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Food Microbiology

XL5.2 Food Microbiology · XL5: Food Technology

MICRO.GROWTH Microbiology

Growth definition, growth curve phases, quantitative expression of exponential growth and continuous culture.

7 sub-topics

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01

Characteristics of microorganisms - morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining, resistant bacteria

  • MICRO.TAXONOMY
02

microbial growth - D-value, Z-value, F-value, growth and death kinetics, serial dilution technique

  • MICRO.GROWTH
03

food spoilage - spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products

  • FOODTECH.MICRO
04

toxins from microbes - pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium and Aspergillus genera

  • MICRO.GROWTH
06

fermented foods and beverages - curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage

  • FOODTECH.MICRO
07

probiotic foods - probiotic microorganisms, their benefits, prebiotics, synbiotics

  • FOODTECH.MICRO