PPT-LECTURE S Microbial Growth

Kinetics Growth Curve Log CFUml Optical Density Lag First Order Kinetics Food microbiology is concerned with all phases Of microbial growth laglog stationary death phaseGrowth curves are normally plotted as the number of cells on a log scale or log10 cell number versus time. corticosterone. Two microbe strains were more commonly found in nests gathered at the rural site.. . Background. Discussion. Results. Methods. Acknowledgements. Correlations between nest commensal species, nestling health and hormones in the Eastern bluebird, . Samodha Fernando. Department of Animal Science. University of Nebraska-Lincoln. Gut Microbes. Kinross . et al.. . Genome Medicine. 2011 3:14  . www.genome.gov.  . Influence of gut microbiome on obesity. Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of extracellular and intracellular(following cell . lysis. ) . enzymes in the food environment.. Signs of spoilage of different types of food:. Batch culture and Kinetics of Microbial growth in batch culture. After inoculation the growth rate of the cells gradually increases.. The cells grow at a constant, maximum, rate and this period is known as the . D. ynamics on Fermentation . P. rogression. RAVE 2015. Linda F. Bisson. Department of Viticulture and Enology. University of California, Davis. Causes of Fermentation Arrest. Nutrient limitation. Nutrient imbalance. THE ORIGIN AND EVOLUTION OF MICROBIAL LIFE. HOW DID LIFE ORIGINATE?. SPONTANEOUS GENERATION. LIFE ARISING FROM NON-LIVING MATTER. LONG BELIEVED AS THE ACCEPTED EXPLANATION OF ORIGINATION OF LIFE. EXPERIMENTS EVENTUALLY SHOWED IT TO BE IMPOSSIBLE. Ignaz. . Semmelweis. and Joseph Lister developed the first microbial control methods.. Mid 1800s. Before aseptic surgical techniques ~10% of all deaths were due to nosocomial infections. Delivering mothers as high as 25% death rate. A. Metabolism. 1. Anabolism. A) synthesis reactions (building up). 2. Catabolism. A) lysis reactions (breaking down). B. Enzymes. 1. proteins that facilitate chemical reactions. Microbial Metabolism. A. Structure of DNA. 1. discovered by James Watson and Francis Crick in 1953. 2. stores genetic information for the production of proteins. 3. composed of nucleotides. A) a nucleotide is composed of a nitrogenous base, sugar, and phosphate. Dr.. P. . Fandamu. Chief Veterinary Research Officer. Presentation outline. Background. Objective of the programme. Materials and Method. Preliminary results. Conclusion. Background. An important aspect food safety (animal derived food) is the control of residues. (a) Intrinsic factors: . These. . are inherent in the food. They include:. pH,. . water activity,. . oxidation reduction potential,. . nutrient content,. . antimicrobial contents,. . biological structure. Musafer. PhD. Microbial growth defined as an increase in cellular constituents resulting an increase in a microorganism size, population number or both.. 1-Lag phase. When M.O are inoculated into fresh culture medium, will not reproduce immediately, therefore this period is called the lag phase. . 1. Microbial survival strategies. 2. Microbial growth. 3. Effects of the environment. 4. Microbial cultures. 5. Growth measurements. 6. Antimicrobial agents. 7. Antibiotics. 1. . Microbial. . survival. Microbiology. Outline. Microbial growth . in . natural environments. . Measurement . of . microbial population size. Principles of . microbial control. . Physical, chemical and biological control.