FOOD MICROBIOLOGY
COURSE OVERVIEW
THP-FTP-UB
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
Pendahuluan
Definisi & Peranan
Mikroorganisme Penyebab Kerusakan
Mikroorganisme dalam Bidang Pangan
Produk Fermentasi
PENDAHULUAN
TIME LINE
Before 1865
1940
1960
1975
1975-Now
Era Pra - Pasteur
Pembuatan Pangan tradisional, contoh:
Fermentasi
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 industri fermentasi Pengembangan Industri Fermentasi 1.
Pembuatan Etanol
2.
Pembuatan Butanol
3.
Asam Organik
4.
Perlakuan Air Buangan
dalam
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 fermentasi
2. Produser metabolit 3. Host Cell
Negatif : 1. Food Spoilage 2. 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 bad Probably 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 does common 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 pathogens Yeast 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
Berbasis Serealia
Berbasis Buah
Berbasis Kacangkacangan
Berbasis Umbiumbian
Pangan Fermentasi
Berbasis Susu
Berbasis Daging & Ikan
Traditional Products Product
Bacteria
Yeast/Fungi
Bread, 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 oryzae
Sufu (Soya bean curd)
-
Mucor species
Vinegar
Acetobacter
-
Nata
Acetobacter
-
Agricultural Products
Product
Bacteria
Yeast/Fungi
Gibberellins
-
Fusarium monoliforme
Fungicides
-
Coniothyrium minitans
Insecticides
Bacillus thuringiensis
-
Silage
LAB
-
Amino Acids & Enzymes Product
Bacteria
Yeast/Fungi
L-glutamine
Corynebacterium glutamicum
-
L-lysine
Brevibacterium lactofermentum
-
L-tryptophan
Klebsiella aerogenes
-
Product Carbohydrase : α-amilase β-amilase Amyloglucosidase Glucose Isomerase Invertase β-galactosidase
Bacteria
B. subtilis Strep. Olivaceus -
Yeast/Fungi
A. niger A. niger Kluyveromyces Kluyveromyces lactis
Enzymes cont.
Product
Bacteria
Yeast/Fungi
Cellulases
-
Trichoderma viridae
Lipases
-
Candida cylindraceae
Pectinases
-
Aspergillus wentii
Proteases : Subtilisin (alkaline) Neutral Microbial rennet (acid)
B. Licheniformis -
Aspergillus oryzae, Rhizomucor miehei
Fuel & Chemical Feedstock
Product
Bacteria
Yeast/Fungi
Acetone
Clostridium species
-
Butanol
Clostridium acetobutylicum
-
Ethanol
Zymomonas mobilis
S. Cerevisiae
Glycerol
-
Zygosaccharomyces rouxii
Methane
Methanogenic archaeans
-
Organic Acids
Product
Bacteria
Yeast/Fungi
Acetic
Acetobacter xylinum
-
Citric
-
Aspergillus niger
Fumaric
-
Rhizopus
Gluconic
Acetobacter suboxydans
-
Itaconic
-
Aspergilus itaconicus
Kojic Lactic
Aspergilus flavus Lactobacillus delbrueckii
Polymers
Product
Bacteria
Yeast/Fungi
Alginates
Azotobacter vinelandii -
Cellulose
Acetobacter xylinum
-
Dextran
Leuconostoc mesenteroides
-
Gellan
Sphingomonas paucimobilis
-
Polyhydroxybutyrate
Ralstonia eutropha
-
Pullulan
-
Aureobasidium pullulans
Scieroglucan
-
Sclerotium rolfsii
Xanthan
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) Judul b) Icon UB c) Identitas pembuat makalah d) Identitas PS, Jurusan, Fakultas & Universitas 2) Bab I (Pendahuluan) : a) Latar Belakang b) Rumusan Masalah c) Tujuan
3) Bab II (Pembahasan) : a) Karakteristik mikroba b) Barier/media perantara/media pertumbuhan c) Nutrisi/gejala penyakit/ciri pembusukan d) Mekanisme pembusukan/intoksikasi /infeksi/proses fermentasi e) Penanganan atau pencegahan/preparasi pembuatan pangan fermentasi/proses pembuatan, kontrol kualitas
4) Bab III (Penutup) : a) Kesimpulan b) Saran 5) Daftar Pustaka : a) Buku teks 10 tahun terakhir b) Jurnal 10 tahun terakhir c) Artikel ilmiah (up to date) d) Harvard style
THANK YOU
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