Suhan Diana

Test
‘’ Analiza Microbiologica”
Sarcini de lucru:
1. Pe baza cunostintelor anterioare raspundeti la urmatoarele intrebari:

a.Care este impactul modificarilor produselor lactate asupra sanatatii?

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b. Care indicatori microbiologici sunt utilizati pentru aprecierea calitatii produselor

lactate?
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c. Care sunt speciile de microorganisme care se utilizeaza in procesul de producere a iaurtului?

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2. In locul punctelor puneti cuvintele care lipsesc.

a................ de origine animala sau umana este reprezentata de germeni adaptati
parazitismului uman sau ............
b.Bacteriile butrice ataca .......... ............. si grasimile.
c............... are loc atunci cand procesul se depoziteaza in conditii de umiditate relativa a
...............de peste 80%.

3. Numeste sursele de contaminare a produselor alimentare si prezinta exemple.

Surse de contaminare Exemple

 4. Enumera tipurile de modificari microbiologice ale produselor alimentare.
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5. Identificati tipurile de bacterii lactice

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6. Identifica factorii care influienteaza calitatea produselor din carne.

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7. In dreptul propozitiilor scrieti A daca este adevarat si F daca propozitia este falsa.
a.Microorganismele epibiotice traiesc fixate pe suporturi solide submerse in masa apei
de care se prind prin absorbtie sau prin organe de fixare.
b.Microorganismele planctonice formeaza asociatii la interfata aer-apa. Sunt formate
din specii mobile sau immobile. Majoritatea sunt fotoautotrofe si heterotrofe saprofite.
c.Grupurile fiziologice ale microorganismelor din sol includ specii implicate in circuitul
de azot, carbon, sulf si fosfor.

8. Enumera factorii care influienteaza formarea biocenozelor microbiene ale solului.

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9. Identifica obiectivele analizei microbiologice ale solului.

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10. Propuneti 5 masuri de protectie sanitara a produselor lactate.
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11. Identificati metodele de recoltare a probei de aer . Descrieti principiul de recoltare

a probei prin aceste metode.
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12. Dati exemplu de doua aparate utilizate in recoltarea probei de aer prin metoda de
aspiratie.
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13. Care este scopul analizei bacteriologice a aerului?

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14. Explicati principiile de functionare a Aparatului Kratov si Recimenski.

Aparatul Principiul
15. Enumerati 2 avantaje si 2 dezavantaje ale metodelor de aspratie si de sedimentare.
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16. Care sunt cerintele dupa care se fac investigatiile microbiologice a produselor din
carne?
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17. Care sunt cerintele dupa care se fac investigatiile microbiologice a produselor
lactate?
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18. Descrieti tehnica de recoltare si cercetare microbiologica a produselor lactate.

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19. Propuneti 3 asemanari între tehnicile de analiza a produselor alimentare cu

analiza componentelor de mediu.

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20. Propuneti 5 masuri de protectie sanitara a produselor din carne.
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