question
Salmonella
answer
Food-borne pathogen
>3mil cases of food poisoning in the USA per year
>3mil cases of food poisoning in the USA per year
question
Staphylococcus aureus
answer
Food-borne pathogen
question
Pseudomonas
answer
The most common spoilage bacteria
ex: spoilage bacteria in yeast
Psychotropic
ex: spoilage bacteria in yeast
Psychotropic
question
Lactococcus lactas
answer
Produce nisin (antimicrobial peptides)
GRAS approved chemical to add to food
GRAS= generally recognized as safe
FDA classifies
GRAS approved chemical to add to food
GRAS= generally recognized as safe
FDA classifies
question
E. coli O157:H7
answer
1982 outbreak of hemorrhagic colitis caused by this strain
question
Lactobacillus
answer
Common thermoduric spoilage bacteria
question
Listeria
answer
Has the ability to cross the placenta of a pregnant woman and cause still-birth
question
Versinia
answer
Can grow between -1 to 0 degree C
question
E. coli
answer
Facultatively anaerobic; very common
question
Brevibacterium linens
answer
Gram positive
Rod-shaped, motile/non-motile
Has flagellum
Aerobic, best growth alkaline conditions
Ripen cheese surface (brick and limburger cheese)
Orange to red pigment to cheese
Proteolytic
Rod-shaped, motile/non-motile
Has flagellum
Aerobic, best growth alkaline conditions
Ripen cheese surface (brick and limburger cheese)
Orange to red pigment to cheese
Proteolytic
question
Propionibacterium shermanii
answer
Gram positive
Rod/coccus shape
Non-motile
Anaerobic/aerotolerant
Ferment carbohydrates and lactic acid to propionic acid, acetic acid, and carbon dioxide
Make swiss cheese
(Main one used)
Rod/coccus shape
Non-motile
Anaerobic/aerotolerant
Ferment carbohydrates and lactic acid to propionic acid, acetic acid, and carbon dioxide
Make swiss cheese
(Main one used)
question
Propionibacterium freudenreichii
answer
Gram positive
Rod/coccus shape
Non-motile
Anaerobic/aerotolerant
Ferment carbohydrates and lactic acid to propionic acid, acetic acid, and carbon dioxide
Make swiss cheese
(Not main one used)
Rod/coccus shape
Non-motile
Anaerobic/aerotolerant
Ferment carbohydrates and lactic acid to propionic acid, acetic acid, and carbon dioxide
Make swiss cheese
(Not main one used)
question
Lactic Acid Bacteria (LAB)
answer
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
question
L. acidophilus
answer
Homofermentative: ferments sugars to lactic acids plus acetic acid and carbon dioxide
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
question
L. bulgaricus
answer
Homofermentative: ferments sugars to lactic acids plus acetic acid and carbon dioxide
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
question
L. brevis
answer
Heterofermentative: produce volatile compounds such as ethanol, glycerol other than lactic acid and carbon dioxide
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
question
L. buchneri
answer
Heterofermentative: produce volatile compounds such as ethanol, glycerol other than lactic acid and carbon dioxide
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
question
Leuconostoc cremoris
answer
Heterofermentative: produce volatile compounds such as ethanol, glycerol other than lactic acid and carbon dioxide
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
Lactic Acid Bacteria (LAB)
question
Streptococcus
answer
Cocci in pairs or chains
Facultative anaerobes and homofermentative
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
4 groups:
1) Pyogenic
2) Viridans
3) Lactic
4) Enterococcus
Facultative anaerobes and homofermentative
Lactic Acid Bacteria (LAB)
Gram positive
Short/long rods or cocci
Non-motile
Anaerobic to microaerophilic
Catalase negative
Has complex nutritional qualities for growth
Requires amino acids, vitamins and fermentable CHO
Produces lactic acid
4 groups:
1) Pyogenic
2) Viridans
3) Lactic
4) Enterococcus
question
Streptococcus pyogenes
answer
Pyogenic group of LAB
Pathogenic
Causes human septic sore throat and scarlet fever
Transmit between man and animals
Mastitis in animals = inflammation of the mammary glands
Hemolysis on blood agar
Pathogenic
Causes human septic sore throat and scarlet fever
Transmit between man and animals
Mastitis in animals = inflammation of the mammary glands
Hemolysis on blood agar
question
Streptococcus agalactiae
answer
Pyogenic group of LAB
Animal pathogen
Mastitis in cows
Non-pathogenic to humans
Animal pathogen
Mastitis in cows
Non-pathogenic to humans
question
Streptococcus thermophillus
answer
Viridans group of LAB
Starter culture for dairy fermentation
Manufacture swiss cheese and yogurt
Can also be a spoilage bacteria in some dairy products
Starter culture for dairy fermentation
Manufacture swiss cheese and yogurt
Can also be a spoilage bacteria in some dairy products
question
Streptococcus lactis (Now Lactococcus lactis)
answer
Lactic group of LAB
Starter culture in the manufacture of cheese and fermented milk products
Main organism in natural milk souring
Produces antibiotic nisin (which can inhibit gram-positive bacteria such as Bacillus and Clostridium)
Starter culture in the manufacture of cheese and fermented milk products
Main organism in natural milk souring
Produces antibiotic nisin (which can inhibit gram-positive bacteria such as Bacillus and Clostridium)
question
Streptococcus cremoris
answer
Lactic group of LAB
Starter culture
Starter culture
question
Enterococcus faecilis
answer
Enterococcus group of LAB (mostly spoilage group)
Intestine of man/animals
Thermoduric-survive pasteurization temperatures
tolerate 6.5% salt
grow at alkaline pH (9.5)
More heat resistant than other in group
Mainly from humans
Intestine of man/animals
Thermoduric-survive pasteurization temperatures
tolerate 6.5% salt
grow at alkaline pH (9.5)
More heat resistant than other in group
Mainly from humans
question
Enterococcus faecium
answer
Enterococcus group of LAB (mostly spoilage group)
Intestine of man/animals
Thermoduric-survive pasteurization temperatures
tolerate 6.5% salt
grow at alkaline pH (9.5)
Originate from plant sources
Intestine of man/animals
Thermoduric-survive pasteurization temperatures
tolerate 6.5% salt
grow at alkaline pH (9.5)
Originate from plant sources
question
Leconostoc (genus name)
answer
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
question
Leconostoc dextranicum
answer
Dairy fermentations
Ferment citric acid in milk and produce diacetyl-flavoring compound (buttery)
Green vegetables, butter, sour cream
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
Ferment citric acid in milk and produce diacetyl-flavoring compound (buttery)
Green vegetables, butter, sour cream
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
question
Leconostoc cremoris
answer
Dairy fermentations
Ferment citric acid in milk and produce diacetyl-flavoring compound (buttery)
Green vegetables, butter, sour cream
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
Ferment citric acid in milk and produce diacetyl-flavoring compound (buttery)
Green vegetables, butter, sour cream
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
question
Leconostoc mesenteroides
answer
Sauerkraut fermentation
Compete well with other coliform bacteria
Produce acetic acid to inhibit non-lactics
Tolerate high sugar concentrations (55 to 60%)
Cause spoilage in high sugary foods
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
Compete well with other coliform bacteria
Produce acetic acid to inhibit non-lactics
Tolerate high sugar concentrations (55 to 60%)
Cause spoilage in high sugary foods
Cocci
Heterofermentative: produce lactic acid, ethanol, acetic acid, CO2
question
Pediococcus (genus)
answer
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
question
Pediococcus cerevisiae
answer
Starter culture in fermented sausage
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
question
Pediococcus acidilactici
answer
Summer sausage
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
question
Pediococcus pentosauces
answer
Summer sausage
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
Cocci in pairs or chains
Gram positive
Microaerophilic
Tolerate up to 5.5% salt
Spoilage bacteria in beer; produce diactyl
question
Lactobacillus (genus)
answer
Long/slender rods
Microaerophilic, catalase negative
Homo and heterofermentative species
Microaerophilic, catalase negative
Homo and heterofermentative species
question
Lactobacillus (genus) important in foods characteristics
answer
Ability to ferment sugars and produce large amounts of lactic acid
Ferment dairy products and plant foods
Produce lactic acid on a commercial scale
Inability to synthesize most of the nutrients that they require
Unable to grow in foods poor in vitamins
Some heat tolerant strains able to survive pasteurization and cause spoilage in pasteurized dairy products
Thermoduric
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
Homo and heterofermentative species
Ferment dairy products and plant foods
Produce lactic acid on a commercial scale
Inability to synthesize most of the nutrients that they require
Unable to grow in foods poor in vitamins
Some heat tolerant strains able to survive pasteurization and cause spoilage in pasteurized dairy products
Thermoduric
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
Homo and heterofermentative species
question
Lactobacillus acidophilus
answer
Homofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus bulgaricus
answer
Homofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus delbruekii
answer
Heterofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus fermentum
answer
Heterofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus brevis
answer
Heterofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus buchneri
answer
Heterofermentative
Long/slender rods
Microaerophilic, catalase negative
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus viridescens
answer
Can grow at low temperatures and cause spoilage in sausages and cured meats
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
question
Lactobacillus salimandus
answer
Can grow at low temperatures and cause spoilage in sausages and cured meats
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
Psychotropic
Long/slender rods
Microaerophilic, catalase negative
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