FST 60294 Food Microbiology

UNIT - I Introduction to food microbiology, general characteristics, classification and identification of yeast, molds and bacteria important in food industry. Sources of contaminations: air, water, sewage and post processing contaminants. Bacterial growth curve, Factors influencing growth of microorganisms in food. Intrinsic Factors (Substrate Limitations)-nutrient content, pH and buffering capacity, redoxpotential, water activity, antimicrobial barriers and constituents. Extrinsic Factors (Environmental Limitations)-relative Humidity, temperature, gaseous atmosphere. UNIT - II General principles underlying spoilage: causes of spoilage, classification of food based on spoilage. Biochemical changes caused by microorganisms. Spoilage of different kinds of foods: milk and milk products, fruits and vegetable, meat and meat products, cereals, pulses and oilseeds, spoilage of canned/aseptically packed food. UNIT - III Starter culture: selection of culture, preparation, maintenance and activity of culture. Factors affecting the activity of culture. Influence of starter culture on flavor and texture of food. Hurdle technology and Predictive Microbiology. UNIT - IV Food fermentation, types of fermentation in food. Fermented dairy products: Yoghurt, Cheese, Cultured buttermilk, Acidophilus milk, Kefir & koumiss. Fermented vegetables: Sauerkraut, kimchi, fermented olives & cucumbers. Fermented cereal foods: Bread, Soy sauce, Natto, Temphe, Miso & Sake. Fermented meat products: Sausages, Salami and Ham. UNIT - V Traditional fermented food of India - Idli, Dosa, Nan, Kulche/Bhature, Jalebi, Punjab Warri, & Dhokla. Alcoholic beverages: Beer, wine & Vinegar. Therapeutic value of fermented food. Symbiotic: Probiotics and prebiotics, Role of microbes and significance in human diet. REFERENCES: 1. Food Microbiology 5e; Author, William C Frazier, Dennis C Westoff, K N Vanitha; Publisher, McGraw Hill Education (India). 2. Food Microbiology Third Edition by Martin R. Adams and Maurice O. Moss University of Surrey, Guildford. 3. Modern Food Microbiology. By James M. Jay, Martin J. Loessner, David A. Golden. 4. Basic Food Microbiology by George J. Banwart. Second edn. Publisher: Springer-Verlag New York Inc. Course Outcomes: Student will be able: a) Understand microbiological analysis methods for food products b) Analyze different food for presence of hazardous microorganism using food microbiology. c) Describe the beneficial role of microorganism in fermented foods and in food processing. d) Understand the principle involving food spoilage and preservation involving microorganism.