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43 Cards in this Set
- Front
- Back
- 3rd side (hint)
The three domains of life |
Eukarya, (Animals, plants, protists, and fungi (yeasts and molds)
Bacteria, Archaea |
Nucleus related |
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4 Major groups of fungi |
Chytridiomycota (primitive fungi) Zygomycota (900 species; Rhizopus and Mucor) Ascomycota (~half of all fungal species)includes Basidiomycota (plant pathogens, macro fungi, puffballs, bracket fungi) Glomeramycota (association w/ plant roots) |
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Important phyla of Bacteria to fermentation |
Firmicutes |
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How bacteria are organized |
Plyla Class (subclass) Order (Suborder) Family Genera |
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Nomenclature & how is ts writen First is ________ second is ________ |
Genus (Capital italicized ) Species (italicized) |
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Microbial taxonomy and method of analysis (what are the methods) |
Phenotipic Charecteristics (visual) Molecular Techniques Polyphasic taxonomy (both togeather) |
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Molecular techniques of analyzing organisims |
Nucleic acid composition (mol% G + C)DNA-DNA hybridizationDNA-RNA hybridization16S rRNA sequencingRestriction Fragment Length Polymorphism (RFLP)Randomly Amplified Polymorphic DNA (RAPD)Pulsed Field Gel Electrophoresis (PFGE)DNA Microarray Technology |
8 of them |
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R.A.P.D |
Randomly Amplified Polymorphic DNA |
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RFLP |
Restriction Fragment Length Polymorphism |
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PFGE |
Pulsed Field Gel Electrophoresis (PFGE) |
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Bacteria used in the manufacture of fermented foods 3 phylas |
Probacteria Firmicutes Actinobacteria |
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Probacteria relevent class |
Acetobacter |
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Firmicutes relevent classes |
Lactic Acid Bacteria BacillusBrevibacterium |
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Actinobacteria relevent classes |
Bifidobacterium KocuriaStaphylococcus |
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vinigar bacteria |
Acetobacter aceti: the “vinegar bacterium” |
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Undesirable lactic acid bacteria |
EnterococcusCarnobacteriumAerococcus, Vagococcus, Weisella |
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Lactobacillus groups and respiration methods |
Group IObligate homofermentativeGroup IIFacultatively heterofermentativeGroup IIIObligate heterofermentative |
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Natto Culture |
Bacillus subtilus |
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Bifido Bacterium Whats special? |
Probiotic Digests wide variety of carbs (non digentables) "Bifidum" fermentation pathway end product Lactic acid Acetic acid |
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Brevibacterium responcible for |
manufacture of surface-ripened cheeses such as Limburger and Muenster |
Orange red pigment |
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Propionibacterium whats special? |
Ferment lactose End products: propionic acid, acetic acid, CO2 Uses lactate as a C and energy source (in the absence of lactose)Produces Vitamin B12Releases proline via peptide hydrolysis |
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Yeast and molds inportant phyla |
Zygomycota, Ascomycota, or deuteromycetes |
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inportant yeast genera |
Saccharomyces, Kluyveromyces, Zygosaccharomyces |
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Inportant mold Genera |
Aspergillus, Penicillium, and Rhizopus |
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Yeasts charecteristics |
UnicellularSexual spores (ascospores) Non-sporulating (budding)MultilateralPolar |
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Mold charecteristics |
FilamentousSporaniga or conidiospores typeConidia, arthrospore, and sporangiosporePenicillum and Aspergillus: conidiaRhizopus and Mucor: sporangiaSexual spores |
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Ale yeast |
Saccharomyces cerevisiae |
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lager yeast |
Saccharomyces pastorianus |
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Saccharomyces Distinguishing characteristics: |
Morphological properties:Round sphericalOvoidElongated with a pseudohyphaeThe sugar fermentation patterns and the assimilation of carbon sourcesTable 2.6. Distinguishing characteristics of Saccharomyces speciesHyphae formationAscospore formationResistance to cycloheximideGrowth temperaturesOsmophilicHalotolerance |
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blue cheese mold |
Penicillium roqueforti |
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Brie Mold |
Penicillum camemberti |
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Soy sauce, soy paste sake molds |
Aspergillus oryzae, Aspergillus sojae |
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Tempeh Mold |
Rhizopus oligosporus |
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Definition of fermentation |
“energy yielding reactions in which an organic molecule is the electron acceptor….” |
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Electron receptor for lactic acid fermentation |
pyruvic acid is the lectron acceptor |
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Electron receptor for Ethonal fermenation |
acetaldehyde is the electron recipient |
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2 fermentations that dont conform to definition |
Malolactic fermantation, fungal fermentation |
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Homofermentation key enzymes |
AldolaseLactate dehydrogenase |
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Homofermentation ATP production |
2 moles ATP / mole sugar and lactic acid |
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Homofermentation lactic acid bacteria |
Lactococcus lactisStreptococcus thermophilusLactobacillus helveticusLactobacillus delbrueckii subsp. bulgaricusPediococcus sp.Tetragenococcus |
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Heterofermentation key enzyme |
phosphoketolase |
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Homofermentation Results |
quimolar amounts of lactate, acetate, ethanol, and CO2 and one mole ATP/hexose |
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Heterofermenative Lactic acid bacteria |
Leuconostoc mesenteroides subsp. cremorisLeuconostoc lactisLeuconostoc mesenteroides subsp. mesenteroidesLeuconostoc kimchiiOenococcus oeniLactobacillus sanfranciscensis |
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