Which microorganism is most likely to spoil a freshwater fish preserved with salt?

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Which microorganism is most likely to spoil a freshwater fish preserved with salt?

Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products.

Which group of microorganisms is most likely to spoil country ham preserved with salt?

Trichinella, Staphylococcus, and molds are the microorganisms most associated with ham. All ham should be processed to specifically kill trichinae (USDA FSIS 1995c). Staphylococcus aureus, which is salt tolerant, can survive the high salt levels of the ham surface.

What type of microbes are most likely to spoil refrigerated food?

Yeasts and bacteria are the most common causes of spoilage of processed meats, and spoilage is characterized by off-odors, greening, and sometimes slime production. The microorganisms involved are usually Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, or LAB.

Which growth phase will Gram positive bacteria be most susceptible to penicillin?

The log phase is also the stage where bacteria are the most susceptible to the action of disinfectants and common antibiotics that affect protein, DNA, and cell-wall synthesis.

Which enzyme catalyzes H2O2 h2o O2?

When the enzyme catalase comes into contact with its substrate, hydrogen peroxide, it starts breaking it down into water and oxygen.

Which section or sections shows a growth phase where the number of cells dying equals the number of cells dividing?

stationary phase

Which if the following is an example of a metabolic activity that could be used to measure microbial growth?

Microbes have very narrow optimum temperature ranges. Which of the following is an example of a metabolic activity that could be used to measure microbial growth? glucose consumption. You just studied 19 terms!

Which tube shows the growth of an obligate Aerobe?

thioglycollate broth

Which group of microbes is most likely to spoil fish preserved with salt?

Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products.

Are most pathogenic bacteria thermophiles?

Most pathogenic bacteria are thermophiles. When bacteria are inoculated into a new sterile nutrient broth, their numbers don’t begin to increase immediately. Instead, there is a lag phase that may last for an hour or even several days.

During which growth phase will Gram positive bacteria be most susceptible to penicillin group of answer choices?

The log phase

What is an example of a metabolic activity that could be used to measure microbial growth?

Which of the following is an example of a metabolic activity that could be used to measure microbial growth? biofilms develop on catheters. Which biosafety level (BSL) is appropriate for handling organisms that present a moderate risk of infection?

What type of microbe would most likely cause food spoilage in the refrigerator?

are mesophiles. Organisms called psychrotrophs, also known as psychrotolerant, prefer cooler environments, from a high temperature of 25 to refrigeration temperature about 4 . They are found in many natural environments in temperate climates. They are also responsible for the spoilage of refrigerated food.

What microbe causes food spoil?

Bacteria. Bacteria are responsible for some of the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one’s health.

Which of the following is most susceptible to penicillin?

Enterococcus sp. is most susceptible to the natural penicillins.

At which phase of bacterial growth do antibiotics like penicillin work best?

Antimicrobial agents are most often tested against bacteria in the log phase of multiplication to produce the maximum bactericidal effect.

What is a lag phase?

: the period of time between the introduction of a microorganism into a culture medium and the time it begins to increase exponentially. called also lag period. compare log phase.

What are the 4 phases of bacterial growth?

Bacterial colonies progress through four phases of growth: the lag phase, the log phase, the stationary phase, and the death phase.

Which enzyme is responsible for the following H2O2 H2O and O2?

catalase, an enzyme that brings about (catalyzes) the reaction by which hydrogen peroxide is decomposed to water and oxygen.

Which enzyme catalyzes the conversion of O2 to H2O2?

Superoxide dismutases (SOD) are a group of enzymes that catalyze the dismutation of superoxide radicals (O2u2212) to molecular oxygen (O2) and hydrogen peroxide (H2O2), providing cellular defense against reactive oxygen species (24).

Which enzyme neutralizes H2O2?

enzyme catalase

During which stage of growth does cell division equal the rate of cell death?

stationary phase

During which phase of growth does the number of new cells balance the number of declining cells?

Stationary Phase

What are the 4 phases of the microbial growth curve?

Bacterial colonies progress through four phases of growth: the lag phase, the log phase, the stationary phase, and the death phase. The generation time, which varies among bacteria, is controlled by many environmental conditions and by the nature of the bacterial species.

What is the death phase of bacterial growth?

Death Phase As waste builds up and nutrient rich media is depleted, the death phase is the point where the living cells stop metabolic functions and begin the process of death. As cells lyse and fill the culture with what was once on their insides, the environment changes one last time and exponential decay begins.

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