Dairy Microbiology AGROBIOS (INDIA)

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2 Dairy Microbiology Late Dr. Pradeep Parihar Dr. Leena Parihar Post Graduate Department of Microbiology Lovely Professional University Phagwara, Punjab AGROBIOS (INDIA)

3 Published by: AGROBIOS (INDIA) Agro House, Behind Nasrani Cinema Chopasani Road, Jodhpur Phone: , Fax: E. mail: All Rights Reserved, 2015 All rights reserved. No part of the book or part thereof, including the title of the book, be reprinted in any form or language without the written permission of the author and the publishers. The copyists shall be prosecuted. ISBN No.: ISBN No.: Published by: Dr. Updesh Purohit for Agrobios (India), Jodhpur Lasertypeset at: Yashee Computers, Jodhpur Cover Design by: Reena Printed at: Bharat Printers Press, Jodhpur

4 Preface Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. Late in the 19th and early in the 20th century, consumption of raw milk was often associated with typhoid fever, diphtheria, scarlet fever, septic sore throat, undulant fever, and tuberculosis. Microbiologists of that time strove to improve the situation. In time they succeeded and in doing so gave rise to the discipline of dairy bacteriology. Dairy microbiologists, through teaching and research, improved both the safety and quality of milk and products made from milk. In time, the expertise of dairy microbiologists was sought to solve problems in other segments of the food industry, and the broader field of food microbiology was born. Dairy microbiologists, through teaching and research, served to characterize and control spoilage of dairy foods, provide the consumer with an array of fermented and unfermented dairy foods, and assure the safety of such foods. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices. The book will be a vital resource for Managers, Microbiologists, Dairy Scientists, Engineers, teachers and graduate students. We acknowledge all resources, without their help this text could not be prepared. We express our gratitude to Agrobios (India) for publishing the book. Authors

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6 Contents Chapter History of Microbiology... 1 History of Microbiology... 2 Observing Microbes in Early Period... 2 Transition Period... 7 Modern Age of Microbiology... 8 Louis Pasteur: A Founding Father... 8 Louis Pasteur and Fermentation Processes ( )... 8 John Tyndall and Tyndallization Robert Koch Edward Jenner History of Discovery of Antibiotics Turning Points in Microbiological Research Chapter Taxonomy of Microorganisms Lower Protists (Prokaryota) What is Taxonomy? Systematics Taxonomic Ranks Species of Higher Organism Species of Bacteria Strain Binomial System Major Characteristics used in Taxonomy Morphological Characteristics Physiological and Metabolic Characteristics Genetic Analysis Molecular Characteristics... 22

7 Comparison of Proteins Antibody-Antigen Reactions In Vitro Nucleic Acid Base Composition Nucleic Acid Hybridization Nucleic Acid Sequencing Classification Systems Natural Classification Phyletic Classification Numerical Taxonomy Applications of Molecular Biology to Taxonomy DNA Hybridization DNA-Ribosomal RNA Hybridization Ribosomal RNA in Microbial Taxonomy S rrna Sequence in Microbial Taxonomy Methods Used to Study the Molecular Architecture of the Prokaryotic Cell Phenetic Classification and Bergey's Manual A New Kingdom of Organisms? The Kingdoms of Organisms Demerits of The Five-Kingdom System The Six-kingdom System Cavalier-Smith's Eight-kingdom System Prochloron Monstrous Microbe (Epulopiscium fishelsoni) Chapter Microbes : General Account Biological Identity of Procaryotes Identification of Procaryotes Archaea Classification of Archaea (on the basis of physiology) How Archaea differ from Bacteria Methanogens Extreme Halophiles The Extreme Thermophiles Bacteria Photosynthetic Purple and Green Bacteria Purple and Green Sulfur Bacteria Cyanobacteria... 47

8 Spirochetes Spirilla The Myxobacteria Lithotrophs Pseudomonads and their Relatives Enterics Vibrios Pyrogenic cocci Lactic Acid Bacteria Actinomycetes and Related Bacteria Rickettsias and Chlamydiae Mycoplasmas Biological Identity of Procaryotes Procaryotic Structure and Function Procaryotic Reproduction and Genetics Ecology of Procaryotes Chapter Microbial Physiology Growth and Development of Microorganisms Why Growth Occurs? Critical Mass Theory Growth of the Individual Synchronous and Synchronized Growth Growth of Population and the Mathematical Expression The Graphical Expression of Growth Measurement of Cell Numbers Disadvantages to the Technique Plating Technique Membrane Filters Technique Measurement of Cell Mass Methods for Cell Mass Determination Growth, Yields and the Effects of a Limiting Nutrient Nutrition of Bacteria Heterotrophic Bacteria Parasitic Bacteria Saprophytic Bacteria Symbiotic Bacteria Chemolithotrophic Bacteria... 85

9 Classification of Microorganisms on the basis of Light/Organic/Inorganic Molecules Requirements Nutrient Requirements for Microbial Growth Various Elements and their Requirement for Growth of Microorganisms Carbon Nitrogen Phosphorus Iron Sulphur Hydrogen Potassium (K + ) Magnesium (Mg 2+ ) Zinc (Zn 2+ ) Manganese (Mn 2+ ) Autotrophic or Autophytic Bacteria Photosynthetic or Photoautotrophic Bacteria Chemosynthetic Bacteria Photosynthetic or Photoautotrophic Bacteria Purple Sulphur Bacteria Green Bacteria Bacterial Photosynthesis Bacterial Photosynthetic Reaction Centers Reaction Centre of Purple Bacteria Similarity to PSII Reaction Centre Pathway of Electron Transfer Reaction Centre of Green Sulphur Bacteria Pathway of Electron Transfer Reaction Centre of Filamentous Photosynthetic Bacteria Pathway of Electron Transfer Reaction Centre of Heliobacterium chlorum Pathway of Electron Transfer The Calvin Cycle Calvin Cycle Enzymes in Bacteria Efficiency of Rubisco Respiration in Bacteria Respiration in Prokaryotes

10 Chapter The Milk World-Wide Milk Consumption and Production Milk Production Anti-Microbial Systems in Raw Milk Lysozyme Lactoferrin Lactoperoxidase Milk Biosynthesis Kinds of Milk Fluid Milk Whole Milk Low-Fat Skim Milks Ultrahigh-Temperature Processed Milk Concentrated Fluid Milk Evaporated Milk Sweetened Condensed Milk Composition Milk Physical Properties of Milk Lipids Dry Milk Composition and Properties of Cow Milk Protein Caseins Whey Proteins ß Lactoglobulins Alpha-Lactalbumin Fat Enzymes Lipoprotein Lipase (LPL) Plasmin Alkaline Phosphatase Vitamins Lactose (Carbohydrate) Minerals Sodium (Na), Potassium (K) and Chloride (Cl) Calcium (Ca), Magnesium (Mg), Inorganic Phosphorous [P(i)], and Citrate Diffusible Salts of Ca, Mg, Citrate, and Phosphate

11 Dairy Microbiology Publisher : Agrobios Publishers ISBN : Author : Pradeep Parihar And Leena Parihar Type the URL : 81 Get this ebook