FOOD MICROBIOLOGY-I:
Characteristics of Predominant Microorganisms in Food
Prof Dr. Nihat AKIN
Selcuk University, Food Engineering Department
42031, Konya/TURKEY
E-Mail:nakin@selcuk.edu.tr

Characteristics of Predominant.Microorganisms in Food

CLASSIFICATION OF MICROORGANISMS

MORPHOLOGY AND STRUCTURE OF

MICROORGANISMS.IN FOODS

IMPORTANT MICROORGANISMS IN FOOD

Important Bacterial Genera

Gram-Negative Aerobes

Campylobacter

Pseudomonas

Xanthomonas

Acetobacter

Gluconobacter

Acinetobacter

Morexella

Alteromonas

Flavobacterium

Alcaligenes

Brucella

Psychrobacter

Gram-Negative Facultative Anaerobes

Citrobacter

Escherichia

Enterobacter

Hafnia

Klebsiella

Morganella

Proteus

Salmonella

Shigella

Yersinia

Vibrio

Aeromonas

Plesiomonas

Coxiella

Gram-Positive Cocci

Micrococcus

Streptococcus

Enterococcus

Lactococcus

Leuconostoc

Pediococcus

Gram-Positive, Endospore-Forming Rods

Bacillus

Sporolactobacillus

Clostridium

Gram-Negative, Endospore-Forming Rods

Desulfotomaculum

Gram-Positive, Nonsporulating Regular Rods

Lactobacillus

Carnobacterium

Brochothrix

Listeria

Gram-Positive, Nonsporeforming Irregular Rods

Corynebacterium

Brevibacterium

Propionibacterium

Bifidobacterium

Important Mold Genera

Alternaria

Fusarium

Geotrichum

Mucor

Penicillium

Rhizopus

Important Yeast Genera

Saccharomyces

Pichia

Rhodotorula

Candida

Zygosaccharomyces

Important Viruses

IMPORTANT BACTERIAL GROUPS IN FOODS

Lactic Acid Bacteria

Acetic Acid Bacteria

Propionic Acid Bacteria

Butyric Acid Bacteria

Proteolytic Bacteria

Lipolytic Bacteria

Saccharolytic Bacteria

Thermophilic Bacteria

Psychrotrophic Bacteria

Thermoduric Bacteria

Halotolerant Bacteria

Aciduric Bacteria

Osmophilic Bacteria

Gas-Producing Bacteria

Slime Producers

Spore Formers

SAMPLE QUESTIONS

1. List the general differences in the morphology of yeasts, molds, bacteria, and bacteriophages important in food.

2. List the differences in the chemical nature and function of cell wall structures between Gram-positive and Gram-negative bacteria. How does this help determine Gram characteristics of an unknown bacterial isolate?

3. List four species of molds and two species of yeasts most important in food.

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