December 2021 – Food Microbiology Academy

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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Month: December 2021

3 Posts

Bacteria, Food quality, Food safety, food spoilage

Overview of dairy product spoilage and raw milk quality

December 29, 2021 — 0 Comments

Bacteria, Food quality, food spoilage, Fungi

pH in food preservation

December 17, 2021 — 0 Comments

Bacteria, Fermented foods, Probiotics and gut health, Public health

Part 2 of antibiotic resistance

December 3, 2021 — 0 Comments

Our latest book!

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The obligate anaerobe, Bacteroides fragilis, shown here on Brain Heart Infusion Blood Agar,

Enterococcus faecalis is looking mighty fine here on Pfrizer Selective Enterococcus (PSE) Agar, a medium over 50 years old.

Carbohydrate utilisation tests are based on the principles that bacteria which can ferment a certain carbohydrate (sugar) produce acid and lower the pH of the medium from the original purple to yellow. This is because of the bromocresol purple indicator in the medium which changes colour from the original purple at pH 7.4 (left test tube) to yellow at pH 5.2 (right test tube).

This is Corynebacterium argentoratense on Brain Heart Infusion Blood Agar. C. argentoratense was discovered in the mid-1990s, and reported by Riegel et al. (1995) in the International Journal of Systematic Bacteriology 45:533.

Candida albicans on Sabouraud Agar. This agar was developed by, and is named after, the French medical practitioner, Raymond Sabouraud (1864-1938), whose speciality area was dermatological mycology.

On brain heart infusion blood agar, we have β-haemolytic Streptococcus pyogenes, looking nice as ever!

The anaerobic Prevotella intermedia on Brain Heart Infusion Blood Agar - just beautiful indeed.

Capnocytophaga gingivalis on Brain Heart Infusion Blood Agar.

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