PPT-Lactic acid bacteria spoilage

What are LABs Lactococcus sp Lactobacillus sp Leuconostoc sp Pediococcus sp Oenococcus sp Streptococcus sp Enterococcus sp Sporolactobacillus sp Carnobacterium sp. INTRODUCTION. Milk products include milk, cream, butter, frozen deserts, cheese, fermented milks, condensed & dried milk products.. The nutritional qualities of milk & milk products make the desirable foods for humans and young animals.. of cereals &cereal products. . CONTAMINATION. The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil ,insects & other sources. . Co-Principal Investigators - . Amber Avant. Bailey Crosby. Morgan Dandridge. Megan DeWitt. Casey Powell. Milk Spoilage . -. the point at which milk becomes unwholesome. Milk will have a bad odor . By Jessica Moses (3A). Jessie . O’Kelley. (4A). Jesus Miranda (6B). Third Strike . Lactic Acid Fermentation. He . wound his arm around, ready to throw the last pitch of the game.. He holds his breath…biceps release, triceps contract. . Dr. . Kamal. E. M. . Elkahlout. Applications of Biotechnology to Food Products . 3. Production of Fermented Foods. (. Fermented Foods Made from Milk. ). Composition of Milk. Milk is the fluid from the mammary glands of animals which is meant for feeding the young of mammals. . Lecturer Dr. . Kamal. E. M. . Elkahlout. Assistant Prof. of . Biotechnology. 1. CHAPTER 2. Some Microorganisms Commonly Used in. Industrial Microbiology and Biotechnology. 2. LIVING THINGS: THREE DOMAINS. Hopkins Microbiology Course 2010. Marcus . Schicklberger. Lactic Acid Bacteria. Gram positive. Non-. sporforming. Anaerobes, lack . catalase. Acid- and . halotolerant. Ferment glucose to only lactic acid or to lactic acid, CO. S. ystem. Anaerobic Glycolysis . Lactic Acid Pathway. All . Creatine Phosphate. has been depleted.. ATP now is re synthesised by Glycogen. Carbohydrate is eaten in the form of sugar or starch and is stored in muscles and liver as glycogen.. 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:. Aroma and Flavor Effects. Lucy Joseph. Department of Viticulture and Enology. U.C. Davis. Brettanomyces. Aromas in Wine. Horse sweat - Leather. Earthy. Medicinal. Band Aid. Smoky. Tobacco. Barnyard. http://. www.learnalberta.ca/content/kefs/index.html. food safety. http://. www.youtube.com/watch?v=1EkehFkhWf4. youtube. - We will We Will Rock you. http://. www.youtube.com/watch?v=32x65e9zTYo&feature=related. . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . About Lactic acid. Occurs in two isomeric forms L(+)/D(-) and as mixture.. First isolated from Milk in 1798.. First organic acid to be produced by microorganisms in 1880.. Applications of Lactic Acid. . Kinetics. Growth Curve. Log CFU/ml. Optical Density. Lag. First Order Kinetics. Food microbiology is concerned with all phases. Of microbial growth (. lag,log. , stationary, death phase).Growth curves are normally plotted as the number of cells on a log scale or log10 cell number versus time..