BIOL345 Lecture Notes - Lecture 2: B Vitamins, Lactobacillus, Neutrophil
16 Sep 2017
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Document Summary
How a microorganism interacts with physico-chemical and biological characteristics of its environment. The study of interactions between chemical, physical and structural aspects of a niche and composition of its specific microbial population. Bacteria: gram positive, gram negative, aerobes and anaerobes. Fungi: filamentous, single celled, almost always aerobes or facultative like yeasts. Archea aren"t big players in food microbiology. Fungi is more active with oxygen when we talk about spoilage. Most aerobic, some facultative lag, exponential phases are critical in spoilage. Community of microbes on food item: microbial load. Microbial load on food item isn"t sufficient enough to cause disease. Microbial load isn"t sufficient enough to cause disease, needs to grow. Keep microbial community in lag phase so not increasing in size extends the shelf life. Food preservation methods aim at slowing down or stopping microbial growth. Intrinsic parameters: those that are an inherent part of the food tissues.
