FOOD MICROBIOLOGY
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Transcript of FOOD MICROBIOLOGY
FOOD MICROBIOLOGY
THP-FTP-UB
COURSE OVERVIEW
Score Grading
Assignment 40%
Quiz 20%
Final Test 30%
Activity 10%
COURSE CONTRACT
Come on time
Silent your cell phone
Manage your tasks & assignment
Actively participate
Read, Read more and more
Think creatively
KEYWORDS
1• Microbes in Foods• Microbial Growth
Response
2• Microbial Foodborne
Diseases• Beneficial
Microorganisms
3 • Fermentation Type• Fermentation Products
References
Bibek Ray. 2004. Fundamental of Food Microbiology 3rd edition. CRC Press
Martin R. Adams and Maurice O. Moss. 2008 . Food Microbiology 3rd edition. The Royal Society of Chemistry.
James M. Jay, Martin J. Loessner, David A. Golden. 2005 . Modern Food Microbiology 7th edition. Springer.
Week-1 Mikrobiologi Pangan
Produk Fermentasi
Mikroorganisme dalam Bidang Pangan
Mikroorganisme Penyebab Kerusakan
Definisi & Peranan
Pendahuluan
PENDAHULUAN
TIME LINE
Era Pasteur
Era Antibiotika
Era Pasca
Antibiotika
Era Bioteknologi
Modern
Era Pra-Pasteur
1940 1960 1975 1975-NowBefore 1865
Era Pra - Pasteur
Pembuatan Pangan Fermentasi tradisional, contoh: Minuman beralkohol (Bir, Anggur, Sake), Keju,
Yoghurt, Tempe, Oncom, Acar, Pembuatan Tempe
Ciri Utama: Pemanfaatan / pendayagunaan mikroba untuk
pengawetan dan atau pembuatan makanan/minuman
Era Pasteur
Pasteur : Peran mikroorganisme dalam industri fermentasi
Pengembangan Industri Fermentasi
1. Pembuatan Etanol
2. Pembuatan Butanol
3. Asam Organik
4. Perlakuan Air Buangan
Era Antibiotika
1. Pembuatan Penicillin
2. Vaksin Virus
3. Teknologi Kultur Sel Hewan
Era Pasca - Antibiotika
1. Asam – asam Amino
2. Elusidasi Struktur DNA
3. Protein Sel Tunggal
4. Enzim untuk detergen
5. Produk farmasi (interferon,hormon, vaksin)
6. Teknologi Rekombinan DNA
Era Bioteknologi Modern
1. Rekayasa Genetika
2. Zat Antibodi Monoklonal
3. Hormon Insulin Buatan
4. Hormon Pertumbuhan Ikan tuna
Mikrobiologi - Bioteknologi
Apa kaitan antara mikrobiologi dengan bioteknologi ???
Mikrobiologi pangan termasuk dalam bioteknologi era tradisional/lama.
Mikrobiologi pangan Era Pra-Pasteur
DEFINISI &
PERANAN
Definisi
Mikrobiologi Pangan Ilmu yg mempelajari tentang peranan mikoorganisme pada bahan maupun produk pangan.
Food is an ecosystem and microorganisms play a key role in the stability of that ecosystem.
Microorganisms are introduced to the food ecosystem from the soil, harvesting, handling, storage, and packaging.
Peranan Mikroorganisme
Positif :1. Pangan fermentasi2. Produser metabolit
3. Host Cell
Negatif :1. Food
Spoilage2. Food borne
diseases
Poin Penting
1. Penerapan agen biologis (mikroorganisme) pada produk
pangan fermentasi Beer, Wine, Yoghurt, Keju, Tempe,
Roti, Kefir, Kecap, dll.
2. Penerapan bagian/metabolit m.o (enzim, antibiotik,
hormon, pigmen, dll)
3. Pencegahan terjadinya kontaminasi m.o
4. Pencegahan terjadinya infeksi m.o
MIKROORGANISME PENYEBAB KERUSAKAN
Food Spoilage
Smell bad, taste bad, look badProbably are not harmful
microorganisms that cause food spoilage compete with pathogens
in the case of food spoilage vs. pathogens, the spoilers are winning• evidence is obvious, though I wouldn’t eat anything
that smelled or looked like that
Food Spoilage
Spoilage: bad food microbiology undesirable changes to food;
sour milk, moldy bread preservatives and refrigeration
inhibit the growth of microorganisms
Moldy Spam
Foodborne Intoxication
illness from microbial exotoxin microorganism does not cause the illness, the toxin
released by the microorganism doescommon exotoxin producing
microorganisms
Staphylococcus aureus
Clostridium botulinum
Foodborne Infection
requires consumption of microorganism symptomatic about 1 day following ingestion
of contaminated food common foodborne infecting microorganisms
Salmonella and Campylobacter• poultry product infections
Escherichia coli 0157:H7• undercooked hamburger
Campylobacter Salmonella
MIKROORGANISME DALAM BIDANG PANGAN
Food Microbiology
Fermentation: good food microbiology food that have been
intentionally altered such as sour cream, cheese, beer
any desirable change a microorganism makes to food
Microorganisms in Food Production
using microorganisms for food production has been done for thousands of years cheese, yeast, beer
microorganisms used in food often produce an acidic by-product as a result of metabolism can inhibit growth of many spoilage
microorganisms can inhibit growth of many foodborne
pathogensYeast cells
Some Microorganisms Involved in Fermentation Procesess
Starter Cultures
Starter Cultures cont…
Culture Collections
GRAS Microorganisms
GRAS Generally Recognized as Safe
Bacteria Yeast Filamentous Fungi
Bacillus subtilis Candida utilis Aspergillus niger
Lactobacillus bulgaricus
Kluyveromyces marxianus
Aspergillus oryzae
Lactococcus lactis Kluyveromyces lactis Mucor javanicus
Leuconostoc oemos Saccharomyces cerevisiae
Penicillium roqueforti
PRODUK FERMENTASI
Produk Pangan Fermentasi
Pangan Fermentasi
Berbasis Serealia
Berbasis Kacang-kacangan
Berbasis Daging & Ikan
Berbasis Buah
Berbasis Umbi-umbian
Berbasis Susu
Traditional Products
Product Bacteria Yeast/FungiBread, beer, wine - Mainly
Saccharomyces cereviciae
Cheeses,yoghurt & other dairy product
LAB -
Ripening of blue and Chamembert Cheeses
- Penicillium species
Fermented meat & vegetables
Mostly LAB -
Mushrooms - Agaricus bisporus, Lentinula edodes
Soy sauce - Aspergillus oryzaeSufu (Soya bean curd) - Mucor speciesVinegar Acetobacter -Nata Acetobacter -
Agricultural Products
Product Bacteria Yeast/FungiGibberellins - Fusarium
monoliformeFungicides - Coniothyrium
minitansInsecticides Bacillus
thuringiensis-
Silage LAB -
Amino Acids & Enzymes
Product Bacteria Yeast/FungiL-glutamine Corynebacterium
glutamicum-
L-lysine Brevibacterium lactofermentum
-
L-tryptophan Klebsiella aerogenes
-
Product Bacteria Yeast/FungiCarbohydrase :α-amilaseβ-amilaseAmyloglucosidaseGlucose IsomeraseInvertaseβ-galactosidase
B. subtilis--Strep. Olivaceus--
-A. nigerA. niger-KluyveromycesKluyveromyces lactis
Enzymes cont.
Product Bacteria Yeast/FungiCellulases - Trichoderma
viridaeLipases - Candida
cylindraceaePectinases - Aspergillus wentiiProteases :Subtilisin (alkaline)NeutralMicrobial rennet (acid)
B. Licheniformis--
-Aspergillus oryzae,Rhizomucor miehei
Fuel & Chemical Feedstock
Product Bacteria Yeast/FungiAcetone Clostridium species -Butanol Clostridium
acetobutylicum-
Ethanol Zymomonas mobilis S. CerevisiaeGlycerol - Zygosaccharomyces
rouxiiMethane Methanogenic
archaeans-
Organic Acids
Product Bacteria Yeast/FungiAcetic Acetobacter xylinum -Citric - Aspergillus nigerFumaric - RhizopusGluconic Acetobacter
suboxydans-
Itaconic - Aspergilus itaconicusKojic Aspergilus flavusLactic Lactobacillus
delbrueckii
Polymers
Product Bacteria Yeast/FungiAlginates Azotobacter
vinelandii-
Cellulose Acetobacter xylinum -Dextran Leuconostoc
mesenteroides-
Gellan Sphingomonas paucimobilis
-
Polyhydroxybutyrate Ralstonia eutropha -Pullulan - Aureobasidium
pullulansScieroglucan - Sclerotium rolfsiiXanthan Xanthomonas
campestris-
TUGAS KELOMPOK
Buatlah makalah dengan topik : Food Spoilage Food borne Diseases Fermented Foods
1 kelas terdiri dari 12 kelompok 1 kelompok terdiri atas 4-5 mahasiswa Format : Kertas A4, Arial 11 Margin (Top-Left-Bottom-Right : 3-4-3-3
cm) Spasi 1,5
Hard copy dikumpulkan minggu ke-11 Soft copy dikumpulkan minggu ke-11 dalam
bentuk CD Presentasi :
Food Spoilage minggu ke-12 Foodborne diseases minggu ke-13 Fermented Foods minggu ke-14
Penilaian
Struktur Penulisan Makalah :1) Cover :
a) Judulb) Icon UBc) Identitas pembuat makalahd) Identitas PS, Jurusan, Fakultas &
Universitas2) Bab I (Pendahuluan) :
e) Latar Belakangf) Rumusan Masalahg) Tujuan
3) Bab II (Pembahasan) :a) Karakteristik mikrobab) Barier/media perantara/media
pertumbuhanc) Nutrisi/gejala penyakit/ciri pembusukand) Mekanisme pembusukan/intoksikasi
/infeksi/proses fermentasie) Penanganan atau
pencegahan/preparasi pembuatan pangan fermentasi/proses pembuatan, kontrol kualitas
4) Bab III (Penutup) : a) Kesimpulanb) Saran
5) Daftar Pustaka :c) Buku teks 10 tahun terakhird) Jurnal 10 tahun terakhire) Artikel ilmiah (up to date)f) Harvard style
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