MODULE 5: MICROBIAL GROWTH IN FOODS  Psychrotrophic Bacteria.

They are bacteria that are able

to grow at refrigerated temperature . Some species
 Among the microorganisms found in foods, bacteria from Pseudomonas, Alteromonas, Alcaligenes,
constitute major important groups. This is not only Flavobacterium, Serratia, Bacillus, Clostridium,
because many different species can be present in foods, Lactobacillus, Leuconostoc, Carnobacterium,
but also because of their rapid growth rate, ability to Brochothrix, Listeria, Yersinia, and Aeromonas are
utilize food nutrients, and ability to grow under a wide included in this group.
range of temperatures, aerobiosis, pH, and water
activity, as well as to better survive adverse situations,  Thermoduric Bacteria. They are bacteria that are able
such as survival of spores at high temperature. to survive pasteurization temperature treatment. Some
species from Micrococcus, Enterococcus, Lactobacillus,
 When microorganisms grow in food, they cause varying Pediococcus, Bacillus (spores), and Clostridium (spores)
degrees of change in the food's characteristics as a are included in this group.
result of metabolic activity. Some of these Changes, like
those taking place during fermentation, are desirable,  Halotolerant. They are bacteria that are able to survive
while others, like those resulting in food spoilage and high salt concentrations (u10%). Some species from
food poisoning, are undesirable. Bacillus, Micrococcus, Staphylococcus, Pediococcus,
Vibrio, and Corynebacterium are included in this group.
CLASSIFICATION
 Lactic Acid Bacteria. They are bacteria that produce  Aciduric Bacteria. They are bacteria that are able to
relatively large quantities of lactic acid from survive at low pH (less than 4) Some species from
carbohydrates. Species mainly from genera Lactococcus, Lactobacillus, Pediococcus, Lactococcus, Enterococcus,
Leuconostoc, Pediococcus, Lactobacillus, and and Streptococcus are included in this group
Streptococcus thermophilus are included in this group.
 Osmophilic Bacteria. They are bacteria that can grow at
 Acetic Acid Bacteria. They are bacteria that produce a relatively higher osmotic environment than that
acetic acid, such as Acetobacter aceti. needed for other bacteria. Some species from genera
Staphylococcus, Leuconostoc, and Lactobacillus are
 Propionic Acid Bacteria. They are bacteria that produce included in this group. They are much less osmophilic
propionic acid and are used in dairy fermentation. than yeasts and molds.
Species such as Propionibacterium freudenreichii are
included in this group.  Gas-Producing Bacteria.They are bacteria that produce
gas (CO2, H2, H2S) during metabolism of nutrients.
 Butyric Acid Bacteria. They are bacteria that produce Species from genera Leuconostoc, Lactobacillus,
butyric acid in relatively large amounts. Some Propionibacterium, Escherichia, Enterobacter,
Clostridium spp. such as Clostridium butyricum are Clostridium, and Desulfotomaculum are included in this
included in this group. group.

 Proteolytic Bacteria. They are bacteria that can  Slime Producers.They are bacteria that produce slime
hydrolyze proteins because they produce extracellular because they synthesize polysaccharides. Some species
proteinases. Species in genera Micrococcus, or strains from Xanthomonas, Leuconostoc, Alcaligenes,
Staphylococcus, Bacillus, Clostridium, Pseudomonas, Enterobacter, Lactococcus, and Lactobacillus are
Alteromonas, Flavobacterium, Alcaligenes, some in included in this group.
Enterobacteriaceae, and Brevibacterium are included in
this group.  Spore Formers.They are bacteria having the ability to
produce spores. Species from Bacillus, Clostridium, and
 Lipolytic Bacteria. They are bacteria that are able to Desulfotomaculum are included in this group. They are
hydrolyze triglycerides because they produce further divided into aerobic spore formers, anaerobic
extracellular lipases. Species in genera Micrococcus, sporeformers, flat sour spore formers, thermophilic
Staphylococcus, Pseudomonas, Alteromonas, and sporeformers, and sulfide-producing spore formers.
Flavobacterium are included in this group.
 Aerobes.They are bacteria that require oxygen for
 Saccharolytic Bacteria. They are bacteria that are able growth and multiplication. Species from Pseudomonas,
to hydrolyze complex carbohydrates. Species in genera Bacillus, and Flavobacterium are included in this group.
Bacillus, Clostridium, Aeromonas, Pseudomonas, and
Enterobacter are included in this group.  Anaerobes. They are bacteria that cannot grow in the
presence of oxygen. Species from Clostridium are
 Thermophilic Bacteria. They are bacteria that are able included in this group
to grow at 50oC and above. Species from genera Bacillus,
Clostridium, Pediococcus, Streptococcus, and
Lactobacillus are included in this group.
 Facultative Anaerobes. They are bacteria that are able INDUSTRIAL PRODUCTION
to grow in both the presence and absence of oxygen. 1. In industrial food production, microorganisms play a
Lactobacillus, Pediococcus, Leuconostoc, enteric critical role in the manufacturing of a variety of food
pathogens, and some species of Bacillus, Serratia, and substance.
coliforms are included in this group.
2. Antibiotics are important components of human welfare
 Coliforms Species from Escherichia, Enterobacter, against infections and diseases. These are manufactured in
Citrobacter, and Klebsiella are included in this group. industries using bacteria. For example, penicillin is one of the
They are used as an index of sanitation. important antibiotics and it is produced by the bacteria,
Penicillium notatum.
 Fecal Coliforms. Mainly Escherichia coli is included in
this group. They are also used as an index of sanitation. 3. The production and preservation of beverages like whiskey,
brandy, beer, and rum are done by Saccharomyces cerevisiae.
 Enteric Pathogens .Pathogenic Salmonella, Shigella,
Campylobacter, Yersinia, Escherichia, Vibrio, Listeria, 4. Microorganisms are also involved in the commercial
hepatitis A, and others that can cause gastrointestinal production of enzymes. Example: Production of lipase.
infection are included in this group.
5. Ethanol is one of the important commercial chemicals
ROLE OF MICROBES IN FOOD PROCESSING which is produced by Saccharomyces cerevisiae.

1. Food is the important basic substance for human being 6. Immunosuppressive agents like Cyclosporin Are prepared
which provides the nutrients for survival. From the fungus, Trichoderma.

2. Food processing is the process of making food from the 7. In food processing technology, some of the
different raw materials through physical and chemical microorganisms are used for the preservation of packed food
processes. as well.

3. Household and industrial food productions are the two

important source of prepared food.

4. Microorganisms are very tiny in size. They are not visible

to the naked eye. Microorganisms are present in all type
of environmental source like soil, air, water, animal body
and plant etc.

5. Some of the microorganisms are involved in the food

processing and preservation at household and industrial
food production.

In household Food processing

1. Some of the microorganisms like bacteria and fungi play a

variety of roles in the formation of household food. For
example, Lactobacillus, the bacteria involved in the ormation
of curd from the milk and yogurt is produced by the bacteria,
Lactobacillus bulgaricus.

2. Saccharomyces cerevisiae is a type of yeast used for

making bread in the household as
well as food processing industry.

3. Microorganisms are also used to prepare some traditional

drinks like Toddy.

4. In addition to these, most common food like dosa and idly

are prepared from fermented rice by some bacteria.