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28 Cards in this Set
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the discipline that uses microorganisms, usually grown on a large scale, to produce valuable commercial products or carry out important chemical transformations
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industrial microbiology
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term used to describe the reactions carried out by microorganisms in industrial microbiology
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biocatalysis
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the major organisms used in biocatalytic processes are:
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fungi (yeasts and molds) and certain prokaryotes, in particular members of the genus Streptomyces.
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examples of industrial products of cells are:
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yeast for food, baking, and brewing
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examples of industrial products from the products of cells are:
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enzymes (glucose isomerase), antibiotics (penicillin), food additives (aspartame, amino acids), alcohol (ethanol), and chemicals (citric acid)
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the properties of an effective industrial microorganism are:
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the ability to produce product of interest in high yield, grow rapidly on inexpensive culture media available in bulk quantities, nonpathogenic, and be amenable to genetic manipulation.
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the use of microorganisms to carry out a specific chemical transformation
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biocatalysis
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type of microbial metabolite (byproduct of metabolism) formed during the growth phase of the microorganism
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primary metabolite
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type of microbial metabolite (byproduct of metabolism) formed near the end of the growth phase of the microorganism frequently at, near, or in the stationary phase
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secondary metabolite
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why is dramatic overproduction as well as complete repression of secondary metabolites common?
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because it is not directly linked to growth and metabolism like primary metabolites
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the product resulting from the conversion of ethyl alcohol to acetic acid by acetic acid bacteria
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vinegar
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acetic acid bacteria include members of the genera
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acetobacter and gluconobacter
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vinegar can be produced from any substance that contains ethanol; the usual starting material is:
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wine, beer, or alcoholic apple juice (cider)
can also be produced from mixture of pure alcohol in water, known as distilled vinegar. |
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acetic acid bacteria are strict aerobes/anaerobes?
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strict aerobes
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how do acetic acid bacteria such as gluconobacter differ from other strict aerobes?
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do not oxidize their organic electron donors completely to CO2 and water.
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the main problem in the production of vinegar is to ensure:
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sufficient aeration of the medium
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acetic acid bacteria are _____, and can survive in the byproducts of their metabolic processes
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very acid tolerant
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vinegar production method where wine is placed in shallow vats with considerable exposure to the air, and the acetic acid bacteria develop as a slimy layer on the top of the liquid; this was the original process, and is inefficient
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open-vat/orleans method
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vinegar production method where alcoholic liquid is trickled over beechwood twigs or wood shavings packed loosely in a vat or column while a stream of air enters at the bottom and passes upward. the bacteria grow on the surface of the wood shavings.
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trickle method
vat is known as a vinegar generator |
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vinegar production method with a submerged fermentation process. efficiency is extremely high - up to 90%-98% of alcohol is converted to acid.
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bubble method
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most fruit juices undergo natural fermentation caused by:
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wild yeasts that are present on the fruit
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alcoholic beverage produced by the fermentation of fruit juice
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wine
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alcoholic beverage produced by the fermentation of malted grains
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beer or ale
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alcoholic beverage produced by concentrating alcohol from a fermentation or distillation
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distilled beverages
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chemicals responsible for the color and stronger flavor of red wines
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tannins
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species of cultivated wine yeast
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saccharomyces ellipsoideus
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sulfur dioxide (sulfites) is added to the wine in order to kill the natural yeasts because:
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the wild yeasts are less alcohol tolerant and can produce undesirable compounds affecting quality and taste of the final product.
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the majority of ethanol in the U.S. is produced by
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saccharomyces
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