![]() This bacterium produces heat-resistant spores that can withstand high-temperature and industrial sterilization processes. They undergo anaerobic proteolysis resulting in putrefaction of the food. They release characteristic bad smell due to the formation of butyric acid by as a by-product during fermentation. ![]() They are obligate anaerobes and involved in spoilage of canned foods. The family Bacillaceae includes wide range of bacteria starting from mesophiles, psychrotrophs and thermophiles inhabiting in extreme environmental conditions.Ĭlostridia is a well-known bacterial class including both pathogenic and non-pathogenic bacteria. Spore-former bacteria group are dominated by two major groups namely the aerobic Bacillus species and the anaerobic Clostridiumspecies. The spore-forming spoilage bacteria examples are as follows: Weissella minor produces either D-lactic acid or a mixture of D (-)- and L (-)- lactic acid and acetic acid along with CO 2 after carbohydrate metabolism. They inhabit in variety of foods such as milk, vegetables as well as other fermented foods. Weissella is a Gram-positive non-endospore forming bacteria belonging to the group of LAB. They are aerobic bacteria often appear in chains or rods. Kurthia belongs to the genus of coryneform bacteria predominantly associated with unpleasant taste, foul smell and taints of both processed and fresh meat. It is present in vacuum-packed, chilled meat items results in souring and slime formation. This genus is Gram-positive heterofermentative anaerobic bacteria which produces dextran from sucrose. It produces both isomers of lactic acid (D and L). It a Gram-positive aerotolerant bacteria that can survive at 15☌ and also in 4% NaCl solution. It is a sizeable member of the genus Lactobacillus frequently found in meat and processed fermented food items such as pickles, brine solution and cheese. ![]() It is mostly present in sausages, milk and winery raw materials. They cannot survive in high salt concentration. These bacteria are facultative heterofermentative LAB that produces ethanol or acetic acid and CO 2 as byproducts during glucose fermentation. It is used in maturing cheddar cheese, and also our favourite Mozzarella cheese. This species frequently found in dairy products, survives at wide pH and temperature range. These bacteria share common physiological and metabolic processes and mostly involved in carbohydrate fermentation. The order Lactobacillales includes the most versatile spoilage bacteria which are Gram-positive, acid tolerant and non-sporulating. These species are tolerant to freezing temperature and present in high pressure processed, frozen seafoods and meat. The members of this genus are Carnobacterium divergens and Carnobacterium maltaromaticum. This Gram-positive lactic acid bacterium (LAB) often flourishes at vacuum or modified environment in packaged meat, seafoods as well as in dairy products. The spoilage enhances greatly at anaerobic condition where it produces lactic acid and ethanol aided by increased CO 2 levels. Since these are psychrotrophs, they can thrive at refrigeration temperature ranges from 0° C to 30 ☌ with pH range 5-9. It is a Gram-positive rod shaped and f acultative anaerobic bacteria. thermosphacta largely present in chilled raw meat products of pork, lamb and fish. The two important members of this genus Brochothrix are B. It is a common spoilage bacterium which mostly invade chilled raw meat products. The non-spore-forming spoilage bacteria examples are as follows: Brochothrix spp. Both chemical and physical procedures cannot fully eliminate the spores which activate at certain environmental conditions such as low pH, and sub-optimal heat. They can thrive in low acidic foods which are processed by heat while others can survive in refrigerated foods due to their psychrotrophic nature. Spore-forming bacteria are a major threat to thermally treated foods. The spoilage bacteria can be either non-spore-forming bacteria or spore-forming bacteria. Some spoilage bacteria examples are listed below. Food contains a nutritional value that acts as a medium for bacteria to grow and proliferate. This article will describe the facts regarding spoilage bacteria and its examples.įood spoilage can be defined as biochemical processes aided by microorganisms, especially bacteria that deteriorate the quality of the food. ![]() Since micro-organisms and food are intrinsically associated with each other.
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