vwt 272 class 14 - napa valley college 14.pdf · vwt 272 class 14 quiz 13 number of quizzes taken...
TRANSCRIPT
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VWT 272Class 14
Quiz 13
Number of quizzes taken 24
Min 15
Max 30
Mean 24.3
Median 26
Mode 30
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Class 14Multiplying by Dividing
• “Science is an attempt, largely successful, to understand the world, to get a grip on things, to get hold of ourselves, to steer a safe course. Microbiology and meteorology now explain what only a few centuries ago was considered sufficient cause to burn women to death.”
Carl Sagan (1934-1996)
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Plan of Study• Taxonomy
– Aristotle
– Lineaus
• Rank based
• Binomial naming
• Cell Structure
– Yeast
• Yeast Taxonomy
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Why Categorize Living Things?
• Best Estimate
– 8.7 Million Species exist on earth
• Currently ~ 1.2 Million are catalogued
• Not yet cataloged– 86% of land based species (mostly insects and plants)
– 91% of ocean based species
• THIS EXTIMATE DOES NOT INCLUDE MOST MICROBES!
• Need a system
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A Very Important Old Guy• Aristotle (c. 384 – c. 322 BCE)
– Greece
– Student of Plato
– Teacher of Alexander the Great
– Empiricist• “men of experience know that the thing is so”
– Classified LIVING THINGS• Plant
• Animal
– Subdivided by how they looked or behaved• Animal
– Of the Land
– Of the Water
– Of the Air
– Used Common Names
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Problems with the Aristotelian System
• Names became unusable
– Honey Bee: Apis pubescens, thorace subgriseo, abdomine fusco, pedibus posticus glabis, untrinque margine ciliatus
• Unknown organisms
– “Anonymous Cluster”
• What do you do about the duck?
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“God created, but Linnaeus organized”
• Carl Linnaeus (1707-1778)
– Sweden
– Self Named ? (Father Self Named ?)
– Father of Taxonomy• System of classifying and naming
– Observable physical characteristics
• Animal, Vegetable or Mineral
– Ranked Based System
– Binomial System• In Latin
• Universal
• Based on genus and species
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Linnaean Rank Based System
• Goes from Broad to Specific
• Still evolving
• Addition of “Domaine”
– 1977
– Separated Archaea from Bacteria
• Based on 16S rRNA
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3 Domains & A Bunch of Kingdoms
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Linnaean Rank Based System
• An example
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Linnaean Binomial System
• Every organism has a unique name
• Consists of the Genus and Species of the organism
– Genus is Capitalized
– Species is not capitalized
• Is either italicized or underlined Tyrannosaurus rex
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Linnaean Binomial System
• Common Examples
– Cat: Felis domestica
– Dog: Canis familaris
– Grey Wolf: Canis lupis
– Bison: Bison bison
– Housefly: Musca domestica
– Wine Yeast: Saccharomyces cerevisiae
– Malo/Lactic Bacteria: Oenococcus oeni
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Linnaean Binomial System
• Funny (?) Examples
– Scaptia beyonceae
– Agathidum vaderi
– Fiordichthys slartibartfasti
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Why Categorize Living Things?
• Best Estimate– 8.7 Million (8.7x106) Eukaryote Species exist on earth
• Currently ~ 1.2 Million are catalogued• Not yet cataloged
– 86% of land based species– 91% of ocean based species
– 107 to 109 Bacterial species• Not yet cataloged
– 99%
– ??? Archaea species• Find new ones everywhere science looks• Not just in “extreme” places anymore
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Wine Microbiology
• Yeast– Eukaryote
• Have nucleus
– 5 to 10 μm– Reproduce by fission or “budding”
• Bacteria– Prokaryote
• No nucleus
– 0.5 to 1.5 μm– Reproduce by fission
• Can also “trade” DNA
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Simple Yeast Structure
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Simple Yeast Structure
• Cell wall
– Chitin
• Vacuole
– Storage
• Mitochondria
– ATP production
– Own DNA
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Like Oil and Water…A brief trip to the lipids
• Lipids
– From the Greek lipos (fat)
– Large class of compounds
• Fatty Acids
• Monoglycerides
• Triglycerides (aka Fats)
• Phospholipids
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Fatty Acids– Carboxylic acid with a long aliphatic chain
– Saturated vs. unsaturated
» Stearic acid (C18H36O2) Solid
» Linoleic acid (C18H32O2) Liquid
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Monoglycerides– Glycerol (aka Glycerin)
» Polyol
– Glycerol ester linked to a single fatty acid
» Glycerol monostearate common emulsifier
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Triglycerides (aka Fats)– Glycerol backbone
– Glycerol ester linked to three fatty acids
» Saturated (solid)
» Unsaturated (liquid)
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Phospholipids– Phosphate group
– Phosphate “head” linked to a glycerol linked to two fatty acids
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Like Oil and Water…A brief trip to the lipids
• Lipids
– “Like Dissolves Like”
• Hydrophilic – “loves” water– Charged/Polar
• Hydrophobic – “afraid of” water– Not charged/Nonpolar
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Phospholipids– BOTH hydrophilic and hydrophobic
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Like Oil and Water…A brief trip to the lipids
• Lipids
– Large class of compounds
• Phospholipids– Form structures that keep the (polar) water away from the
(nonpolar) lipids
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Simple Yeast Structure
• Cell membrane
– Complex structure
– Phospholipid bilayer
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Not So Simple Yeast Structure
• Cell membrane
– Very Complex structure
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Not So Simple Yeast Structure
• Cell Nucleus
– DNA storage
– Ribosome production
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Not So Simple Yeast Structure
• Adenosine triphosphate - ATP– Made in the mitocondria– Currency of the cell– Transports energy– Made from Glucose
• Lots when Oxygen is present– Resperation
• Few when no Oxygen is present– Fermentation
– ATP = High energy form– ADP Adenosine diphosphate = low energy form
Energy to be sored
Energy to be used
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Yeast Growth Curve
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Yeast Taxonomy• Yeast
– Eukaryotic microorganism (has nucleus)
– Fungus Kingdom (1% of all known fungi)
– Evolved from a multicellular organism
– Primarily reproduce asexually by budding
– ~5 μm in length
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Yeast Taxonomy• Yeast in a “tree”
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Yeast Taxonomy• A different Yeast “tree”
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Yeast Taxonomy• Classification of yeast is based on a form of
reproduction
– If, in response to “hard times”, the yeast makes Ascospores
• If Ascospores formed = yeast is telomorph/sexual/perfect
• If No Ascospores formed = yeast is anamoprph/asexual/imperfect
• Examples
– Metschnikowia pulcherrima = ascospore forming/perfect
– Candida pulcherrima = no ascospore/imperfect
– Hanseniaspora uvarum = ascospore forming/perfect
– Kloeckera apiculata = no ascospore/imperfect
– All Dekkera species = ascospore forming/perfect
– All Brettanomyces species = no ascospore/imperfect
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Yeast Taxonomy
– Silly and outdated
• Now based on DNA
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A Yeast Bestiary• Bestiary – a collection of pictures and stories
about real of mythical animals. Popular in the Middle Ages (~ 500 CE to ~1400 CE)
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Candida• Candida krusei
– Can co-ferment early in fermentation– Prefers low temperatures– Can contribute to ropiness– Used in making chocolate– SO2 sensitive, EtOH to 6.6%
• Candida stellata– Found in most must flora
• More at the beginning than end
– Prefers low temperatures– White, cheese like film on surface– Can produce honey/apricot characters– SO2 somewhat sensitive, EtOH not sensitive
• Candida vini– Uncommon spoilage yeast– Can “sour” or cloud wines– SO2 sensitive > 50mg/L EtOH to 10%
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Dekkera/Brettanomyces• Dekkera anomala/Brettanomyces anomalus
– Can produce 4-ethylphenol & 4 ethylguaiacol• Barnyard, horse blanket, band aid, creosote
– Can produce large amounts of acetic acid (VA)
– Slow growing
– SO2 sensitive, EtOH to 10%
• Dekkera bruxellensis/Brettanomycesbruxellensis– Can produce 4-ethylphenol & 4 ethylguaiacol
– Usually observed during barrel ageing
– Can spread through winery via contaminated equipment and insects
– pH < 3.5 inhibit growth
– SO2 sensitive > 0.8 Molecular, EtOH >13%
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Hanseniaspora/Kloeckera
• Hanseniaspora guilliermondii/Kloeckera apis
– Commonly found on damaged grapes
– Sometimes dominant population in initial stage of uninoculated fermentations
– Can “horde” thiamin – stuck fermentation
– SO2 slightly sensitive, EtOH > 5%
• Hanseniaspora uvarum/Kloeckera appiculata
– Often dominant population in initial stage of uninoculated fermentations
• Usually outcompeted by S. Cerevisae by ~4% EtOH
– Can produce ethyl acetate
– SO2 moderately sensitive, EtOH >9%
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Metschnikowia
• Metschnikowia pulcherrima/Candida pulcherrima
– Commonly found on grapes & winery equipment• Resistant to most vineyard antifungal agents
– Often large population in very early stage of uninoculated fermentations
– Fast starter/short lag phase
– SO2 moderately sensitive, EtOH > 5%
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Pichia• Pichia anomala/Candida pelliculosa
– Commonly found on grapes– Active in initial stage of uninoculated fermentations– Can form film on top of wine– Can form lots of acetic acid/ethyl acetate– SO2 sensitive, EtOH slight sensitivity
• Pichia guilliermondii/Candida guilliermondii– Can form cheese-like film on top of wine– Can produce ethyl acetate– SO2 moderately sensitive, EtOH >9%
• Pichia Subpelliculosa/Hansenula subpelliculosa– Commonly found on grapes– Weak fermenter– Common pathogen on strawberries– SO2 tolerant, EtOH tolerant
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Saccharomyces• Saccharomyces bayanus
– Extremely common commercial wine yeast
– Commonly found in wineries
– “Champagne” type yeast
– Can “horde” nutrients
– Very strong fermenter
– SO2 tolerant, EtOH highly tolerant
• Saccharomyces cerevisiae – Most common commercial wine yeast
• Most important commercial microbe
– Commonly found in wineries
– Very strong fermenter
– SO2 tolerant, EtOH tolerant
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Schizosaccharomyces
• Schizosaccharomyces pombe
– Can use Malic Acid as energy source, so can reduce acidity in wine
– Reproduces by simple fission
– Can produce unpleasant S compounds
– SO2 moderately sensitive, EtOH moderately sensitive
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Zygosaccharomyces
• Zygosaccharomyces bailii
– Extremely tolerant to high sugar concentration• Can grow in grape juice concentrate
– Extremely tolerant to high alcohol concentration• Can grow in wines > 18% Ethanol
– Tolerant to high SO2 concentrations
– Can cause refermentation in sweet wines
– Very slow growth
– Can cause haze in wine
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Next Week
• Bacteria Structures and Taxonomy
– The GOOD
– The BAD
– The UGLY