microbes in the field of medicine
DESCRIPTION
Microbes in the Field of Medicine (uses)TRANSCRIPT
Microbes in the field of medicine
Medical microbiology is a branch of medicine concerned with the prevention, diagnosis and treatment of infectious
diseases. In addition, this field of science studies various clinical applications of microbes for the improvement of
health. There are four kinds of microorganisms that cause infectious disease: bacteria, fungi, parasites andviruses.
A medical microbiologist studies the characteristics of pathogens, their modes of transmission, mechanisms of
infection and growth.[1] Using this information a treatment can be devised. Medical microbiologists often serve as
consultants for physicians, providing identification of pathogens and suggesting treatment options. Other tasks may
include the identification of potential health risks to the community or monitoring theevolution of potentially virulent or
resistant strains of microbes, educating the community and assisting in the design of health practices. They may also
assist in preventing or controlling epidemics and outbreaks of disease. Not all medical microbiologists study
microbial pathology; some study common, non-pathogenic species to determine whether their properties can be used
to develop antibiotics or other treatment methods.
Whilst epidemiology is the study of the patterns, causes, and effects of health and disease conditions in populations,
medical microbiology primarily focuses on the presence and growth of microbial infections in individuals, their effects
on the human body and the methods of treating those infections.
Causes and Transmission of Infectious Disease
Infections may be caused by bacteria, viruses, fungi, and parasites. The pathogen that causes the disease may be
exogenous (acquired from an external source; environmental, animal or other people, e.g. Influenza) or endogenous
(from normal flora e.g. candidiasis).[19]
The site at which a microbe enters the body is referred to as the portal of entry.[20] These include the respiratory
tract,gastrointestinal tract, genitourinary tract, skin, and mucous membranes.[21] The portal of entry for a specific
microbe is normally dependent on how it travels from its natural habitat to the host.[20]
There are various ways in which disease can be transmitted between individuals. These include:[20]
Direct contact - Touching an infected host, including
Indirect contact - Touching a contaminated surface
Droplet contact - Coughing or sneezing
Fecal–oral route - Ingesting contaminated food or water sources
Airborne transmission - Pathogen carrying spores
Vector transmission - An organism that does not cause disease itself but transmits infection by conveying pathogens from
one host to another
Fomite transmission - An inanimate object or substance capable of carrying infectious germs or parasites
Environmental - Nosocomial infections
Diagnostic Tests[
Identification of an infectious agent for a minor illness can be as simple as clinical presentation; such as gastrointestinal disease and
skin infections. In order to make an educated estimate as to which microbe could be causing the disease, epidemiological factors
need to be considered; such as the patient's likelihood of exposure to the suspected organism and the presence and prevalence of
a microbial strain in a community.
Microbial culture
Microbiological culture is the primary method used for isolating infectious disease for study in the laboratory. Tissue or fluid samples are tested for the presence of a specificpathogen, which is determined by growth in a selective or differential medium.
There are three types of Microbial culture
Solid liquid and cell culture
Microscopy The previously mentioned culture techniques will often rely on microscopic examination for identification of the microbe. Instruments such as compound light microscopes can be used to assess critical aspects of the organism. This can be performed immediately after the sample is taken from the patient and is used in conjunction with biochemical staining techniques, allowing for resolution of cellular features. Electron microscopes and fluorescence microscopes are also used for observing microbes in greater detail.[27]
Biochemical Tests
Fast and relatively simple biochemical tests can be used to identify infectious agents. For bacterial identification, the
use ofmetabolic or enzymatic characteristics are common due to their ability to ferment carbohydrates in patterns
characteristic of their genus and species. Acids, alcohols and gases are usually detected in these tests when bacteria
are grown in selective liquid or solid media, as mentioned above. In order to perform these tests en masse, Vitek
machines are used.
PCR assays are the most commonly used molecular technique to detect and study microbes,[29] as compared to other methods, sequencing and analysis is definitive, reliable, accurate and fast.[30] Today, quantitative PCR is the primary technique used, as this method provides faster data compared to a standard PCR assay. For instance, traditional PCR techniques require the use of gel electrophoresis to visualize amplified DNA molecules after the reaction has finished.quantitative PCR does not require this, as the detection system uses fluorescence and probes to detect the DNA molecules as they are being amplified.
Treatment
Once an infection has been diagnosed and identified, suitable treatment options must be assessed by the physician
and consulting medical microbiologists. Some infections can be dealt with by the body’s own immune system, but
more serious infections are treated with antimicrobial drugs
MICROBES USED AS FOOD
This is an incomplete list of bacteria and fungi that are used in preparing food. Do not include species which are only involved in food spoilage. For the first column, always use the most up-to-date name for the microorganism (e.g. "Propionibacterium freudenreichii ssp. shermanii", not the older name "Propionibacterium shermanii"). For the food column, be as specific as possible (e.g. "cheese" or "yogurt" instead of "dairy" or "Emmental cheese" instead of "cheese"). Also, for each food create a new row so that the food column can be fully sortable. Whenever possible, cite your sources.
List of microorganisms used in food and beverage preparation[edit]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Acetobacter aceti bacterium chocolate [1]
Acetobacter aceti bacterium vinegar [2]
Acetobacter fabarum bacterium chocolate [2]
Acetobacter fabarum bacterium coffee [2]
Acetobacter lovaniensis bacterium vegetables [2]
Acetobacter malorum bacterium vinegar [2]
Acetobacter orientalis bacterium vegetables [2]
Acetobacter pasteurianus bacterium chocolate [1][2]
Acetobacter pasteurianus bacterium vinegar [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Acetobacter pomorum bacterium vinegar [2]
Acetobacter syzygii bacterium chocolate [2]
Acetobacter syzygii bacterium vinegar [2]
Acetobacter tropicalis bacterium chocolate [2]
Acetobacter tropicalis bacterium coffee [2]
Arthrobacter arilaitensis bacteriumsmear-ripened cheese
[2][3]
Arthrobacter bergerei bacteriumsmear-ripened cheese
[2]
Arthrobacter globiformis bacteriumsmear-ripened cheese
[2][3]
Arthrobacter nicotianae bacteriumsurface-ripened cheese
[2][3]
Arthrobacter nicotianae bacterium Tilsit cheese [3]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Arthrobacter variabilis bacteriumsmear-ripened cheese
[3]
Aspergillus acidus fungus tea [2]
Aspergillus niger fungus awamori [2]
Aspergillus fumigatus fungus chocolate [1]
Aspergillus oryzae fungus miso [2][4]
Aspergillus oryzae fungus sake [2]
Aspergillus oryzae fungus soy sauce [2][4][5]
Aspergillus sojae fungus miso [2]
Aspergillus sojae fungus soy sauce [2][5]
Bacillus cereus bacterium chocolate [1]
Bacillus coagulans bacterium chocolate [6]
Bacillus licheniformis bacterium chocolate [1]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Bacillus pumilus bacterium chocolate [1]
Bacillus sphaericus bacterium stinky tofu
Bacillus stearothermophilus bacterium chocolate [1]
Bacillus subtilis bacterium chocolate [1]
Bacillus subtilis bacterium natto [2]
Bifidobacterium adolescentis bacterium yogurt [2][7]
Bifidobacterium animalis bacterium dairy [2]
Bifidobacterium bifidum bacterium dairy [2][7]
Bifidobacterium breve bacterium dairy [2][7]
Bifidobacterium breve bacterium soy [2]
Bifidobacterium infantis bacterium dairy [7]
Bifidobacterium lactis bacterium dairy [7]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Bifidobacterium longum bacterium dairy [2][7]
Bifidobacterium pseudolongum bacterium dairy [2]
Bifidobacterium thermophilum bacterium dairy [2]
Brachybacterium alimentarium bacterium Beaufort cheese [8]
Brachybacterium alimentarium bacterium Gruyère cheese [8]
Brachybacterium tyrofermentans bacterium Beaufort cheese [8]
Brachybacterium tyrofermentans bacterium Gruyère cheese [8]
Brevibacterium aurantiacum bacterium cheese [2]
Brevibacterium casei bacteriumsmear-ripened cheese
[2][3]
Brevibacterium linens bacteriumsmear-ripened cheese
[2][4][5]
Candida colliculosa fungus cheese [2][3]
Candida colliculosa fungus kefir [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Candida exiguus fungus sourdough bread
Candida humicola fungus chocolate [1]
Candida kefyr fungussurface-ripened cheese
[3]
Candida krusei fungussurface-ripened cheese
[3]
Candida milleri fungus sourdough bread [5]
Candida mycoderma [9] fungus Limburger cheese [10]
Candida pelliculosa fungus chocolate [1]
Candida rugosa fungus chocolate [6]
Candida tropicalis fungus chocolate [1]
Candida utilis fungus cheese [3]
Candida valida [9] fungus sourdough [5]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Candida vini [9] fungus Reblochon cheese [3]
Candida zeylanoides fungus Reblochon cheese [3]
Carnobacterium divergens bacterium cheese [2]
Carnobacterium divergens bacterium fish [2]
Carnobacterium divergens bacterium meat [2]
Carnobacterium maltaromaticum bacterium dairy [2]
Carnobacterium piscicola bacterium meat [2]
Corynebacterium ammoniagenes bacterium cheese [2]
Corynebacterium casei bacteriumsmear-ripened cheese
[2][3]
Corynebacterium flavescens bacterium cheese [2]
Corynebacterium mooreparkense bacterium smear-ripened chees
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
e
Corynebacterium variabile bacterium cheese [2]
Cyberlindnera mrakii fungus wine [2]
Cystofilobasidium infirmominiatum fungus cheese [2]
Debaryomyces hansenii fungussmear-ripened cheese
[3]
Debaryomyces hansenii fungus Reblochon cheese [3]
Debaryomyces kloeckeri fungus Limburger cheese [10]
Enterococcus faecalis bacterium cheese [2]
Enterococcus faecalis bacterium cream
Enterococcus faecalis bacterium ham [2]
Enterococcus faecalis bacterium miso [2]
Enterococcus faecalis bacterium pickle [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Enterococcus faecalis bacterium sausage
Enterococcus faecalis bacterium soy sauce [2]
Enterococcus faecium bacterium Manchego cheese [11]
Enterococcus faecium bacterium ham [2]
Enterococcus faecium bacterium miso [2]
Enterococcus faecium bacterium pickle [2]
Enterococcus faecium bacterium soy sauce [2]
Fusarium domesticum fungus cheese [2]
Geotrichum candidum fungus cheese [2][5]
Gluconacetobacter azotocaptans bacterium chocolate [2]
Gluconacetobacter azotocaptans bacterium coffee [2]
Gluconacetobacter diazotrophicus bacterium chocolate [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Gluconacetobacter diazotrophicus bacterium coffee [2]
Gluconacetobacter entanii bacterium vinegar [2]
Gluconacetobacter europaeus bacterium vinegar [2]
Gluconacetobacter hansenii bacterium vinegar [2]
Gluconacetobacter johannae bacterium chocolate [2]
Gluconacetobacter johannae bacterium coffee [2]
Gluconacetobacter oboediens bacterium vinegar [2]
Gluconacetobacter xylinus bacterium vinegar [2]
Gluconobacter oxydans bacterium chocolate [1]
Hafnia alvei bacterium cheese [2]
Halomonas elongata bacterium meat [2]
Issatchenkia orientalis fungus kefir [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Kazachstania exigua fungus kefir [2]
Kazachstania unispora fungus kefir [2]
Kloeckera africana fungus chocolate [1]
Kloeckera apis fungus chocolate .[1]
Kloeckera javanica fungus chocolate [1]
Kluyveromyces lactis fungus cheese [2][3]
Kluyveromyces marxianus fungus cheese [2][3]
Kluyveromyces marxianus fungus chocolate [6]
Kocuria rhizophila bacterium cheese [2]
Kocuria rhizophila bacterium meat [2]
Kocuria varians bacterium dairy [2]
Kocuria varians bacterium sausage [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus acetotolerans bacterium fruit [2]
Lactobacillus acetotolerans bacterium vegetables [2]
Lactobacillus acidifarinae bacterium sourdough bread [2]
Lactobacillus acidipiscis bacterium dairy [2]
Lactobacillus acidipiscis bacterium fish [2]
Lactobacillus acidophilus bacterium vegetables [2]
Lactobacillus acidophilus bacterium yogurt [2]
Lactobacillus alimentarius bacterium fish [2]
Lactobacillus alimentarius bacterium meat [2]
Lactobacillus brevis bacteriumCanestrato Pugliese cheese
[11]
Lactobacillus brevis bacterium vegetables [2]
Lactobacillus brevis ssp. linens bacterium kefir [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus bucheri bacterium bread [2]
Lactobacillus bucheri bacterium wine [2]
Lactobacillus cacaonum bacterium chocolate [2]
Lactobacillus casei bacterium Idiazabal cheese [11]
Lactobacillus casei bacterium Manchego cheese [11]
Lactobacillus casei bacterium Roncal cheese [11]
Lactobacillus casei bacterium yogurt [2][4]
Lactobacillus casei ssp. pseudoplantarum
bacteriumGrana Padano cheese
[11]
Lactobacillus casei ssp. pseudoplantarum
bacteriumParmigiano-Reggiano cheese
[11]
Lactobacillus cellobiosus bacterium chocolate [1]
Lactobacillus collinoides bacterium cider [2]
Lactobacillus composti bacterium shōchū [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus coryniformis bacterium cheese [2]
Lactobacillus crispatus bacterium sourdough bread [2]
Lactobacillus curvatus bacteriumCacio di Fossa cheese
[11]
Lactobacillus curvatus bacteriumCanestrato Pugliese cheese
[11]
Lactobacillus curvatus bacteriumPecorino Romano cheese
[11]
Lactobacillus curvatus bacteriumPecorino Sardo cheese
[11]
Lactobacillus curvatus bacterium sausage [2][4]
Lactobacillus delbrueckii bacterium vegetables [2]
Lactobacillus delbrueckii ssp. bulgaricus
bacterium cheese [2][4]
Lactobacillus bacterium yogurt [2][4]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
delbrueckii ssp. bulgaricus
Lactobacillus delbrueckii ssp. lactis bacteriumPecorino Romano cheese
[11]
Lactobacillus dextrinicus bacterium meat [2]
Lactobacillus diolivorans bacterium chicha [2]
Lactobacillus fabifermentans bacterium chocolate [2]
Lactobacillus farciminis bacterium fish [2]
Lactobacillus farciminis bacterium soy [2]
Lactobacillus fermentum bacterium chocolate [1][2]
Lactobacillus fermentum bacteriumPecorino Romano cheese
[11]
Lactobacillus fermentum bacterium sourdough bread [2]
Lactobacillus fructivorans bacterium [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus frumeti bacterium [2]
Lactobacillus gasseri bacterium dairy [7]
Lactobacillus gasseri bacterium sourdough bread [2]
Lactobacillus ghanensis bacterium chocolate [2]
Lactobacillus hammesii bacterium sourdough bread [2]
Lactobacillus harbinensis bacterium vegetables [2]
Lactobacillus helveticus bacterium cheese [2][4]
Lactobacillus helveticus bacterium vegetables [2]
Lactobacillus hilgardii bacterium chocolate [1]
Lactobacillus hilgardii bacterium wine [2]
Lactobacillus homohiochii bacterium sake [2]
Lactobacillus homohiochii bacterium sourdough bread [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus hordei bacterium [2]
Lactobacillus jensenii bacterium bread [2]
Lactobacillus johnsonii bacterium dairy [7]
Lactobacillus johnsonii bacterium sourdough bread [2]
Lactobacillus kefiranofaciens bacterium kefir [2]
Lactobacillus kefiri bacterium kefir [2]
Lactobacillus kimchii bacterium kimchi [2]
Lactobacillus kisonensis bacterium pickle [2]
Lactobacillus kunkeei bacterium wine [12]
Lactobacillus mali bacterium cider [12]
Lactobacillus mali bacterium rum [12]
Lactobacillus mali bacterium wine [12]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus manihotivorans bacterium cassava [12]
Lactobacillus mindensis bacterium sourdough bread [2]
Lactobacillus mucosae bacterium sourdough bread [2]
Lactobacillus nagelii bacterium wine [12]
Lactobacillus namuresis bacterium sourdough bread [2]
Lactobacillus nantesis bacterium sourdough bread [2]
Lactobacillus nodensis bacterium dairy [2]
Lactobacillus oeni bacterium wine [2]
Lactobacillus otakiensis bacterium pickle [2]
Lactobacillus panis bacterium sourdough bread [2]
Lactobacillus parabrevis bacterium cheese [2]
Lactobacillus parabrevis bacterium kefir [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus parabrevis bacterium vegetables [2]
Lactobacillus parabuchneri bacterium sourdough bread [2]
Lactobacillus paracasei bacterium dairy [2]
Lactobacillus paracasei bacterium meat [2]
Lactobacillus paracasei ssp. paracasei bacteriumCacio di Fossa cheese
[11]
Lactobacillus paracasei ssp. paracasei bacteriumCanestrato Pugliese cheese
[11]
Lactobacillus paracasei ssp. paracasei bacteriumPecorino Sardo cheese
[11]
Lactobacillus parakefiri bacterium kefir [2]
Lactobacillus paralimentarius bacterium sourdough bread [2]
Lactobacillus paraplantarum bacterium cheese [2]
Lactobacillus paraplantarum bacterium vegetables [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus pentosus bacteriumCanestrato Pugliese cheese
[11]
Lactobacillus pentosus bacterium fish [2]
Lactobacillus pentosus bacterium fruit [2]
Lactobacillus pentosus bacterium wine [2]
Lactobacillus perolens bacterium cheese [2]
Lactobacillus perolens bacterium vegetables [2]
Lactobacillus plantarum bacteriumCacio di Fossa cheese
[11]
Lactobacillus plantarum bacteriumCanestrato Pugliese cheese
[11]
Lactobacillus plantarum bacterium chocolate [1]
Lactobacillus plantarum bacterium Idiazabal cheese [11]
Lactobacillus plantarum bacterium Manchego cheese [11]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus plantarum bacteriumPecorino Romano cheese
[11]
Lactobacillus plantarum bacterium Roncal cheese [11]
Lactobacillus plantarum bacterium sausage [4]
Lactobacillus plantarum bacterium vegetables [2][4]
Lactobacillus pobuzihii bacterium fruit [2]
Lactobacillus pontis bacterium sourdough bread [2]
Lactobacillus rapi bacterium pickle
Lactobacillus rapi bacterium vegetables [2]
Lactobacillus reuteri bacterium sourdough bread [2]
Lactobacillus rhamnosus bacteriumGrana Padano cheese
[11]
Lactobacillus rhamnosus bacteriumParmigiano-Reggiano cheese
[11]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus rhamnosus bacterium meat [2]
Lactobacillus rhamnosus bacterium vegetables [2]
Lactobacillus rossiae bacterium sourdough bread [2]
Lactobacillus sakei bacterium sake [2]
Lactobacillus sakei bacterium sausage [2][4]
Lactobacillus salivarius bacterium dairy [2]
Lactobacillus sanfranciscensis bacterium sourdough bread [2][4]
Lactobacillus satsumensis bacterium shōchū [2]
Lactobacillus secaliphilus bacterium sourdough bread [2]
Lactobacillus senmaizukei bacterium pickles [2]
Lactobacillus siliginis bacterium sourdough bread [2]
Lactobacillus similis bacterium rum [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactobacillus spicheri bacterium sourdough bread [2]
Lactobacillus suebicus bacterium fruit [2]
Lactobacillus spp. bacterium butter [5]
Lactobacillus spp. bacterium olive [5]
Lactobacillus sunkii bacterium pickle [2]
Lactobacillus tucceti bacterium dairy [2]
Lactobacillus tucceti bacterium sausage [2]
Lactobacillus vaccinostercus bacterium fruit [2]
Lactobacillus vaccinostercus bacterium vegetables [2]
Lactobacillus versmoldesis bacterium sausage [2]
Lactobacillus yamanashiensis bacterium cider [2]
Lactobacillus yamanashiensis bacterium wine [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Lactococcus lactis bacterium buttermilk [2]
Lactococcus lactis bacterium chocolate [1]
Lactococcus lactis ssp. cremoris bacterium Cheddar cheese [11]
Lactococcus lactis ssp. lactis bacterium cheese [4][5]
Lactococcus raffinolactis bacterium cheese [2]
Lactococcus spp. bacterium butter [5]
Lecanicillium lecanii fungus cheese [2]
Leuconostoc carnosum bacterium meat [2]
Leuconostoc citreum bacterium cheese [2]
Leuconostoc citreum bacterium fish [2]
Leuconostoc fallax bacterium sauerkraut [2]
Leuconostoc holzapfelii bacterium coffee [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Leuconostoc inhae bacterium kimchi [2]
Leuconostoc kimchii bacterium kimchi [2]
Leuconostoc lactis bacterium cheese [2][4][7]
Leuconostoc mesenteroides bacterium chocolate [1]
Leuconostoc mesenteroides bacterium vegetables [2]
Leuconostoc mesenteroides ssp. cremoris
bacterium cheese [2][4][7]
Leuconostoc mesenteroides ssp. cremoris
bacterium vegetables [2][4]
Leuconostoc mesenteroides ssp. dextranicum
bacterium butter [2][7]
Leuconostoc mesenteroides ssp. dextranicum
bacterium Idiazabal cheese [11]
Leuconostoc mesenteroides ssp. dextranicum
bacterium pickle
Leuconostoc bacterium Roncal cheese [11]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
mesenteroides ssp. dextranicum
Leuconostoc mesenteroides ssp. mesenteroides
bacterium Idiazabal cheese [11]
Leuconostoc mesenteroides ssp. mesenteroides
bacterium Roncal cheese [11]
Leuconostoc palmae bacterium palm wine [2]
Leuconostoc pseudomesenteroides bacterium butter [2][7]
Leuconostoc pseudomesenteroides bacterium buttermilk [2][7]
Leuconostoc pseudomesenteroides bacterium sour cream [2][7]
Leuconostoc spp. bacterium butter [5]
Leuconostoc spp. bacterium olive [5]
Leuconostoc spp. bacterium wine [5]
Macrococcus caseolyticus bacterium cheese [2]
Macrococcus caseolyticus bacterium sausage [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Microbacterium foliorum bacteriumsurface-ripened cheese
Microbacterium gubbeenense bacteria Limburger cheese [3]
Microbacterium gubbeenense bacteriumsmear-ripened cheese
[2][3]
Microbacterium gubbeenense bacteria Tilsit cheese [3]
Micrococcus luteus bacterium cheese [2]
Micrococcus lylae bacterium sausage [2][4]
Mucor hiemalis fungus soy bean curd [2]
Mucor plumbeus fungus cheese [2]
Mucor racemosus fungus cheese [2]
Mucor racemosus fungus chocolate [1]
Oenococcus oeni bacterium wine [2][4][5]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Pediococcus acidilactici bacterium sausage [2][4][5]
Pediococcus acidilactici bacterium vegetables [4][5]
Pediococcus pentosaceus bacterium sausage [2][4][5]
Penicillium album fungus farmhouse cheeses [3]
Penicillium camemberti fungus cheese [2][4] v
Penicillium caseifulvum fungus cheese [2]
Penicillium chrysogenum fungus cheese [2]
Penicillium chrysogenum fungus sausage [4]
Penicillium commune fungussurface-ripened cheese
[2][3]
Penicillium nalgiovense fungus cheese [2]
Penicillium nalgiovense fungus ham
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Penicillium nalgiovense fungus sausage [5]
Penicillium roqueforti fungus cheese [2][4][5]
Penicillium solitum fungus meat [2]
Pichia fermentans fungus dairy [2]
Pichia fermentans fungus kefir [2]
Pichia fermentans fungus wine [2]
Propionibacterium acidipropionici bacterium cheese [2]
Propionibacterium freudenreichii ssp. freudenreichii
bacterium dairy [2][5]
Propionibacterium freudenreichii ssp. shermanii
bacterium Emmental cheese [2][4][5]
Propionibacterium jensenii bacterium cheese [2]
Propionibacterium thoenii bacterium cheese [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Proteus vulgaris bacteriumsurface-ripened cheese
Pseudomonas fluorescens bacterium yogurt
Psychrobacter celer bacterium cheese
Rhizopus microsporus ssp. oligosporus
fungus oncom [5]
Rhizopus microsporus ssp. oligosporus
fungus tempeh [2][4][5]
Rhodosporidium infirmominiatum fungus cheese [3]
Rhodotorula glutinis fungus chocolate [1]
Rhodotorula minuta fungussmear-ripened cheese
[3]
Rhodotorula rubra fungus chocolate [1]
Saccharomyces bayanus fungus beer [2]
Saccharomyces bayanus fungus cider [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Saccharomyces bayanus fungus wine [2]
Saccharomyces carlsbergensis fungus lager beer [5]
Saccharomyces cerevisiae fungus ale beer [2][4]
Saccharomyces cerevisiae fungus bread [2][4]
Saccharomyces cerevisiae fungus cider [2]
Saccharomyces cerevisiae fungus cheese [2][3]
Saccharomyces cerevisiae fungus chocolate [1]
Saccharomyces cerevisiae fungus wine [2][4]
Saccharomyces pastorianus fungus lager beer [4]
Saccharomyces rouzii fungus miso
Saccharomyces uvarum fungus lager beer [5]
Staphylococcus carnosus bacterium cheese [3]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Staphylococcus carnosus ssp. carnosus
bacterium sausage [2][4]
Staphylococcus condimenti bacterium soy [2]
Staphylococcus equorum bacterium meat [2]
Staphylococcus equorum ssp. linens bacterium cheese [2][3]
Staphylococcus fleurettii bacterium cheese [2]
Staphylococcus piscifermentans bacterium fish [2]
Staphylococcus saphrophyticus bacterium Harzer cheese [3]
Staphylococcus sciuri ssp. carnaticus bacterium cheese [2]
Staphylococcus simulans bacterium sausage
Staphylococcus succinus bacterium dairy [2]
Staphylococcus succinus bacterium meat [2]
Staphylococcus vitulinus bacterium cheese [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Staphylococcus vitulinus bacterium meat [2]
Staphylococcus warneri bacterium meat [2]
Staphylococcus xylosus bacterium cheese [2][3]
Staphylococcus xylosus bacterium sausage
Streptococcus gallolyticus bacterium dairy [2]
Streptococcus salivarius bacterium yogurt
Streptococcus thermophilus bacterium cheese [2][4]
Streptococcus thermophilus bacterium yogurt [4][5]
Streptomyces griseus bacterium meat
Tetragenococcus halophilus bacterium miso [2]
Tetragenococcus halophilus bacterium soy sauce [2][4]
Tetragenococcus koreensis bacterium kimchi [2]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Torulaspora delbrueckii fungussmear-ripened cheese
[3]
Torulopsis versatilis fungus miso
Thrichosporon beigelii fungussmear-ripened cheese
[3]
Verticillium lecanii fungus Tomme cheese [3]
Weissella beninensis bacterium cassava [2]
Weissella cibaria bacterium kimchi [2]
Weissella fabaria bacterium chocolate [2]
Weissella ghanesis bacterium chocolate [2]
Weissella koreensis bacterium kimchi [2]
Weissella paramesenteroides bacterium sausage [2]
Weissella thailandesis bacterium fish [2]
Yarrowia lipolytica fungus Raclette cheese [3]
MicroorganismType of
MicroorganismFood or
BeverageReference(s)
Yarrowia lipolytica fungussmear-ripened cheese
[3]
Yarrowia lipolytica fungus dairy [2]
Zygotorulaspora florentina fungus kefir [2]
Zymomonas mobilis bacterium palm wine [2]
Zymomonas mobilis bacterium pulque
MICROBES AS BIOWEAPON
Bacteria may be aerobic, anaerobic or facultative. Aerobic bacteria require oxygen for life support whereas anaerobes can sustain life without oxygen. Facultative bacteria have the capability of living either in the presence or in the absent of oxygen. In the typical sewage treatment plant, oxygen is added to improve the functioning of aerobic bacteria and to assist them in maintaining superiority over the anaerobes. Agitation, settling, pH and other controllable are carefully considered and employed as a means of maximizing the potential of bacterial reduction of organic in the wastewater.
Single-celled organisms grow and when they have attained a certain size, divide, becoming two. Assuming an adequate food supply, they then grow and divide again like the original cell. Every time a cell splits, approximately every 20 to 30 minutes, a new generation occurs. This is known as the exponential or logarithmic growth phase. At the exponential growth rate, the largest number of cells are produced in the shortest period of time. In nature and in the laboratory, this growth cannot be maintained indefinitely, simply because the optimum environment of growth cannot be maintained. The amount of growth is the function of two variables: - environment and food. The pattern which actually results is known as the bacterial growth rate curve. Initially dehydrated products (dry) must
first re-hydrate and acclimate in a linear growth phase before the exponential rate is reached.
Microorganisms and their enzyme systems are responsible for many different chemical reactions produced in the degradation of organic matter. As the bacteria metabolize, grow and divide they produce enzymes. These enzymes are high molecular weight proteins.
It is important to recognize the fact that colonies of bacteria are literally factories for the production of enzymes. The enzymes which are manufactured by the bacteria will be appropriate to the substrate in which the enzyme will be working and so you have automatic production of the right enzyme for the biological reduction of any waste material, provided you have the right bacteria to start with. Enzymes do not reproduce whereas as bacteria do.
Enzymes in biochemical reactions act as organic catalysts. The enzymes actually become a part of the action, but after having caused it, split off from it and are themselves unchanged. After the biochemical reactions are complete and products formed, the enzyme is released to catalyze another reaction. The rate of reaction may be increase by increasing the quantity of the substrate or temperature up to a certain point , but beyond this, the rate of reaction ceases to increase because the enzyme concentration limits it.
All treatment plants should be designed to take advantage of the decomposition of organic materials by bacterial activity. This is something you can equate to lower costs, increased capacity, and an improved quality of effluent; even freedom from bad odors which may typically result when anaerobe bacteria become dominant and in their decomposition process, produce hydrogen sulfide gas and similar by-products.
Consider the fact that the total organic load of wastewater or sewage is composed of constantly changing constituent, it would be quite difficult to degrade all of these organics by the addition of one enzyme, or even several enzymes. Enzymes are specific catalysts and do not reproduce. What is needed is the addition of an enzyme manufacturing system right in the sewage that can be pre - determined as to its activity and performance and which has the initial or continuing capacity to reduce waste.
At the present time, the addition of specifically cultured bacteria seems to be the least expensive and most generally reliable way to accomplish desirable results. When you add the right bacteria in proper proportions to the environment, you have established entirely new parameters of potential for the treatment situation.
From what has been presented above, bacterial / enzyme products by microtack® will serve to enhance the operational performance of municipal sewage treatment plants, septic systems, grease traps, food processing waste systems, lagoons, lift stations fish ponds, water estuaries or any system where waste organics are a problem.