Lesson 7 - Microorganism Detection and Control SAQ
This lesson allows you to test yourself on the material covered in the Microorganism Detection and Control lesson, and determine the level to which you have attained the outcomes.
Self-Assessment Questions
1. ** Explain the differences and connections between obligate and facultative, aerobic and anaerobic, microaerophiles and aerotolerant microbes, and homofermentative and heterofermentative metabolic pathways.
2. ** Discuss how we traditionally isolate contaminating microorganisms within the brewery environment.
3. ** Describe a media and the principles used when selecting for each of the following microorganisms:
a) Lactic acid bacteria (LAB)
b) Enterobacteriaceae
c) Pectinatus
d) Zymomonas
e) Brettanomyces
f) Non-Saccharomyces wild yeast
4. ** Your brewery wishes to reduce the time taken to detect beer spoiling bacteria. Which test would you recommend and why?
5. *** Discuss the factors affecting the ability of bacteria to grow in wort or beer. How do different species exploit the changing processing conditions to survive?