Lecture%2020

Lecture%2020 - Classification of Microbes Based on Oxygen...

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Classification of Microbes Based on Oxygen Metabolism O 2 metabolism O 2 tolerance Example organisms Microaerophilic Lactic Acid Bacteria Listeria Campylobacter + or - Weak Facultative Bacillus E. coli Salmonella Shigella Staphylococcus Vibrio + and - Strong Anaerobic Clostridium Desulfotomaculum No Sensitive Aerobic Molds Pseudomonas Yes Strong
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Parameters of Microbial Growth and Food Spoilage Atmosphere and Oxidation/Reduction Potential Part 2 What is the effect of Redox potential on ATP synthesis ? Which groups of microbes survive in high and low redox conditions? What is redox potential and how is it measured? Can you identify example reactions with high and low redox potentials? What are the redox potentials of various foods? How is this knowledge applied to food preservation?
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Aerobic Respiration Anaerobic Respiration Fermentation 36 ATP 2 - 4 ATP Potential Energy from Metabolism of Glucose Strict Aerobes Facultative ------------------- --------------------- Facultative Strict Anaerobes --------------------- Facultative Strict Anaerobes Microbe Microbe Microbe
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Oxidation Reduction Reactions affect Metabolism Aerobic Respiration Anaerobic Respiration Fermentation More Oxidative Environment Less Oxidative Environment Redox Potential Higher Affinity for Accepting Electrons Lower Affinity for Accepting Electrons
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Remember Oxidation-Reduction Reactions H 2 2e - + 2H + Oxidation O + 2e - O 2- Reduction H + NAD Reduced NAD + Oxidized
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Measuring the Redox Potential of Food Allows Predictions About Microbial Growth How do we measure Redox Potential ?
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Lecture%2020 - Classification of Microbes Based on Oxygen...

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