Microbiology Lecture 30: Food and Industrial Microbiology

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  1. Food product modified biochemically by microbial growth for the purpose of:
    - preservation
    - improving digestibility
    - add nutrients/flavor
    fermented food
  2. Traditional fermented foods usually depend on ____ ____ (found naturally in the food) or ____ ____ (from a previous fermentation).
    indigenous flora, starter cultures
  3. Food spoilage: where does sour taste come from?
    acids
  4. Food spoilage: rancidity
    oxidation of fats
  5. Food spoilage: putrefaction
    decomposition of proteins
  6. Food poisoning: bitter taste
    alkalinity
  7. "Food contamination" or food poisoning refers to the presence of:
    human pathogens
  8. commercial exploitation of microbes
    industrial microbiology
  9. search for organisms with potential commercial applications
    bioprospecting
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Microbiology Lecture 30: Food and Industrial Microbiology
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Microbiology Lecture 30: Food and Industrial Microbiology
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