Food Chemistry and Microbiology

  1. Fundamentals of Food Microbiology
    1. Microorganism Classification
      1. Bacteria
        1. Gram-Positive Bacteria
          1. Gram-Negative Bacteria
            1. Acid-Fast Bacteria
            2. Yeasts
              1. Saccharomyces Species
                1. Non-Saccharomyces Yeasts
                2. Molds
                  1. Aspergillus Species
                    1. Penicillium Species
                      1. Rhizopus Species
                      2. Viruses
                        1. Structure and Replication
                          1. Foodborne Viruses
                          2. Parasites
                            1. Protozoa
                              1. Helminths
                            2. Microbial Cell Structure
                              1. Prokaryotic Cell Structure
                                1. Cell Wall Components
                                  1. Cell Membrane Structure
                                    1. Cytoplasm and Ribosomes
                                      1. Genetic Material
                                      2. Eukaryotic Cell Structure
                                        1. Cell Wall in Fungi
                                          1. Membrane-Bound Organelles
                                            1. Nuclear Structure
                                            2. Specialized Structures
                                              1. Spores and Endospores
                                                1. Flagella and Cilia
                                                  1. Capsules and Slime Layers
                                                2. Microbial Growth and Metabolism
                                                  1. Nutritional Requirements
                                                    1. Carbon Sources
                                                      1. Nitrogen Sources
                                                        1. Phosphorus and Sulfur
                                                          1. Trace Elements
                                                            1. Growth Factors
                                                            2. Energy Metabolism
                                                              1. Aerobic Respiration
                                                                1. Anaerobic Respiration
                                                                  1. Fermentation
                                                                  2. Growth Curve Phases
                                                                    1. Lag Phase
                                                                      1. Exponential Phase
                                                                        1. Stationary Phase
                                                                          1. Death Phase
                                                                          2. Growth Measurement
                                                                            1. Direct Counting Methods
                                                                              1. Indirect Methods
                                                                                1. Viable Count Methods
                                                                              2. Environmental Factors Affecting Growth
                                                                                1. Intrinsic Factors
                                                                                  1. Nutrient Content
                                                                                    1. pH and Buffering Capacity
                                                                                      1. Water Activity
                                                                                        1. Oxidation-Reduction Potential
                                                                                          1. Natural Antimicrobials
                                                                                          2. Extrinsic Factors
                                                                                            1. Temperature
                                                                                              1. Relative Humidity
                                                                                                1. Atmospheric Composition
                                                                                                  1. Light Exposure
                                                                                                  2. Processing Factors
                                                                                                    1. Heat Treatment
                                                                                                      1. Irradiation
                                                                                                        1. High Pressure
                                                                                                          1. Chemical Treatments

                                                                                                      Previous

                                                                                                      7. Minor Food Components

                                                                                                      Go to top

                                                                                                      Next

                                                                                                      9. Beneficial Microorganisms and Fermentation