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    Intro & Hist of Microbiology

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    Kumkum Cr
    This document provides an introduction to food microbiology. It discusses the size of various microorganisms like bacteria, yeast, and mold and why they are not visible to the naked eye. It then outlines the three main areas microorganisms impact in food: beneficial uses in areas like fermentation, spoilage prevention, and pathogenic organisms that can cause foodborne illness. The document goes on to provide classifications of different types of microorganisms and their roles in food production like fermentation and how taxonomy is used to classify living things.

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    Intro & Hist of Microbiology

    Uploaded by

    Kumkum Cr
    58 views21 pages
    This document provides an introduction to food microbiology. It discusses the size of various microorganisms like bacteria, yeast, and mold and why they are not visible to the naked eye. It then outlines the three main areas microorganisms impact in food: beneficial uses in areas like fermentation, spoilage prevention, and pathogenic organisms that can cause foodborne illness. The document goes on to provide classifications of different types of microorganisms and their roles in food production like fermentation and how taxonomy is used to classify living things.

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    Microbiology

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    1. Intro & Hist of Microbiology

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    This document provides an introduction to food microbiology. It discusses the size of various microorganisms like bacteria, yeast, and mold and why they are not visible to the naked eye. It then outlines the three main areas microorganisms impact in food: beneficial uses in areas like fermentation, spoilage prevention, and pathogenic organisms that can cause foodborne illness. The document goes on to provide classifications of different types of microorganisms and their roles in food production like fermentation and how taxonomy is used to classify living things.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    58 views21 pages

    Intro & Hist of Microbiology

    Uploaded by

    Kumkum Cr
    This document provides an introduction to food microbiology. It discusses the size of various microorganisms like bacteria, yeast, and mold and why they are not visible to the naked eye. It then outlines the three main areas microorganisms impact in food: beneficial uses in areas like fermentation, spoilage prevention, and pathogenic organisms that can cause foodborne illness. The document goes on to provide classifications of different types of microorganisms and their roles in food production like fermentation and how taxonomy is used to classify living things.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21

    FOOD MICROBIOLOGY

    INTRODUCTION AND HISTORY


    Why not visible to naked eye?
    Size of bacteria – 5-10μm
    Yeast – 3-4 μm
    Mold – 3-40 μm

    Human eye – smallest to see – 0.1mm


    3 areas
    • Beneficial - use – examples – fermented, probiotics, biocontrol
    • Spoilage – prevent – examples – Salmonella, Listeria - food defects, decay – preservation – nanotechnology
    • Pathogens – kill – food borne illness

    Why study them?


    To have control over them, in all areas

    Microorganisms

    • Bacteria - Prokaryotes (cells without nuclei) Omnipresent


    • Fungus – Yeast and Mold Nos exceed all population
    • Viruses First living cell 3 B yrs ago
    • Algae - Eukaryotes (cells with nuclei)
    • Protozoans
    Evolution of
    Microbiology
    Discovery era Transition era Golden era Modern era

    Abiogenesis Biogenesis Industrial Germ theory of disease


    1. Aristotle 1. Schulze 1. Louis Pasteur
    2. Herodotus 2. Schwann 1. Joseph Lister
    3. Van Helmont 3. Louis Pasteur 2. John Tyndall
    4. Leeuween Hoek 3. Edward Jenner
    1. Fermentation
    5. Robert Hoek 4. Robert Koch
    2. Pasteurization
    6. Fransisco Redi
    3. Disinfection
    7. John Needham
    4. Vaccines
    8. Spallanzani
    Aristotle & Jan Baptist van Helmont Francesco Redi

    John Needham >

    lazzaro spallanzani>
    LOUIS PASTEUR’S SWAN NECK EXPERIMENT

    Widely accepted theory for disproving Abiogenesis


    Robert Koch
    SEMMELWEIS AND
    Antiseptic Procedures Germ Theory Disease
    JOSEPH LISTER

    The Father of Immunology,


    Edward Jenner Vaccine for small pox

    Ferdinand Cohn Endospores

    Louis Pasteur Rabies vaccine

    Hans and Zacharias Janssen 1st Compound Microscope

    Leeuwenhoek 1st to see “animalicules”

    Robert Hook 1st to observe cell under Microscope


    • Lavoisier – showed need of oxygen for life.
    • Believers of abiogenesis, rejected Spallanzani’s theory saying there was not oxygen
    for growth.
    • To check the need of air,
    • Schulze – passed air through acid
    • Schwann – passed air through red hot tubes boiled meat fusion - did not
    show growth
    • Schroeder – passed air through cotton
    Nomenclature given by ICNB,
    published by ICSB of the IUMA
    • Binomial name. Genus species
    • Both parts latinized or underlined, only first letter of the genus being capital. (Lactobacillus acidophilus)
    • When divided into subspecies, a trinomial epithet is used ssp. (subspecific). (Lactobacillus lactis ssp.
    Lactis)
    • In some cases, under subspecies, they are identified with specific characters. (Lactobacillus lactis ssp
    lactis biovar diacetylactics – diacetyl producing)
    • Some identified with specific strain number, may be alphabetic/numeric or both. (Listeria
    monocytogenes ATCC 19116)
    • At family level, plural form – “acheae” Enterobacteriaceae
    • The species and genus can be collectively represented using spp. after genus (Lactobacillus spp.)
    • Plural form of a genus is not in italics – Lactobacilli
    • L. monocytogenes, Lc. lactis, Lac. lactis

    ICNB - International Code of Nomenclature of Bacteria


    ICSB – International Committee on Systematic Bacteriology
    IUMA – International Union of Microbiological Association
    General Classification of Living
    things
    The formal system of organizing, classifying and naming living things is called taxonomy (Gr. Taxis = arrangement +
    nomas = name). The primary goals of taxonomy are classification, nomenclature and identification.

    Carl Ernst R.H


    Linnaeus Haeckel Whittaker
    Monera
    Plantae
    Plantae
    Protista
    Animalia Fungi
    Plantae
    Animalia
    Protista
    Animalia
    Importance of Microorganisms in Food
    Industry
    1. Fermentation
    2. Food Spoilage
    3. In water treatment
    4. Source of energy
    5. In science – Biotechnology, biochemistry, genetics and molecular biology
    6. In warfare
    7. Human health
    8. Disease and immunology
    9. Ecology
    10. Industrial Microbiology
    • Enzymes
    • Polysaccharides
    • Nutrients
    • SCP
    • Chemotherapeutic agents
    • Insecticides and leaching agents
    IN FOOD PRODUCTION
    • Fermented milk products: Lactobacillus, Lactococcus, Bifidobacterium
    • A variety of foods including Indian dosa, rabri: fermentation by Leuconostoc mesenteroides, S. faecalis
    • Probiotics: are live food supplements used in yoghurt and other fermented milk products. It

    Bacteria in food includes Lactobacillus acidophillus and Bifidobacterium bifidum. A minimum of 108 bacteria per 1 ml
    must get to the colon alive to have any significant effect. These bacteria improve the microbial spectrum in
    the gut and thus contribute to the following effects:

    production • Influence immunity and hence prevent or make diarrheal diseases milder
    • Decrease the risk of colon cancer
    • Decrease cholesterol absorption
    • Produce acids that decrease the pH in the gut and thus increase the absorption of minerals such as calcium
    and phosphorous.

    • Leavened bread and bakery products: Saccharomyces cervisiae ferments sugars to produce CO2, the gas that

    Yeast in food gives the porous structure of bakery products. It also contributes to the flavor by formation of alchols,
    aldehydes, esters etc.
    • Beer

    production • Wine
    • Vinegar
    • Pickles

    Mold in food
    • Cheese: Penicillium roqueforti and Penicillium camemberti (note that this one produces mycotoxin at 25°C,
    therefore the cheese production must happen at 15°C)
    • Dry salami: makes the use of Penicillium and Scopulariopis moulds.

    production
    • Soy sauce: Aspergillus spp, especially A. oryzae, are involved in this production. There is also a subsequent
    lactic fermentation where lactic bacteria produce lactic acid.
    • Sake: is produced using a combination of the mold Aspergillus oryzae and yeast.
    General Classification of
    Microorganisms
    1. Prions
    2. Bacteria
    3. Yeast
    4. Mold
    5. Viruses
    6. Algae
    1. Monera
    2. Protista
    (a) Cell is prokaryotic.
    (a) Cell is unicellular and eukaryotic. 3. Myceteae
    (b) DNA lack histone protein.
    (b) DNA with histone protein. (a) Cell with cell wall.
    (c) They lack sexual reproduction.
    (c) Flagella with 9 + 2 arrangement. (b) Lack chloroplast / chlorophyll.
    (d) Cell wall lack cellulose but contain
    polysaccharide/polypeptide called murein. (d) Autotrophic mode of nutrition (c) They have heterotrophic mode of
    (e) Absorb or intake food by absorption or nutrition. (d) Vegetative thallus is
    (e) Flagella lack 9 + 2 arrangement. mycelium.
    ingestion. Ex : Protozoa and unicellular
    (f) Bacteria have anaerobic photosyntheis. algae.
    Ex : Bacteria, blue-green algae.

    4. Plantae 5. Animalia:
    (a) Organism are multicellular eukaryotic. (a) Multicellular.
    (b) Organism lack movement. (b) Cell is eukaryotic.
    (c) Cell wall of cellulose. Ex: Algae (c) Cell lack cell wall.
    (Rhodophyta, Phaeophyta, Chlorophyta), (d) Heterotrophic mode of nutrition, lack
    Bryophyta, Fern, Gymnosperm and photosynthesis.
    Angiosperm. ex. Animals

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