Week 5 - Applied Microbiology
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16 Terms
Food
Fermentation
Probiotics
Industry
Biofuels
Waste treatment
Causes of Food Spoilage
Microbial growth (obtain nutrients for growth)
Physical damage
Enzymes
Infestation - insects/rodents
Oxidation
Rancidity
Oxidation of fat
Decay vs Putrefaction
Aerobic vs anaerobic
Pros of Microbes as Food
Fast growth
High protein
Better for environment
Fermentation Benefits
Bacteria produce lactic acid
Low pH - inhibit growth
Enhance flavour/aroma
Improve digestion/nutrition
Ways of Preserve Food
Pasteurisation
Fermentation
Cleaning
Preservatives
Irradiation
Blanching
Soil
C/N/S cycles
Biochemical Oxygen Demand (BOD)
Use amount of O2 required by bacteria to remove organic material
Test water purity
High BOD = high organic
Waste Water Treatment Steps
Primary - physical
Secondary - microbes + hydrolysis/enzymes
Tertiary - potable
Bacteriophages Uses
Phage therapy - antibiotic resistant bacteria
Food safety
Agriculture
Recombinant DNA - deliver plasmid to bacterial host as vector
Bacteriophage Cons
Immune system attacks
Electron Microscope - 2 Types
Transmission - interior
Scanning - surface
Condenser
Focus light
Stained - open
Unstained - closed
Iris Diaphragm
Control amount of light
