November 2020 – Food Microbiology Academy

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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Month: November 2020

1 Post

Bacteria, Fermented foods, Probiotics and gut health, Yeast

Kombucha is not naturally probiotic.

November 13, 2020 — 0 Comments

Our latest book!

Food product development for the home entrepreneur. 8 chapters over 54 pages.

-------------------------------------------- If you're an accomplished home cook or have a spark of food creativity and innovation for a commercial product, our book is for you! This concise reference guide will take you through what you need to know, giving you an overview from product idea until it hits the shelves, and beyond! A valuable reference to the principles and practice of food product development, which you can refer to again and again on your journey to realise your dream in food!

A$12.95

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Simmon’s citrate agar showing a negative result with this original green colour - the green colour resulting from the colour of bromothymol blue at neutral pH. This medium is used for the classic biochemical test of citrate utilisation as sole carbon source, and is employed for differentiating between genera in the Enterobacteriaceae family. This picture was taken by a 2nd-year undergraduate food microbiology student in 2008 at The University of Melbourne, showing their results during a series of practical exercises to identify an unknown species of bacterium.

While non-thermal food processing technologies are available and growing in popularity, thermal techniques remain the mainstay of food manufacturing. To this end, microbial thermal inactivation studies are essential for validation of the effectiveness of time and temperature combinations. One way this can be carried out is using an immersed- or submerged-coil apparatus, such as this one here. This technology was developed in the late 1980s out of Unilever Research and published by Cole and Jones in 1990 (Letters in Applied Microbiology 11:233-235).

Laboratory coats 🥼 for a team of microbiologists 🧑‍🔬 👨‍🔬 👩‍🔬 .

A psychrotrophic Pseudomonas fluorescens on Nutrent Agar, originally isolated from raw bovine milk.

Bacteria, glorious bacteria! Thanks @nature_way_priyanka, for this stunning image by scanning electron microscopy of these 3 μm long rod-shaped calcium carbonate precipitating bacteria that typically produce exopolysaccharides, which can be seen in this image ... at 7 870 X magnification..

This photo, taken by a former CSIRO colleague of mine in 2002, is the partial sugar metabolism profile of Enterococcus faecalis, an opportunistic human pathogen that is a human and mammal commensal, mostly of the gastrointestinal tract. Yellow indicates a positive, meaning that sugar is metabolised, producing acid which lowers the pH of the medium and thus turning the pH indicator from purple to yellow.

Drawings by a 2nd-year food science undergraduate student of the subject “Microbes in Agri-Food Ecosystems” at The University of Melbourne in 2008.

Streak plate result on Bismuth Sulphite Agar BSA) of an unknown (to them) pure culture sample. This was performed by a second-year food microbiology student of mine from The University of Melbourne in 2008, during a series of practical classes to identify an unknown bacterial species - which turned out to be Escherichia coli ... slight dull green growth observed here on BSA. It’s not fancy, but it’s real student work from an undergraduate practical class.

Microbial ecology is a fascinatingly complex and diverse topic, which, dare I say, we still have much to learn. The positive influence and negative impact of such great physiologically diversity might only be realised in natural ecosystems and artificial environments such as manufactured food, if and only when we are able to grow the vast array of viable but non-culturable bacteria.

Food Microbiology Academy

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