BIO250L Lab 6 Food Microbiology SPRING 2024

Lab Report Format Expectations Utilize college level grammar and professional formatting when completing this worksheet. Submissions without proper formatting, all required photos or sufficient responses will be rejected. Pre-lab Questions 1. In this lab, you will conduct two experiments that will demonstrate aspects of bacteria as they pertain to food. What concepts are these two labs trying to convey to you as a microbiology student? Why do you think they are important in the context of food production and food safety? Be able to assess the bacterial load of milk using methylene blue and 2. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common microorganism found within the human gut. Explain the difference between the types of E. coli. The type of E.coli found in the GI tract is helpful in aiding digestion, while some other types of E.coli are harmful and make you sick if ingested. 3. There are several foods and beverages listed in this lab that are created through the actions of microorganisms. Name five foods and the specific microorganisms (with genus and species) that are used to make each of them. Pre-Lab, Table 1: Microorganisms Used to Produce Food Food Microorganism(s) 1. Chocolate Yeast, lactic acid bacteria 2. yogurt lactobacillus 3. cheese Propionibacterium shermanii 4. beer yeast 5. Sourdough bread lactobacillus