Professional Documents
Culture Documents
Vibrio
parahaemolytices
Bacterial cell
Mold spores are quite abundant in the air. So, any food allowed
to stand in the open soon becomes contaminated with mold if
adequate moisture is present. Some types of molds are also
psychrophiles and can cause spoilage of refrigerated foods
Aspergillus fumagitus
Aspergillus flavus
Penicillium citrinum
Yeasts
• Yeasts are small, single-celled plants. They are members
of the family fungi (singular, fungus), which also includes
mushrooms. Fungi differ from other plants in that they
have no chlorophyl.
• Bacteria thrive on many different types of food. But most
yeasts can live only on sugars and starches. From these,
they produce carbon dioxide gas and alcohol. Thus, they
have been useful to man for centuries in the production of
certain foods and beverages.
• They are responsible for the rising of bread dough and the
fermentation of wines, whiskey, brandy and beer. They
also play the initial role in the production of vinegar.
Unlike bacteria, which
multiply by binary fission,
yeasts reproduce by a method
called budding.
Because they can grow under
conditions of high salt or
sugar content, they can cause
the spoilage of certain foods
in which bacteria would not
grow. Examples are honey,
jellies, maple syrup and
sweetened condensed milk.
• Microbes Involved:
• Lactobacillus bulgaricus and/or
acidophilus & Streptococcus
thermophilus
Role of microbes in yoghurt
• What they do
• The streptococcus produces lactic acid. Lactic acid lowers
the pH, thus changing the form of the milk proteins and
causing the mixture to thicken.
• The lactobacillus bacteria produce acetaldehyde, acetic acid,
volatile fatty acids, ethanol, carbon dioxide and various
other products which influence flavor and aroma.
• If streptococci outgrow the lactobacilli, the result is a
harsh, sour yogurt due to overproduction of lactic acid
relative to flavor components. The ratio for proper taste is
1:1
• Fruit and fruit flavors are pasteurized separately and added
later.
•
Nutritional value of Yoghurt
• Yogurt Facts
• a good source of calcium, riboflavin and protein.
• has a fine curd which makes it more easily digestible than sweet
milk.
• lactose is converted to lactic acid; this makes digestion easier on
lactose- intolerant people
• Lactobacillus acidophilus may synthesize Vitamin B in the intestine.
• cultured yogurts are higher in folic acid than other yogurts.
• lactic acid bacteria fight pathogenic organisms: Salmonella typhi
die, E. coli are unable to develop, and S. paratyphi and
Corynebacteriae diphtheriae lose their pathogenic properties.
• fermented milk cultures have been reported to help treat peptic
ulcer, diarrhea, and dysentery.
• Freshly prepared yogurt contains 10,000,000,000 (109) bactria per
gram
Food Safety
• Food safety is a very broad topic. Pesticides, herbicides,
chemical additives, and spoilage are all of concern, but
food scientists, food processors, and consumers focus
most on microbiological quality.
• Microorganisms pose a challenge to the food industry
and most food processes are designed with microbial
quality in mind.
• Microorganisms are often too small to be seen with the
unaided eye and have the ability to reproduce rapidly.
Many of them produce toxins and can cause infections.
• For all of these reasons, the microbiological quality of the
food we eat is scrutinized closely.
Food-borne Illness
The sickness resulting from eating food
contaminated with either bacterial toxins
or by certain bacteria in the food, often
resulting in vomiting, diarrhea and
prostration.
Food-borne diseases are most often
caused by several species of bacteria,
although viruses, parasites, amoebas
and other biological as well as chemical
agents may be responsible.
Food-borne Illness
• Hepatitis A Virus
• Noro virus (formerly known as Norwalk
Virus
• Rotavirus
• Viral gastroenteritis