Micro must know

• >Why do we culture

  1. Study microbial characteristics 

  • Genetic and physical characteristics
  • Control microbial growth 
  • Nutrient requirements 
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  • 2) Detect cause and prevention of microbial diseases 
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  • 3)Use in production of food, antibiotics and enzymes
  • Yeast in production of bread and wine (fermentation)
  • Potential natural sources of new antibiotics to treat microbial diseases
  • Enzyme acts as catalyst used to speed up chemical reactions / proteases in detergents 
• >Source of microorganisms 

  • Raw and ready to eat meat products

  -salmonella

  -psychrotrophs: Lactobacilli

  -mesophile: Staphylococcus

  • Raw and pasteurized milk

  -Salmonella + LAB

  • Shell and liquid egg

  -Salmonella

  • Fish and shellfish 

  -Vibrio spp.

  • Vegetables and fruits

  -molds + yeast

  • Canned food

  -bacillus 
• >Mixed acid fermentation

  • Mixtures of acid are produced as end products 
  • Eg. lactic acid and ethanol 
• >Role of lactobacilli in fermented milk (L. casei in yakult)

  1. Enhancement of flavor 

  • Primary producers of flavor compounds like acetone enhances the flavor of fermented milk products 
• Microflora involved in sauerkraut fermentation in order:

  • Start: coliform
  • Followed by: leuconostoc
  • End: Lactobacillus 
• What factors affect natural gastrointestinal microflora

  1)diet

  2)age

  3)lifestyle
• Yeast involved in almost anyth : Saccharomyces cerevisiae