Fundamental Food Microbiology, Third Edition - Fuad Fathir

CHARACTERISTICS OF PREDOMINANT MICROORGANISMS IN FOOD 33
Because of the importance of these bacterial groups in food, many laboratory
methods are designed to detect a specific group instead of a specific genus or species.
Similarly, control methods are sometimes designed to destroy or prevent growth of
a specific group.
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VII. CONCLUSION
Two major aspects have been discussed in this chapter: the nomenclature system of
bacteria, which is rapidly changing because of the development of new molecular
biology techniques, and the morphological and physiological characteristics of the
microorganisms important in food. A food microbiologist should be knowledgeable
about these facets. Chapter 3 discusses the sources of these microorganisms in food.
REFERENCES
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Wilkins, Baltimore, 1984.
2. Sneath, P.H.A., Ed., Bergey's Manual of Systematic Bacteriology, Vol. 2, Williams &
Wilkins, Baltimore, 1986.
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Manual of Determinative Bacteriology, 9th ed., Williams & Wilkins, Baltimore, 1994.
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QUESTIONS
1. List five methods that are used in the classification of bacteria. Why are nucleotide
sequences in 16S rRNA used as an important technique in the classification?
2. Explain the following terms and give one example for each in relation to bacterial
nomenclature: (a) family, (b) genus, (c) species, (d) subspecies, and (e) biovar