Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Bacteria Used in Food

No description

Willow Walker

on 26 May 2011

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Bacteria Used in Food

Bacteria Used in Food Cheese Yogurt Dill Pickles Butter Made from pasteurized cream containing a lactic acid starter
Starter contains Streptococcus cremoris or S. lactis
Requires Lactobactillus diacetylactis for charchteristic flavor and scent Produced through the fermentation of milk by lactic acid bacteria, usually Lactobactillus bulgarius and Streptococcus thermophilus Made with Streptococcus and Lactobacillus
Swiss cheeses, like Emmentaler and Gruyere, typical flavor is the result of Propionibacterium
Unripened cheese, like cottage cheese, cream cheese and Mozzarella, most often use Lactococcus lactis and Leuconostoc cremoris
Blue cheese is made with Penicillium roqueforti
The holes in Swiss cheese are the result of Propionibacterium shermanii
The skin on Camambert and Brie contains Penicillium camembertii
Limburger is soaked in brine to encourage the growth of Brevibacterium linens, which is the same bacteria isolated from smelly feet :( Special conditions allow "good" lactic acid bacteria to grow on the pickles, which digest the cucumber's sugars and produce lactic acid, changing the vegetable's flavor and texture. Chocolate When the cocao seeds are being processed, they sit in a heap and absorb flavors from the surounding pulp. The fermentation is caused by a variety of microorganisms naturally obtained from workers' hands, baskets, and their "container". These microbes give the seeds their distinct flavor. "Good" bacteria are used in a variety of our favorite foods in processes of fermentation. Next time you pick up one of the these foods, think about how it is made. Recent Studies In May of 2010, researchers detected a suprisingly high count of heterotrophic bacteria in some brands of bottled water
100 times the amount of the permited limit
400 times more than tap water
Not harmful to healthy adults, but dangerous for pregnant women,young children and the elderly Questions What is a common bacteria used in food?
Why is bacteria used in food?
Are some bacteria found in what we consume unhealthy? If so What? By: Erica Wilson and Willow Walker References http://www.innvista.com/health/microbes/bacteria/foodprod.htm
Pictures from google.com
Presentation made on prezi.com
Full transcript