Search results
Results From The WOW.Com Content Network
While consuming a low dose of pathogenic bacterium is associated with a low probability of disease, infection is still possible. This contributes to sporadic cases of food-borne illness in the population. There is no bacterial concentration in food below which a lack of epidemic is guaranteed.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Changes in salt concentration have been shown to affect L. acidophilus viability, but only after exposure to higher salt concentrations. In another experiment highlighted by the American Dairy Science Association, viable cell counts only showed a significant reduction after exposure to NaCl concentrations of 7.5% or higher. [ 11 ]
Ishigaki and Sleigh (2001) found that C. roenbergensis ceased to reproduce when the concentration of bacteria that they were grazing on became less than 2.0×10 7 cells ml −1. [8] Other flagellates were able to multiply at much lower bacterial concentrations, indicating that bacterial concentration is a limiting factor for Cafeteria .
While the MIC is the lowest concentration of an antibacterial or antifungal agent necessary to inhibit visible growth, the minimum bactericidal concentration (MBC) is the minimum concentration of an antibacterial agent that results in bacterial death. It is defined by the inability to re-culture bacteria, and the closer the MIC is to the MBC ...
Psychrophiles thrive in extremely low temperatures. – Temperatures as high as 130 °C (266 °F), [75] as low as −17 °C (1 °F) [76] Halophiles such as Halobacterium salinarum (an archaean) thrive in high salt conditions, up to saturation. [77] Alkaliphiles thrive in an alkaline pH of about 8.5–11. [78] Acidophiles can thrive in a pH of 2 ...
The most bacteria were obtained from the upper 3cm of sediment in the sample, with concentrations decreasing exponentially past this point. [18] Here, Thiomargarita namibiensis is easily suspended in moving ocean currents due to the sheath around the cells, which makes it easy for the bacteria to passively float. [19]