Intro & Microorganisms And Metabolism

Front 1

The three domains of life

Back 1

Eukarya, (Animals, plants, protists, and fungi (yeasts and molds)

Bacteria,

Archaea

Hint 1

Nucleus related

Front 2

4 Major groups of fungi

Back 2

Chytridiomycota (primitive fungi)

Zygomycota (900 species; Rhizopus and Mucor)

Ascomycota (~half of all fungal species)includes

Basidiomycota (plant pathogens, macro fungi, puffballs, bracket fungi)

Glomeramycota (association w/ plant roots)

Front 3

Important phyla of Bacteria to fermentation

Back 3

Firmicutes

Front 4

How bacteria are organized

Back 4

Plyla

Class (subclass)

Order (Suborder)

Family

Genera

Front 5

Nomenclature & how is ts writen

First is ________

second is ________

Back 5

Genus (Capital italicized )

Species (italicized)

Front 6

Microbial taxonomy and method of analysis (what are the methods)

Back 6

Phenotipic Charecteristics (visual)

Molecular Techniques

Polyphasic taxonomy (both togeather)

Front 7

Molecular techniques of analyzing organisims

Back 7

Nucleic acid composition (mol% G + C)DNA-DNA hybridizationDNA-RNA hybridization16S rRNA sequencingRestriction Fragment Length Polymorphism (RFLP)Randomly Amplified Polymorphic DNA (RAPD)Pulsed Field Gel Electrophoresis (PFGE)DNA Microarray Technology

Hint 7

8 of them

Front 8

R.A.P.D

Back 8

Randomly Amplified Polymorphic DNA

Front 9

RFLP

Back 9

Restriction Fragment Length Polymorphism

Front 10

PFGE

Back 10

Pulsed Field Gel Electrophoresis (PFGE)

Front 11

Bacteria used in the manufacture of fermented foods

3 phylas

Back 11

Probacteria

Firmicutes

Actinobacteria

Front 12

Probacteria relevent class

Back 12

Acetobacter

Front 13

Firmicutes relevent classes

Back 13

Lactic Acid Bacteria

BacillusBrevibacterium

Front 14

Actinobacteria relevent classes

Back 14

Bifidobacterium

KocuriaStaphylococcus

Front 15

vinigar bacteria

Back 15

Acetobacter aceti: the “vinegar bacterium”

Front 16

Undesirable lactic acid bacteria

Back 16

EnterococcusCarnobacteriumAerococcus, Vagococcus, Weisella

Front 17

Lactobacillus groups and respiration methods

Back 17

Group IObligate homofermentativeGroup IIFacultatively heterofermentativeGroup IIIObligate heterofermentative

Front 18

Natto Culture

Back 18

Bacillus subtilus

Front 19

Bifido Bacterium Whats special?

Back 19

Probiotic

Digests wide variety of carbs (non digentables)

"Bifidum" fermentation pathway

end product Lactic acid Acetic acid

Front 20

Brevibacterium responcible for

Back 20

manufacture of surface-ripened cheeses such as Limburger and Muenster

Hint 20

Orange red pigment

Front 21

Propionibacterium whats special?

Back 21

Ferment lactose

End products: propionic acid, acetic acid, CO2

Uses lactate as a C and energy source (in the absence of lactose)Produces Vitamin B12Releases proline via peptide hydrolysis

Front 22

Yeast and molds inportant phyla

Back 22

Zygomycota, Ascomycota, or deuteromycetes

Front 23

inportant yeast genera

Back 23

Saccharomyces, Kluyveromyces, Zygosaccharomyces

Front 24

Inportant mold Genera

Back 24

Aspergillus, Penicillium, and Rhizopus

Front 25

Yeasts charecteristics

Back 25

UnicellularSexual spores (ascospores)

Non-sporulating (budding)MultilateralPolar

Front 26

Mold charecteristics

Back 26

FilamentousSporaniga or conidiospores typeConidia, arthrospore, and sporangiosporePenicillum and Aspergillus: conidiaRhizopus and Mucor: sporangiaSexual spores

Front 27

Ale yeast

Back 27

Saccharomyces cerevisiae

Front 28

lager yeast

Back 28

Saccharomyces pastorianus

Front 29

Saccharomyces Distinguishing characteristics:

Back 29

Morphological properties:Round sphericalOvoidElongated with a pseudohyphaeThe sugar fermentation patterns and the assimilation of carbon sourcesTable 2.6. Distinguishing characteristics of Saccharomyces speciesHyphae formationAscospore formationResistance to cycloheximideGrowth temperaturesOsmophilicHalotolerance

Front 30

blue cheese mold

Back 30

Penicillium roqueforti

Front 31

Brie Mold

Back 31

Penicillum camemberti

Front 32

Soy sauce, soy paste sake molds

Back 32

Aspergillus oryzae, Aspergillus sojae

Front 33

Tempeh Mold

Back 33

Rhizopus oligosporus

Front 34

Definition of fermentation

Back 34

“energy yielding reactions in which an organic molecule is the electron acceptor….”

Front 35

Electron receptor for lactic acid fermentation

Back 35

pyruvic acid is the lectron acceptor

Front 36

Electron receptor for Ethonal fermenation

Back 36

acetaldehyde is the electron recipient

Front 37

2 fermentations that dont conform to definition

Back 37

Malolactic fermantation, fungal fermentation

Front 38

Homofermentation key enzymes

Back 38

AldolaseLactate dehydrogenase

Front 39

Homofermentation ATP production

Back 39

2 moles ATP / mole sugar and lactic acid

Front 40

Homofermentation lactic acid bacteria

Back 40

Lactococcus lactisStreptococcus thermophilusLactobacillus helveticusLactobacillus delbrueckii subsp. bulgaricusPediococcus sp.Tetragenococcus

Front 41

Heterofermentation key enzyme

Back 41

phosphoketolase

Front 42

Homofermentation Results

Back 42

quimolar amounts of lactate, acetate, ethanol, and CO2 and one mole ATP/hexose

Front 43

Heterofermenative Lactic acid bacteria

Back 43

Leuconostoc mesenteroides subsp. cremorisLeuconostoc lactisLeuconostoc mesenteroides subsp. mesenteroidesLeuconostoc kimchiiOenococcus oeniLactobacillus sanfranciscensis