1.

0 INTRODUCTION
~ An organism of microscopic or
submicroscopic size

~ Any living organism that is too small to be seen
by the naked eye such as bacteria, viruses,
protozoa, single-celled algae, and many types of
fungi
Microbiology

~ The section of biology concerned with organisms
which are not visible by the naked eye

~ The study of micro-organisms, or microbiology began
when the first microscopes were developed in the
1600's
Microbiology is the study of organisms of
microscopic size, including:

~ bacteria,
~ mould
~ protozoa's,
~ viruses,
~ and certain algae and fungi

which affect every aspect of life on Earth
Covers organisms :
# that spoil our food,
# those we use to preserve and improve our food,
# and those associated with foods that can cause
illness and disease

Discusses ways of preventing contamination and
growth of microorganisms in our food.

Aristotle (384-322) and others believed
that living organisms could develop
from non-living materials.

1660: Robert Hooke (1635-1703) published
"Micrographia", containing drawings and detailed
observations of biological materials made with the best
compound microscope and illumination system of the
time


1676: Anton van Leeuwenhoek (1632-1723) was the
first person to observe microorganisms

1688: Francesco Redi (1626-1678) was an Italian
physician who refuted the idea of spontaneous
generation by showing that rotting meat carefully
kept from flies will not spontaneously produce
maggots.
1836: Theodor Schwann (1810-1882) helped develop
the cell theory of living organisms, namely that all living
organisms are composed of one or more cells and that
the cell is the basic functional unit of living organisms.

1861: Louis Pasteur's (1822-1895) famous
experiments with swan-necked flasks finally proved
that microorganisms do not arise by spontaneous
generation.
SWAN-NECKED FLASKS EXPERIMENT

a. Food Preservation

1782 Canning of vinegar (by Sweedish chemist)

1840 Fish & fruit were first canned

1880 Pasteurization of milk (Germany)

1995 Sorbic acid was approved for use as a food
preservative

1896 Clostridium botulinum first discovered

1906 Bacillus cereus food poisoning was recognized

1937 Outbreaks of Campylobacter enteritis were
traced to milk

1971 Foodborn outbreak of Vibrio parahaemolyticus
gastroenteritis
1680 Leeuwenhock was first to observe yeast cell

1866 Souring of milk was caused by m/o growth (L.
Pasteur)

1888 - Thermophilic bacteria was first studied

1915 Bacillus coagulans was first isolate from
coagulated milk
BACTERIA
MOLD
YEAST

BACTERIA

YEAST

MOULD

Acetobacter

Candida

Aspergillus

Bacillus

Hansenula

Penicilium

Clostridium

Torulopsis

Mucor



COCCUS
SPIRAL
BACILLUS
Capsule














Flagella

Endospores

Most yeasts are unicellular
Yeasts have 2 reproductive cycles
- asexual (budding or fission)
- sexual
two divisions of yeast :
Ascomycotina and Basidiomycotina
capable of fermenting carbohydrates.

are microscopic multicellular fungi
are generally composed of hypha (filamentous
structures)
mould hyphae form a cottony mass called a
mycelium
reproduce by spores :
(1) oospores (2) zygospores
(3) ascospores (4) basidiospores
PLANTS & PLANT
PRODUCTS
G.I.
ANIMAL FEEDS
ANIMAL HIDES
FOOD UTENSILS
FOOD HANDLERS
AIR & DUST
SOIL & WATER
SOURCE
Torulopsis
Erwinia
Acetobacter
Bacillus
Micrococcus
Enterobacter
Salmonella
Enterobaacter
?
OPTIMAL
TEMPERATURES
SPECIFIC
REQUIREMENT
NEEDS
NUTRIENT CONTENTS
METABOLIZE/HYDROLIZE
NEEDS
METABOLITES
FORMATION
Classified
based on
physiology
MESOPHILES
M/O
THERMOPHILES
M/O
PSYCHROPHILES
M/O
~ Grow well at low temp. between 4-
10C (refrigerated temp.)

~ eg:
Achromobacter
Alcaligenes
Pseudomonas
Botrytis
~ Grow well at room temperature between
30-35C

~ eg :
Bacillus
Clostridium botulinum
Clostridium perfringens
~ Grow well at high temperature (>55C)
~ able to resist high temp.

~ eg :
Micrococcus
Streptococcus
Lactobacillus
Aspergillus

OSMOPHILIC/SACAROPHILIC
M/O
HALOPHILIC
M/O
~ Grow well at salt concentration between 2-
30%
~ need high salt concentration to grow
~ eg :
Halobacterium
Halococcus
Micrococcus
Pseudomonas
Pediococcus
few halophilic can grow in 2-5% salt
concentr.

medium halophilic can grow in 5-20% salt
concentr.

extreme halophilic - can grow in 20-30% salt
concentr.

salt tolerant m/o - simply survive, but do not
grow under such condition

~ Grow well at high sugar concentration

~ eg :
Saccharomyces cereviseae
Saccharomyces rouxii
Leuconostoc

SACCHAROLYSIS
M/O
PECTINOLYSIS
M/O
PROTEOLYSIS
M/O
LYPHOLYSIS
M/O
~ aerobic / facultative anaerobic bacteria form spores
~ that produces proteinase enzyme
~ to hydrolyze protein
~ eg : Bacilllus
Clostridium
Proteus
Pseudomonas
~ some are able to break the protein by anaerobic ;
produces hydrogen sulphite, merkaptan, indol, amina,
fatty acid

~ Hydrolyze disaccharide & polysaccharide
~ produce simple sugar
~ amilolysis bacteria produce amylase enzyme to
hydrolize starch
~ eg :
Bacillus subtilis
Clostridium butyricum
~ produce lipase enzyme
~ hydrolize fatty acid
~ eg :
Pseudomonas
Alcaligenes
Serratia
~ produce pectinase enzyme
~ hydrolyze protein
~ responsible for fruits & vegetable spoilage
~ eg :
Aspergillus niger
Penicilium
Sterptomyces

MUCUS
GASES
ACID
PIGMENT
~ form acid as a main product
~ eg :
Acetic acid Acetobacter
Lactic acid Lactobacillus
Streptococcus
Propyonic acid - Propionibacterium
~ produce colour pigment
~ able to change the colour of food
~ eg :
Flavobacterium
Serratia
Lactobacillus
~ produce polysaccharide that form a slimes (mucus) on
food
~ spoil food such as milk, fruit, & vegetable
~ eg :
Lactobacillus
Leuconostoc

~ produce gas during fermentation process
~ CO
2
, H
2

~ eg :
Leuconostoc
Propionibacterium