FOOD 2010 Chapter Notes - Chapter 10: Chymosin, Salt End, Pyruvic Acid

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Unit 5: chapter 10 food microbiology and fermentation. 10. 1 what are microorganisms? eye animals) life form) name or characteristic. Microorganisms are living entities that are too small to be seen with the naked. Consists of bacteria, viruses, protozoa, and fungi such as yeasts and molds. Many microorganisms utilize organic matter (cho, proteins, lipids, etc) to form. Primary function of microorganisms is self-perpetuation inorganic compounds (nitrates, sulfates, etc) Parasites and viruses depend on a living host for nutrients and to carry out metabolic reactions required for growth. All living organisms are classified as either procaryotes or eucaryotes: procaryotes = no nucleus (includes bacteria"s, eucaryotes = contain a nucleus (includes fungi, protozoa, plants and. Viruses are neither because they are noncellular (they are considered a. Microorganisms have scientific names consisting of a genus name and a species. Organisms belonging to the same genus share one or more prominent phenotypic,