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Microbiology 2125 Final Review
Specific Species' Roles
20
Biology
Undergraduate 2
04/30/2006

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Term
In Nitrogen Fixation, the following are free living and aerobic:
Definition
Azobacter and Cyanobacteria
Term
In Nitrogen Fixation, the following are free living and anaerobic:
Definition
Clostridium species
Term
In Nitrogen Fixation, the following are symbiotic:
Definition
Rhizobium, Bradyrhizobium, and Frankia
Term
In Nitrification, the following oxidizes ammonium to nitrite:
Definition
Nitrosomonas
Term
In Nitrification, the following oxidize nitrite to nitrate:
Definition
Nitrobacter
Term
In the Sulfur Cycle, the following are aerobic and chemoautotrophs:
Definition
Thiabacillus and Beggiatoa
Term
In the Sulfur Cycle, the following are anaerobic and anoxygenic phototrophs:
Definition
Purple and green sulfur bacteria
Term
In drinking water treatment, low-pressure membrane filtration systems are more reliable to remove:
Definition
Giardia and Crytposporidum
Term
The curd (solid part produced for cheese) is made up of this protein:
Definition
casein
Term
The curd (solid part produced for cheese) is produced by this enzyme:
Definition
rennin
Term
This bacteria causes the holes in swiss cheese through the production of carbon dioxide:
Definition
Propionibacterium
Term
Blue and Roquefort cheeses are ripened by this bacteria:
Definition
Penicillium
Term
Flavor and aroma of butter and buttermilk are a result of this bacteria:
Definition
Lactic Acid bacteria
Term
Flavor and aroma of yogurt is a result of partially evaporated milk being mixed with the following:
Definition
Streptococcus thermophilis and Lactobacillus bulgaricus
Term
The species of yeast that ferments the sugar in bread is the following:
Definition
Saccharomyces cerevisiae
Term
The following yeast converts sugar into alcohol and carbon dioxide in the production of beer:
Definition
Saccharomyces cerevisae
Term
Bottom yeasts result in the production of:
Definition
Beer
Term
Top yeasts result in the production of:
Definition
Ales
Term
The following yeast results in the production of wine:
Definition
Saccharomyces cerevisae
Term
The following are produced after ethanol is oxidized, resulting in vinegar:
Definition
Acetobacter and Gluconobacter
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