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Groups of Bacteria important in Food Bacteriology

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Lactic acid-forming bacteria, acetic acid-forming bacteria, and butyric acid-forming bacteria play important roles in food microbiology. Lactic acid-forming bacteria are involved in the production of sauerkraut, cheese, and wine spoilage. Acetic acid-forming bacteria oxidize ethanol to acetic acid and are used to make vinegar and can spoil alcoholic beverages. Butyric acid-forming bacteria, like Clostridium, are spore forming anaerobes.

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MICROBIOLOGY QUICK LEARN FOOD MICROBIOLOGY Saajida Sultaana Mahusook
Groups of Bacteria important in Food Bacteriology Groups of Bacteria Role in Food microbiology Lactic acid-forming Bacteria or Lactics These bacteria ferment sugar to lactose. Involved in the production of sauerkraut, cheese and spoilage of wine. Major genera: Leuconostoc, Lactobacillus, Streptococcus, Pediococcus. Acetic acid-forming Bacteria or Acetics Oxidize ethanol to acetic acid. Manufacture of vinegar and spoilage of alcoholic beverages. Major genera: Acetobacter and Gluconobacter. Butyric acid-forming Bacteria or Butyrics Spore forming anaerobes. Genus: Clostridium. Propionic acid-forming Bacteria or Propionics Genus: Propionibacterium. Proteolytic Bacteria Produce extracellular proteinases. Eg: Bacillus cereus, Pseudomonas fluorescens. Major genera: Clostridium, Bacillus, Pseudomonas. Some are acid- proteolytic and cause putrefaction.
Groups of Bacteria Role in Food microbiology Lipolytic Bacteria Produce lipase enzymes that catalyze the hydrolysis of fats to fatty acids and glycerol. Major genera: Pseudomonas, Alcaligenes, Staphylococcus, Serratia and Micrococcus. Saccharolytic Bacteria Hydrolyze disaccharides or polysaccharides to simple sugars. Eg: Bacillus subtilis and Clostridium butyricum. Gas-forming Bacteria Produce small amount of gas and yield it very slowly that is not ordinarily detected. Major genera: Leuconostoc, Lactobacillus, Escherichia, Bacillus. Osmophilic or Saccharophilic Bacteria Grow in high concentration of sugar. Eg: Species of Leuconostoc. Pigmented Bacteria Capable of producing pigments. Serratia- red, Flavibacterium-yellow to orange pigments. Other groups Pectinolytic Bacteria Thermophiles Psychrophiles Halophiles Slime or Rope-forming Bacteria Coliforms and Fecal Coliforms
Importance of Bacteria in Food Microbiology • Bacteria are important members of Food Microbiology as they are involved in • Production of various food and dairy products. Strains of Streptococcus, Lactobacillus, Bifidobacterium are used in the production of fermented food and dairy products. • Pathogenic bacteria cause food intoxications. Example: C. boltulinum and B. cereus. • Cause food spoilage. Example: Serratia, Pseudomonas.
Reference • Food Microbiology by Martin R. Adams and Maurice O. Moss, 3rd e. • Food Microbiology by William C. Frazier and Dannis C. Westhoff, 5th e.

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Groups of Bacteria important in Food Bacteriology

  • 1. MICROBIOLOGY QUICK LEARN FOOD MICROBIOLOGY Saajida Sultaana Mahusook
  • 2. Groups of Bacteria important in Food Bacteriology Groups of Bacteria Role in Food microbiology Lactic acid-forming Bacteria or Lactics These bacteria ferment sugar to lactose. Involved in the production of sauerkraut, cheese and spoilage of wine. Major genera: Leuconostoc, Lactobacillus, Streptococcus, Pediococcus. Acetic acid-forming Bacteria or Acetics Oxidize ethanol to acetic acid. Manufacture of vinegar and spoilage of alcoholic beverages. Major genera: Acetobacter and Gluconobacter. Butyric acid-forming Bacteria or Butyrics Spore forming anaerobes. Genus: Clostridium. Propionic acid-forming Bacteria or Propionics Genus: Propionibacterium. Proteolytic Bacteria Produce extracellular proteinases. Eg: Bacillus cereus, Pseudomonas fluorescens. Major genera: Clostridium, Bacillus, Pseudomonas. Some are acid- proteolytic and cause putrefaction.
  • 3. Groups of Bacteria Role in Food microbiology Lipolytic Bacteria Produce lipase enzymes that catalyze the hydrolysis of fats to fatty acids and glycerol. Major genera: Pseudomonas, Alcaligenes, Staphylococcus, Serratia and Micrococcus. Saccharolytic Bacteria Hydrolyze disaccharides or polysaccharides to simple sugars. Eg: Bacillus subtilis and Clostridium butyricum. Gas-forming Bacteria Produce small amount of gas and yield it very slowly that is not ordinarily detected. Major genera: Leuconostoc, Lactobacillus, Escherichia, Bacillus. Osmophilic or Saccharophilic Bacteria Grow in high concentration of sugar. Eg: Species of Leuconostoc. Pigmented Bacteria Capable of producing pigments. Serratia- red, Flavibacterium-yellow to orange pigments. Other groups Pectinolytic Bacteria Thermophiles Psychrophiles Halophiles Slime or Rope-forming Bacteria Coliforms and Fecal Coliforms
  • 4. Importance of Bacteria in Food Microbiology • Bacteria are important members of Food Microbiology as they are involved in • Production of various food and dairy products. Strains of Streptococcus, Lactobacillus, Bifidobacterium are used in the production of fermented food and dairy products. • Pathogenic bacteria cause food intoxications. Example: C. boltulinum and B. cereus. • Cause food spoilage. Example: Serratia, Pseudomonas.
  • 5. Reference • Food Microbiology by Martin R. Adams and Maurice O. Moss, 3rd e. • Food Microbiology by William C. Frazier and Dannis C. Westhoff, 5th e.