Food Microbiology
• Bacillus
• Campylobacter
• Clostridium
• C.perfringens
• Enterobacter
• Enterococcus
• Escherichia
• Lactobacillus
• Listeria
• Mold
• Pseudomonas
• Salmonella
• Staphylococcus
• Yeast
Links
• SDIX
• FDA
|
|
A genus of rod-shaped,
Gram-negative, non-spore
forming, predominantly motile
enterobacteria with diameters
around 0.7 to 1.5 µm, lengths
from 2 to 5 µm, and flagella
which project in all directions
(i.e. peritrichous). They are
chemoorganotrophs, obtaining
their energy from oxidation and
reduction reactions using
organic sources, and are
facultative anaerobes; most
species produce hydrogen
sulfide, which can readily be
detected by growing them on
media containing ferrous
sulfate, such as TSI. Most
isolates exist in two phases;
phase I is the motile phase and
phase II the nonmotile phase.
|
|