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Presentación Microbiologia I
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Microbiología alimentaria enfocada a los tipos de géneros de mohos y levaduras, virus y los factores intrínsecos y extrínsecos que influyen en el crecimiento microbiano.
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UNIVERSIDAD NACIONAL EXPERIMENTAL“FRANCISCO DE MIRANDA”
AREA DE SALUD
PNF: NUTRICION Y DIETETICA
CATEDRA: MICROBIOLOGIA DE LOS ALIMENTOS
Ing. MSc. Wilmary Chirinos.
, CARNE
1658
LECHE
Athanasius Kircher
PUTREFACTA
1664
Robert Hooke MOHO
Bacterias en Saliva
Anthony van
Agua de lluvia
Leeuwenhoek
Vinagre
Otros materiales.
Tres grupos morfológicos
Esferoides o cocos
Bastoncillos Cilíndricos o bacilos,
Espirales o espirilos.
,1676 y 1683 Donde sus observaciones fueron
The Royal Society aceptadas.
of London.
En 1838 Ehrenberg Termino de Bacterias (16) especies en cuatro géneros
En 1875 Ferdinand Cohn Bacterias producían esporas.
, Es la parte de la microbiología que trata de los procesos
en los que los microorganismos influyen en las
características de los productos de consumo alimenticio
humano o animal.
Los Microorganismos
Los microorganismos Los microorganismos como agentes
como productores de como agentes de patógenos
alimentos deterioro de alimentos. transmitidos por
alimentos
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