Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTENTS
13
CHAPTER 2
Characteristics of Predominant
Microorganisms in Food
I. Introduction ................................................................................................14
II. Classification of Microorganisms ...............................................................15
III. Nomenclature ..............................................................................................16
IV. Morphology and Structure of Microorganisms in Foods ..........................17
A. Yeasts and Molds ...............................................................................17
B. Bacterial Cells ....................................................................................19
C. Viruses ................................................................................................20
V. Important Microorganisms in Food ...........................................................21
A. Important Mold Genera .....................................................................21
B. Important Yeast Genera ......................................................................22
C. Important Viruses ...............................................................................22
D. Important Bacterial Genera ................................................................23
1. Gram-Negative Aerobic Group ....................................................23
2. Gram-Negative Facultative Anaerobes ........................................25
3. Rickettsias......................................................................................26
4. Gram-Positive Cocci ....................................................................27
5. Gram-Positive, Endospore-Forming Rods ....................................28
6. Gram-Negative, Endospore-Forming Rods .................................28
7. Gram-Positive, Nonsporulating Regular Rods ............................28
8. Gram-Positive, Nonsporeforming Irregular Rods .......................29
9. Some New Genera .......................................................................29
VI. Important Bacterial Groups in Foods ........................................................29
A. Lactic Acid Bacteria ..........................................................................30
B. Acetic Acid Bacteria ..........................................................................30
C. Propionic Acid Bacteria .....................................................................30
D. Butyric Acid Bacteria ........................................................................30
E. Proteolytic Bacteria ............................................................................30