FOOD MICROBIOLOGY

(Vi sinh vt thc phm)

TS. Trn Th Ngc Yn

- 3 credits: 60 hours (30 +30)
- Including 6 chapters + 2-3 seminars

- Midterm exam: 30%

- Seminar:20%
- Home work/test: 10%
- Final exam: writing 40%
Content
Part 1. Introduction
Part 2.General microbiology
Chapter 1. Morphology, microbial structure and
classification
Chapter 2. Microbial nutrition, growth and control
Chapter 3. Microbial metabolism
Chapter 4. Microbial genetic
Part 3. Food microbiology
Chapter 5. Microorganisms: Dynamic of fermented
process in food technology
Chapter 6. Microorganisms: Agents of spoilage of food
product and food technology
Seminar for part 2,3
 Text books
Nguyn Ln Dng, Nguyn nh Quyn, Phm
Vn Ty, Vi sinh vt hc, NXB Gio Dc, 1998.
Prescott Lansing M., Microbiology, McGraw-
Hill Companies, 2002.
Part 1: INTRODUCTION

Microbiology : The Science (logos) of small (micro) life

(bios)
The study of organisms too small to be seen without
magnification
Bacteria 0.5~2 m
Archaea 0.5~2 m
Yeast
Fungi 2~200 m
Protozoa mm~cm
Algae
Viruses 20~300 nm
List of some of the general areas in which the expertise of
a microbiologist might be used:
Food and drink production
Pharmaceutical industry
Environmental science
Genetic engineering
 The History and Scope of Microbiology
- The invisible world of microorganisms is discovered
particularly over the last century and a half.
- seeing is believing, it was only when we had the means to
see microorganisms under a microscope
Antonie van Leeuwenhoek : pioneering microscope (1673)

First to observe living

microbes
his single-lens magnified
up to 300X

(1632-1723)
 Spontaneous generation: The belief that life could originate
from non-living or decomposing matter.
Non Spontaneous generation: the Italian Francesco Redi
(16261697) showed that the larvae found on putrefying meat
arose from eggs deposited by flies.

This can be seen as the beginning of the end for the

spontaneous generation theory.

Louis Pastuer: made a lasting contribution : the idea: life

arises only from already existing life
In wine production: The bacteria were responsible for the
spoilage while the produced the alcohol. That both types of
organism had originated in the environment.
(1861)
 Louis Pasteur

Showed microbes caused

fermentation & spoilage
Disproved spontaneous
generation
Developed aseptic
techniques.
Developed a rabies vaccine.

(1822-1895)
 Louis Pasteur
demonstrated that alcoholic fermentations were
the result of microbial activity,
that some organisms could decrease alcohol yield
and sour the product,
that some fermentations were aerobic and some
anaerobic;
he also developed the process of pasteurization
to preserve wine during storage.
 Robert Koch
Established a sequence
of experimental steps to
show that a specific
microorganism causes a
particular disease.
Developed pure culture
methods.
Identified cause of
anthrax, Tuberculosis
and cholera.
(1843-1910)

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 Robert Koch (1843 - 1910)
using criteria developed by his teacher,
Jacob Henle (1809-1895), established the
relationship between Bacillus anthracis
and anthrax;
his criteria became known as Kochs
Postulates and are still used to establish
the link between a particular
microorganism and a particular disease.
Kochs postulates

1. The microorganism must be present in every instance of

the disease and absent from healthy individuals.
2. The microorganism must be capable of being isolated and
grown in pure culture.
3. When the microorganism is inoculated into a healthy host,
the same disease condition must result.
4. The same microorganism must be re-isolated from the
experimentally infected host.
 Naming micoorganisms
Binomial (scientific) nomenclature
Gives each microbe 2 names
Genus - noun, always capitalized
species - adjective, lowercase
Both italicized or underlined
Staphylococcus aureus (S. aureus)
Bacillus subtilis (B. subtilis)
Escherichia coli (E. coli)

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Food microbiology
 Why Study Food Microbiology?
Provide Clean, Safe, Healthful Food to
Consumer
Food Permits Growth
Control of Microbial Growth
Prevent Food Spoilage
Prevent Food-borne Illnesses
Food Preservation and Production
 Microbes and food produciton
Foods produced using lactic acid bacteria
- Milk products: cheese, yogurt
- Vegetables: Kimchee
Yeast produce different fermentation products
- Ethanol, alcoholic beverages and beer
- Vinegar
- Bread
Molds are used in food production
- Soy sauce: Aspergillus oryzae or A. sojae
 The Major Divisions of Life

3 domains
Virus: non-cell
Prokaryotes:
- Eubacteria (have peptidoglycan): Bacteria, Actinomycetes,
Cyanobacteria, and group of other bacteria (Rickettsia,
Chlamydia, Mycoplasma)
- Archaebacteria: odd bacteria that live in extreme
environments, high salt, heat, etc
Eukaryotes: have a nucleus, & organelles), yeast, fungi,
plan, animal

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There are two types of microorganisms:
Prokaryotes
have a relatively simple morphology and
lack a true membrane-bound nucleus
Eukaryotes
are morphologically complex and have a
true, membrane-bound nucleus
 What the words mean
Prokaryotes Eukaryotes
Pro = before Eu = true
Karyose = kernel,
which represents Karyose = kernel,
the nucleus the nucleus
So prokaryotes So eukaryotes
occurred before
cells with a nucleus
are the cells
Ex. Bacteria with a true
nucleus
Ex. Found in
animals, plants,
and fungi (yeast)
Similarities and differences between prokaryotic
and eukaryotic cell structure
Characteristics of microbes

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Similarities

Cell contents bounded by a plasma

membrane
Genetic information encoded on DNA
Ribosomes act as site of protein synthesis
Differences
Comparison of Bacteria, Archaea, and Eucarya
 Topic for Seminar 1

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Tiu chun vi sinh cho cc sn phm c
Tiu chun vi sinh cho cc sn phm sa
Tiu chun vi sinh cho nng sn/lng thc
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Tiu chun vi sinh cho bnh ko
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