FACTORS AFFECTING THE

GROWTH AND SURVIAL OF

1
MICRO-ORGANISM IN FOODS
Assoc.Prof. Dr. Trịnh Khánh Sơn
2 1. MICROBIAL GROWTH

Autocatalytic: tự xúc tác; biomass: sinh khối; specific growth rate: hằng số tốc độ sinh trưởng
3
 3

Mutualism: hỗ trợ; antagonism: đối kháng;

commensalism: cộng sinh; implicit: bên trong
 5 2. INTRINSIC FACTORS (SUBSTRATE LIMITATIONS)
2.1. Nutrient content

Specific growth rate: growth rate at log phase; a constant; a maximum growth rate
6

S>>Ks: m= mmax
S=Ks: m= ½ mmax

Scarcity: khan hiếm; deficient: thiếu

7

(a) Monod and (b) Linewaver-Burk (a modification of Monod) equations

 8

2.2. pH and Buffering Capacity

Profound: sâu sắc; symmetrical: đối xứng

9
optimum pH

balance

minimum pH maximum pH
10

Normal pH
range of foods
 internal
11 Ex: HA is CH3COOH
or CH3COO- + H+

external

• The cell will try to maintain its internal pH by neutralizing or expelling the protons
leaking in but this will slow growth as it diverts energy from growth-related functions.
• If the external pH is sufficiently low and the extracellular concentration of acid high,
the burden on the cell becomes too great, the cytoplasmic pH drops to a level
where growth is no longer possible and the cell eventually dies (Figure 3.2).
Divert: chuyển hướng; burden: gánh nặng
12
13

2.3. Redox Potential, Eh

14

(refers to the ability of the chemicals in the food to stabilize the redox potential: năng lực đệm)
15
 16

Stronger oxidizing
Weaker oxidizing agent or weaker
agent or stronger reducing agent
reducing agent

E(mv)>0: dễ bị khử do oxh chất khác

E(mv)<0: dễ bị oxh do khử chất khác
17

2.4. Antimicrobial Barriers and Antimicrobial Constituents

Evolution: sự phát triển; integument: lớp da động vật; husk: vỏ trấu; rind: vỏ cứng
 18

Rupture: vỡ vụn; watercress: cải xoong;

19
20

Cinnamon trees (quế) Thyme (xạ hương, húng tây) Cinnamon trees (quế)

Vanilla planifolia (cây vani) Peppermint trees (bạc hà)

 21

Hen’s egg: trứng gà

22

Radish: củ cải
23
24

2.4. Water Activity

25

Intermediate Moisture Food

26
27
28
 29

Relationship of aw
and temperature
on the growth of
molds

No growth
30
31 3. EXTRINSIC FACTORS (ENVIRONMENTAL LIMITATIONS)

3.1. Relative humidity

 The relative humidity
32 of air in equilibrium
with a sample is
called the Equilibrium
Relative Humidity
(ERH)

ERH=aw100%
33

Flaccid: mềm nhão;

34 3. EXTRINSIC FACTORS (ENVIRONMENTAL LIMITATIONS)

3.2. Temperature
35
36
37

wide
narrow
38 3. EXTRINSIC FACTORS (ENVIRONMENTAL LIMITATIONS)

3.3. Gaseos atmosphere

Oxygen requirements
A. Obligate aerobes: require oxygen to live. Their metabolic pathways require oxygen as
the final electron acceptor (aerobic respiration). They have no alternate means of
producing ATP.
B. Facultative anaerobes: grows in best where most oxygen is presented. Utilize oxygen
and aerobic respiration whenever possible. They can undergo anaerobic respiration
and/or fermentation to survive without oxygen.
C. Obligate anaerobes: growth occurs only when there is no oxygen. Use anaerobic
respiration and/or fermentation togenerate ATP. Lack superoxide dismutase ,
catalase & peroxidases. They die in the presence of oxygen.
D. Aerotolerant anaerobes: growth occurs evenly, oxygen has no effect. Utilize
anaerobic respiration and/or fermentation to produce ATP. They possess superoxide
dismutase, and so are not affected by the toxic byproducts of oxygen.
E. Microaerophiles: growth occurs only where a low concentration of oxygen has
diffused into medium. Note : Capnophilic bacteria Require carbon dioxide.
39
40
FURTHER
41
READING