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Terms in this set (45)Applied Microbiology the commercial use of microorganisms, encompasses two fields Two Field of Applied Microbiology Food Microbiology and Industrial Microbiology Food Microbio use of microorganisms in food production and prevention of food spoilage and food-related illnesses Industrial Micro. involves the application of microbes both to industrial manufacturing processes and to solutions of environmental, health, and agricultural problems Environmental Microbio. explores where microorganisms are found in nature and how their activities affect other organisms and the environment Examples of food studied in food microbio. Break, Fermented Veggies, Fermented Meat products, Fermented Dairy Products, Products of Alcoholic Fermentation, Wine and Spirits, Beer and Sake, Vinegar Saccharomyces cerevisiae *can
add grow aerobically or anaerobically Starter Culture composed of known microorganisms that perform specific fermentation consistently What do Streptococcus, Leuconostoc, and Lactobacillus, ferment vegetables due to the lactic acid Silage natural fermentation of potatoes, grass, etc. What does the fermentation rely on? Activities of lactic acid bacteria Buttermilk is made from what? Adding a starter culture Cheeses are classified as ? Unripened or ripened Ripened cheese are made from? Milk curds that have been pressed to remove water Alcoholic fermentation various microorganisms convert simple sugars such as glucose into ethanol and carbon dioxide Steps to Make Wine 1. Preparation of
Must- Must is fruit solids and juices Dry Wine vs. Sweet Wine *Dry wine has the sugars fermented Distilled spirits are made using what? Saccharomyces help ferment fruit, grains, or veggies
Steps to Make Beer 1. Malting- Barley is moistened and germinated How is vinegar produced when ethanol resulting from the fermentation of a fruit, grain, or vegetable is oxidized to acetic acid
Causes of Food Spoilage Intrinsic & Extrinsic factors Intrinsic Factors nutrient content, water activity, pH, and physical structure of the food Extrinsic Factors deal with the way the food is processed or handled Water Activity water that is not bound physically by solutes or to surfaces and is thus available to microbes How do food processors reduce water activity? Drying foods or by adding salts or sugars Physical structure is a visible intrinsic factor. Why? moisture left on the rind or skin can create conditions that support microbial growth How do microorganisms enter food? Many ways: accidentally and in commercial food processing Three categories that food is grouped into: 1. Highly perishable- Ex Milk and Meat Food Processing Method: 1. Industrial Canning Desiccation Drying of food to preserve Industrial Canning When food is canned, it is heated, killing bacteria formed by bacillus and clostridium Lyophilization Freeze drying Gamma Radiation penetrates fruits, veggies, to cause irreparable and fatal damage to the DNA of microbes UV light treat packing and cooling water used in industrial canning Aspetic Packaging paper or plastic containers cannot withstand the rigors of canning or pasteurization are sterilized with hot peroxide solution Foodborne Illnesses/ Food Poisoning is divided into what two categories? Food Infections and Food intoxication Food Infections Consumption of living microorganisms Food Intoxication Consumption of microbial toxins instead of microbes themselves Industrial Fermentation large-scale growth of particular microbes for producing beneficial compounds, such as amino acids and vitamins Two categories of industrial fermentation Batch Production and Continuous Flow Production Batch Production organisms ferment their substrate until it is exhausted and then the end product is harvested all at once Continuous Flow Production vat is continuously fed new medium while wastes and product are continuously removed Industrial Products are divided into what two categories? Primary metabolites and Secondary metabolites Primary Metabolites ethanol; produced during active growth and metabolism because they are either required for reproduction or are by-products of active metabolism Secondary Metabolites penicillin; produced after the culture has moved from log phase of growth and entered stationary phase Sets with similar termsMicrobiology - Ch. 26: Applied & Environmental Mic…81 terms hndaniel Chapter 3668 terms valerie_groze Food Processing and Production Glossary23 terms Susannah_Wilson2002 (Chapter 13) How Safe Is Our Food Supply?52 terms queen21swag Other sets by this creatorDiabetes44 terms jcclemen Infectious Disease Part 2 (STI, UTI, Endocarditis,…70 terms jcclemen Infectious Disease Part 1 (SSTI, URI, CAP, C.diff)47 terms jcclemen Endocrine (Pituitary Gland Disorders)17 terms jcclemen Verified questionsCHEMISTRY A physical change alters a given material without changing its chemical_______. Verified answer
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Which of the following is used in both food production and industrial fermentation quizlet?
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