Characteristics of Predominant Microorganisms in Food ( Prof Dr. Nihat AKIN )

FOOD MICROBIOLOGY-I:
Characteristics of Predominant Microorganisms in Food
Prof Dr. Nihat AKIN
Selcuk University, Food Engineering Department
42031, Konya/TURKEY
E-Mail:nakin@selcuk.edu.tr

Characteristics of Predominant.Microorganisms in Food
CLASSIFICATION OF MICROORGANISMS
MORPHOLOGY AND STRUCTURE OF MICROORGANISMS.IN FOODS
IMPORTANT MICROORGANISMS IN FOOD
Important Bacterial Genera
Gram-Negative Aerobes
Campylobacter
Pseudomonas
Xanthomonas
Acetobacter
Gluconobacter
Acinetobacter
Morexella
Alteromonas
Flavobacterium
Alcaligenes
Brucella
Psychrobacter
Gram-Negative Facultative Anaerobes
Citrobacter
Escherichia
Enterobacter
Hafnia
Klebsiella
Morganella
Proteus
Salmonella
Shigella
Yersinia
Vibrio
Aeromonas
Plesiomonas
Coxiella
Gram-Positive Cocci
Micrococcus
Streptococcus
Enterococcus
Lactococcus
Leuconostoc
Pediococcus
Gram-Positive, Endospore-Forming Rods
Bacillus
Sporolactobacillus
Clostridium
Gram-Negative, Endospore-Forming Rods
Desulfotomaculum
Gram-Positive, Nonsporulating Regular Rods
Lactobacillus
Carnobacterium
Brochothrix
Listeria
Gram-Positive, Nonsporeforming Irregular Rods
Corynebacterium
Brevibacterium
Propionibacterium
Bifidobacterium
Important Mold Genera
Alternaria
Fusarium
Geotrichum
Mucor
Penicillium
Rhizopus
Important Yeast Genera
Saccharomyces
Pichia
Rhodotorula
Candida
Zygosaccharomyces
Important Viruses
IMPORTANT BACTERIAL GROUPS IN FOODS
Lactic Acid Bacteria
Acetic Acid Bacteria
Propionic Acid Bacteria
Butyric Acid Bacteria
Proteolytic Bacteria
Lipolytic Bacteria
Saccharolytic Bacteria
Thermophilic Bacteria
Psychrotrophic Bacteria
Thermoduric Bacteria
Halotolerant Bacteria
Aciduric Bacteria
Osmophilic Bacteria
Gas-Producing Bacteria
Slime Producers
Spore Formers
SAMPLE QUESTIONS
1. List the general differences in the morphology of yeasts, molds, bacteria, and bacteriophages important in food.
2. List the differences in the chemical nature and function of cell wall structures between Gram-positive and Gram-negative bacteria. How does this help determine Gram characteristics of an unknown bacterial isolate?
3. List four species of molds and two species of yeasts most important in food.

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