Microorganisms and Food Resources

Microorganisms as food resources at deep-sea hydrothermal vents

We used stable isotopes of carbon and nitrogen to examine the diversity of microbial populations consumed as foods at deep-sea hydrothermal vents. Invertebrate consumers at Gorda and Juan de Fuca Ridge vent sites had variable carbon isotope compositions, implying the use of more than one microbial food resource. 6’C values for consumer invertebrates at Gorda ranged between 13.2% (polynoid polyc...

The Metabolites of Food Microorganisms

Editorial: Microorganisms for Functional Food

Notwithstanding the European Food Safety Authority (EFSA) did not approve any health claims for probiotic foods [including terms such as " probiotic, " " active bacteria " ; European Commission (EC), 2007], most of the research studies in the field of microorganisms used for obtaining functional food deal with (putatively) probiotic bacteria. Probiotics may positively affect human/animal health...

Food Spoilage: Microorganisms and their prevention

Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as...

Rapid detection of the most important pathogenic microorganisms in water and Food by (Chromogenic media)

Abstract Background and Objectives: Chromogenic media are the newest methods applied for rapid detection of pathogenic microorganisms in drinking water and food from 1998-2008. These Specific media contained the compounds acting as a substrate for microbial enzymes and, according to the type of enzyme, produce specific color. The aim of this study was to introduce the chromogenic media as a pow...