Factors Affecting Microbial Growth
1
FATTOM
Food Acid Temperature Time Oxygen Moisture
Factors Affecting Microbial Growth
2
Food
Factors Affecting Microbial Growth
3
Food
Nutrients needed by microorganisms include: Carbon ± carbon containing compounds are needed as an energy source (ex. glucose) for building blocks. Nitrogen needed for amino acids and nucleotides; some can synthesize all 20 amino acids; others have to have some provided in their medium.
Factors Affecting Mi
Factors Affecting Microbial Growth
1
FATTOM
Food Acid Temperature Time Oxygen Moisture
Factors Affecting Microbial Growth
2
Food
Factors Affecting Microbial Growth
3
Food
Nutrients needed by microorganisms include: Carbon ± carbon containing compounds are needed as an energy source (ex. glucose) for building blocks. Nitrogen needed for amino acids and nucleotides; some can synthesize all 20 amino acids; others have to have some provided in their medium.
Factors Affecting Mi
Factors Affecting Microbial Growth
1
FATTOM
Food Acid Temperature Time Oxygen Moisture
Factors Affecting Microbial Growth
2
Food
Factors Affecting Microbial Growth
3
Food
Nutrients needed by microorganisms include: Carbon ± carbon containing compounds are needed as an energy source (ex. glucose) for building blocks. Nitrogen needed for amino acids and nucleotides; some can synthesize all 20 amino acids; others have to have some provided in their medium.
Factors Affecting Mi
1 FATTOM Food Acid Temperature Time Oxygen Moisture
Factors Affecting Microbial Growth 2
Food
Factors Affecting Microbial Growth 3
Food Nutrients needed by microorganisms include: Carbon – carbon containing compounds are n eeded as an energy source (ex. glucose) for building blocks. Nitrogen needed for amino acids and nucleotides; some can synthesize all 20 amino acids; others have to have some provided in their medium.
Factors Affecting Microbial Growth 4
Food Sulfur – needed for amino acids, coenzymes, Phosphorus – needed for ATP, phospholipids, and nu cleotides Vitamins a vitamin is an organic substance that an organism requires in small amounts and that is typically used as a coenzyme; many bacteria make their own, but some are requir ed in the medium; microbes living in the human intestine manufacture vitamin K, needed for blood clotting, and some of t he B vitamins, thus benefiting their host. Certain trace elements – ex. copper, iron, zinc, sodium , chloride, potassium, calcium, etc.; often serve as cofactors in enzymatic reactions.
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Acid (pH) Measures alkalinity or acidity Most spoilage bacteria grow best near neutral pH Most bacteria grow between pH 6.5-7.5 Molds and yeasts grow between pH 5 and 6 Most bacteria produce organic acids as they grow and metabolize Buffers
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Effects of acids on organisms enzyme activity affected proteins, DNA, other molecules denatured longer lag, less rapid growth
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Classification of microbes according to tolerance of pH extremes
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Typical growth rates of different types of microorganisms as affected by pH
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Limits of pH for growth of pathogens
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Temperature
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Temperature Type of Growth Range Optimum microorganism Psychrophiles -10 - 20°C 10 - 15°C
Psychrotrophs 0 - 30°C 20 - 25°C
Mesophiles 10 - 50°C 36 - 38°C
Thermophiles 40 - 72°C 55 - 65°C
Thermodurics 35 - 80°C 45 - 55°C
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Temperature effects on growth rate.
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Typical growth rates of different types of microorganisms in response to temperature
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Food spoilage temperature
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Time Not more than 2-4 hours at temperature danger (growth) zone
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Oxygen Poisonous at high concentrations Often combined with hydrogen to form water Microorganisms have variation in need to metabolize oxygen
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Oxygen Type of Organism Description Oxygen Level Example
Obligate aerobe With O2 20% B.subtilis
Obligate anaerobe Without O2 0% C. botulinum
Facultative anaerobe With/without O2 0-20% E.coli
Microaerophiles With O2 2-10% Campylobacter
Aerotolerant With/without O2 0-20%
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Oxygen and Growth Obligate aerobic
anaerobes
facultative aerobes
Microaerophiles
Aerotolerant anaerobes
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Oxygen Requirements: The Shake Tube
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Moisture Types of water Bound water – not available for microorganisms Free water – available for microorganisms Water activity Amount of free water Potentially hazardous – 0.97-0.99 Lowest Aw to prevent bacterial growth: 0.85
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Effects of low water levels longer lag, slower growth impaired transport loss of membrane fluidity
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Approximate Aw values of selected food categories
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Approximate Aw values of selected food categories
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Addendum: Osmotic Pressure High osmotic pressures remove necessary water from the cell Plasmolysis – shrinkage of the cell’s plasma membrane Growth of cell is inhibited as the plasma membrane pulls away from the cell wall Served as the basis of food preservation methods using salt and sugar
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Plasmolysis
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Osmotic Pressure Halophiles Can withstand high salt concentration Obligate – require high salt concentrations (30%) Facultative – do not require high salt concentration, but can survive high salt concentrations (2-15%)
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Classification of microbes according to salinity tolerances.