Microbiology and Food Technology Flashcards

These flashcards cover key concepts in microbiology and food technology relevant to the exam.

Homofermentative Lactobacillus spp.

Microorganisms most preferred for industrial production of food-grade lactic acid through precision fermentation.

Lactic Acid Bacteria

Beneficial microorganisms involved in food fermentation and preservation.

Chemoheterotroph

Organisms that obtain energy by consuming organic compounds.

Staphylococcus aureus

A bacteria responsible for Staphylococcal food poisoning.

Gelatinization

The process where starch granules swell and absorb water when heated.

Fungi

Microorganisms that can be beneficial or harmful in food systems.

Mesophile

An organism that grows best at moderate temperatures, typically around 30-40°C.

Aflatoxins

Toxins produced by certain molds found on agricultural products.

Antimicrobial Effect

The ability of microorganisms or substances to kill or inhibit the growth of pathogens.

Bacillus subtilis

A bacteria that can cause ropiness in bread, leading to economic losses.

Epidemiology

The study of the patterns, causes, and effects of health-related events.

Microbial Growth Phase

Phases in the growth of microorganisms, including lag, exponential, and stationary phases.

Food Safety

Concept emphasizing that food should be free from contaminants that can cause harm.

Intrinsic Parameters

Factors such as pH and moisture content that can influence microbial growth.

Sampling error

Error caused by random variations affecting the precision of results.

Carbohydrate

The primary source of energy for the body, essential in dietary intake.

Emulsification

The process of mixing two immiscible liquids, typically oil and water.

Type II error

An error that occurs when the null hypothesis is not rejected when it is false.

Informed Consent

An ethical requirement which ensures participants are fully aware of the study's risks and benefits.

Oxidation-Fermentation Medium

A medium used to determine the type of fermentation a microorganism performs.

Microbial Analysis

Methods used to identify and quantify microorganisms in food products.

Toxicity

The degree to which a substance can harm living organisms.