Term
| Most microbes (are or are not) processed by the human digestive tract directly for nutrition. |
|
Definition
|
|
Term
| microbes that are processed by the human digestive tract directly for nutrition |
|
Definition
-Edible fungi
-Edible algae
-Edible yeast |
|
|
Term
| some edible food products that are produced using microbial fermentation |
|
Definition
-butter milk
-sour cream
-kefir
-wine
-sauerkraut |
|
|
Term
|
Definition
a form of anaerobic catabolism that uses endogenous, organic electron acceptors
it produces ATP |
|
|
Term
| Food fermentation produces... |
|
Definition
|
|
Term
| ACID-ALKALI FERMENTATION is effective as... |
|
Definition
|
|
Term
| some ways ACID-ALKALI FERMENTATION is effective as a preservative |
|
Definition
-pH change non-reversible
-Extremophiles are unlikely |
|
|
Term
| is the ACID-ALKALI FERMENTATION pH change reversible? |
|
Definition
|
|
Term
| will there be any extremophiles in ACID-ALKALI FERMENTATION? |
|
Definition
|
|
Term
| some major chemical conversions in LACTIC ACID FERMENTATION |
|
Definition
1: A substrate (glucose) is oxidized to pyruvic acid.
2: Pyruvate is reduced to lactic acid.
3: A second stage fermentation may occur.
[image] |
|
|
Term
| In LACTIC ACID FERMENTATION, a substrate (______) is oxidized to pyruvic acid. |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, a substrate (glucose) is ______ to pyruvic acid. |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, a substrate (glucose) is oxidized to... |
|
Definition
|
|
Term
| In ______ FERMENTATION, a substrate (glucose) is oxidized to pyruvic acid. |
|
Definition
|
|
Term
| In LACTIC ACID ______, a substrate (glucose) is oxidized to pyruvic acid. |
|
Definition
|
|
Term
| In ______ FERMENTATION, pyruvate is reduced to lactic acid. |
|
Definition
|
|
Term
| In LACTIC ACID ______, pyruvate is reduced to lactic acid. |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, ______ is reduced to lactic acid. |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, pyruvate is ______ to lactic acid. |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, pyruvate is reduced to... |
|
Definition
|
|
Term
| In LACTIC ACID FERMENTATION, a ______ may occur. |
|
Definition
| second stage fermentation |
|
|
Term
|
Definition
|
|
Term
| characteristics of Lactobacillales (LAB) |
|
Definition
-Gram (+)
-Rod or cocci
-Tolerate low pH
-Low GC |
|
|
Term
| are Lactobacillales (LAB) Gram (+) or Gram (-)? |
|
Definition
|
|
Term
| shape of Lactobacillales (LAB) |
|
Definition
|
|
Term
| Lactobacillales (LAB) tolerate ______ pH |
|
Definition
|
|
Term
| are Lactobacillales (LAB) High GC or Low GC? |
|
Definition
|
|
Term
| examples of Lactobacillales (LAB) |
|
Definition
| -Lactococcus
-Streptococcus
-Lactobacilli
-Enterococcus |
|
|
Term
|
Definition
| Bacterial community within Emmentaler cheese
-Lactobacillus helveticus (rods, 2.0–4.0 μm in length)
-Streptococcus thermophilus (cocci) |
|
|
Term
| the cheese production process |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| inoculate biofilm with mold |
|
|
Term
|
Definition
| wash biofilm with salt solution |
|
|
Term
|
Definition
| leave biofilm undisturbed |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Major milk components include... |
|
Definition
-fat
-protein
-water
-lactose |
|
|
Term
|
Definition
|
|
Term
| are milk proteins soluble? |
|
Definition
|
|
Term
| how pathogens are removed from milk |
|
Definition
| Milk is filtered to remove pathogens and pasteurized. |
|
|
Term
| Milk is ______ to remove pathogens and pasteurized. |
|
Definition
|
|
Term
| Milk is filtered to remove ______ and pasteurized. |
|
Definition
|
|
Term
| Milk is filtered to remove pathogens and... |
|
Definition
|
|
Term
| some characteristics of milk |
|
Definition
-Major milk components include fat, protein, water, and lactose.
-~pH6.6
-milk proteins soluble |
|
|
Term
| how milk is converted to cheese |
|
Definition
-Milk is filtered to remove pathogens and pasteurized.
-Microbial starter culture is added.
-As the bacteria ferment lactose the pH declines.
-Milk proteins (caseins) unfold exposing hydrophobic residues. Texture becomes semi-solid (ie. yogurt).
-Rennet (proteases) are added.
+Enzymes from digestive tract of unweaned animals or from genetically modified bacteria
-The caseins are cleaved into hydrophobic and hydrophilic components.
-Hydrophobic components form a firmer “curd” characteristic of cheeses. Hydrophilic component “whey” usually removed. |
|
|
Term
| As the bacteria ______ lactose the pH declines. |
|
Definition
|
|
Term
| As the bacteria ferment ______ the pH declines. |
|
Definition
|
|
Term
| As the bacteria ferment lactose the pH... |
|
Definition
|
|
Term
| how milk becomes semi-solid |
|
Definition
| Milk proteins (caseins) unfold exposing hydrophobic residues. Texture becomes semi-solid (ie. yogurt). |
|
|
Term
|
Definition
|
|
Term
|
Definition
| proteases added to milk/cheese/yogurt |
|
|
Term
|
Definition
-digestive tract of unweaned animals or...
-from genetically modified bacteria |
|
|
Term
| what rennet does to caesins |
|
Definition
| cleaves into hydrophobic and hydrophilic components |
|
|
Term
| Hydrophobic components of milk proteins form... |
|
Definition
| a firmer “curd” characteristic of cheeses |
|
|
Term
| the part of milk proteins usually removed when making cheese |
|
Definition
| the hydrophilic component “whey” |
|
|
Term
| components separated to form cheese |
|
Definition
-hydrophobic solid curds
-hydrophilic liquid whey |
|
|
Term
| some characteristics of SOFT CHEESES |
|
Definition
| -Cottage Cheese & Ricotta
-Coagulated by bacteria-often without rennet
-Curd is cooked (minimally)
-H2O content is >55%
-Whey is drained (partially) |
|
|
Term
|
Definition
|
|
Term
| soft cheeses coagulated by... |
|
Definition
| bacteria-often without rennet |
|
|
Term
| soft cheeses coagulated by bacteria-often without... |
|
Definition
|
|
Term
| Curd is cooked this much in making soft cheeses |
|
Definition
|
|
Term
| H2O content of soft cheeses |
|
Definition
|
|
Term
| the whey is drained this much when making soft cheeses |
|
Definition
|
|
Term
| characteristics of SEMI-HARD CHEESES |
|
Definition
| -Muenster & Roquefort
-Coagulated by bacteria
-Rennet included
-Curd is cooked to 45-55% H2O content
-Aged (months)
*Hard cheeses are cooked to a lower water content and aged longer (ex. Cheddar). |
|
|
Term
| examples of SEMI-HARD CHEESES |
|
Definition
|
|
Term
| SEMI-HARD CHEESES are coagulated by... |
|
Definition
|
|
Term
| is rennet included in semi-hard cheeses? |
|
Definition
|
|
Term
| how much the curd is cooked when making semi-hard cheeses |
|
Definition
| curd is cooked to 45-55% H2O content |
|
|
Term
| water content of semi-hard cheeses |
|
Definition
|
|
Term
| how long cheese is aged when making semi-hard cheeses |
|
Definition
|
|
Term
| difference between semi-hard and hard cheeses |
|
Definition
| Hard cheeses are cooked to a lower water content and aged longer (ex. Cheddar). |
|
|
Term
|
Definition
|
|
Term
| how do cheeses get their flavor and aroma? |
|
Definition
In all cheeses, casein catabolism generates by-products that confer characteristic aroma and flavor.
[image] |
|
|
Term
| In all cheeses, ______ generates by-products that confer characteristic aroma and flavor. |
|
Definition
|
|
Term
| In all cheeses, casein catabolism generates ______ that confer characteristic aroma and flavor. |
|
Definition
|
|
Term
| ______ break down casein into peptides and amino acids, which are taken into the bacterial cell by membrane transporters. |
|
Definition
|
|
Term
| Extracellular enzymes break down ______ into peptides and amino acids, which are taken into the bacterial cell by membrane transporters. |
|
Definition
|
|
Term
| Extracellular enzymes break down casein into ______, which are taken into the bacterial cell by membrane transporters. |
|
Definition
|
|
Term
| Extracellular enzymes break down casein into peptides and amino acids, which are taken into the bacterial cell by... |
|
Definition
|
|
Term
| The bacteria involved in making cheese ______ amino acids into volatile alcohols and esters. |
|
Definition
|
|
Term
| The bacteria involved in making cheese ferment ______ into volatile alcohols and esters. |
|
Definition
|
|
Term
| The bacteria involved in making cheese ferment amino acids into... |
|
Definition
| volatile alcohols and esters |
|
|
Term
| In some cases, the volatile alcohols and esters produced by bacterial fermentation of amino acids combine with ______ to form methanethiol and other sulfur-containing odorants characteristic of cheese. |
|
Definition
|
|
Term
| In some cases, the volatile alcohols and esters produced by bacterial fermentation of amino acids combine with sulfur to form... |
|
Definition
| methanethiol and other sulfur-containing odorants characteristic of cheese |
|
|
Term
| ______ are inoculated with fungal spores that germinate during ripening. |
|
Definition
|
|
Term
| MOLD RIPENED CHEESES are inoculated with ______ that germinate during ripening. |
|
Definition
|
|
Term
| MOLD RIPENED CHEESES are inoculated with fungal spores that ______ during ripening. |
|
Definition
|
|
Term
| MOLD RIPENED CHEESES are inoculated with fungal spores that germinate during... |
|
Definition
|
|
Term
| where the fungal spores are put when making mold ripened cheese |
|
Definition
| either on the surface or internally |
|
|
Term
| fungi often used for making mold ripened cheese |
|
Definition
|
|
Term
| is the Penicillium species used to make mold ripened cheese the same Penicillium species used to make antibiotics? |
|
Definition
|
|
Term
| examples of mold ripened cheese |
|
Definition
|
|
Term
| the amount of live active cultures needed to be considered probiotic |
|
Definition
| about 100 million live active cultures per gram of product |
|
|
Term
| cheeses that may be probiotic |
|
Definition
|
|
Term
| Why are many yogurts considered probiotic and many cheeses are not? |
|
Definition
-water content
-harder cheese cooked to lower water content, lowering the microbial population in it
-rennet added to harder cheese, cleaving casein proteins, producing curds and whey; the whey is separated from hard cheese |
|
|
Term
| FOODBORNE ILLNESSES account for about ______ cases/year in U.S. |
|
Definition
|
|
Term
| FOODBORNE ILLNESSES account for about ______ hospitalizations/year in the U.S. |
|
Definition
|
|
Term
| FOODBORNE ILLNESSES account for about ______ deaths/year in the U.S. |
|
Definition
|
|
Term
| some symptoms of foodborne illness |
|
Definition
-Cramping (sharp and stabbing)
-Nausea
-Vomiting
-Fever
-Loss of Appetite |
|
|
Term
| how long it takes someone to show symptoms of foodborne illness |
|
Definition
| 2-12 hours after initial exposure |
|
|
Term
| foodborne illness usually resolves... |
|
Definition
|
|
Term
| What is the most common cause of foodborne illness? |
|
Definition
|
|
Term
| NOROVIRUS spreads rapidly in communities such as... |
|
Definition
-nursing homes
-daycares
-families |
|
|
Term
|
Definition
-Severe vomiting
-diarrhea
-fever |
|
|
Term
| some characteristics of Norovirus |
|
Definition
-Single stranded,+ RNA.
-Naked (hand sanitizers ineffective).
-Soap and water effective for “rinsing”-20 sec, including under nails.
-Virions can survive on surfaces & high heat up to 140°C.
-Destroyed by 5% bleach. |
|
|
Term
| the nucleic acid in Noroviruses |
|
Definition
|
|
Term
| Are Noroviruses naked or enveloped? |
|
Definition
|
|
Term
| will hand sanitizers kill Noroviruses? |
|
Definition
|
|
Term
| will soap and water kill Noroviruses? |
|
Definition
yes
Soap and water effective for “rinsing”-20 sec, including under nails. |
|
|
Term
| How long should you wash your hands with soap and water to kill or get rid of Norovirus? |
|
Definition
|
|
Term
| Hand sanitizers (alcohol) primarily kill microbes by... |
|
Definition
| destroying cell membranes |
|
|
Term
| why naked viruses are affected very little by hand sanitizers |
|
Definition
| because they do not have cellular membranes |
|
|
Term
|
Definition
|
|
Term
| Virions of Norovirus can survive on surfaces & high heat up to... |
|
Definition
|
|
Term
| NOROVIRUS can be destroyed by ______ bleach. |
|
Definition
|
|
Term
| what Norovirus does to the host |
|
Definition
Quickly damages intestinal epithelium
[image] |
|
|
Term
| how long it takes the host to recover from Norovirus |
|
Definition
|
|
Term
| what removes Norovirus from the host? |
|
Definition
|
|
Term
| Does Norovirus does replicate in food? |
|
Definition
|
|
Term
| how foods and liquids can easily become contaminated with the virus |
|
Definition
|
|
Term
| the communities that are at high risk of Norovirus |
|
Definition
| Communities eating/touching the same food source, such as buffets |
|
|
Term
| the therapy used to treat Norovirus |
|
Definition
There is no specific therapy other than supportive:
-Oral or IV rehydration
-Vaccines being evaluated in human clinical trials |
|
|
Term
|
Definition
| microbial changes that render a product unfit or unpalatable |
|
|
Term
|
Definition
|
|
Term
| what oxidation of fats does to food |
|
Definition
|
|
Term
| what decomposition of proteins does to food |
|
Definition
|
|
Term
| what alkalinity does to food |
|
Definition
|
|
Term
| what makes food taste sour? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| decomposition of proteins |
|
|
Term
| what makes food taste bitter? |
|
Definition
|
|
Term
| can food spoilage occur when the microbe is not pathogenic? |
|
Definition
|
|
Term
| a type of bacteria that causes meat spoilage |
|
Definition
|
|
Term
| Meat spoilage occurs when... |
|
Definition
| certain flora grow to high numbers |
|
|
Term
| why exposure of meat to air can cause rapid growth of Pseudomonas |
|
Definition
| because Pseudomonas is aerobic |
|
|
Term
| Can Pseudomonas grow in the refridgerator (0-7˚C)? |
|
Definition
|
|
Term
| Initially, Pseudomonas metabolizes... |
|
Definition
|
|
Term
| After ______ metabolizes glucose, it will then degrade proteins, releasing ammonia and amines (foul smell). |
|
Definition
|
|
Term
| After Pseudomonas metabolizes ______, it will then degrade proteins, releasing ammonia and amines (foul smell). |
|
Definition
|
|
Term
| After Pseudomonas metabolizes glucose, it will then degrade ______, releasing ammonia and amines (foul smell). |
|
Definition
|
|
Term
| After Pseudomonas metabolizes glucose, it will then degrade proteins, releasing ______ (foul smell). |
|
Definition
|
|
Term
| After Pseudomonas metabolizes glucose, it will then degrade proteins, releasing ammonia and amines (______). |
|
Definition
|
|
Term
| ______ allows Pseudomonas to penetrate into the meat. |
|
Definition
|
|
Term
| What does Pseudomonas degrading meat protein do to the pH? |
|
Definition
|
|
Term
| how long it takes Pseudomonas to run out of glucose and start degrading meat protein |
|
Definition
|
|
Term
|
Definition
| The intimate association of two different species |
|
|
Term
| Whether positive or negative, both partners in a symbiotic relationship ______ in response to each other. |
|
Definition
|
|
Term
| some types of SYMBIOTIC ASSOCIATIONS |
|
Definition
-Mutualism
-Synergism
-Commensalism
-Amensalism
-Parasitism |
|
|
Term
|
Definition
| each partner species benefits from the other and often fail to grow independently |
|
|
Term
| can mutualism involve more than 1 microbial partner? |
|
Definition
yes
It can also involve one or more microbial partners with a plant or animal host. |
|
|
Term
|
Definition
| an intimate symbiosis between a fungus and an algae or cyanobacterium—sometimes both |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| algae wrapped in fungal mycelia for dispersal |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| In lichen, the algae provide... |
|
Definition
|
|
Term
| In lichen, the fungi provide... |
|
Definition
|
|
Term
| how lichen is mutualistic |
|
Definition
The algae provide photosynthetic nutrition.
The fungi provide minerals & protection. |
|
|
Term
|
Definition
-An optional cooperation where both species benefit, but can grow independently.
-Partners are also easily separated. |
|
|
Term
| difference between mutualism and synergism |
|
Definition
in mutualism, the partners tend to not do well without each other
in synergism, both partners benefit, but can do well without each other |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| In the ______ of humans, many bacteria ferment, releasing H2 and CO2. |
|
Definition
|
|
Term
| In the lower GI tract of humans, many bacteria ______, releasing H2 and CO2. |
|
Definition
|
|
Term
| In the lower GI tract of humans, many bacteria ferment, releasing... |
|
Definition
|
|
Term
| bacterial species that ferments carbohydrates in the GI tract |
|
Definition
| Bacteroides thetaiotaomicron |
|
|
Term
| Bacteroides thetaiotaomicron ferments ______ in the GI tract |
|
Definition
|
|
Term
|
Definition
| Bacteroides thetaiotaomicron in the human GI tract |
|
|
Term
|
Definition
| they convert H2 and CO2 to methane |
|
|
Term
|
Definition
| Methanobrevibacter smithii |
|
|
Term
| Methanogens convert ______ to methane. |
|
Definition
|
|
Term
| Methanogens convert H2 and CO2 to... |
|
Definition
|
|
Term
| how the gut flora is synergistic |
|
Definition
Methanogens gain energy, bacteria have their end products removed.
*Both can grow independently. |
|
|
Term
|
Definition
| Methanobrevibacter smithii |
|
|
Term
|
Definition
One species benefits, while the partner species neither benefits nor is harmed.
-This type of symbiosis is hard to define. |
|
|
Term
|
Definition
| geographical locations where water covers soil |
|
|
Term
| an example of commensalism |
|
Definition
| in wetlands, Beggiatoa oxidizes toxic H2S, removing it from the local environment
*Beggiatoa is not known to benefit from its neighbors |
|
|
Term
|
Definition
|
|
Term
|
Definition
One species benefits by harming the other.
Relationship is nonspecific |
|
|
Term
| what nonspecific means in the case of amensalism |
|
Definition
| it means the mechanism(s) of harm are generally broad acting |
|
|
Term
|
Definition
| Streptomyces secrete broad-spectrum antibacterial compounds into the soil. |
|
|
Term
|
Definition
|
|
Term
| how Streptomyces are amensalistic |
|
Definition
-they secrete broad-spectrum antibacterial compounds into the soil
-they may benefit from extra space to flourish, or in some cases they can consume bacterial cell contents |
|
|
Term
|
Definition
One species benefits at the expense of the other.
Relationship is usually obligatory for the parasite. |
|
|
Term
| are most parasites obligate or not obligate? |
|
Definition
|
|
Term
|
Definition
| Legionella
It is a parasite of macrophages and camouflages itself as a part of the endoplasmic reticulum. |
|
|
Term
| ______ is a parasite of macrophages and camouflages itself as a part of the endoplasmic reticulum. |
|
Definition
|
|
Term
| Legionella is a ______ of macrophages and camouflages itself as a part of the endoplasmic reticulum. |
|
Definition
|
|
Term
| Legionella is a parasite of ______ and camouflages itself as a part of the endoplasmic reticulum. |
|
Definition
|
|
Term
| Legionella is a parasite of macrophages and camouflages itself as... |
|
Definition
| a part of the endoplasmic reticulum |
|
|
Term
| how Legionella camouflages itself as a part of the endoplasmic reticulum |
|
Definition
It coats itself with endoplasmic reticulum proteins so that the cell doesn’t realize the bacteria are there. The cell thinks the bacteria are simply part of the endoplasmic reticulum network.
[image] |
|
|
Term
| some examples of marine symbiosis |
|
Definition
anemones, clams, and corals, acquire symbiotic algae & protists (other eukaryotic microbes)
most of this is mutualistic |
|
|
Term
| the partner organisms in CORAL SYMBIOSIS |
|
Definition
-Dinoflagellates (also called Zooxanthellae)
-Algae |
|
|
Term
| what microbes do for the coral |
|
Definition
| they photosynthesize and provide nutrients to reef coral |
|
|
Term
| something that contributes to coral color |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Symbiodinium ('Zooxanthellae') |
|
|
Term
| how do Zooxanthellae benefit from being inside coral? |
|
Definition
1: protection (symbiosome)
2: nutrients |
|
|
Term
|
Definition
| a host derived membrane that surrounds the Symbiodinium (Zooxanthellae) |
|
|
Term
|
Definition
| coral cytoskeletal elements |
|
|
Term
|
Definition
| the symbiosome, which is the coral membranes that houses the Symbiodinium (Zooxanthellae) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| when coral bleaching occurs |
|
Definition
| when the coral is in abnormally warm waters (or under stress) |
|
|
Term
| some things that happen during coral bleaching |
|
Definition
| -Zooxanthellae leave the coral/expulsion.
-Coral loss of color.
-Coral food source lost.
-Coral prone to disease and death. |
|
|
Term
| bacterium that can infect coral and cause bleaching |
|
Definition
|
|
Term
| Vibrio shiloi bacteria are infectious to coral during... |
|
Definition
|
|
Term
| how Vibrio shiloi cause bleaching in coral |
|
Definition
| it causes death/growth arrest of Zooxanthellae |
|
|
Term
| where Vibrio shiloi reside during colder times |
|
Definition
|
|
Term
| ______ are attracted to coral mucus during warm periods. |
|
Definition
|
|
Term
| Vibrio shiloi are attracted to ______ during warm periods. |
|
Definition
|
|
Term
| Vibrio shiloi are attracted to coral mucus during... |
|
Definition
|
|
Term
| the Vibrio shiloi infection cycle |
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Definition
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Term
| Coral produce ______ during abnormally warm weather. |
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Definition
|
|
Term
| Coral produce protective mucus during... |
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Definition
|
|
Term
| the Vibrio shiloi bacteria adhere to coral via... |
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Definition
|
|
Term
| how Vibrio shiloi infects coral to cause bleaching |
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Definition
| 1: Vibrio shiloi are attracted to coral mucus during warm periods.
2: The bacteria adhere to coral via a β-galactoside receptor.
3: Penetration and multiplication occur.
4: Express toxins that inhibit/kill Zooxanthellae.
5: Feeding worm may still serve as reservoir.
6: Toxins inhibit Zooxanthellae photosynthesis.
7: Coral bleaching occurs.
8: When the weather cools the toxin is not produced.
9: V. shiloi also does not adhere well to coral.
10: Zooxanthellae population is restored.
11: Warm temperature perpetuates cycle. |
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Term
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Definition
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
| multiplication and differentiation |
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Term
|
Definition
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Term
|
Definition
| infection of corals by feeding worms |
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Term
|
Definition
| marine fireworm (winter reservoir and summer vector) |
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Term
|
Definition
|
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Term
|
Definition
| Toxin P production by V. shiloi |
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Term
|
Definition
| loss of zooxanthellae (coral bleaching) |
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Term
|
Definition
|
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Term
|
Definition
| loss of bacterial superoxide dismutase |
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Term
|
Definition
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Term
|
Definition
| regaining of zooxanthellae |
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Term
|
Definition
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|
Term
| composition of viral envelope |
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Definition
-Host cell – phospholipids and proteins
-Viral glycoproteins |
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|
Term
| advantage of virus using host membrane material |
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Definition
| helps evade immune system |
|
|
Term
| the issue with making a vaccine for enveloped virus |
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Definition
limited antigen targets
that is, the virus uses host antigens in its envelope, so targeting those antigens would also be targeting self |
|
|
Term
| what should be targeted when making a vaccine for an enveloped virus? |
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Definition
|
|
Term
| some examples of enveloped viruses |
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Definition
-HIV
-Herpesvirus
-influenza virus
-measles virus
-SARS-CoV-2 |
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Term
|
Definition
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Term
|
Definition
|
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Term
|
Definition
| budding of enveloped virus |
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Term
|
Definition
| cytoplasmic membrane of host |
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Term
|
Definition
|
|
Term
| enveloped viruses are easier to ______ than naked viruses |
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Definition
|
|
Term
| why enveloped viruses are easier to sterilize than naked viruses |
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Definition
| because they have a membrane that can easily be disrupted |
|
|
Term
| due to lipid bilayer, envelope viruses are more sensitive to... |
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Definition
-Desiccation
-heat
-detergents
-alcohol
-Environmental conditions |
|
|
Term
| some ways to kill enveloped viruses |
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Definition
-Desiccation
-heat
-detergents
-alcohol
-Environmental conditions |
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|
Term
| the alcohol needed to kill enveloped viruses |
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Definition
| usually at least 60% alcohol |
|
|
Term
| why enveloped viruses are sensitive to environmental conditions |
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Definition
|
|
Term
| why you must limit contact when dealing with enveloped viruses |
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Definition
| because it's more sensitive than naked viruses |
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|
Term
| easiest viruses to sterilize |
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Definition
|
|
Term
| hardest viruses to sterilize |
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Definition
|
|
Term
| why it's hard to vaccinate against enveloped viruses |
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Definition
| because there's few antigens on it that are not host antigens |
|
|
Term
| the hardest viruses to vaccinate against |
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Definition
|
|
Term
| the easiest viruses to vaccinate against |
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Definition
|
|
Term
| some ways to vaccinate against an enveloped virus |
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Definition
-Viral glycoprotein vaccine (subunit)
-DNA/RNA vaccine
-Live-attenuated virus
-Inactivated virus |
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|
Term
| some ways to vaccinate against an enveloped virus using glycoproteins |
|
Definition
-Viral glycoprotein vaccine (subunit)
-DNA/RNA vaccine |
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|
Term
| some ways to vaccinate against an enveloped virus using virus particles |
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Definition
-Live-attenuated virus
-Inactivated virus |
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|
Term
| Viral glycoprotein vaccine (subunit) |
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Definition
uses viral protein as a vaccine
that is, it exposes host cells to specific virus protein so the host can make neutralizing antibodies against the viral glycoprotein |
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Term
|
Definition
| introducing DNA/RNA to cells so the host can produce the virus-specific glycoprotein so host can make antibodies against it |
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Term
|
Definition
-weakened version of virus grown in another animal, such as a chick embryo, so that the virus envelope looks like that animal instead of a human
-the virus is then introduced to human so that neutralizing antibodies can be made |
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|
Term
| advantage of using a live attenuated virus as a vaccine |
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Definition
| can result in a larger, more protective response |
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Term
| one virus that's being experimented with for DNA/RNA vaccine |
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Definition
|
|
Term
| some viruses for which a live attenuated virus has historically been used |
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Definition
|
|
Term
|
Definition
killed version of virus → neutralizing antibodies to viral glycoprotein
Remove host membranes using detergents and centrifugation |
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|
Term
| why it's hard to use inactivated viruses as vaccines for enveloped viruses |
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Definition
| because you still have the host membrane |
|
|
Term
| the most effective ways to prevent getting an enveloped virus |
|
Definition
-sterilizing
-limiting exposure |
|
|
Term
| are there bacteria with genetic material that came from multicellular eukaryotes? |
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Definition
|
|
Term
| What barriers exist for horizontal gene transfer between bacteria and multicellular eukaryotes? |
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Definition
|
|
Term
| one difference between transcription in bacteria and transcription in eukaryotes |
|
Definition
| eukaryotes have introns, which are sequences that are transcribed, but spliced out of the mRNA |
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Term
|
Definition
| where the RNA polymerase binds to the DNA and starts transcribing |
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Term
| some differences in gene expression between bacteria and eukaryotes |
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Definition
-Eukaryotes have introns
-the gene promoters are different
-etc. |
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Term
| If DNA is transferred and is never transcribed or translated, will the host maintain this new DNA? |
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Definition
|
|
Term
| if the gene encoding that protein never gets translated, what will happen to it? |
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Definition
| it will be mutated and eroded out of the genome; it won't be selected for |
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|
Term
| the 2 cell types in eukaryotes |
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Definition
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Term
|
Definition
|
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Term
|
Definition
| become gametes, passed to offspring |
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|
Term
| The bacteria ______ are endosymbionts of at least 20% of arthropods, and also nematode worms. |
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Definition
|
|
Term
| The bacteria Wolbachia spp. are ______ of at least 20% of arthropods, and also nematode worms. |
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Definition
|
|
Term
| The bacteria Wolbachia spp. are endosymbionts of... |
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Definition
| at least 20% of arthropods, and also nematode worms |
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|
Term
| one animal Wolbachia spp. is an endosymbiont of |
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Definition
| fruit fly (Drosophila ananassae) |
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|
Term
| If horizontal gene transfer occurred from an endosymbiont bacteria to the wing cell of a fruit fly, would the DNA be passed to the fly’s offspring? |
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Definition
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|
Term
| If horizontal gene transfer occurred from an endosymbiont bacteria to the germ cell of a fruit fly, would the DNA be passed to the fly’s offspring? |
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Definition
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|
Term
| The endosymbiotic theory suggests the origin of mitochondria is ______ that carries out oxidative metabolisms. |
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Definition
| bacteria (probably members of phylum Proteobacteria) |
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|
Term
|
Definition
|
|
Term
| 2 theories about how mitochondria became part of eukaryotic cells |
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Definition
-autogeneous
-endosymbiosis |
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|
Term
|
Definition
| Mitochondria are formed by splitting the genome in the nucleus of the eukaryotic cells. And that is part of genome is then enclosed by membranes and the evolved to current mitochondria. |
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|
Term
| the most accepted theory on how mitochondria became part of eukaryotic cells |
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Definition
|
|
Term
| New mitochondria are formed only through... |
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Definition
|
|
Term
| Genome comparisons suggest a close relationship between mitochondria and... |
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Definition
| Alphaproteobacteria (Rickettsial bacteria) |
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|
Term
| Mitochondrial ribosomes are more similar to those of ______ than those of ______ |
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Definition
|
|
Term
| A membrane lipid cardiolipin is exclusively found in... |
|
Definition
| the inner mitochondrial membrane and bacterial cell membranes |
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|
Term
| The genetic code used by mitochondria is more similar to... |
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Definition
|
|
Term
| The size of mitochondria is similar to... |
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Definition
|
|
Term
| Between ______ no new antimicrobial classes were discovered/produced. |
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Definition
|
|
Term
| the "new" antibiotics that came along between 1962 and 2000 |
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Definition
| basically slightly modified versions of old antibiotics, targeting the same thing and working the same way |
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|
Term
| when microbial resistance to drugs started developing |
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Definition
|
|
Term
| the enzyme responsible for penicillin resistance |
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Definition
|
|
Term
| are multidrug efflux pumps specific or non-specific? |
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Definition
|
|
Term
| one way to prevent the bacterium from pumping out the antibiotic |
|
Definition
| using a drug that targets the efflux pump |
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|
Term
| one strain of bacteria for which there is currently no treatment |
|
Definition
| Mycobacterium tuberculosis |
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|
Term
| bacteria that seem to be the hardest to kill with medication |
|
Definition
| multidrug resistant bacteria |
|
|
Term
| some examples of multidrug resistant bacteria |
|
Definition
| -Mycobacterium tuberculosis
-MRSA
-VRSA |
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|
Term
| 2 things an effective drug needs to do |
|
Definition
-Kill the bacteria or prevent infection
-Be specific to bacterial mechanisms to not be toxic to host |
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|
Term
| Current antibiotic drugs target... |
|
Definition
-Cell wall synthesis
-Cell membrane integrity
-DNA synthesis
-RNA synthesis
-Protein synthesis
-Metabolism |
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|
Term
| some things newer antibiotics may target |
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Definition
|
|
Term
| some virulence factors newer antibiotics may target |
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Definition
-Quorum sensing/Biofilm formation
-Toxin production
-Adhesins
-Scavenger molecules e.g siderophores |
|
|
Term
| an example of scavenger molecules |
|
Definition
|
|
Term
|
Definition
| factors that make the bacteria good at infecting you |
|
|
Term
| a very deadly strain of E. coli |
|
Definition
|
|
Term
| E. coli O157 can be deadly at ______ cells |
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Definition
|
|
Term
| why E. coli O157 is so deadly |
|
Definition
| because they produce a very deadly toxin called Shiga toxin, which basically causes multi-organ failure eventually |
|
|
Term
| why targeting adhesins is a good idea in making antibiotics |
|
Definition
| because if the pathogen cannot bind to your cells and colonize, then it just gets flushed out |
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|
Term
|
Definition
| molecules that bacteria send out to scavenge nutrients for them |
|
|
Term
| why targeting scavenger molecules is a good idea in making antibiotics |
|
Definition
| because is you prevent those molecules from being made, then those bacterial pathogens have a really hard time getting the molecules they need to grow |
|
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Term
|
Definition
| scavenger molecules sent out by Mycobacterium tuberculosis to scavenge for iron |
|
|
Term
| how white blood cells kill Mycobacterium tuberculosis |
|
Definition
| engulfing it and limiting iron, making it unable to grow |
|
|
Term
| how one strain or Mycobacterium tuberculosis evades the immune system |
|
Definition
| by sending out siderophore molecules that go out, scavenge iron, bringing it back to tuberculosis, and allow it to grow within the white blood cell, thus evading the immune system |
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|
Term
| Remove host membranes from inactivated virus using... |
|
Definition
| detergents and centrifugation |
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