Food Chemistry and Microbiology

8.

Fundamentals of Food Microbiology

8.1.

Microorganism Classification

8.1.1.

8.1.1.1.

Gram-Positive Bacteria

8.1.1.2.

Gram-Negative Bacteria

8.1.1.3.

Acid-Fast Bacteria

8.1.2.

8.1.2.1.

Saccharomyces Species

8.1.2.2.

Non-Saccharomyces Yeasts

8.1.3.

8.1.3.1.

Aspergillus Species

8.1.3.2.

Penicillium Species

8.1.3.3.

Rhizopus Species

8.1.4.

8.1.4.1.

Structure and Replication

8.1.4.2.

Foodborne Viruses

8.1.5.

8.1.5.1.

8.1.5.2.

8.2.

Microbial Cell Structure

8.2.1.

Prokaryotic Cell Structure

8.2.1.1.

Cell Wall Components

8.2.1.2.

Cell Membrane Structure

8.2.1.3.

Cytoplasm and Ribosomes

8.2.1.4.

Genetic Material

8.2.2.

Eukaryotic Cell Structure

8.2.2.1.

Cell Wall in Fungi

8.2.2.2.

Membrane-Bound Organelles

8.2.2.3.

Nuclear Structure

8.2.3.

Specialized Structures

8.2.3.1.

Spores and Endospores

8.2.3.2.

Flagella and Cilia

8.2.3.3.

Capsules and Slime Layers

8.3.

Microbial Growth and Metabolism

8.3.1.

Nutritional Requirements

8.3.1.1.

8.3.1.2.

Nitrogen Sources

8.3.1.3.

Phosphorus and Sulfur

8.3.1.4.

8.3.1.5.

8.3.2.

Energy Metabolism

8.3.2.1.

Aerobic Respiration

8.3.2.2.

Anaerobic Respiration

8.3.2.3.

8.3.3.

Growth Curve Phases

8.3.3.1.

8.3.3.2.

Exponential Phase

8.3.3.3.

Stationary Phase

8.3.3.4.

8.3.4.

Growth Measurement

8.3.4.1.

Direct Counting Methods

8.3.4.2.

Indirect Methods

8.3.4.3.

Viable Count Methods

8.4.

Environmental Factors Affecting Growth

8.4.1.

Intrinsic Factors

8.4.1.1.

Nutrient Content

8.4.1.2.

pH and Buffering Capacity

8.4.1.3.

8.4.1.4.

Oxidation-Reduction Potential

8.4.1.5.

Natural Antimicrobials

8.4.2.

Extrinsic Factors

8.4.2.1.

8.4.2.2.

Relative Humidity

8.4.2.3.

Atmospheric Composition

8.4.2.4.

8.4.3.

Processing Factors

8.4.3.1.

8.4.3.2.

8.4.3.3.

8.4.3.4.

Chemical Treatments

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9. Beneficial Microorganisms and Fermentation