FOOD AND INDUSTRIAL MICROBIOLOGY Food spoilage‚ food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi Reader‚ Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and Dr (Mrs.) S. Sharma Professor‚ Department of Microbiology‚ CCS Haryana Agricultural University‚ Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic
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Microorganism: An organism or a virus too small to be seen without a microscope (smaller than 0.5mm) Misconceptions of Microorganisms * All microorganisms are pathogenic (disease producing) FALSE * The majority of bacteria are harmless and beneficial TRUE Aspects of microbiology * Basic biological science * About living cell and how they work * About microbial diversity and their evolution * Applied biological science * What microorganisms do; their role in the nature
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Evolution and Microbiology Name: Sara Reed Grade: MYP2 Subject: Biology Teacher: Lana Brkic Evolution The Big Bang The Creation The Big Bang: * 15 billion years ago‚ universe created in explosion * 5 billion years ago‚ Earth was created * Beginning Earth was hot‚ molten spinning ball‚ as it became cooler‚ it became more and more solid * No water on surface‚ and atmosphere wasn’t formed * Evidence: 1. Universe still
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Hydrogen Producing Bacteria was incubated in a complete - mix digester with work volume 1.7 L‚ seeded with sludge obtained from the local sewage treatment plant. Each liter of feed medium was composed of the following : 7 g of glucose‚ 1 g NaHCO3 ‚ 500 mg of NH4Cl ‚ 250 mg KH2PO4 ‚ 250 mg K2HPO4 ‚ 320 mg of MgSO4 • 7H2O ‚ 50 mg of FeCl 3 ‚ NiSO4 32 mg ‚ 50 mg CaCl2‚ Na2BO7 7.2 mg H2O ‚ 14.4 mg (NH4) 6MO7O24 H2O ‚ 23 mg of ZnCl2 ‚ 21 mg CoCl2 H2O ‚ 10 mg CuCl2•2H2O and 30 mg of MnCl2•4H2O . The reaction
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Isolation of Bacteria in our Physical Environment Introduction: The purpose of the lab is to apply what has been learned so far in Microbiology‚ and use it to collect and examine microbial species from the physical environment. The physical environment around the lab will be utilized to find out the variety of different microbial species growing in and around the lab. This investigation will help in preparation for the individual projects that will be done at the end of the semester. Materials
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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1. To distinguish the bacteria abilities to metabolize various substrates and end products formed. 2. To observe the growth of different bacteria species in term of structures and its morphology based on different chemical substance applied. 3. To observe physiological and immunological properties utilized by different species of bacteria. INTRODUCTION: Bacteria biochemical testing can determine the types and numbers in terms of colony forming units of bacteria present in a sample of different
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Review for Microbiology Test #1 (Lesson 1-5) Lesson 1 What is the #1 killer of man worldwide? Heart Disease. What is the #3 killer in the US? Infectious Disease. What is the importance of MO in our world? List 6-8 reasons MO are important. Can’t live in Germ Free World‚ Keeps Economy running‚ Agriculture‚ Medication‚ Baking‚ Cosmetics‚ Paints‚ Fertilizers‚ Helps develop immune system‚ Decomposition of dead plants and animals to enrich the soil. What are the 4 groups of people most prone to
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Microbiology: An Introduction‚ 10e (Tortora et al.) Chapter 14 Principles of Disease and Epidemiology Test Bank 1) A commensal bacterium A) Does not receive any benefit from its host. B) Is beneficial to its host. C) May be an opportunistic pathogen. D) Does not infect its host. E) B and D only. Answer: C media. B) Some microorganisms don’t cause the same disease in laboratory animals. C) Some microorganisms cause different symptoms under different conditions. D) Some microorganisms can’t be observed
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