NU FS363 Lecture Notes - Lecture 2: Rancidification, Ecliptica, Food Microbiology

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Lecture 2: describe the types of organisms found in food and describe their characteristics. Bacteria- they are chemoheterotrophs and there are subcategories of bacteria. A viable bacterium is the type that is metabolizing and growing (multiplying). The viable, non-culturable bacteria have rna but it cannot be grown on an agar dish. The spore form of bacteria means it isn"t growing or metabolizing, it is just there and dormant. In order for bacteria to grow it needs water, a carbohydrate source (ex. The food bacteria grows on is an excellent source of nutrients for it. Some bacteria are super picky aka fastidious while others don"t care. Yeast- they are nonfilagentous (specific environment is needed), unicellular fungi. Yeast can reproduce via binary fission or budding. Yeast is responsible for food spoilage but is also key in baking and brewing. Mold filamentous (is able to grow over a large range of moisture levels and temperatures). For the most part they have separate hyphae.