Food Microbiology an der Cagayan State University | Karteikarten & Zusammenfassungen

Lernmaterialien für food microbiology an der Cagayan State University

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what is sporangiophores?

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with long filament bearing spore bearing structures at the tip.


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This causes the

fuzzy appearance of molds.

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Molds grow in stalks or

sporangiophores with long filament bearing spore bearing structures at the tip.

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Genomic, metabolomic characterization and next generation sequencing PURPOSE

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to better understand

the biology of microorganisms and microbial community composition

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described “sausage poisoning” with a high fatality rate


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1820 Justinus Kerner

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The observable growth on bread is called

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Fruiting bodies

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What is lag phase in bacterial growth

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Lag time is defined as the initial period in the life of a bacterial population when cells are adjusting to a new environment before starting exponential growth.

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What is stationary phase in bacterial growth


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Stationary phase is the stage when growth ceases but cells remain metabolically active.

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The study of these

microorganisms (bacteria, fungi, protozoa and algae) including acellular viruses is called

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microbiology


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Basic microbiology studies WHAT?


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studies the

microorganisms as individual unit-its structure, genome, growth and metabolic processes. Examples of

this include bacteriology, mycology, protozoology, phycology, and virology.

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applied

microbiology studies WHAT?

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studies how microorganisms can be used, manipulated, or controlled in other fields such as

food, industry, medical, biotechnology and agriculture. It also involves the understanding of how they

interact with their environment.

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invented the first compound microscope


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Early 1600s-Zacharias Janssen

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What is Log phase in bacterial growth?

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Log Phase (logarithmic or exponential phase) - cell numbers increase exponentially; during each generation time, the number of cells in the population increases by a factor of two). The number of microbes in an exponentially increasing population increases slowly at first, then extremely rapidly.

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Q:

what is sporangiophores?

A:

with long filament bearing spore bearing structures at the tip.


Q:

This causes the

fuzzy appearance of molds.

A:

Molds grow in stalks or

sporangiophores with long filament bearing spore bearing structures at the tip.

Q:

Genomic, metabolomic characterization and next generation sequencing PURPOSE

A:

to better understand

the biology of microorganisms and microbial community composition

Q:

described “sausage poisoning” with a high fatality rate


A:

1820 Justinus Kerner

Q:

The observable growth on bread is called

A:

Fruiting bodies

Mehr Karteikarten anzeigen
Q:

What is lag phase in bacterial growth

A:

Lag time is defined as the initial period in the life of a bacterial population when cells are adjusting to a new environment before starting exponential growth.

Q:

What is stationary phase in bacterial growth


A:

Stationary phase is the stage when growth ceases but cells remain metabolically active.

Q:

The study of these

microorganisms (bacteria, fungi, protozoa and algae) including acellular viruses is called

A:

microbiology


Q:

Basic microbiology studies WHAT?


A:

studies the

microorganisms as individual unit-its structure, genome, growth and metabolic processes. Examples of

this include bacteriology, mycology, protozoology, phycology, and virology.

Q:

applied

microbiology studies WHAT?

A:

studies how microorganisms can be used, manipulated, or controlled in other fields such as

food, industry, medical, biotechnology and agriculture. It also involves the understanding of how they

interact with their environment.

Q:

invented the first compound microscope


A:

Early 1600s-Zacharias Janssen

Q:

What is Log phase in bacterial growth?

A:

Log Phase (logarithmic or exponential phase) - cell numbers increase exponentially; during each generation time, the number of cells in the population increases by a factor of two). The number of microbes in an exponentially increasing population increases slowly at first, then extremely rapidly.

food microbiology

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