phases

    • Lag phase: Little to no increase in cell number as bacteria adapt to the environment.
    • Log phase: Exponential growth with rapid cell division.
    • Stationary phase: Growth rate equals death rate due to resource depletion.
    • Death phase: Death rate exceeds growth rate.

    Bacterial Maximum Density

    • The maximum bacterial density in nutritionally rich environments is approximately 9 log CFU/mL (109 CFU/mL).

    Gram-Positive vs. Gram-Negative Bacteria

    • Gram-positive: Thick peptidoglycan layer, retain crystal violet stain (purple).
    • Gram-negative: Thin peptidoglycan layer surrounded by an outer membrane, do not retain crystal violet (pink).

    Temperature Growth for Microorganisms

    • Psychrotrophs: Grow between 0°C and 30°C (optimal around 20-30°C).
    • Mesophiles: Grow between 20°C and 45°C (optimal around 37°C).
    • Psychrophiles: Thrive in extremely cold temperatures (-5°C to 15°C).

    Oxygen Requirements

    • Aerotolerant anaerobes: Do not use oxygen but can survive and grow in its presence.
    • Microaerophiles: Require low levels of oxygen to grow, but are inhibited by higher concentrations.
    • Facultative anaerobes: Grow with or without oxygen.

    Endospores

    • Bacteria form endospores in response to harsh conditions like nutrient depletion, extreme temperatures.
    • Endospores are dormant structures and do not replicate until environmental conditions improve.

    Bacterial Genetic Material Transfer

    • Transformation: Uptake of free DNA from the environment
    • Transduction: Transfer of genetic material via bacteriophages
    • Conjugation: Transfer of plasmids through direct cell-to-cell contact.

    Bacterial Reproduction

    • Binary fission: Asexual reproduction (prokaryotes)
    • Mitosis: Cell division in eukaryotes

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    Lesson 1 Study Guide PDF

    Description

    This quiz covers various types of microorganisms found in foods, their characteristics, and methods of replication. It also delves into microbial taxonomy and highlights the difference between harmful and non-harmful microorganisms. Understanding these concepts is crucial in food safety and microbiology.

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