Which microbes are most similar to animals in their nutritional needs and cellular structure?

Which of the following are examples of commercial microbial products?

glutamic acid, lysine, methionine, and phenylalanine
antibiotics, vaccines, and steroids
amylase, glucose isomerase, proteases, and rennin
baker's yeast, Rhizobium, and Bt-toxin

glutamic acid, lysine, methionine, and phenylalanine
antibiotics, vaccines, and steroids
amylase, glucose isomerase, proteases, and rennin
baker's yeast, Rhizobium, and Bt-toxin

The Midwest is known for its contribution to the dairy industry. Fermented dairy products include milk, yogurt, and cheese. The fermentation process relies on lactic acid bacteria and pasteurization. Fermentation can vary based on what food is being produced, the type of bacteria used to produce lactic acid, and the time and temperature of pasteurization. It is important to the manufacturer to produce a product that won't spoil before it is packaged and sold and that won't result in disease for those who ingest and enjoy it. Julie, a food inspector for a local Michigan health department is going to a nearby cheese plant for a biannual inspection. When she gets there, she will take a tour of the plant and allow the operators to describe what makes their cheese so special. She will use what she understands about fermentation to inquire about their production practices.

Some grains, fruits, and vegetables have their own microbes that facilitate fermentation.
Fermentation allows for sugars to be broken down or metabolized to make food such as bread, vegetables, and cheese.
Lactic acid is produced by certain microorganisms and aids in fermentation.
Starter cultures are used to initiate the process of fermentation in modern food processing.
Fermentation can be used only to make dairy products.
Fermentation occurs when undesirable metabolic reactions allow for the growth of pathogens or the presence of unwanted microorganisms in food.
Bacteria are the only microorganisms used in the fermentation process.

During her tour, Julie starts to notice a lot of equipment such as walk-in refrigerators, huge ovens, and industrial canners. She knows that a part of her inspection is to look at the factors that can affect food spoilage, so she starts to make a list of things she wants to come back to once the inspection begins. There are many factors, both internal and external, that can affect spoilage in food production. It is the responsibility of food manufacturers to know what these factors are and to make sure that everything that is made is in compliance. During Julie's study of microbiology, she learned about inherent properties of food, such as nutrient content, water activity, and pH, that play a role in food spoilage. There were also important external factors, such as how food is processed, handled and stored, that were critical to food spoilage and preservation.

Humidity of the storage environment
Temperature of food storage during processing
Preservatives, such as salt and sugar
Presence of gases, such as CO2, during packaging
Handling of food by manufacturers
Presence of antimicrobial compounds
pH of the food
Nutrient content (such as vitamins and minerals)
Protective structure of food, such as feathers, hide, and skin
Moisture content or water activity

Along her tour, Julie noticed many types of cheeses that were being aged for texture and taste. In the processing of cheese there are many things that can be done to prevent the introduction of microorganisms. This same concept applies not only to cheese, but to wine, vegetables, and meat products. Based on the food that is being manufactured, various processes like pasteurization, chemical preservation, and radiation can all be used. All of these preservation methods take into consideration characteristics of microorganisms, such as the presence or absence of a cell wall, the role of osmotic pressure, their growth at preferred temperatures, and many other important characteristics.

pea pods

High-heat treatment for a short period of time (pasteurization).
Freezing and vacuuming to dry foods (lyophilization).
Packaging into cans and jars and exposure to high heat under pressure (canning).
Use of more than one food processing type (for example, canning and use of preservatives).
Use of salt or sugar to draw water out of foods (preservatives).

During her inspection, Julie took many samples of the cheeses that were manufactured in her local plant back to the health department laboratories. She decided to pay particular attention to testing for the presence of microbial products in the cheeses. She will use a variety of tests depending on the sample, but these will most likely include the inoculation of selective and differential media to characterize the use of specific carbohydrates and the production of certain enzymes. Julie knows that since milk is used in the processing of cheeses, organisms like Salmonella enterica, Campylobacter jejuni, and Listeria monocytogenes can all be found in raw milk and dairy products. These microorganisms are introduced into the milk and other food products in many ways. Microorganisms are everywhere, and often when food products such as milk are collected and handled, these microorganisms are able to enter the food. In order to ensure the health of the millions of people every day, a food microbiologist like Julie ensures that food is kept in the best conditions during processing, packaging, and when it gets to stores for purchase.

Common source epidemic
Microorganisms
Food intoxication
Food infection
Symptoms
1. In a ________ , a single food source is responsible for many individuals getting sick.
2. There are over 250 foodborne illnesses that have been characterized,_____ like Salmonella enterica, E. coli, and Toxoplasma gondii can all cause disease.
3. When toxins are consumed instead of live microorganisms, this is considered _______.
4. A ______ is caused by the consumption of living ______.
5. Food poisoning is usually accompanied by signs like diarrhea, fever, and fatigue. These are all _____ that either toxins or ______ may have been ingested.

Which type of microbe has animal like cells?

What are the nutritional types of microorganisms?

What is the relationship between microorganisms and animals?

What determines microbes nutritional type?