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Introduction to Food Microbiology
Food microorganisms, mainly introduces the biological characteristics of microorganisms, Food microbiology research content and tasks, the formation and development of microbiology, etc.
Edited at 2024-01-20 17:10:43- bacteria
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
- Plant asexual reproduction
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
- Reproductive development of animals
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
Introduction to Food Microbiology
- bacteria
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
- Plant asexual reproduction
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
- Reproductive development of animals
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
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- Outline
introduction
Biological properties of microorganisms
Small size, large specific surface area
Strong growth and rapid reproduction
Absorb more and convert quickly
Wide distribution and many types
Adaptable and easy to mutate
Food microbiology research content and tasks
my country's development
1984
1994
1995
2009
Utilization of beneficial microorganisms
MSG
fermented bean curd
Liquor
Single-cell protein production
Outlook
Microbial genomics and post-genomic research
Natural selection, mutation breeding, molecular breeding
Microbial Molecular Ecology
Extreme environment, difficult to cultivate, complex microbial composition
Development and utilization of new microbial resources
Microorganisms and human health
Foodomics, intestinal flora
Research content of food microbiology
Activity patterns of food-related microorganisms
Microbial taxa
Bacteria yeast mold actinomycetes
Viruses: Hepatitis Influenza Virus Phage
microbial action
production microorganisms
lactic acid bacteria beer yeast Monascus, etc.
Corruption
Mold bacteria Yeast, etc.
Pathogenicity
hemorrhagic E. coli Clostridium botulinum
Making food from beneficial microorganisms
Reduce spoilage caused by microorganisms
Corruption phenomena and mechanisms
Anti-corrosion measures
Food safety related to microorganisms
Establishing standards for inspection and testing of food microorganisms
Food microbiology research tasks
Prevention and control of harmful microorganisms
Putrefactive bacteria pathogenic mycotoxins
detection control
Case 1 Poultry egg preservation and deep processing
The preservation of poultry eggs is a problem that plagues enterprises. Processing poultry eggs into egg powder and egg liquid is beneficial to the transformation and appreciation of egg products, but it increases consumption costs.
Purpose: extend shelf life and carry out deep processing
Case 2, food corruption
Use of beneficial microorganisms in food manufacturing
Direct application of bacteria metabolite enzyme
Case 3 Red Rice Red Pigment Extraction Technology
The red color of red rice is due to precipitation and fading Low yellow pigment production and poor stability
Purpose to increase yellow pigment production and microcapsule production process
The formation and development of microbiology
Prehistoric period, perceptual understanding stage
eight thousand years ago
four thousand years ago
two thousand five hundred years ago
943 years
The initial period, the development stage of morphology, 1676-1861
discovery of microorganisms
invention of microscope
Foundational period, stage of physiological development, 1861-1897
France
Establish research methods
Pioneering microbial physiology
Deny the doctrine of nature
Fermentation is caused by microorganisms
Pasteurization
physiological period
Bacterial pure culture technology
Staining observation and photomicrography
Koch's Law
Discovered anthrax, the causative agent of tuberculosis
applied microbiology
Development period, the research and development stage of microbial differentiation, 1897-1953
Entering the research level of microbial biochemistry and proposing the concept of enzymes
The branch of applied microbiology has further expanded, and new disciplines such as antibiotics have emerged.
The rush to find beneficial microbial metabolites
Mature stage, research and development stage at the molecular biology level, 1953-
Establishment of the DNA double helix model
DNA, RNA
Single target to omics technology
major events
1857
1864
1881
1908
1988
1981
1996
Microbiology and its subdisciplines
microbiology
It is a discipline that studies the morphological structure, physiological changes, genetic variation of microorganisms under certain conditions, as well as the evolution, classification, ecology and other life activity rules of microorganisms and their applications.
food microbiology
A discipline that studies the ecological distribution and biological characteristics of microorganisms in food, the role of beneficial microorganisms in food processing and storage, and the contamination and control of harmful microorganisms in food.
Subject characteristics
Wide scope, many subjects, strong practicality, and mandatory by law
Microorganisms and their taxonomic status
microorganism
A general term for a group of tiny organisms that are tiny in size, simple in structure, and diverse in form, and can only be seen through a microscope.
The position of microorganisms in biological classification
Six Realm Classification System
cellular organisms
animal world
plant kingdom
Protists
Protozoa, most algae and slime molds
fungal kingdom
yeast, mold
Prokaryotes
Bacteria, actinomycetes, cyanobacteria
non-cellular organisms
virus world