Exam 4 Lecture 25

• List the food and water-borne bacterial diseases

  Cholera, listeriosis, botulism, Escherichia, salmonella typhimurium
• How are food and water born bacterial diseases prevented and controlled

  Sanitation measures, antitoxins, and antibiotic therapy
• What strain of e coli has an infectious dose of less than 100

  Enterohemorrhagic E. coli (EHEC) 0157:H7
• Carriers of E. coli 0157:H7 strain

  Cattle and swine
• AB toxin that binds glycolipid receptors on kidney and intestinal cells and enters; cleaves human rRNA and leads to hemolytic uremic syndrome (HUS, kidney failure)

  Shiga toxin
• Where are the shiga toxin genes located

  prophage

  UV light causes prophage to activate and excise out
• What genus of bacteria produces Kimchi and Sauerkraut

  Leuconostoc
• Soybeans fermented with Bacillus natto

  Natto
• Microbial fermentations play an important role in the food industry because it produces what

  Yogurt, cheese, chocolate and alcoholic beverages
• What are the major fermentations used when producing food industry items

  Lactic, propionic and ethanolic
• Consequence of life without air

  fermentation
• Draw glucose to pyruvate to lactic acid/ethanol/propionic acid diagram

  Check drawing

  
• Starter culture when making yogurt

  Lactobacillus

  Streptococcus
• Yogurt production process

  Lactose in milk hydrolyzed to glucose, fermented to lactic acid
• Contamination with what microbe is a major concern in yogurt production

  Phage - disrupts symbiosis
• Cheese production

  Milk --> curd

  - Lactococcus starter culture and enzyme renin added to promote coagulation

  
  

  Curd --> cheese

  - Ripening: more microbes added

  - Propionibacterium for Swiss cheese

  - Penicillium (fungus) for Blue and Brie
• Microbes added to diet to improve health

  Probiotics
• Examples of probiotics

  Lactobacillus and Bifidobacterium
• Potential benefits of probiotics include

  Vitamin production, improved digestion, pathogen inhibition
• Compounds (fiber) that promote growth of beneficial microbes

  Prebiotics
• Fermented tea using bacteria (Bacillus) and Yeast (Saccharomyces)

  Kombucha
• What does SCOBY stand for

  Symbiotic colony of bacteria and yeast
• How is beer made?

  Malting and mashing

  - plant enzymes breakdown complex starches and proteins

  
  

  Just takes barley, hops (antibacterial flavor), water, and yeast (Saccharomyces)
• Give ginger beer features

  Non-alcoholic

  Fermentation of ginger spice and sugar with Saccharomyces and Lactobacillus
• How is wine made?

  Grape juice (must) with sugars

  Yeast - Saccharomyces

  Ethanol fermentation
• Microbial growth and product production occurs in what

  Bioreactors

  Can hold over 100,000 liters
• Fuels from biological material

  Biofuels
• How is corn made into ethanol

  Corn --> bacteria + yeast added and undergo fermentation --> ethanol
• Antibiotics are what kind of metabolites

  Secondary

  - not required for growth and are usually made by microbes under limiting conditions following active growth (stationary phase)