Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CHARACTERISTICS OF PREDOMINANT MICROORGANISMS IN FOOD 17 confusion when one article has several species with the same first letter in the genus (e.g., Lactobacillus lactis, Leuconostoc lactis, and Lactococcus lactis as L. lactis). In some European journals, more than one letter is used, but there is no definite system (e.g., Lact. lactis, Lc. lactis, Leu. lactis, Lb. lactis, List. monocytogenes). In this book, to reduce confusion among readers, many of whom might not be familiar with the current rapid changes in bacterial nomenclature, a three-letter system is used (e.g., Lis. monocytogenes, Leu. lactis; Sal. typhimurium for Salmonella; Shi. dysenterie for Shigella; Sta. aureus for Staphylococcus). In rare cases, a slight modification is used (e.g., Lactococcus lactis and Lactobacillus lactis are written as Lac. lactis and Lab. lactis, respectively, for the two genera). Recently, the nomenclature system for Salmonella has been modified (Chapter 25). The viruses, as indicated previously, have not been given specific taxonomic names as given for bacteria. They are often identified with alphabetic or numeric designation, or a combination of both (e.g., T4 or l bacteriophages), the disease they produce (e.g., hepatitis A, causing liver inflammation), or by other methods (e.g., Norwalk-like viruses, causing a type of foodborne gastroenteritis in humans). \ IV. MORPHOLOGY AND STRUCTURE OF MICROORGANISMS IN FOODS A. Yeasts and Molds Both yeasts and molds are eucaryotic, but yeasts are unicellular whereas molds are multicellular. 5 Eucaryotic cells are generally much larger (20 to 100 mm) than procaryotic cells (1 to 10 mm). Eucaryotic cells have rigid cell walls and thin plasma membranes. The cell wall does not have mucopeptide, is rigid, and is composed of carbohydrates. The plasma membrane contains sterol. The cytoplasm is mobile (streaming) and contains organelles (mitochondria, vacuoles) that are membrane bound. Ribosomes are 80S type and attached to the endoplasmic reticulum. The DNA is linear (chromosomes), contains histones, and is enclosed in a nuclear membrane. Cell division is by mitosis (i.e., asexual reproduction); sexual reproduction, when it occurs, is by meiosis. Molds are nonmotile, filamentous, and branched (Figure 2.1). The cell wall is composed of cellulose, chitin, or both. A mold (thallus) is composed of large numbers of filaments called hyphae. An aggregate of hyphae is called mycelium. A hypha can be nonseptate, septate-uninucleate, or septate-multinucleate. A hypha can be vegetative or reproductive. The reproductive hypha usually extends in the air and form exospores, either free (conidia) or in a sack (sporangium). Shape, size, and color of spores are used for taxonomic classification. Yeasts are widely distributed in nature. The cells are oval, spherical, or elongated, about 5–30 ¥ 2–10 mm in size (Figure 2.1). 5,6 They are nonmotile. The cell wall contains polysaccharides (glycans), proteins, and lipids. The wall can have scars, indicating the sites of budding. The membrane is beneath the wall. The cytoplasm has a finely granular appearance for ribosomes and organelles. The nucleus is welldefined with a nuclear membrane.
18 FUNDAMENTAL FOOD MICROBIOLOGY Figure 2.1 Photograph of microbial morphology. (A) Molds: Conidial head of Penicillium sp. showing conidiophore (stalk) and conidia. (B) Yeasts: Saccharomyces cerevisiae, some carrying buds. (C) Rod-shaped bacteria: Bacillus sp., single and chain. (D) Spherical-shaped bacteria: Streptococcus sp., chain. (E) Spherical-shaped bacteria: tetrads. (F) Bacillus cells carrying spores, center and off-center. (G) Clostridium cells, some carrying terminal spore (drumstick appearance). (H) Motile rodshaped bacterium (Clostridium sp.) showing peretrichous flagella.
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MICROBIOLOGY OF FERMENTED FOOD PROD
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SECTION V Microbial Foodborne Disea
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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CONTENTS 429 CHAPTER 29 Indicators
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SECTION VI Control of Microorganism
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CONTROL BY LOW TEMPERATURE 471 and
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SECTION VII Appendices This section
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INDEX 569 Antibiotics, see also spe
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INDEX 577 D D value, 459-460, 511 D
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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