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Food and Dairy Biotechnology

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Food and Dairy Biotechnology Food and Dairy Biotechnology Dr. Deepa I Dr. Deepa I Guest Lecturer Department of Botany & Biotechnology, M.S.M College, Kayamkulam, Alappuzha, Kerala, India. ISBN 978-93-89631-09-8 ISBN 978-93-89631-10-4 https://doi.org/10.34256/ioriip201 © IOR INTERNATIONAL PRESS. This book is an open access publication. Open Access This book is licensed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made. The images or other third party material in this book are included in the book’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the book’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This IOR INTERNATIONAL PRESS imprint is published by the registered company IOR PRESS. The registered company address is: 5/11, Perumal Kovil St, Naickenpalayam, Coimbatore-641020 Tamil Nadu, India. Preface I am glad to present this book, especially designed to serve the needs of the students of Bachelor of Science (B.Sc) in Biotechnology as well as Biotechnology open course students. The contents of this book entirely based on the syllabus of the paper ‘Food and Dairy biotechnology’ of B.Sc. Biotechnology students. First of all, I would like to thank the Founder of M.S.M College, Al- Haj P. K Kunju Sahib and Al-Haj P. A. Hilal Babu, Manager Cum Secretary, M.S.M Trust & Chairman, M.S.M College Governing Body, Kayamkulam, Kerala, India. Words are insufficient to express my deep gratefulness, indebtedness and sincere gratitude to you for giving me a chance to teach in his esteemed institution that inspired me to write this book. I acknowledge special thanks to Mrs. Shabnam A (H.O.D, Department of Botany and Biotechnology, M.S.M College, Kayamkulam, Kerala, India) she is the main concept provider and also have been constant source of motivation throughout this endeavor. In conclusion, I wish to express my deep sense of gratitude and indebtedness to my family, especially my brother Mr. Deepak M and my husband Mr. Rajesh G who helped me during the preparation of the text. I look forward to receive valuable suggestions from professors of various educational institutions, other faculty members and students for improvement of the quality of the book. Dr. Deepa I Synopsis This text book has been written in simple, graspable language and is written to meet the requirements of B.Sc. Biotechnology and Biotechnology Open course students. The contents included in this book entirely based on the syllabus of the paper ‘Food and Dairy Biotechnology’. So I assured that this book will be very helpful for these students to excel their knowledge in this topic. Author She had completed Graduation in Industrial Microbiology from M.S.M College, Kayamkulam, Kerala, India and Post-Graduation in Biotechnology from Barkatullah Vishwavidyalaya, Bhopal, Madhya Pradesh, India. During the last semester of Post-Graduation, she had done her 6 months Dissertation cum Training in National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram under the guidance of Prof. Ashok Pandey, Chief Scientist & Head, Centre for Biofuels & Biotechnology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum-695 019, Kerala, India. After Post-Graduation she worked one year as a Microbiologist in Quality Assurance Laboratory, Kollam, Kerala, India. She then joined in Central Tuber Crops Research Institute, Sreekariyam, Thiruvananthapuram, Kerala, India for Ph.D Degree under the guidance of Dr. C. Mohandas, Principal scientist (Rtd.), Central Tuber Crops Research Institute, Sreekariyam, Thiruvananthapuram, Kerala, India. She had successfully awarded Ph.D degree in Biotechnology from Kerala University in the year 2013. Later she got Level 3 Award in HACCP for Food Manufacturing conducted by Royal Society for Public Health, London (RSPH). At the moment she is working as a Guest Lecturer in the Department of Botany & Biotechnology, M.S.M College, Kayamkulam, Alappuzha, Kerala, India from 2016 onwards. Table of Contents CHAPTER 1 ................................................................................................... 1 MICROBES OF FOOD AND FACTORS AFFECTING MICROBIAL GROWTH IN FOOD ................................................................................... 1 Types of Microorganism Associated with Food ...................................... 1 Common bacteria present in food ................................................................ 3 Molds and Yeast in Food ............................................................................. 7 Major Molds Present in Food .................................................................. 7 Common Foodborne Yeasts .................................................................... 8 Major Foodborne Yeasts ......................................................................... 7 Microbes of curd .......................................................................................... 8 Microbes of wheat ....................................................................................... 8 Microbiology of Cereals and Cereal products ............................................. 9 Microbes of Meat....................................................................................... 10 Bacteria in cooked meat ............................................................................ 10 Microbes of fish ......................................................................................... 11 Microbes of Egg ........................................................................................ 11 Microflora in Rice Soils ............................................................................ 12 Factors affecting microbial growth in food ............................................... 13 Intrinsic factors ...................................................................................... 13 Extrinsic factors ..................................................................................... 16 REFERENCES .......................................................................................... 17 CHAPTER 2 .................................................................................................. 19 MICROBIAL FOOD SPOILAGE ............................................................. 19 Causes of microbial food spoilage ......................................................... 19 Classification of Food ............................................................................ 21 Microorganisms involved in Food spoilage .......................................... 21 Process of microbial food spoilage ........................................................ 22 Dairy Products ........................................................................................... 29 Pasteurized Fluid Milk ........................................................................... 30 Butter ..................................................................................................... 30 Cottage Cheese ...................................................................................... 30 Ripened cheese ...................................................................................... 30 Bakery Goods ............................................................................................ 30 Fermented Foods and Beverages ............................................................... 31 Microbial Spoilage of Canned Foods ........................................................ 31 Causes of Spoilage in Cans.................................................................... 31 REFERENCES .......................................................................................... 33 CHAPTER 3 ................................................................................................. 35 FOOD POISONING AND FOODBORNE DISEASES .......................... 35 Microorganisms that causes food poisoning .......................................... 35 Microbial toxins ..................................................................................... 35 Bacterial intoxications ........................................................................... 37 Food infections ...................................................................................... 39 Other toxic infection
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