Micro 3 Test

Front 1

-virus of bacteria
-prevalent in soils, freshwater, and oceans
-Active in biologic turnover and genetic transfer
-1/3 bacteria mortality
-70% marine prokaryotes infected

Back 1

Bacteriophage

Front 2

Classification of bacteriophages based on two criteria

Back 2

phage morphology, nucleic acid properties

Front 3

What type of bacteriophage lyses their host following infection (T4)

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lytic phage

Front 4

What type of bacteriophage incorporates their genome into the host bacterium's genome and replicates along with the host until a lytic phase is induced? (lambda)

Back 4

Lysogenic, Temperate phage

Front 5

What is the bacteriophage cycle that results in the host cell bursting and releasing virions?

Back 5

lytic phase

Front 6

What are proteins of a bacteriophage that take over RNA polymerase for virus's mRNA?

Back 6

sigma factor

Front 7

What enzyme makes bacterial DNA available for manipulation?

Back 7

Nuclease

Front 8

What enzyme causes cell membrane penetration/lysing?

Back 8

lysozyme

Front 9

Which bacteriophage contains 5-hydroxymethl-cytosine (HMC) instead of cytosine?

Back 9

T4

Front 10

What happens to HMC of the T4 phage in order to protect if from restrition endocucleases?

Back 10

It is glucosylated.

Front 11

What enzymes are used by bacteria to protect themselves by cutting up foreign DNA?

Back 11

restriction endonucleases

Front 12

What is a long strand of viral DNA consisting of several units linked together that is cut up haphazardly and inserted in new viral heads?

Back 12

concatamer

Front 13

What is induced or triggered by a drop in levels of lambda repressors(can be caused by exposure to UV light or chemicals that cause DNA damage)

Back 13

lytic cycle

Front 14

What enzyme binds integrase and acts to reverse the integration process of viral DNA in order to induce reproduction?

Back 14

excisionase

Front 15

What can induce changes in host phenotype, for example the modification of Salmonella lipopolysaccharide structre or the production of diphtheria toxin by Corynebacterium diphtheriae?

Back 15

lysogeny

Front 16

Which bacteriophagal protein attacks the peptidoglycan of the bacteria?

Back 16

endolysin

Front 17

Which bacteriophagal protein produces lesions in cell membranes?

Back 17

holin

Front 18

What is the nonlytic relationship between a phage and its host that usually involves integration of phage genome into host DNA?

Back 18

lysogeny

Front 19

What is the phage genome which will be integrated into the host genome?

Back 19

prophage

Front 20

what enzyme causes the phage genome to integrate with the host genome?

Back 20

integrase

Front 21

What enzyme glues the DNA into a circular shape and glues it into the host?

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ligase

Front 22

What infections are incurable, usually detectable, and have mild or absent clinical symptoms? (ex. Hepatitis B, HIV)

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chronic virus infections

Front 23

What infections have viruses that stop reproducing and are dormant for some time, during which they are not detectable? (ex. HSV, varicella-zoster)

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latent infections

Front 24

What enzyme of retroviruses takes single RNA to single DNA to double DNA to mRNA?

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reverse transcriptase

Front 25

Which disease is a retrovirus that infects T helper cells and is released by budding?

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Human Immunodeficiency Virus

Front 26

What is fresh food generally of high Aw that has a very short shelf life? (vegetables, meats, eggs)

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perishable food

Front 27

What is food of intermediate Aw that has a limited shelf life (potatoes, nuts)

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semiperishable food

Front 28

What is food of low Aw that has an extended shelf life (sugar, flour, rice)

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nonperishable food

Front 29

What are the cold, pickling, acidity, dehyrdation, heating, chemical, and irradiation used for?

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food preservation

Front 30

What is the danger temperature zone for bacterial growth?

Back 30

4C-60C

Front 31

What is the Aw and NaCl amounts at which most bacteria will not grow

Back 31

.957, 7.5%

Front 32

what causes the pH of dairy products, meat products, and bread and vegetable products to be lowered through fermentation?

Back 32

lactic acid

Front 33

What is a disease resulting from ingestion of foods containing preformed microbial toxins?

Back 33

Food poisoning

Front 34

What is an infection resulting from the ingestion of a pathogen?

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Food infection

Front 35

Which gram type of bacteria usually cause food poisoning

Back 35

Gram +

Front 36

Which gram type of bacteria usually cause food infections?

Back 36

Gram -

Front 37

What is the process of isolating a causal organism, inoculating samples into an enriched media, transfering to selective media for isolation and identification?

Back 37

Microbial sampling

Front 38

What two things are looked for in indentification of bacteria?

Back 38

growth characteristics, genetic fingerprinting

Front 39

B: Food poisoning
-thrives in high-salt and low Aw habitats
-Sources: skin, respiratory tract
-Most common enterotoxin producer
-Enterotoxin is extremely resistant to heat and digestive proteases

Back 39

Staphylococcus aureus

Front 40

B:Food poisoning
-185,000 cases per year
-Foods: creamy goods, p/m, egg/meat salads (foods kept at room temp)
-Symptoms: nausea, vomiting, abdominal pain, diarrhea, weakness, subnormal body temp
-Onset: 1-7/2-4 hours
-Duration: 1-2 days

Back 40

Staphylococcus aureus

Front 41

B: Food poisoning
-Sources: soil, sewage (GI)
-most prevalent cause of food poisoning
-Produces many toxins: protein exotoxin, type A, enterotoxin

Back 41

Clostridium perfringens

Front 42

B: Food poisoning
-248,000 cases per year
-Foods: m/p/f, dehydrated soups, sauces, bulk foods (left at 20-40C for short time periods)
-Spores activated by cooking and germinate under anoxic conditions
-Sporulation triggers production of enterotoxin
Symptoms: cramps, diarrhea, nausea, fever
Onset: 7-15 hours
Duration: 12-24 hours

Back 42

Clostridium perfringens

Front 43

B: Food poisoning
-Sources: soil water
-produces neurotoxin that causes paralysis
toxin produced best in high protein, low acid foods that have been heated to inactivate competitors and activate spores
-Toxins are destroyed by high heat

Back 43

Clostridium botulinum

Front 44

B: Food poisoning
-155 cases per year
-Foods not cooked after processing (nonacid home-canned vegtables, smoked and fresh fish)
-home-canned foods>72%
-infant botulism occurs in infants up to 2 months (70% cases)
-Symptoms: double/blurred vision, cramps, vomiting, nausea, constipation, heart paralysis, difficulty in swallowing, speaking and breathing
-Onset:12-36/6-18 hours
-Duration: 1-10 days to life
-mortality: 21%

Back 44

Clostridium botulinum

Front 45

B: Food infection
-sources: sewage (GI)
-S. thyphimurium is the most common agent of salmonellosis gastroenteritis

Back 45

Salmonella

Front 46

B: Food infection
-40,000-45,000 cases per year (may actually be 1.3 million)
-Foods: p/m, vegetables, eggs, creamy things, dairy products
-Infectious dose-10^7-10^9
-endotoxins cause symptoms
-most strains are pathogenic
-Symptoms: diarrhea, abdominal cramps, fever, nausea, vomiting, chills
-onset: 5-72/12-36 hours
-duration: 2-3 days to life, 10-20% victims become carriers for 4-8 weeks

Back 46

Salmonella

Front 47

B: Food infection
-source: sewage (GI)
-infectious dose: 10^6-10^10
-Categories: enterophatogenic (infantile d), enteroinvasive (shigela-like d), enterotoxigenic (traveler's d), and enterohemorrhagic (bloody d)
- most strains are not pathogenic

Back 47

Escherichia coli

Front 48

B: food infection
-73,000 cases/61 deaths per year
-leading cause of kidney failure in children
-Foods: meat and diary products (most common is undercooked meat)
-verotoxin attacks kidneys & intestines
-killed by radiation
-Symptoms: bloody stools, abdominal pain, kidney failure, brain damage, death
-Onset: 2-8/3-4 days
-duration: 5-10 days
Infection dose: as little as 10?

Back 48

E. Coli O157:H7

Front 49

B: food infection
-sources: GI of animals
-most prevalent cause of bacterial foodborne infections
-heat tolerant
-destroyed by pasteurization, freezing, air, and gastric acid

Back 49

Campylobacter jejuni

Front 50

B: Food infection
-2 million cases per year
-Foods: m/p, raw clams, dairy
-invades epithelium of intestine
-produces enterotoxin and cytotoxin
-infectious dose-500-10^6
-symptoms: diarrhea, cramps, high fever, ulceration of ileum, malaise
-onset: 2-5 days
-duration: 1-4/10 days

Back 50

campylobacter jejuni

Front 51

B: food infection
-acid-tolerant, psychrotolerant, salt-tolerant
-Sources: soil, water, fecal material, vegetation
-invades and lives in phagocytes
-produces several toxins

Back 51

Listeria monocytogenes

Front 52

B: food infection
-2500 cases per year/500 deaths
-Foods: raw milk, soft cheese, cabbage
-infectious dose - 1000
-Symptoms: fever, muscle aches, nausea, diarrhea, meningitis, confusion, loss of balance, abortion
-onset: days to 3 weeks
-duration: few days to life

Back 52

Listeria monocytogenes

Front 53

-Cause of most foodborne infections
-Symptoms: diarrhea, nausea, vomiting
-Duration: 24-48 hours

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virus

Front 54

virus responsible for most mild foodborne infection in the US (9-13 million)

Back 54

Norwalk-like virus

Front 55

rotavirus, astrovirus, and hepatitis collectively cause 100,000 what ________

Back 55

cases of foodborne illnesses

Front 56

Protozoa spread via food contaimined by fecal matter in untreated water that is contracted for life

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Giardia lamblia

Front 57

Protozoa spread via food contaminated by fecal matter in untreated water that is resistant to chlorine

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Cryptosporidium parvum

Front 58

Protozoa spread via food conatiminated by fecal matter in untreated water

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Cyclospora cayetanensis

Front 59

Protozoa spread through cat feces or under cooked meat that can cause blindness and stillbirth with prenatal infection

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toxoplasma gondii

Front 60

Infectious agent made of proteins that causes disurption in neural tissue with symptoms of depression, loss of motor coordination, dementia, and death

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prion

Front 61

prion linked to consumpion of meat products from cattle afflicted with BSE

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nvCJD

Front 62

Relationship where both populations benefit

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mutualism

Front 63

condition of metabolic benefits for symbiotic populations

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syntrophy

Front 64

relationship where one population benefits and the other is not affected

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commensalism

Front 65

relationship were there is no impact on either population by cohabitation

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neutralism

Front 66

relationship where one population is negatively affected by the presence of other

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parasitism

Front 67

air, water, soil, rocks

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abiotic components

Front 68

members of a microbial species or closely related organisms

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populations

Front 69

members of metabolically related microbes

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guilds

Front 70

microbes within a habitat interacting with each other

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community

Front 71

abiotic components of the habitat and the microbial community

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ecosystem

Front 72

for every organism, there exists at least one

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prime niche

Front 73

specific place where a microorganism actually lives

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microenvironment

Front 74

bacterial assemblages attached to a surface and enclosed in adhesive polysaccharides excreted by the cells in order to provide higher concentrations of nutrients and protection

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biofilm

Front 75

Bacterial genes expressed only when attached to surfaces in order to make polysaccharide adhesives and protein communicators

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biofilm-specific genes

Front 76

cell-to-cell communication

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quorum sensing

Front 77

potential biofilm preventative

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furanones

Front 78

soil around roots with most extensive microbial growth

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rhizosphere

Front 79

Which water environment has stratification in oxygen amounts

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Lakes

Front 80

which water environment is impacted by carbon levels and tested with BOD

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Rivers

Front 81

Which water environment has lower nutrients, bacteria in surface water, and archaea in deeper waters

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open ocean

Front 82

which water environment is cold, dark, and high hydrostatic pressure and also chemolithotrophic bacteria that live near hydrothermal vents?

Back 82

deep ocean

Front 83

Where does the majority of CO2 come from ?

Back 83

decomposing organic matter

Front 84

What organisms are the foundation of the carbon cycle?

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photosynthetic organisms

Front 85

which types of bacteria form CO2?

Back 85

chemolithotrophs?

Front 86

What is the principal form of nitrogen on earth?

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N2

Front 87

How is ammonia formed?

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nitrogin fixation of nitrogen gas

Front 88

How is nitrite converted to nitrate?

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nitrification

Front 89

how is nitrate converted to nitrogen gas?

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denitrification

Front 90

What is the order of the nitrogen cycle starting from nitrogen gas?

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N2-ammonia-nitrite-nitrate

Front 91

product of metabolism that is produced during active cell growth (exp. phase)

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primary metabolite

Front 92

product of metabolism that is produced near the end of the exp. phase or in the stationary phase and is not essential for growth and may be overproduced (used for industrial production

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secondary metabolite

Front 93

pilot-scale of industrial fermentations

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300-3000 L

Front 94

commericial scale of industrial fermentations

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>3000 L

Front 95

antibiotics, vitamins, amino acids, and enzymes are all examples of________

Back 95

industrial products

Front 96

grape juice containing carbohydrates in readily fermentable form

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must

Front 97

hydrolysis of complex carbohydrates in cereals by addition of water and heating mixture

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mashing

Front 98

clear liquid containing fermentable carbohydrates

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wort

Front 99

alcohol added to alcoholic beverage

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fortified

Front 100

most sugars of alcoholic beverage used in fermentation

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dry

Front 101

germinated barley grains having activated enzymes

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malt

Front 102

malt after being mixed with water in order to hydrolyze starch to usable carbhydrates

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mash

Front 103

yeasts used in production of beers

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bottom yeasts

Front 104

yeasts used in production of ales

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top yeasts

Front 105

flower added to wort for flavor and antimicrobial purposes

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hops