1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat...

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Productio...

CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic Parameters Extrinsic Parameters Microbial Spoilage of Foods Spoilage of fresh and ready-to-eat meat products Spoilage of milk and milk products Spoilage of fruits and vegetables Spoilage of canned foods Major Food Borne Infections/ Intoxications Caused by Bacteria General Control Measures for Preven...

Impact of next generation sequencing techniques in Food Microbiology 1 2 Baltasar Mayo 1 , Caio T. C. C. Rachid 2 , Ángel Alegría 1 , Analy M. O. Leite 2 , Raquel S. 3 Peixoto 2 , and Susana Delgado 1 4 5 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de 6 Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300-Villaviciosa, Asturias, Spain 1 , and 7 Instituto de Microbio...

Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) fingerprinting was recently introduced into food microbiology. This paper describes the technique and reports on the state-of-the-art application of this technique to food and food-related ecosystems. Applications of PCR-DGGE in several fields of food microbiology are reviewed: the identification of microorganisms isol...