What is Gastrointestinal Amebiasis? Characteristics of Entamoeba histolytica Entamoeba histolytica is a pseudopod-forming anaerobic protozoan parasite that is responsible for causing amebiasis in humans. Here are some key characteristics of Entamoeba histolytica: Life Cycle of E. histolytica Gene Structure and Organization Cell Biology and Biochemistry Sources of contamination of Amebiasis Amebiasis can be sourced from … Read more
Morphology of Proteus Proteus demonstrates the following characteristics: Culture of Proteus Proteeae organisms are aerobic bacteria that thrive on common media like nutrient agar. On the medium, colonies of Proteus exude a putrefactive (or “fishy” or “seminal”) stench. Swarming Biochemical properties of Proteus Cell Wall Components and Antigenic Properties Antigens O and H are present … Read more
Types of Botulism There are three primary forms of botulism: baby, wound, and foodborne. Additional clinical classifications include adult intestinal toxaemia and iatrogenic botulism. 1. Foodborne botulism 2. Infant botulism 3. Wound botulism 4. Adult intestinal toxemi 5. Iatrogenic botulism Morphology of Clostridium botulinum C. botulinum has the following characteristics: Habitat of Clostridium botulinum Geographical … Read more
Tetanus is caused by C. tetani, an obligate anaerobic Gram-positive bacillus. Tetanus is an infectious disease characterised by increased muscle tone and spasms caused by the release of tetanospasmin, a neurotoxin produced by C. tetani when it is inoculated into humans. Morphology of Clostridium tetani C. tetani demonstrates the following characteristics: Geographical distribution of Clostridium … Read more
Characteristics of Clostridium perfringens Factors Contributing to C. perfringens Type A Foodborne Disease Source of contamination of Clostridium perfringens Clostridium perfringens enterotoxins Epidemiology of Clostridium perfringens food poisoning Synthesis and Release of CPE Effects of CPE on the GI Tract Pathogenesis of C. perfringens Food Poisoning Source of Enterotoxigenic C. perfringens Strains in Food Clinical Features of Clostridium perfringens … Read more
The genus Clostridium comprises Gram-positive, anaerobic, endospore-forming bacilli. The endospores are typically larger than the bacilli’s bodies, giving the bacteria a spindle-like appearance, hence the name Clostridium. Clostridium In order to classify clostridia, numerous methods have been utilised. The standard approach for classifying Clostridium is predicated on a combination of the following characteristics: According to … Read more
What is Botulism Food Poisoning? Botulism food poisoning is a severe and potentially life-threatening illness caused by the consumption of food contaminated with botulinum neurotoxins (BoNTs). Here are the key points about botulism food poisoning: Preventing botulism food poisoning involves proper food handling and storage practices, such as ensuring adequate heat treatment during cooking, avoiding … Read more
Molds are used in the manufacture of the majority of the Oriental fermented dishes listed here. In the starter, known as koji in Japan and chou in China, moulds serve as suppliers of hydrolytic enzymes, including amylases to hydrolyze the starch in the grains, proteinases, lipases, and several more. For the most part, starters are … Read more
For its production, fermented milk and cheese require a specific fermentation or series of fermentations. Therefore, any abnormalities in these fermentations will harm the product’s quality and may even cause it to spoil. Even the final product may be susceptible to deterioration by microbes. Fermented Milks Cheese Cheese defects may be caused by mechanical or … Read more
At normal temperatures, the normal progression of changes in fruit juices is alcoholic fermentation by yeasts, followed by oxidation of the alcohol to acetic acid by acetic acid bacteria. When enough acetic acid is created, vinegar is the result. Vinegar is a condiment produced from sweet or starchy sources through alcoholic fermentation followed by acetic … Read more
Unless otherwise indicated, the term wine refers to the beverage produced by the alcoholic fermentation of grapes or grape juice by yeasts, followed by ageing. However, wines can be prepared by fermenting the juices of fruits, berries, rhubarb, dandelions, and honey, among others. Grape Wine The majority of grape wines are either red or white. … Read more
Beer and ale are the most widely produced and consumed malt beverages in this country, and they will be explored here. They are constructed from malt, hops, yeasts, water, and malt adjuncts. Malt is produced from germinated and dried barley grains that have had their sprouts or germs removed. The dried blooms of the hop … Read more
In breadmaking, microorganisms are useful in two primary ways: (1) they can produce gas to leaven the dough, giving it the desired loose, porous texture, and (2) they can produce flavorful substances. They may also play a role in dough conditioning. Leavening Leavening by Bread Yeasts Leavening by Other Microorganisms Leavening by Chemicals Continuous Breadmaking … Read more
General Principles of Culture Maintenance and Preparation Selection of Cultures Maintenance of Activity of Cultures Maintenance of Purity of Cultures Preparation of Cultures Activity of Culture Mixed Cultures Bacterial Cultures With the exception of the propionic acid bacteria added to Swiss cheese, the majority of the bacterial cultures used as starters in dairy products, sausage, … Read more
Causes of Canned Foods Spoilage Appearance of The Unopened Container Types of Biological Spoilage of Canned Foods Typically, types of microorganism-induced spoiling of canned foods are separated into those caused by thermophilic bacteria and those caused by mesophilic microorganisms. Other approaches for categorising types of food spoilage are based on the types of changes that … Read more
Milk and milk products that provide nutrition have been of fundamental importance since ancient times. These are aids for improving the economic status of farmers and sellers, as well as the health of consumers. However, microbial contamination may cause these products to spoil, resulting in the potential loss of not only producers and sellers, but … Read more
Contamination of Fish and Other Seafoods Contamination of fish and other seafood can occur through various factors throughout the harvesting, handling, and processing stages. Understanding these potential sources of contamination is crucial for ensuring the safety and quality of seafood products. Here are some key factors that contribute to the contamination of fish and other … Read more
The discussion of poultry focuses primarily on chicken meat, but the principles also apply to the meat of turkey, geese, ducks, and squab. Contamination of Poultry Preservation of Poultry 1. Asepsis 2. Use of Heat 3. Use of Low Temperatures a. Chilling b. Freezing 4. Use of Preservatives 5. Carbon Dioxide Atmosphere 6. Use of … Read more
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This change allows us to embrace a broader spectrum of Biology topics, providing you with more diverse and comprehensive content. Please update your bookmarks and join us on this expanded journey of discovery!