Fundamental Food Microbiology, Third Edition - Fuad Fathir

34 FUNDAMENTAL FOOD MICROBIOLOGY
(use scientific method in the examples). Give the plural of Lactobacillus, Staphylococcus,
Enterococcus, Leuconostoc, Listeria, and Salmonella.
3. List the general differences in the morphology of yeasts, molds, bacteria, and
bacteriophages important in food.
4. List the differences in the chemical nature and function of cell wall structures
between Gram-positive and Gram-negative bacteria. How does this help determine
Gram characteristics of an unknown bacterial isolate?
5. List four species of molds and two species of yeasts most important in food.
6. Discuss the importance of bacteriophages in food. Briefly explain how prions are
different from the bacteriophages.
7. List two genera from each of the following groups: (a) Gram-negative aerobic
rods, (b) Gram-negative facultative anaerobic rods, (c) Gram-positive cocci, (d)
Gram-positive endospore-forming rods, (e) Gram-positive nonsporulating rods.
8. Briefly mention the common characteristics used to group bacterial genera or
species in the following groups and give one example of genus for each: (a) lactic
acid bacteria, (b) coliforms, (c) proteolytic bacteria, (d) psychrotrophic bacteria,
and (e) enteric pathogens.