Food Microbiology

Front 1

Father of microbiology

Back 1

Antonie Philips van Leeuwenhoek (Dutch scientist). Yeast cells was first observed by him in 1680.

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Father of food processing

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Nicholas Appert. He introduced canning.

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Who demonstrated that souring in milk was caused by growth of microorganisms

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Louis Pasteur in 1857.

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Who coined the term Psychrophile for microorganisms that grow at 0°C

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Schimdt- Nielsen in 1902

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Richter coined the term to describe yeast that grow well in an environment of high osmotic pressure in 1912.

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Osmophilic

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Isolation of Bacillus coagulans from coagulated milk was carried out by

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B.W.Hammer in 1915

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Classification of bacteria according to the shape of cell

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Front 8

Transmitter of typhoid fever

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Milk discovered by W.Taylor in 1857

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Most resistant spore

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Front 10

Bacterial growth curve

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Front 11

Yeast

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Unicellular plant, grow well in slightly acidic medium in presence of water and sugar.

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Gram staining of bacterial cells was developed by

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Hans Christian Gram in 1884

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Molds

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Multicellular, filamentous fungi having cottony appearance in foods.

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Algae area associated with production of

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Alginates, single cell protein (SCP), toxin

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Most probable number (MPN)

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For counting coliform

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Food infection

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Effect caused due to ingestion of microorganism. (Typhoid, Diarrhoea)

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Food intoxication

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More fatal effect caused due to ingestion of food contaminating

Tiffin of microorganisms botulism.