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    Microorganism

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    Sophia Marie Reyes
    Spoilage of food can be identified by off-colors, off-odors, softening of vegetables and fruits, and slime production. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in food, or microorganisms. Bacteria, fungi, and yeasts are microorganisms that commonly spoil food through growth, depending on intrinsic and extrinsic factors like water activity level and pH. Various microorganisms are used in food preservation and processing methods, such as yeast and lactic acid bacteria in wine, vinegar, and bread production, and bacteria in milk products like yogurt and cheese.

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    Microorganism

    Uploaded by

    Sophia Marie Reyes
    52 views13 pages
    Spoilage of food can be identified by off-colors, off-odors, softening of vegetables and fruits, and slime production. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in food, or microorganisms. Bacteria, fungi, and yeasts are microorganisms that commonly spoil food through growth, depending on intrinsic and extrinsic factors like water activity level and pH. Various microorganisms are used in food preservation and processing methods, such as yeast and lactic acid bacteria in wine, vinegar, and bread production, and bacteria in milk products like yogurt and cheese.

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    microorganism

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    Spoilage of food can be identified by off-colors, off-odors, softening of vegetables and fruits, and slime production. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in food, or microorganisms. Bacteria, fungi, and yeasts are microorganisms that commonly spoil food through growth, depending on intrinsic and extrinsic factors like water activity level and pH. Various microorganisms are used in food preservation and processing methods, such as yeast and lactic acid bacteria in wine, vinegar, and bread production, and bacteria in milk products like yogurt and cheese.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    52 views13 pages

    Microorganism

    Uploaded by

    Sophia Marie Reyes
    Spoilage of food can be identified by off-colors, off-odors, softening of vegetables and fruits, and slime production. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in food, or microorganisms. Bacteria, fungi, and yeasts are microorganisms that commonly spoil food through growth, depending on intrinsic and extrinsic factors like water activity level and pH. Various microorganisms are used in food preservation and processing methods, such as yeast and lactic acid bacteria in wine, vinegar, and bread production, and bacteria in milk products like yogurt and cheese.

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    You are on page 1of 13

    MICROORGANISMS

    IN FOOD
    PRESERVATION
    Food Technology Lecture
    OBJECTIVES

    • Understand different microorganisms and its


    activity

    • To determine several microorganism present in


    food preservation and processing

    • To know the activity or process of microorganism


    in food preservation.

    20XX PRESENTATION TITLE 2


    SPOILAGE OF FOOD IS IDENTIFIED BY OFF-
    COLORS, OFF-ODORS, SOFTENING OF
    V E G E TA B L E S , F R U I T S , A N D S L I M E P R O D U C T I O N .
    S P O I L A G E M AY A R I S E F R O M I N S E C T D A M A G E ,
    PHYSICAL DAMAGE, AND INDIGENOUS ENZYME
    ACTIVITY IN FOOD OR BY MICROORGANISMS

    Food spoilage by microorganisms depends upon intrinsic and


    extrinsic factors

    20XX PRESENTATION TITLE 3


    BACTERIA IN FOOD

    • Food is most commonly spoiled by bacteria as it can grow in a


    wide variety of conditions however bacteria are used for
    beneficial fermentations

    • Bacteria do not grow at a water activity level below 0.91 and


    require neutral pH (6.5-7) to cause food spoilage

    20XX PRESENTATION TITLE 4


    FUNGI IN FOOD

    • Fungi is the most abundant group of microorganisms that plays important role in
    food spoilage.
    • Fungi are osmotrophic they obtain their nutrients by absorption.
    Molds
    • Molds are the most common food spoilage-causing microorganisms.
    • Molds grow on the surface of food (they require free oxygen for growth) and in a
    wide range of pH values (from 2 to 8.5), but the majority of them prefer acidic pH.
    • Molds can grow at very low water activity levels (0.7–0.8) on dried foods

    20XX PRESENTATION TITLE


    YEASTS

    • Yeasts can grow with or without oxygen and are used for
    beneficial
    • They often spoil food that has high sugar or salt content
    fermentation in bread and alcoholic drinks fermentation.
    • Yeasts require a water activity level of 0.90–0.95 for growth and
    they can grow in a wide range of pH (3 – 8) but in general, they
    prefer acidic pH (4.5-5.5).

    20XX PRESENTATION TITLE 6


    FOOD
    PRESERVATION
    AND
    PROCESSING
    USING
    MICROORGANIS
    M
    WINE AND BEER ( YEAST AND
    LACTIC ACID BACTERIA)

    Without doubt the first use man made of micro-


    organisms was in the conversion of the juice of
    grapes and other fruits to wine. The wine quality
    is determined by many factors, including the
    climate, the soil characteristics, the grape variety
    and the aging period. Among these factors, the
    fermentations carried out during winemaking,
    mainly alcoholic and malolactic fermentation,
    strongly influence on the wine composition

    20XX PRESENTATION TITLE 8


    VINEGAR (YEAST AND
    ACETIC ACID BACTERIA)

    Vinegar is an acidic liquid product


    prepared from alcoholic fermentation by
    yeast followed by acetous fermentation by
    acetic acid bacteria of any suitable food.

    20XX PRESENTATION TITLE 9


    BREAD (YEAST)

    A culture of yeast is allowed to grow in a


    dough made of flour and water. As it grows
    the yeast produces carbon dioxide, which
    causes the dough torise or become light. In
    addition, flavors are produced in the bread by
    the yeast or certain types of bacteria.

    20XX PRESENTATION TITLE 10


    FERMENTED FOODS
    • Yeast cells convert cereal-derived sugars into ethanol and
    CO 2 . At the same time, hundreds of secondary
    metabolites that influence the aroma and taste of beer are
    produced.
    • Lactic Acid Bacteria (LAB) produces anti-microbial
    metabolites, include organic acids like propionic, acetic
    acid and lactic acids as final products. They create
    unfavorable environment to spoilage and pathogenic
    microorganism's growth.
    • Many fermentation procedures require enzymes to speed
    up the process. Alcohol does not occur without the use of
    amylase enzymes since these are responsible for breaking
    down starch into simple sugars. Moreover, fermentation is
    never possible without enzymes.

    20XX PRESENTATION TITLE 11


    MILK PRODUCTS -BACTERIA

    Microbes ferment the carbohydrates present in


    milk, which is mainly lactose to lactic acid and
    some other products. The acid precipitates the
    proteins in the milk; therefore fermented products
    are usually of thicker consistency than milk.
    Undesirable micro-organisms may produce bitter
    arid of flavors in the cream unless proper
    handling methods are employed, such as
    pasteurization, cooling, and the use of starters

    20XX PRESENTATION TITLE 12


    THANK YOU
    Presentors:

    Belmonte, Charmaine

    Dela Cruz, Colyne

    Reyes, Sophia Marie

    20XX PRESENTATION TITLE 13

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