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62 relations: Alginic acid, Bacillus, Bacteria, Bacteriocin, Bacteriophage, Baker's yeast, Beer, Biopolymer, Bread, Brewing, Brown algae, Caister Academic Press, Campylobacter, Candidiasis, Cheese, Clostridium, Cooking, Escherichia coli, Fermentation, Fermentation in food processing, Flavor, Food, Food contaminant, Food industry, Food safety, Food spoilage, Foodborne illness, Fungus, Hot sauce, Infection, Kimchi, Lactobacillales, Laminaria hyperborea, List of microorganisms used in food and beverage preparation, Listeria, Microbial ecology, Microbiology, Microorganism, Mold, Nisin, Pathogen, Phage therapy, Pickled cucumber, Polyglutamic acid, Polymerase chain reaction, Polysaccharide, Probiotic, Saccharina japonica, Saccharomyces cerevisiae, Salmonella, ..., Shelf life, Shigella, Staphylococcus, Supply chain, Thickening agent, Toxin, Vibrio, Virus, Wine, Yeast, Yersinia, Yogurt. Expand index (12 more) »
Alginic acid
Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum.
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Bacillus
Bacillus is a genus of gram-positive, rod-shaped bacteria and a member of the phylum Firmicutes.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Bacteriocin
Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s).
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Bacteriophage
A bacteriophage, also known informally as a phage, is a virus that infects and replicates within Bacteria and Archaea.
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Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Biopolymer
Biopolymers are polymers produced by living organisms; in other words, they are polymeric biomolecules.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.
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Brown algae
The brown algae (singular: alga), comprising the class Phaeophyceae, are a large group of multicellular algae, including many seaweeds located in colder waters within the Northern Hemisphere.
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Caister Academic Press
Caister Academic Press is an independent academic publishing company that produces books and ebooks on microbiology, and molecular biology.
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Campylobacter
Campylobacter (meaning "curved bacteria") is a genus of Gram-negative bacteria.
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Candidiasis
Candidiasis is a fungal infection due to any type of Candida (a type of yeast).
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Clostridium
Clostridium is a genus of Gram-positive bacteria, which includes several significant human pathogens, including the causative agent of botulism and an important cause of diarrhea, Clostridium difficile.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Escherichia coli
Escherichia coli (also known as E. coli) is a Gram-negative, facultatively anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms (endotherms).
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Food contaminant
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.
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Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Food spoilage
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced.
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Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Hot sauce
Hot sauce, also known as chili sauce or pepper sauce, is any condiment, seasoning, or salsa made from chili peppers and other ingredients.
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Infection
Infection is the invasion of an organism's body tissues by disease-causing agents, their multiplication, and the reaction of host tissues to the infectious agents and the toxins they produce.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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Laminaria hyperborea
Laminaria hyperborea is a species of large brown alga, a kelp in the family Laminariaceae, also known by the common names of tangle and cuvie.
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List of microorganisms used in food and beverage preparation
This is an incomplete list of bacteria and microscopic fungi that are used in preparing food.
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Listeria
Listeria is a genus of bacteria that, until 1992, contained 10 known species, each containing two subspecies.
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Microbial ecology
Microbial ecology (or environmental microbiology) is the ecology of microorganisms: their relationship with one another and with their environment.
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Microbiology
Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells).
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Mold
A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.
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Nisin
Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.
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Pathogen
In biology, a pathogen (πάθος pathos "suffering, passion" and -γενής -genēs "producer of") or a '''germ''' in the oldest and broadest sense is anything that can produce disease; the term came into use in the 1880s.
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Phage therapy
Phage therapy or viral phage therapy is the therapeutic use of bacteriophages to treat pathogenic bacterial infections.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Polyglutamic acid
Polyglutamic acid (PGA) is a polymer of the amino acid glutamic acid (GA).
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Polymerase chain reaction
Polymerase chain reaction (PCR) is a technique used in molecular biology to amplify a single copy or a few copies of a segment of DNA across several orders of magnitude, generating thousands to millions of copies of a particular DNA sequence.
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Probiotic
Probiotics are microorganisms that are claimed to provide health benefits when consumed.
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Saccharina japonica
Saccharina japonica is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated on ropes in between the seas of Japan and Korea.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Salmonella
Salmonella is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae.
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Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
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Shigella
Shigella is a genus of gram-negative, facultative anaerobic, nonspore-forming, non-motile, rod-shaped bacteria genetically closely related to E. coli.
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Staphylococcus
Staphylococcus (from the σταφυλή, staphylē, "grape" and κόκκος, kókkos, "granule") is a genus of Gram-positive bacteria.
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Supply chain
A supply chain is a system of organizations, people, activities, information, and resources involved in moving a product or service from supplier to customer.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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Toxin
A toxin (from toxikon) is a poisonous substance produced within living cells or organisms; synthetic toxicants created by artificial processes are thus excluded.
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Vibrio
Vibrio is a genus of Gram-negative bacteria, possessing a curved-rod shape (comma shape), several species of which can cause foodborne infection, usually associated with eating undercooked seafood.
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Virus
A virus is a small infectious agent that replicates only inside the living cells of other organisms.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Yersinia
Yersinia is a genus of bacteria in the family Yersiniaceae.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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References
[1] https://en.wikipedia.org/wiki/Food_microbiology
