Microbial Spoilage of Food

 "Something is fishy" is a general expression of suspicious, suspicious situations and is a good example of how humans use microbial spoilage to assess food integrity. Therefore, the reduction of trimethylamine oxide to trimethylamine by bacteria primarily related to the marine environment (such as microbial changes in fish) can be sensually determined by the consumer and the consumer classifies the food as suspected to be consumed to do.

Definition of Food Spoilage and Microbial Food Spoilage

Microorganisms are common in food. Depending on their properties and growth potential, they can play different roles: symbiosis (not metabolic or adverse effects), probiotics (host health benefits), pathogens (host's). Harmful health effects), edible crops (technical benefits), and spoilers (harmful metabolic activity of food).

Food Microbiology is the relationship between habitat and microbial development, the environmental impact on the growth of various microorganisms in food, the microbiology of food spoilage and food production, the physical and chemical of microorganisms in food, Focuses on biological destruction. Microbiological studies of food and bacteriology for public health and public health.  

Microbial Spoilage of Food is a metabolic process, and changes in sensory characteristics can result in food being undesired or unacceptable to human consumption. Spoiled foods can be safely consumed. H. It does not cause illness without pathogens and toxins, but it is rejected by changes in texture, smell, taste, and appearance.

Types of Food Spoleing Bacteria

• Lactic Acid Bacteria

The following genera are most often grouped under the globalized term LAB: Lactobacillus, Weisella, Leuconostoc, Lactococcus, Pediococcus, Streptococcus, Enterococcus. Lactic acid bacteria are widespread in various ecological niches and are commonly used in the metabolic activity of organic acid production in dairy products and sourdough. However, this activity can be detrimental to food matrices (processed cheese, etc.) or beverages (fruit juice, beer) (acetic acid, bubbles, post-acidification).

• Acetic Acid Bacteria

Acetobacter (AAB) is a ubiquitous organism that adapts well to sugar- and ethanol-rich environments. Twelve genera of Acetobacter, Alphaproteobacteria, Acetobacter, Gluconobacter, Acidmonas, Gluconacetobacter, Asiaia, Kozakia, Swamina-Tania, Saccharibacter, Neoasaia, Granulibactor, Tanticaroenia, Ameyamaea are recognized and belong to. Separation, purification, identification, and storage of AAB is very difficult. Wine has the highest risk of spoilage during production and the presence of these strict aerobic bacteria in grapes is controlled during wine maturation by eliminating or at least limiting the key growth factor oxygen. is needed.

• Filamentous fungi, yeasts

Some food can have a moldy appearance can cause toxicity in some species. Mushroom rot is clearly visible, often colored growth, of sugar to acid, gas, or alcohol. It can be characterized by fermentation or off-flavor / off-flavor. They can spoil different types of food but are most commonly found in fruits and grains. Yeasts are usually highly acidic. , Low pH, high sugar content (10% or more), high salt content (5% or more), or spoil preservatives of weak organic acids (sorbic acid, acetic acid, benzoic acid). As a result, fruits and fruit products, sugar syrups, alcoholic or carbonated drinks, salad dressings, and other sour sauces, dairy products, and fermented foods are often associated with yeast spoilage.

 

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