GENERAL AND FOOD MICROBIOLOGY PART II - L. V. Krasnikova - 2016

TEST PAPER OPTIONS

Class="center">for correspondence course students

Part I

For degree programs 19.03.02 Food Products from Plant Materials and 19.03.03 Food Products of Animal Origin (the option number corresponds to the last two digits of the student ID code)

01, 21, 41, 61, 81

1. Prokaryotic and eukaryotic microorganisms, their Similarities and differences.

2. Alcoholic Fermentation, its chemistry and CHARACTERISTICS OF THE causative agents.

3. Sanitary-indicative microorganisms and requirements for them.

4. Development cycle of a virulent bacteriophage. Forms of existence of a bacteriophage: mature, virulent, temperate.

02, 22, 42, 62, 82

1. Structure OF THE bacterial Cell. Functions of cell structures.

2. Homofermentative lactic acid fermentation, its chemistry, characteristics of the causative agents.

3. Pathogenic microorganisms and their properties.

4. Influence of Substrate Concentration and metabolic products on the specific growth rate of microorganisms (Monod and Jerusalimsky equations).

03, 23, 43, 63, 83

1. STRUCTURE AND FUNCTIONS of the Introduction/37.html">Bacterial Cell wall. Effect of Lysozyme and penicillin on the bacterial cell wall.

2. Heterofermentative lactic acid fermentation, its chemistry, characteristics of the causative agents.

3. Microbial growth as a function of environmental moisture. METABOLISM/2.html">THE CONCEPT OF Water activity. Resistance of various microorganisms to drying. Drying as a method of food preservation.

4. The Role of food products in the transmission of infectious diseases. Zooanthroponotic diseases transmitted via food (tuberculosis, brucellosis, anthrax).

04, 24, 44, 64, 84

1. Structure and Functions of the microbial cytoplasmic membrane.

2. Propionic Acid Fermentation, its chemistry, characteristics of the causative agents.

3. Effect of high and low temperatures on microorganisms. Mechanism of their action on the microbial cell.

4. Principles of Bacterial Taxonomy.

05, 25, 45, 65, 85

1. Lower Fungi: Phycomycetes, their structural and reproductive features. The role of Phycomycetes in organic acid production.

2. Growth curve of a microorganism culture in batch conditions. Factors affecting the duration of the lag phase. Key parameters of a batch culture: specific growth rate, generation time, and economic coefficient of growth.

3. Relationship of microorganisms to atmospheric oxygen. Oxidation-reduction Enzymes of the microbial cell.

4. Viruses and Bacteriophages, their characteristics and structure.

06, 26, 46, 66, 86

1. Higher fungi: Ascomycetes, their structure and modes of reproduction.

2. Aerobic Respiration of microorganisms. Localization of respiratory enzymes within the microbial cell.

3. Effect of medium reaction (pH) and oxidation-reduction potential (Eh) on microorganisms.

4. Endospore formation in Bacteria: MAIN STAGES OF spore development, structure of a mature spore, and Chemical composition of the spore.

07, 27, 47, 67, 87

1. Resistance of bacterial spores to adverse environmental conditions. Factors determining spore resistance.

2. Microbial decomposition of nitrogen-containing compounds (putrefaction). Breakdown products of protein substances. Characteristics of putrefactive bacteria.

3. Water microflora. Sanitary and Hygienic assessment of drinking water quality. The concepts of microbial count, coliform titer, and coliform index.

4. The concepts of heredity and Variability. Genotype and phenotype.

08, 28, 48, 68, 88

1. SHAPES AND SIZES of bacteria. Surface structures of the bacterial cell: capsule, flagella, pili.

2. INCOMPLETE OXIDATIONS. Production of organic acids by bacteria (acetic acid) and fungi (citric, oxalic, succinic, etc.).

3. Effect of dissolved solute concentration (osmotic pressure) on microorganisms. Turgor, plasmolysis, and plasmoptysis.

4. Genetic recombination in microorganisms. Transformation.

09, 29, 49, 69, 89

1. Nutritional Requirements of microorganisms. Growth factors. Nutritional types of microorganisms.

2. Formic acid (mixed acid) fermentation, its chemistry, and characteristics of the causative agents.

3. Mechanism of low-Temperature effects on microorganisms. CHARACTERISTICS OF MICROORGANISMS capable of growing at low temperatures.

4. Food poisoning: toxicosis. Characteristics of the pathogens causing food poisoning. Preventive measures against toxicosis.

10, 30, 50, 70, 90

1. Human microflora. Commensal microorganisms. The role of the normal human microflora in maintaining the host's immune status.

2. Butyric acid fermentation, its chemistry, and characteristics of the causal agents.

3. Effect of radiant energy on microorganisms.

4. Mechanisms of nutrient uptake by the microbial cell. The role of permeases and translocases in The transport of nutrient molecules across the cytoplasmic membrane.

11, 31, 51,71, 91

1. Structure and Chemical COMPOSITION OF THE Yeast cell.

2. Anaerobic respiration of microorganisms (reduction of nitrates, sulfates, and carbonates).

3. Forms of interactions between microorganisms. Practical Applications OF Symbiosis and antagonism in the food industry.

4. Methods of preservation, sterilization, and disinfection used in the food industry.

12, 32, 52,72, 92

1. Modes of yeast reproduction.

2. Neuberg's three forms of alcoholic fermentation. The Pasteur Effect.

3. Effects of ultrasound and microwave currents on microorganisms.

4. Anthroponotic diseases transmitted via contaminated food products (cholera, dysentery, typhoid fever).

13, 33, 53, 73, 93

1. Principles of Gram staining. Structural differences in The Cell walls of Gram-positive and Gram-negative bacteria.

2. Microbial Degradation of fats. Characteristics of the process and causal agents.

3. Foodborne diseases and characteristics of their causative agents (Listeriosis, yersiniosis, leptospirosis, campylobacteriosis).

4. Chemical antiseptics. Mechanism of their action on the microbial cell.

14, 34, 54, 74, 94

1. Stages of bacterial sporulation. Structure of the mature spore. Characteristics of spore-forming bacteria.

2. Influence of nutrient concentration and metabolic products on the growth rate of microorganisms.

3. Pathogenic microorganisms and their primary properties. Factors Determining the PATHOGENICITY AND VIRULENCE of microorganisms.

4. Selection of microorganisms. Principles of Genetic Engineering.

15, 35, 55, 75, 95

1. Factors responsible for the high resistance of bacterial spores to adverse environmental conditions. The role of spore-forming bacteria in the food industry. Spore germination under favorable conditions.

2. Antimicrobial agents and their MECHANISM OF ACTION on the microbial cell. Disinfectants, Antibiotics, and preservatives.

3. Dispersal of Microorganisms in the air. Qualitative and quantitative composition of the air microflora in residential and industrial premises. The role of the atmosphere in food contamination by pathogenic microorganisms.

4. Development cycle of a temperate bacteriophage. Lysogenic cultures and their role in the dissemination of bacteriophages in nature.

16, 36, 56, 76, 96

1. Characteristics of Specific species of Molds (mycelial fungi) causing food spoilage.

2. Nutritional requirements of microorganisms for carbon, nitrogen, micro- and Macronutrients, and growth factors. Culture Media and their characteristics. Prototrophic and auxotrophic microorganisms.

3. Genetic recombination in microorganisms. Transduction.

4. Reproduction of microorganisms under batch culture conditions. Growth curve and its parameters.

17, 37, 57, 77, 97

1. Bacterial reproduction. Replication of the bacterial chromosome prior to Cell Division.

2. Forms of variability in microorganisms. Mutations.

3. Immunity, its types, and factors.

4. Characteristics of the coliform group of bacteria (coliforms).

18, 38, 58, 78, 98

1. Classification of micromycetes (molds).

2. Foodborne toxiinfections. Characteristics of the causative agents. Preventive measures against toxiinfections.

3. Soil microflora. The role of soil in the microbial contamination of food products.

4. The concept of infection. Routes of transmission of infection.

19, 39, 59, 79, 99

1. Chemical composition of microbial Cells. Elemental Composition of cells. Major organic cellular compounds and their functions.

2. Characteristics of specific species of molds (mycelial fungi) causing food spoilage. Application of micromycetes in The production of organic acids, antibiotics, and enzyme preparations.

3. Ecological niche of microorganisms in nature. The role of microorganisms in biogeochemical cycles. Beneficial and harmful microorganisms and their role in the food industry.

4. Bacterial motility.

20, 40, 60, 80, 00

1. The role of enzymes in microbial metabolism. General characteristics of yeast cell enzymes.

2. Pure cultures of microorganisms. Methods for their isolation from various sources.

3. Genetic recombination in microorganisms: conjugation.

4. METHODS OF MICROORGANISM cultivation. Surface and submerged, batch and continuous cultivation, maintenance of aerobic and anaerobic conditions during microbial cultivation.

PART II

For major 19.03.02 Food Products from Plant Materials (the option number corresponds to the last digit of the student record book cipher)

Option 1

1. Epiphytic microflora of grain.

2. Vegetable diseases: Rhizoctonia rot, Alternaria rot, Phoma rot.

3. Characteristics of Yeasts causing beer spoilage.

Option 2

1. Phytopathogenic microflora of grain. Ergot, smut.

2. Vegetable diseases: white rot, gray rot, Rhizoctonia rot, beet clamp rot.

3. Characteristics of Gram-positive and Gram-negative bacteria causing beer spoilage.

Option 3

1. Microflora of flour. Types of flour spoilage.

2. MICROBIOLOGY OF CANNED plant foods. MICROBIOLOGICAL CONTROL OF raw materials and auxiliary supplies. Residual microflora of canned foods.

3. Physiological properties of brewing yeasts.

Option 4

1. Diseases of fruits and berries: moniliosis and apple and pear scab.

2. Microbiology of wine production.

3. Characteristics of yeasts as dough fermentation agents.

Option 5

1. Preservation of vegetables based on Lactic acid fermentation. Sauerkraut production. Defects of sauerkraut.

2. Microorganisms as pests in wine production. Wild yeasts.

3. Starters for rye and wheat dough.

Variant 6

1. Vegetable preservation based on lactic acid fermentation. Pickling of cucumbers. Defects in salted cucumbers.

2. Microbial wine spoilage and diseases.

3. Characteristics of yeasts used in brewing.

Variant 7

1. Microflora of wheat and rye dough.

2. Quality control of microbiological stability in canned foods.

3. Microorganisms and raw materials used in alcohol production.

Variant 8

1. Harmful microorganisms and sources of contamination in alcohol production.

2. Microbiological spoilage of bread: molding, chalk mold.

3. Bacterial rots of vegetables: soft rot, brown rot, sour rot. Measures to preserve vegetable quality during storage.

Variant 9

1. Rope spoilage of bread, characteristics of causative agents and their sources.

2. Microbiology of kvass production.

3. Control of microbiological stability in plant-based canned foods.

Variant 10

1. Prevention measures against rope spoilage in bread.

2. Potato diseases: common scab, powdery scab, silver scurf, black scurf, late blight, fusarium wilt.

3. Residual microflora in plant-based canned foods. Types of microbiological spoilage in canned products.

For the degree program 19.03.03 Animal-Derived Food Products

Variant 1

1. Microflora of fresh meat. Exogenous and endogenous microbial contamination of meat.

2. Microbiology of cooked sausages.

3. Milk pasteurization and its efficiency. Residual and secondary Microflora of pasteurized milk. Microbiological control of pasteurized milk.

Option 2

1. Types of microbial spoilage in meat. Meat putrefaction. Characteristics of putrefactive bacteria.

2. Microflora of Raw milk. Sources of raw milk contamination by extraneous microorganisms.

3. Microflora of fresh fish and sources of its contamination.

Option 3

1. Changes in meat microflora during curing.

2. Microflora of salted fish and semi-preserved fish products.

3. Defects in raw milk caused by microorganisms.

Option 4

1. Microbiology of dry-cured and semi-dry-cured sausages.

2. MICROBIOLOGICAL ANALYSIS OF fresh fish: determination of Total Viable Count (TVC), coliforms, S. aureus, and salmonella.

3. Quality control of milk supplied to Processing plants.

Option 5

1. Methods for protecting chilled meat from microbial spoilage.

2. Microbiology of poultry meat.

3. Changes in Raw milk microflora under various storage conditions.

Option 6

1. Microflora of eggs, melange, and egg powder.

2. Lactic acid bacteria causing spoilage in meat products.

3. Preservatives used to protect food products from microbial spoilage.

Option 7

1. Microflora of fresh fish.

2. Microbiological safety criteria for cooked sausages: determination of Total Viable Count (TVC), coliforms, S. aureus, sulfite-reducing bacteria, pathogenic bacteria, and Listeria monocytogenes.

3. Functional foods, Probiotics, prebiotics.

Option 8

1. Types of Microbial spoilage of meat, characteristics of the causative agents.

2. Organization of MICROBIOLOGICAL CONTROL IN sausage production.

3. Microflora of cold- and hot-smoked fish.

Option 9

1. Bacteriological examination OF canned meat before and after sterilization.

2. Effect of various factors on the growth of lactic acid bacteria in milk.

3. Yeasts and molds causing spoilage of meat and dairy products.

Option 10

1. Microflora of chilled and frozen meat.

2. Bacteriological examination of eggs and egg products.

3. Types of microbial spoilage of canned meat.