Pseudomonas fluorescens Cured meat Mouldy Aspergillus Rhizopus Penicillium Souring Pseudomonas Micrococcus Greening‚ slime Lactobacillus Leuconostoc Fish Discoloration Pseudomonas Putrefaction Alcaligenes Flavobacterium Eggs Green rot P. fluorescens Colorless rots Pseudomonas Alcaligenes Black rots Proteus Concentrated orange juice "Off" flavor Lactobacillus Leuconostoc Acetobacter Poultry Slime‚ odor Pseudomonas Alcaligenes http://home.pacific.net.hk/~ppleung/Chem/microorganisms%20involved%20in%20food%20spoilage
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running head: UNIT 10. ASSIGNMENT Environmental Microbiology With so much advertising for various antibacterial products‚ many people have gotten the impression that all bacteria are harmful and that maybe the Earth would be better off if all bacteria were eliminated. What would life be like in a bacteria-free world? Bacteria help decay materials and put vitamins and minerals‚ and gases into the atmosphere. Without them the world would be able to produce little food. Bacteria are woven into
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centuries in many countries‚ for example‚ in Tibet‚ China‚ as the natural starter in the production of the unique self-carbonated dairy beverage [Saloff-Coste‚ 199]. Kefir grains contain a complex microbial symbiotic mixture of lactic acid bacteria (Lactobacillus‚ Lactococcus‚ Leuconostoc‚ and Streptococcus spp.)‚ and yeasts (Kluyveromyces‚ Candida‚ Saccharomyces and Pichia) [Farnworth‚ 2005 & Witthuhn et al.‚ 2005]. Ricotta cheese is a high moisture soft cheese [Modler & Emmons‚ 2001]. It can be produced
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under microscope using both the 40X and 100X oil immersion lens. Disinfected work area. Observations: |Bacteria |Growth pattern after 24 hours |Growth pattern after 48 hours | |L. acidophilus | Sediment |Sediment‚ mild turbidity and mild pellicle | |in liquid MRS broth | |
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Bacterial Fermentation Secondary article Article Contents Volker Mu¨ller‚ Ludwig-Maximilians-Universita¨t Mu¨nchen‚ Munich‚ Germany . Introduction Under anaerobic conditions‚ in the dark and in the absence of electron acceptors‚ organic compounds are catabolized by strictly anaerobic or facultatively anaerobic bacteria by internally balanced oxidation–reduction reactions‚ a process called fermentation. In fermentation‚ the organic compound serves as both electron donor and acceptor‚ and adenosine
Free Cellular respiration Adenosine triphosphate
economic importance such as E. coli‚ Staphylococcus ‚ Salmonella‚ Lactobacillus‚ Nitrosomonas‚ Streptomyces‚ etc. People have found that some types of Eubacteria can be very useful. Some are used at wastewater treatment plants to help clean the water. Others are also used to make grapes into wine and milk into cheese. Word origin: 1935–40; eu: in scientific coinages‚ means “true‚ genuine” + bacteria. e.coli salmonella lactobacillus Nitrosomonas streptomyces Archaebacteria Definition
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Michele Hindmarsh mhindma@my.wgu.edu Student ID# 000383032 MLT1 – Experiment 5; Task 6 Differential Staining Heidi Atkinson‚ MS Lab Experiment #5-Differential Staining Through the process of differential staining‚ there are distinct differences between the cell walls of gram-positive and gram-negative bacteria. In the case of gram-positive bacteria‚ the cell wall is comprised of 60-90% peptidoglycan and is very thick. There are numerous layers of teichoic acid bound with peptidoglycan
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Bacteria that Grow in Milk Jennifer Beagley and Katie Anderson Starr’s Mill High School 193 Panther Path Fayetteville‚ Georgia 30215 10th Grade Table of Contents 1. Abstract 15 2. Introduction 1-3 3. Materials 4 4. Procedures 5-6 5. Results 7 6. Discussion8-9 7. Conclusion 10 8. Acknowledgments 11 9. Bibliography 12 10. Appendix 13 11. Forms 14 Introduction The type of bacteria found in milk can help society in many ways. For example‚ if testing
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UNKNOWN LAB REPORT UNKNOWN NUMBER 54 Ron Williams 7-28-05 Bio 205 Prof. Curlee Fall 2005 Purpose There are many reasons for knowing the identity of microorganisms. The reasons range from the knowing the causative agent of a disease in a patient‚ so as to know how it can be treated‚ to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that have been learned so far in the microbiology laboratory
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Milk is a nutritionally rich food that also proves beneficial to health. Nowadays‚ it is often to find diversified milk products with various flavors and forms and a longer shelf life. One such product is cheese‚ which is universally understood as a coagulated milk protein formed due to enzyme activity and whey separation (Robinson and Wilbey‚ 2008). There are multiple cheese categories in the world‚ commonly classified according to their water content. The focus of this study is Parmesan cheese
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