MORPHOLOGY OF BACTERIA

1. FOOD MICROBIOLOGY
BACTERIA
MORPHOLOGY
BY
BELLAMKONDA VENKATESH
U.I.D:111718012040
CLASS:NAG-A

2. BACTERIA
• A bacteria cell differs somewhat from the cell of plant or animal.
• Bacteria cells have number of nucleus and other organelles(Subunits within a
cell with a specific function)bound by a membrane ,except for ribosomes.
• Bacteria have pili, flagella, and a cell capsule(most of them unlike animal or
plant cells.
• Some of bacteria is useful and while other causes spoilage of food

3. MORPHOLOGY OF BACTERIA CELL

4. MORPHOLOGICAL CHARACTERISTICS
• IDENTIFICATION : Based on shape ,size, aggregation, structure and staining
• ENCAPSULATION : Presence of capsule or sliminess and capsulation makes
resistance to adverse condition ,such as heat or chemicals
• Capsules are mostly polysaccharides of dextrin ,dextran,levan

5. ENCAPSULATION

6. FORMATION OF ENDOSPORES
• Bacteria of the genera Bacillus , Clostridium , Desulfotomaculum ,
sporolactobacillus sporosarcinia share the ability to form endospores
• Bacillus and clostridium are the most important food spoilage organisms
• Endospores are heat resistant ,ultraviolet resistant , dessication resistant
Formation of long chain and clumps formation makes resistant

7. BACTERIAL ENDOSPORE

8. CULTIVATION OF BACTERIA
• Bacterial growth on food makes uneasy appearance
• It causes dis colouration on food surface
• Bacteria can be cultivated under specialized conditions

9. BACTERIAL IDENTIFICATION

10. CULTURING OF BACTERIA