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Chapter 2 Groups of Microorganisms Important in Foods
Chapter 2 Groups of Microorganisms Important in Foods
1) Mucor
2) Rhizopus
3) Penicillium
4) Aspergillus
5) Geotrichum
6) Neurospora
7) Fusarium
Moulds
1) Genus Mucor:
Nonseptate hyphae.
Asexual spores: sporangiospores. Sexual spores: zygospores.
Disadvantageou
s species M. rouxii : cause spoilage of vegetables.
Moulds
2) Genus Rhizopus:
Nonseptate hyphae.
Asexual spores: sporangiospores. Sexual spores: zygospores.
Advantageous
species
Disadvantageou
s species R. stolonifer : common black bread mould.
Moulds
3) Genus Penicillium:
Septate hyphae.
Asexual spores: conidiospores. (anamorphs;produce asexual spores
only)
Produce mycotoxin.
Advantageous
species P. roquerfortii : used in cheese production.
Disadvantageou
s species
Define MYCOTOXIN.
Moulds
4) Genus Aspergillus:
Septate hyphae.
Asexual spores: conidiospores. Sexual spores: ascospores.
Xerophilic.
Some strains produce mycotoxin, e.g. A. flavus.
Advantageous
species A. oryzae : used in sake production.
Disadvantageou
s species
Define XEROPHILIC.
Moulds
5) Genus Geotrichum:
Septate hyphae
Asexual spores: arthrospore (type of conidiospores).
Advantageous
species
Disadvantageou
s species G. candidium: cause spoilage on dairy products.
Moulds
6) Genus Neurospora:
Septate hyphae.
Asexual spores: conidiospores. Sexual spores: ascospores.
Advantageous
species
Disadvantageou
s species
Moulds
7) Genus Fusarium:
Septate hyphae.
Asexual spores: conidiospores. Sexual spores: ascospores.
Some strains produce mycotoxin.
Advantageous
species
Important genera:
1) Saccharomyces
2) Debaryomyces
3) Candida
4) Rhodotorula
5) Torulopsis
6) Pichia
Yeasts
1) Genus Saccharomyces:
Disadvantageou
s species S. lactis : cause spoilage in milk and milk products.
Yeasts
2) Genus Debaryomyces:
Advantageous
species
Advantageous
species
Advantageous
species
Advantageous
species
Disadvantageou
s species P. guilliermondii : cause spoilage of wine.
Differentiate mould and
yeast.
Bacteria
Bacteria
1. Staphylococcus
2. Pseudomonas
3. Salmonella
4. Shigella
5. Escherichia
6. Vibrio
7. Bacillus
8. Clostridium
9. Lactobacillus
10.Streptococcus
Bacteria
1) Genus Staphylococcus:
Coccus, gram-positive, facultative anaerobe.
Non-spore forming, non-motile.
Advantageous
species
Advantageous
species
Disadvantageou
s species P. aeruginosa : cause fish and meat spoilage.
Bacteria
3) Genus Salmonella:
Rod, gram-negative, facultative anaerobe.
Non-spore forming, motile.
Advantageous
species
Disadvantageou
s species
Bacteria
4) Genus Shigella:
Rod, gram-negative, facultative anaerobe.
Non-spore forming, non-motile.
Advantageous
species
Disadvantageou
s species
Bacteria
5) Genus Escherichia:
Rod, gram-negative, facultative anaerobe.
Non-spore forming, motile.
Advantageous
species
Disadvantageou
s species
Bacteria
7) Genus Bacillus:
Rod, gram-positive, aerobe or facultative anaerobe.
Spore forming, motile.
Advantageous
species
Advantageous
species
Advantageous
species L. acidophilus : used as probiotics:
Disadvantageou
s species L. casei : cause spoilage in wine or beer.
Bacteria
10) Genus Streptococcus:
Coccus, gram-positive, facultative anaerobe.
Non-spore forming, non-motile.
7. Saccharolytic bacteria
Bacteria
Proteolytic bacteria:
Produce extracellular proteases (enzymes which diffuse outside of the
cells) and catalyzes the breakdown of protein.
Important genera : Bacillus, Pseudomonas, Clostridium, Proteus.
Bacteria
Form 8 groups.