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Microorganisms in Food PDF

This document discusses various types of microorganisms found in food, including bacteria, yeasts, and molds. It describes their characteristics and important groups. It also outlines the main sources of microorganisms in food, such as from soil, air, water, plants, and animals. Microbes can be introduced to food from these environmental sources or through contact with surfaces and vectors like dust, droplets, skin, and mucous membranes. The document provides details on specific genera of microbes commonly found in or on each source.

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339 views22 pages

Microorganisms in Food PDF

This document discusses various types of microorganisms found in food, including bacteria, yeasts, and molds. It describes their characteristics and important groups. It also outlines the main sources of microorganisms in food, such as from soil, air, water, plants, and animals. Microbes can be introduced to food from these environmental sources or through contact with surfaces and vectors like dust, droplets, skin, and mucous membranes. The document provides details on specific genera of microbes commonly found in or on each source.

Uploaded by

Lisnanda
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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UNIVERSITAS GADJAH MADA

Microorganisms
in Food
Miftahul Ilmi
18/02/2020
UNIVERSITAS GADJAH MADA

Pathogens

Spoilers Producers

Food
UNIVERSITAS GADJAH MADA

Bacteria
• Prokaryotic, single cell, about 0.5–1.0 x 2.0–10
mm in size, spherical (cocci), rod shaped
(bacilli), and curved (comma).
• Motile or nonmotile.
• Cell wall composed of peptidoglycan.
• Asexual reproduction by binary division.
• Can form endospores as survival mechanism.
UNIVERSITAS GADJAH MADA

Some Important Groups of Bacteria


• Lactic Acid Bacteria: Lactobacillus, Lactococcus,
Leuconostoc, Pediococcus, and lactic Streptococcus.
• Acetic Acid Bacteria: Acetobacter , Gluconobacter, and
Gluconacetobacter
• Proteolytic Bacteria: Micrococcus, Enterococcus,
Bacillus, Clostridium, Pseudomonas, Alteromonas,
Flavobacterium, Alcaligenes, Brevibacterium,
Enterobacteriaceae, and LAB.
• Lipolytic Bacteria: Pseudomonas, Alcaligenes, Serratia,
Staphylococcus, Flavobacterium, and Micrococcus.
• Saccharolytic bacteria: Bacillus subtilis, C. butyricum,
Aeromonas, Pseudomonas, and Enterobacter.
UNIVERSITAS GADJAH MADA

Other Groups of Bacteria


• Butyric and propionic acid bacteria
• Pectolytic bacteria
• Thermophilic, thermodiuric, psychrophilic, and
psychotrophic bacteria
• Osmophilic and halophilic bacteria
• Slime forming bacteria
• Gas forming bacteria
• Sporeformers
• Alcohol producers
• Indicator bacteria
UNIVERSITAS GADJAH MADA

Resistance of Bacterial Spores


• Resistant to high temperature and desiccation
• Resistant to γ-radiation and UV radiation (7–
50 times resistant than vegetative cells at
254nm)
• Resistant to harsh chemical, such as cross-
linking agents, alkylating agents, and lytic
enzymes
• Resistant to high pressures (≥12000 atm)
UNIVERSITAS GADJAH MADA
UNIVERSITAS GADJAH MADA

Yeast
• Single cell fungi; nonmotile; oval, spherical, or
elongated; about 5–30 x 2–10 mm in size.
• The cell wall contains chitin, mannan, glucan, and
protein. Cell membrane beneath the wall.
• Reproduction commonly by budding (asexual)
and sexual spores.
• Important yeast genera: Brettanomyces, Candida,
Debaryomyces, Hansenula, Kluyveromyces,
Pichia, Rhodotorula, Saccharomyces, Torulopsis,
Trichosporon, Zygosaccharomyces.
UNIVERSITAS GADJAH MADA

Film and Osmophilic Yeasts


• Grow on the surface of acid products, such as
sauerkraut and picles.
• They oxidise the organic acids and enable less
acid-tolerant microorganisms to grow and cause
spoilage.
• Genera involved: Pichia, Hansenula,
Debaryomyces, Candida, and Trichosporon.
• Hansenula and Pichia can also tolerate high levels
of alcohol and may oxidise it in alcoholic
beverages.
UNIVERSITAS GADJAH MADA

Molds (Filamentous Fungi)


• Nonmotile, filamentous, and branched.
• The cell wall is composed of chitin, glucan,
oligosaccharide, and protein.
• A hypha can be nonseptate, septate-uninucleate,
or septate-multinucleate.
• Reproduction by asexual and sexual spores.
• Important mold genera: Alternaria, Aspergillus,
Aureobasidium, Botrytis, Byssochlamys, Claviceps,
Eurotium, Fusarium, Geotrichum, Monilia, Mucor,
Neurospora, Penicillium, Rhizopus, Thamnidium,
Trichoderma, Trichothecium.
UNIVERSITAS GADJAH MADA
UNIVERSITAS GADJAH MADA

Sources of Microorganisms in Food


UNIVERSITAS GADJAH MADA

Soil Microorganisms
• Soil is reservoir for microorganisms.
• Bacteria, fungi, and protozoa commonly found in
soil.
• Many soil bacteria and fungi produce resistant
structures, such as endospores of Bacillus and
Clostridium, and chlamydospores and sclerotia of
many fungi, which can withstand desiccation and
a wide range of temperature fluctuations.
• Dispersal of soil microorganisms can be using air,
water, or animals.
UNIVERSITAS GADJAH MADA
UNIVERSITAS GADJAH MADA

Airborne Microorganisms
• Air is not a natural habitat for microorganisms
• However, many microbes are dispersed by air
• Airborne bacteria:
– Dominated by Gram-positive rods and cocci  thick
cell wall.
– Protective structure: pigments against UV; thick cell
wall, endospores, and spores against desiccation.
– Dispersal of bacteria: on dust particles; in droplets of
water; on minute rafts of shed skin.
– Actinomycetes, especially Streptomyces, produce
minute dry spores which survive well in the
atmosphere.
UNIVERSITAS GADJAH MADA

Airborne Microorganisms
• Airborne fungi:
– Molds produce thick-walled and pigmented
spores that readily dispersed.
– Penicillium and Aspergillus  tiny dry spores
dispersed by air current.
– Fusarium  wettable spores dispersed in droplets
of water.
– Active discharge of fungal spores: ballistospores of
yeast.
UNIVERSITAS GADJAH MADA
UNIVERSITAS GADJAH MADA

Water Microorganisms
• Water can be act as both habitat and dispersal
media for microorganisms.
• Physical condition of water (pH, Salinity,
temperature) greatly influence microbes
adaptation.
• Water microbes can be indigenous, or introduced
from terrestrial, animal and plant sources.
• The microbes can be transferred to aquatic
animals and plants.
UNIVERSITAS GADJAH MADA

Plants Microorganisms
• Many indigenous microbes found on plant
surfaces. Other microbes can be transferred
from air, water droplets, or animals.
• Mainly fungi, some bacteria.
• Bacteria predominantly Gram-negative rods,
such as Pectobacterium, Erwinia,
Pseudomonas and Xanthomonas.
UNIVERSITAS GADJAH MADA

Plants Microorganisms
• Fungi:
– Yeast, predominantly Sporobolomyces and Bullera,
found on leaf surfaces. Many yeast also found in
nectaries and on fruit surfaces, causing spontaneous
fermentation of fruit juices.
– Mold, frequently Cladosporium and Aureobasidium
pullulans (yeast-like fungi), found on leaf surfaces
– Cereal fungi
• On field infection: Cladosporium, Alternaria,
Helminthosporium, and Chaetomium
• Postharvest: Aspergillus, Penicillium, Fusarium
UNIVERSITAS GADJAH MADA

Animal Microorganisms
• Animals are habitat and vector of various
microorganisms.
• The skin:
– Animal skin exposed to air and water containing
microorganisms, hence can harbour microorganisms and
contaminate food
– However, microbes cannot reproduce on skin due to
dryness and low pH
• The nose and throat:
– Mucous membranes of nose an throat become
environment of microorganisms
– Most of the microbes harmless, but potentially can cause
disease
UNIVERSITAS GADJAH MADA

Thank You

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