Food & Dairy Microbiology Lec - Midterm

Presence of an outer membrane

Feature of a gram-negative bacteria

This bacteria causes the largest outbreak i

Which of the following bacteria is used for food waste treatment and environmental clean-up

Iron

Mineral that Vibrio vulnificus requires for infection and disease progression

Acetobacter

Previous genus where Komagataeibacter xylinus was classified in

Aeromonas hydrophila

Commonly found in aquatic environments, water-dwelling organisms and domestic animals

Rheinheimera spp.

Bacterial species that produce antimicrobial compounds that inhibit food-borne pathogens

Pantoea agglomerans

associated with plant based foods including vegetables, fruits and grains

Pantoea agglomerans

point of entry is through open wounds

Elizabethkingia anophelis

found in water sources, including water systems, hospital water supplies and natural freshwater environments

Photobacterium damselae

commonly associated with marine animals, human infection of this can lead to necrotizing fasciitis with fatal outcome

Photobacterium damselae

opportunistic pathogen that affects both humans and marine animals. This may lead to gastroenteritis and septicemia in humans, while photobacteriosis in fishes that may lead to hemorrhagic septicemia.

Rheinheimera spp.

known for its ability to degrade organic matter and contribute to nutrient cycling

Yersinia enterocolitica

Causes Yersiniosis, skin rash, mesenteric adenosis

Cronobacter sakazaki

primarily affects infants under 2 months, premature babies, low birthweight infants and those with weakened immune systems

Cronobacter sakazaki

causes sepsis and meningitis in infants

Vibrio vulnificus

The most deadly foodborne pathogen in the US with 50% fatality rate.

Komagataeibacter xylinus

model bacterium for studyin cellulose production and used in nata de coco production

Moraxella osloensis

gram negative bacteria that is coccal or rod shaped but tends to be pleomorphic

Moraxella osloensis

isolated from milk kefir

Aeromonas hydrophila

found in aquatic environments, water-dwelling organisms and domestic animals.

Motile Aeromonas Septicemia

disease caused by Aeromonas hydrophila in fishes that shows red sores in the fish body

Aspergillus parasiticus

produces aflatoxin and is associated in the decay of plant material, often in dark green olive color

B1

most potent carcinogen of Aspergillus parasiticus

Byssochlamys nivea

associated with spoilage in canned fruits as it can grow in low oxygen tensions

Patulin

toxin that Byssochlamyss nivea produces which is as

Penicillium roquefortii

used in making blue cheese

Fusarium spp

grows on grains and vegetables, it is described to be pink, white to reddish mold in contaminated foods

Fumonisins

toxin produced by Fusarium spp. that is linked with esophageal cancer and neural tube defects

Trichothecenes

toxin produced by Fusarium spp that causes vommiting, immune suppression, and neurological issues

Zearalenone

toxin produced by Fusarium spp that has estrogenic effects, affecting reproductive health.

Rhizophus stolonifer

known as black bread mold, commonly considered as an allergen but can also cause infection in immunocompromised individuals

Alternaria spp

causes spoilage through mycotoxin production

Alternaria alternata

toxins by this mold is linked to higher incidence of esophageal cancer in China

Wallemia sebi

xerophilic mold that is able to grow on high salt and high sugar foods

Neurospora spp.

environmental contaminant in laboratory and industrial settings, but is incapable of producing mycotoxins but can cause allergic reactions

Saccharomyces cerevisiae

known as sugar fungus that is used as a model organism in scientific research.

Debaryomyces hansenii

Halotolerant and xerotolerant that grows on high salt foods. Known for its biotechnological application due to production of mycocins that inhibits growth of fungus and bacteria on food products.

Candida famata

known to be the anamorph form of Debaryomyces hansenii, which is assocated with the catheter-related blood stream infections

Brettanomyces spp.

Used in wine and beer production because of its exotic flavor

Brettanomyces bruxellensis

known cause of spoilage leading to undesirable tastes and aromas in wine

Pichia spp.

dairy and beverage fermenter known for its aromatic compound production

Pichia spp.

produces antifungal compounds that is able to inhibit Aspergillus and Penicillium growth; also known to add in cheese production that can inhibit Brett contamination

P. kudriavzevii and P. fermentans

known in cocoa and coffee fermentation

Candida crusei

P. kudriavzevi is a known to cause fungemia what was this yeasts former name?

Fluconazole

Candida krusei is resistant to this drug

C stellata and C. zemplinina

known to be an aroma and flavor enchancer

C. kefyr

used in dairy processing; enchances the taste of kefir

C. rugosa

known for the production of enzyme; primarily lipases

C. utilis

used as a protein rich supplement; single cell protein alternative

C.krusei

causes spoilage found in dairy products fruit juices and fermented foods

C. tropicalis

cause spoilage in fruits, vegetables, dairy and sugar-rich foods

C. parapsilosis

cause spoilage present in beverages, seafood, and fresh produce

Wickerhamomyces anomalus

found in wine and water systems that is used as biocontrol for grains and produce

Trichosporon spp.

from the former genus of Pleurococcus that has no known teleomorph

Zygosaccharomyces rouxii

known for the production of aromatic compounds 4-hydroxy-3[2H]-furanones; it also known fermenter of soy sauce miso and other traditionally fermented products

Zygosaccharomyces rouxii

though used in food production its contamination can lead to excessive gas production compromising package integrity

Rhodotorula glutinis

known to produce carotenoid; can be used in various biotechnological applications such as biofuel, biocontrol, and biomass enrichmet

Yarrowia lipolytica

non conventional yeast due to unique metabolism

Yarrowia lipolytica

utilized in enzyme production for food processing; enzymes such as lipases, proteases, and esterases

Intrinsic factors

actors related to the food itself, which include nutrient content, water activity, pH value, redox potential, and the presence of antimicrobial substances and mechanical barriers to microbial invasion

Extrinsic factors

factors related to the environment in which the food is stored, including the temperature of storage, and the composition of gases and relative humidity in the atmosphere surrounding the food

implicit factors

factors related to the microorganism themselves,including interactions between the microorganisms contaminating the food and between these microorganisms and the food

processing factors

which include treatments such as heating, cooling, and drying that affect the composition of the food and also affect the types and numbers of microorganisms that remain in the food after treatment

indigestible carbohydrates & fibers

inulin, resistant starchesLinks to an external site., gums, pectins, and fructooligosaccharides

prebiotics

fibers that feed the microbiota

Apple cider vinegar

contain healthy acids that encourages a pH in your body that supports the growth of probiotics

Sauerkraut

rich in Lactobacillus, high in vitamin C and in digestive enzymes

Natto

is a Japanese dish of fermented soy beans high in Bacillus subtilis

Miso

major component of Japanese medicine

Fermented dairy

probiotic-rich and helps improve gut health

Kimchi

Korean cousin of sauerkraut, made with Chinese cabbage and some other foods and spices

Kvass

common beverage in Eastern Europe made from fermented barley or rye

Kombucha

is a black tea fermented using a symbiotic colony of bacteria and yeast

80%

ratio of caesin in milk

20%

ration of protein whey in milk

Vitamin A

vitamin that is naturally in the fat component of whole milk and more may be added prior to sale

Vitamin D

naturally fortified with this vitamin as it is present in small amounts