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Microbes & Food
By: Addys, Brad, & Nadine
Saccharomyces cerevisiae (Fungi)
• How was it discovered?
• The used of Saccharomyces serevisiae, which
means “sugar mold”, was discovered in ancient
times by a farmer in the Mesopotamian
civilization. He founded that the water that had
been soaked by a grain had a peculiar flavor. That
was the discovery of beer. Then others civilization
founded that the yeast Saccharomyces Cerevisiae
was a main ingredient for making wine and
bread.
Saccharomyces cerevisiae (Fungi)
• What does the microbe look like?
• The yeast cells of the Saccharomyces
cerevisiae are in the fungi kingdom, from the
eukaryotic genome. It is also known as baker
or brewers yeast. This yeast has a thick walled
and an oval shape with a length of 8 um and a
diameter of 5 um.
Saccharomyces cerevisiae (Fungi)
Saccharomyces cerevisiae (Fungi)
• Where does the microbe live?
• These yeasts live in the skin of grapes and
some others fruits.
Saccharomyces cerevisiae (Fungi)
• What does the microbe do?
• This yeast is responsible for producing ethanol in
alcoholic drinks, this happen when the yeast
converts glucose into energy. The yeast is also use
in the production bread. This happens when
carbon dioxide cause the bread to rise. Alcohol is
also an ingredient in this process but it
evaporates in the course of baking. Other
microbes can be added, like Lactobacillus, which
degrade the starch in flour.
Saccharomyces cerevisiae (Fungi)
• How does the microbe help or hurt humans?
• It is helpful for humans because it is an
important ingredient in the production of
many products. For example, bread, and
different drinks, likes wine and bear.
Saccharomyces cerevisiae (Fungi)
• What is the use of the microbe?
• It is used in the production of bread, wine,
beer and some other drinks that contain
alcohol. It has been also used as vitamin
supplement for protein.
Saccharomyces cerevisiae (Fungi)
• What is the microbes treatment?
• The treating of this yeast is through aerobic
respiration. This is the process when the yeast
needs oxygen. If oxygen is not present, then
the yeast goes through anaerobic
fermentation. These two process produce
carbon dioxide and ethanol.
Saccharomyces cerevisiae (Fungi)
• What is the history of the microbe?
• It was discovered by accident in ancient times
by a farmer around 10,000 and 15,000 years
ago (Mesopotamia).
Saccharomyces cerevisiae (Fungi)
• What are the current events surrounding the
microbe?
• Saccharomyces Cervisiae has been used in
genetic studies. This is because it is a very small
and unicellular yeast Also because a great
amount of this yeast can be grown in culture in a
minimum amount of space just like the same way
a bacteria can grow. Also this yeast is an
eukaryotic organism, and this make the yeast
easier to be applicable to human genetic.
Saccharomyces cerevisiae (Fungi)
• What are other types of yeast from the
Saccharomyces genus?
• Important yeast from the Saccharomyces’s
family is the yeast Saccharomyces Boulardii.
Some of its characteristics are that it has been
classified as probiotic and it is not pathogenic
yeast.
Acetobacter aceti (Bacteria)
• How was the microbe discovered?
• Its original discovery is unclear, however it has
been used commercially since 1850 for the
production of vinegar.
Acetobacter aceti (Bacteria)
• What does the microbe look like?
• It is a gram-negative aerobic bacteria with
flagella rod shaped cells as singles pairs or
chains and it does not form any spores.
Acetobacter aceti (Bacteria)
• Where does the microbe live?
• This bacteria lives anywhere the fermentation
of sugar is taking place. For example,
industrial settings where fermentation of
sugar is taking place like a brewery where beer
is made. It lives on our skin and in the air it is
ubiquitous in our environment. It is a safe
“friendly” bacteria.
Acetobacter aceti (Bacteria)
• What does the microbe do?
• Aceti produces acidic acid from ethanol in the
environment. For example, wine is passed
through beach wood shavings containing
Acertobacter Aceti which converts the wine into
acidic acid or vinegar. The type of vinegar one
desires depends on the type of wine that is used.
Also, when a drop of vinegar is added to water to
cook vegetables will cause the colors to become
vibrant.
Acetobacter aceti (Bacteria)
• How does the microbe help or hurt humans and
what are its uses?
• The bacteria does not directly help or hurt a
humans health, but the vinegar is useful for
several jobs such as; making pickles, help clean
coffee pots and helps to tenderize meat- making
the meat easier to digest.
• In the past the Acetobacter caused pink disease
however under new taxonomic system is now
called A. liquefactious.
Acetobacter aceti (Bacteria)
• What is the treatment of the microbe?
• This microbe is untreated when used, being
used in its natural form.
Acetobacter aceti (Bacteria)
• What is the history of this microbe?
• Acetobacter has been used since 1850 for
vinegar production. In the past the
Acetobacter assistated in cellulose production,
however under new taxonomic system is now
called A. pasteurianus.
Acetobacter aceti (Bacteria)
• What are the current events surrounding the
microbe?
• Dr. Kappock P.HD: At Washington University,
St. Louis- believes this bacteria is the key to
solving the problem of protein mis-foldings
Mis-folded proteins cause diseases like
Alzheimer’s, Lou Gehrig’s, and Cataracts.
Lactobacillus bifidus (bacteria)
• How was the microbe discovered?
• History: Originally, Tisser discovered
bifidobacteria in infant feces and called them
“Bacillus bifidus” (Tisser 1899; Tisser 1900). In
1924 Orla- Jensen was the first to notice the
difference between the Bifidobacteria and the
Lactobacillus bifidus but due to the extreme
similarities Bifidobacteria were included in the
genus Lactobacillus in the seventh edition of
Bergey’s Manual of Bacteriology (Breed et al.,
1957).
Lactobacillus bifidus (bacteria)
• What does it look like?
• The bacteria’s cells are long and slender about
0.3-0.8 mm. The bacteria has flagellas present,
and is gram positive. Also, the bacteria is
2.5mm in diameter, and is smooth, convex,
glistening, and produces no pigment.
Lactobacillus bifidus (bacteria)
• Where does the microbe live.
• Lactobacillus Bifidus is present in a mother’s breast
milk, and when she feeds her baby the bacteria is then
transferred to the child. The bacteria then help the
child break down foods and interferes with the growth
of pathogenic bacteria in the gastrointestinal tracts of
babies, reducing the incidence of diarrhea.
• It also lives in the intestinal flora, protecting humans
from harmful bacteria.
• On food: the microbe is present in many cheeses for
the purpose of it getting into ones digestive tract, and
then performing its main actions.
• What does the microbe do?
• In food the bacteria aids in the production of yogurt, beer, and
cheese. Along with the help of Streptococcus thermophilus,
Lactobacillus Bifidus works to ferment the yogurt. This process can
be accomplished in ones household with the proper knowledge and
equipment. The bacteria are added after first being concentrated by
the dried milk proteins. After being concentrated the sample of
“mother” yogurt is added. This will take place at a temperature of
166 Fahrenheit or 60 degrees Celsius. Before the Lactobacillus
bifidus begins to perform their function, the streptococci start to
ferment the lactose. Next, the lactobacilli take over the fermenting
process. The lactobacilli will produce more acid and give yogurt the
unique texture that it withholds.
Lactobacillus bifidus (bacteria)
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•
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How does the microbe help or hurt humans?
One of the main features of the Lactobacillus bifidus is its ability to aid in the
synthesis of the B vitamins by helping to create a healthy intestinal flora. Since the
Lactobacillus bifidus is very dominant in the intestinal flora and a “friendlybacteria” it establishes a healthy habitat for complex B vitamins and vitamin K to
be produced. Not only will an unhealthy intestinal flora be difficult for vitamins B
and K to be produced, but also an abundance of health problems will arise. One
thing that will occur is an unusually high amount of ammonia as protein-containing
foods are digested. Not only does this irritate the intestinal membranes, but also
the bloodstream absorbs this ammonia and the liver must detoxify it. If the liver
does not detoxify the ammonia this will cause nausea, a drop in appetite,
vomiting, and other harmful reactions. Also, by aiding with proper food digestion,
Lactobacillus bifidus also helps in preventing digestive disorders like constipation,
gas, and food allergies caused by the chemical histamine. Lactobacillus also
prevent mouth sores.
Also, the microbe lives in the vaginal tract of females, and prevents yeast
infections- the bacteria sometimes added to douches.
Lactobacillus bifidus
• What is the use of this microbe?
• This microbe is used to maintain a healthy
environment in the intestinal flora. After going
through a series of anti-biotic it is sometime
recommended by doctors to eat foods with
Lactobacillus bifidus in order to regain the
“friendly” bacteria that was killed by the antibiotic.
Lactobacillus bifidus (bacteria)
• What are the treatments of the microbe?
• The microbe is untreated and used in foods in
its natural form as it is found in the breast milk
of women.
Lactobacillus bifidus (bacteria)
• How was the microbe discovered?
• Tisser discovered bifidobacteria in infant feces
and called them “Bacillus bifidus” (Tisser
1899; Tisser 1900).
Lactobacillus bifidus (bacteria)
• What is the history of the microbe?
• After being discovered by Tisser in 1899, ), in
1924 Orla- Jensen was the first to notice the
difference between the Bifidobacteria and the
Lactobacillus bifidus but due to the extreme
similarities Bifidobacteria were included in the
genus Lactobacillus in the seventh edition of
Bergey’s Manual of Bacteriology (Breed et al.,
1957). In the following addition the change was
made and bifidobacteria were classified in the
genus
Lactobacillus bifidus (bacteria)
• Current events: Recently this bacteria has
been used in pill form, as the bacteria is
gathered by scientists they sell it as an aid,
and the “friendly” bacteria will help to
maintain the healthy environment inside the
intestinal tract and the vaginal tract.