GRAM POSITIVE BACTERIA

- are characterized by having as part of their cell wall structure peptidoglycan as well as
polysaccharides and/or teichoic acids. The peptidoglycans which are sometimes also called
murein are heteropolymers of glycan strands, which are cross-linked through short peptides

Bacillus
member of the phylum Firmicutes
found in nature
rods occurring in chains; 0.3-2.2 x 1.2-7 m
majority motile with lateral flagella
can be obligate aerobes or facultative anaerobes
Heat-resistant endospores formed
Chemoorganotrophs
Some characters (like vegetative cell wall, glucose fermentation, growth temperature etc.) are
very variable.

Bacillus cereus
facultative anaerobes
cause foodborne illness
produces toxins
o short incubation-emetic form: emetic toxin (ETE)
o long incubation- diarrheal form: enterotoxin (Nhe) and/or hemolytic
enterotoxin (HBL)
other strains can be beneficial as probiotics for animals
at 30 C (86 F), a population of B. cereus can double in as little as 20 minutes or
as long as 3 hours, depending on the food product
found in meats, milk, vegetables, and fish - diarrheal type food poisoning
rice products, starchy foods such as potato, pasta and cheese products-
vomiting-type outbreaks
Food mixtures such as sauces, puddings, soups, casseroles, pastries, and
salads have frequently been incriminated in food poisoning outbreaks

Bacillus anthracis

non-motile, facultatively anaerobic Gram-positive spore-bearing bacilli (1.0 m

wide or wider)
ferment a few carbohydrates producing acid from glucose but not gas
do not grow above 50C but grow in up to 7% NaCl
catalase positive, give a positive Voges-Proskauer reaction
reduce nitrate to nitrite
hydrolyses casein but not starch.
sensitive to penicillin
form white colonies on bacteriological media
produces antrax toxin

Bacillus coagulans
lactic acid-forming bacterial species
discovered by B.W. Hammer at the Iowa Agricultural Experiment Station as a
cause of an outbreak of coagulation in evaporated milk
catalase positive, spore-forming, motile, and a facultative anaerobe
 optimum temperature for growth is 50C (122F) ; range of temperatures
tolerated are 30-55C (86-131F)
food spoilage agent in slightly acidic canned products
causes flat sour deterioration, characterizes by acidification without gas
formation
produce antimicrobial peptide coagulin and is probiotic for chicken and piglets

Bacillus licheniformis

mesophilic bacterium
straight/ slightly curved rods; 1.5-3.0 x 0.6-0.8 m in diameter
motile by peritrichous flagella; no capsule present
white in color or may become brown
optimal growth temperature is around 30C, though it can survive at much higher
temperatures
commonly found in soil, bird feathers and in vegetative growth in many foods at
30-50C
cultured in order to obtain protease for use in biological laundry detergent
toxin-producing isolates were obtained from foods involved in food poisoning
incidents, from raw milk, and from industrially produced baby food

Bacillus megaterium
found in widely diverse habitats
main model organism among Gram-positive bacteria for intensive studies on
biochemistry, sporulation and bacteriophages
grows at temperatures from 3 C to 45 C, with the optimum around 30 C
produces penicillin amidase used to make synthetic penicillin, various amylases
used in the baking industry and glucose dehydrogenase used in glucose blood
tests
common soil bacteria and an endophyte, it can be found in various foods
(including honey, in which most microorganisms do not grow) and on a variety of
surfaces, including clinical specimens, leather, paper, stone

Bacillus subtilis
motile; have peritrichous flagella
do not produce capsular material
pellicle in liquid medium and round; opaque colonies in solid medium
heavily flagellated, which gives it the ability to move quickly in liquids
aerobic; do not grow anaerobically
vegetative growth occur in numerous vegetal and animal material, inclusive in
non-acid foods
model organism to study bacterial chromosome replication and cell differentiation
secreted enzyme production and used on an industrial scale by biotechnology
companies
Gram-positive equivalent of Escherichia coli
perfect candidate for probiotics applications either in baked and pasteurized
foods/beverages or in other forms like tablets, capsules, and powder
rarely causes food poisoning
responsible for causing ropiness a sticky, stringy consistency caused by
bacterial production of long-chain polysaccharides in spoiled bread dough

Bacillus thuringiensis
used as a biological pesticide
 occurs naturally in the gut of caterpillars of various types of moths and butterflies,
as well on leaf surfaces, aquatic environments, animal feces, insect-rich
environments, and flour mills and grain-storage facilities
produce crystal proteins (proteinaceous inclusions), called -endotoxins, that
have insecticidal action
led to genetically modified crops using Bt genes
leaky gut syndrome

Geobacillus stearothermophilus (Bacillus stearothermophilus)

aerobic; thermophilic; widely distributed in soil, hot springs, ocean sediment, and
is a cause of spoilage in food products
have maximum growth temperature of 65-75C, a minimum growth temperature
of 40 C and a limited tolerance to acid
does not grow at 37C; its optimum growth is at 55C with a fast growth rate
non-pathogenic; endospore forming with ellipsoidal spores
first isolated from cream style corn by P.J Donk in 1917
included in the usual microflora of cocoa bean fermentation as well as of cocoa
powder
dominant microorganism of beet sugar and is isolated from pasteurized milk,
ultrahigh-heat-treated milk and milk powders
used as a challenge organism for sterilization validation studies and periodic
check of sterilization cycles

Brocothrix
rods, nonspore-forming, noncapsulated, nonmotile,
aerobic & facultative anaerobic, temperature limits 0 to 30 C,
acid produced from some carbohydrates (no gas from glucose)

Brocothrix campestris
colonies are not pigmented
non-pathogenic and generally will not grow in temperatures above 30C.
will not grow in 8 or 10% NaCl
produces a bacteriocin inhibitory towards Brochothrix thermosphacta, lactobacilli,
Listeria spp., and other gram-positive bacteria
antimicrobial agent was classified as a bacteriocin and named brochocin-C.
antimicrobial agent is heat stable, sensitive to proteases, catalase insensitive,
and free of organic acids

Brocothrix thermospacta
will grow in 8 or 10% NaCl
ferments glucose to acidic end products including branched fatty acids that are
responsible for spoilage attributed to this species
isolated from food products especially meat and fish stored aerobically

Carnobacterium
dominate the microflora of chilled vacuum or modified atmosphere-packed meat and seafood
can spoil chilled foods
Grouped with lactic acid bacteria (LAB)
catalase-negative rod bacteria
May or may not be motile
Non-spore forming
Peptidoglycan of the cell wall contains meso-diaminopimelic acid
 Colonies on agar are commonly white to creamy buff
Diameter of colonies varies from 0.5-2 mm on optimal agar
Psychrotolerant; grow at 0C but not at 45C
Heterofermentative

Carnobacterium maltaromaticum
lactic acid bacterium
nonmotile, facultatively anaerobic, asporogenous rods that did not produce
catalase
known for their bactericidal or bacteriostatic activity against other strains,
species or genera of bacteria in meat
produce class I and II bacteriocins
adapted to a low temperature
found in modified atmosphere packed and vacuum packed fish and meat
products as well as in live fish.
fresh meat could extend the shelf life and improve the microbial stability and
safety of this product
grow in milk during the ripening period
produce flavor-associated metabolites in chilled foods, vacuum-packed beef

Carnobacterium piscicola
antimicrobial agent is heat stable, sensitive to proteases, catalase insensitive,
and free of organic acids
a bacteriocin-producing strain originally isolated from raw ground beef
found in modified atmosphere packed and vacuum packed fish and meat
products as well as in live fish

Clostridium
belongs to the family Clostridiaceae
obligate anaerobes capable of producing endospores.
Some species are aerotolerant
Several species produces toxins.
Vegetative cells are Rod-shaped.
Consists of approximately 100 known species that include common free-living bacteria as well as
important pathogens.
Clostridia possess various colony morphologies
Generally, a large colony (>2mm) with irregular edges or swarming growth.
produce several different-looking colony types, so the culture appears mixed.

Clostridium beijerinckii
motile bacterium
Isolated from feces and soil
Produces oval to subterminal spores
Strictly anaerobic
Industrially can produce starch
 Clostridium perfringens
Ever present in nature and can be found as a normal component of decaying
vegetation, marine sediment, the intestinal tract of humans and other vertebrates,
insects, and soil.
can carry out nitrate respiration; growth often poor in/on basal media found in soils
and in the intestines of man and other animals.
In the United Kingdom and United States, C. perfringens bacteria are the third most
common cause of foodborne illness, with poorly prepared meat and poultry, or food
properly prepared but left to stand too long, the main culprits in harboring the
bacterium
It can be detected in contaminated food (if not heated properly), and feces.
Incubation time is between six and 24 (commonly 10-12) hours after ingestion of
contaminated food.
Used as the leavening agent in salt rising bread.

Clostridium botulinum
Has the ability to produce the neurotoxin botulinum
Responsible for foodborne botulism (ingestion of preformed toxin)
C. botulinum was first recognized and isolated in 1895 by Emile van Ermengem from
home-cured ham implicated in a botulism outbreak.
The isolate was originally named Bacillus botulinus, after the Latin word for sausage,
botulus. ("Sausage poisoning" was a common problem in 18th- and 19th-century
Germany, and was most likely caused by botulism)However, isolates from
subsequent outbreaks were always found to be anaerobic spore formers, so Ida A.
Bengtson proposed that the organism be placed into the genus Clostridium, as the
Bacillus genus was restricted to aerobic spore-forming rods.

Clostridium butyricum
A strictly anaerobic endospore-forming Gram-positive butyric acid producing bacillus
subsisting by means of fermentation.
It is uncommonly reported as a human pathogen and is wisely used as a probiotic in
Asia.
It is a common source of soured milk and cheeses.

Clostridium sporogenes
The name given to strains of Clostridium botulinum that do not produce botulinum
neurotoxins.
commonly found in soil.
are capable of fermenting various hydrocarbons.

Corynebacterium
catalase positive, nonspore-forming, nonmotile, rod-shaped bacteria.
Aerobic or facultatively anaerobic.
Chemoorganotrophs: 51 - 65% genomic G:C content.
Widely distributed in nature and are mostly innocuous.
 Pleomorphic through their life cycles: occur in various lengths and frequently have
thickenings at either end, depending on the surrounding conditions.
Grow slowly, even on enriched media.
Bacteria grow in Loeffler's medium, blood agar, and trypticase soy agar (TSA
The color tends to be yellowish-white in Loeffler's medium. In TSA, they can form
grey colonies with black centers and dentated borders that look similar to flowers (C.
gravis), or continuous borders (C. mitis), or a mix between the two forms (C.
intermedium).

C. flavescens
can be isolated from cheese and other dairy products

C. mooreparkens and C. casei

new species that can be found in smear-ripened cheese such as Limburger and Tilsit

C. amonniagenes
found in microflora of brick cheese

C. glutamicum, C. callunae and C. efficiens

they have the ability to produce large of L-glutamic acid

Enterococcus
Are Gram-positive cocci that often occur in pairs (diplococci) or short chains, and are difficult to
distinguish from streptococci on physical characteristics alone.
Facultative anaerobic organisms, i.e., they are capable of cellular respiration in both oxygen-rich
and oxygen-poor environments.
They are not capable of forming spores
Tolerant of a wide range of environmental conditions: extreme temperature (10-45C), pH (4.5-
10.0) and high sodium chloride concentrations.

Entrococcus faecalis
They can spoil processed meats but they are on the other hand important for ripening
and aroma development of certain traditional cheeses and sausages, especially those
produced in the Mediterranean area.
They are indicators of contaminants in water.

Entrococcus faecium
Strains of E. faecium are used as probiotics in both animals, and humans.
The nature of E. faecium has led to discussions regarding the safety of using E.
faecium as a food supplement.

Leuconostoc
first isolated in 1878 by Cienkowski
generally ovoid cocci; often form chains
colonies are small, smooth and grayish white
nonpathogenic
acid-tolerant organisms
belongs to the group of lactic acid bacteria
asporogenous
Leuconostoc mesenteroides
do not have the same shape
typical shapes are cocci, rods, and spirals (solid-rods; liquid-cocci)
facultative anaerobes with sedimentation when long chains of cells are formed
growth occurs between 5C and 30C
optimum growth between 20C and 30C
growth at pH 6.5, but not in pH 4.8
nonmotile species

Industrial Importance
Production of fermented foods
Sauerkraut production
fermentation of cabbage
salt draws water from the cabbage which allows L.
mesenteroides to begin fermentation
Heterofermenter
produces many products during fermentation
(lactic acid, carbon dioxide, acetate and ethanol)
Pickling
used in pickling cucumbers and other vegetables
salt is dissolved in water forming brine
Dairy and Sour Dough Bread
Used in starter cultures to begin fermentation in the production of
sourdough bread and certain dairy products
Cultures are necessary because L. mesenteroides is not found naturally
in these products.

Leuconostoc carnosum
anaerobic bacterium
it readily grows and dominates the bacteria population at refrigerated temperatures of
1-5oC
prefers acidic environments
growth occurs at 10oC
(most strains do not grow at 37oC)
Nonmotile

Industrial Importance
Food preservation
used as a natural preservative for meat and other similarly packaged foods.
Bacteriocin
agents produced by certain bacteria that inhibit or kill closely related species
food biopreservatives to control spoilage and pathogenic bacteria
Special inhibitory interaction with Listeria monocytogenes (a pathogenic bacteria that
is found in meats and cheeses)
cause of listeriosis
L. carnosum could be the key to the eradication of this deadly disease from
packaged food
 All of the bacteriocins produced by L. carnosum kill L. monocytogenes

Harmful Effects
grow under reduced atmospheric conditions or in vacuum-sealed meat
primary cause of meat spoilage

Leuconostoc citreum
chemoorganoheterotrophic
facultatively anaerobic
used in the starter culture system for the fermentation of kimchi, a fermented
cabbage product.

Leuconostoc gelidum
most strains do not grow at 37C
prefers to grow in vacuum-packaged, cold stored meat

Leuconostoc kimchii
grow in kimchi
undergo process of fermentation

Leuconostoc holzapfelii
Involved in coffee fermentation

Leuconostoc pseudomesenteroides
First isolated in cane juice

Leuconostoc palmae
First isolated in palm wine

Vagococcus
cells are ovoid in shape
arranged in short chains or pairs
nonpigmented
do not grow in 6.5% NaCl

Vagococcus salmoninarum
isolated from an adult rainbow trout
cause peritoneal infections in salmon and brown trout
Vagococcosis an emerging disease in trout industry
Pathogenicity was not determined

Vagococcus penaei
isolated from the microbiota of spoiled cooked shrimp

Lactoccoccus
Ovoid cells
Non motile
Facultatively anaerobic
Non spore forming
Catalase-negative
 Grow at 10C but not at 45C
optimal growth temperature is 37C
Metabolism fermentative
Homofermentors
produce a single product, lactic acid

Lactococcus lactis
used extensively in the production of buttermilk and cheese
when L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce
energy molecules (ATP), from lactose.
The lactic acid produced by the bacterium curdles the milk that then separates to
form curds, which are used to produce cheese.
production of pickeled vegetables, beer or wine, some breads, and other fermented
foodstuffs, such as soymilk kefir, buttermilk, and others.
Subspecies cremoris and lactis are used as starter cultures for the manufacture of
fermented dairy products like cheese, sour milk, and sour cream
Not pathogenic

Lactococcus raffinolactis
Most frequently isolated from sour milk.
It is used industrially in the production of buttermilk and cheeses.
It also has industrial use in pickling vegetables.

Lactobacillus
Classified as lactic acid bacteria (LAB)
Considered probiotic
Currently consists of over 80 species

Morphological Characteristics:
Shape can vary from long and slender rods to short coccobacilli rods
usually straight, but they can form spiral or coccobacillary forms
often found in pairs or chains of varying length.

Colonial Characteristics:
Typically convex, smooth, and opaque without pigment
May show alpha-hemolysis on blood agar

Physiological Characteristics:
Gram-positive, fermentative, organotrophs
Microaerophilic
Non-spore forming
Non-motile
Growth temperature ranges from 2 to 53 C
Able to grow in a pH range between 3 and 8.
Optimal growth temperature is 3040 C and pH is 5.56.2

Lactobacillus acidophilus
Most commonly used probiotic, or "good" bacteria
Thrives in more acidic environments than most related microorganisms (pH 4-5 or
lower)
 Grows best at 45C but not at 15C
Occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina
Commercially used in the production of acidophilus-type yogurt together with
Streptococcus salivarius and Lactobacillus delbrueckii ssp. Bulgaricus

Beneficial effects
Used as feed additives to achieve an improvement of health
Sweet acidophilus milk is consumed by individuals who suffer from lactose
intolerance or maldigestion, which occurs when enzymes (lactase) cannot break
down lactose (milk sugar) in the intestine.

Lactobacillus fermentum
A few strains are considered probiotic
can grow at 45 C
major metabolites are lactic acid and acetic acid
commonly found in fermenting animal and plant material

Beneficial effects
Strains of Lactobacillus fermentum into dairy products as a probiotic ingredient
revealed that it was able to suppress the reputed contaminants of food such as
pathogenic Salmonella spp., Shigella spp. and urinary tract infections that are caused
by E. coli and Staphylococcus spp.
Also the introduction of Lactobacillus fermentum strains such as ME-3 in goat milk
revealed that it was actually favorable to the host, resulting in an increase in number
of beneficial Lactobacilli.

Lactobacillus casei
found in human intestine and mouth
one of the many probiotics that help balance the microflora of large intestines
mostly used in dairy production like yakult and yoghurt
can tolerate up to 5.5% NaCl
has variable growth response at 45C but can grow at 15C
documented to have a wide pH and temperature range, and complements the
growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-
digesting enzyme).

Beneficial effects
typically the dominant species of nonstarter LAB present in ripening cheddar
cheese.
able to improve and promote digestion

Lactobacillus plantarum
commonly found in many fermented food products, anaerobic plant matter, and in the
saliva
most common bacterium used in silage inoculants
commonly employed as the indicative organism in niacin bioassay experiments

Beneficial effects
significant antioxidant activities and also helps to maintain the intestinal permeability
 Lactobacillus plantarum has been found in experiments to increase hippocampal
brain derived neurotrophic factor which means L. plantarum may have a beneficial
role in the treatment of depression.

Lactobacillus brevis
can be found fermented foods and as normal microbiota and in food such as
sauerkraut and pickles.
It is also one of the most common causes of beer spoilage.
one of the major Lactobacillus species found in tibicos grains (aka water kefir grains),
and has been identified as the species responsible for the production of the
polysaccharide (dextran) that forms the grains.

Beneficial effects
healthier option in food preservation
does not have the ability to convert milk to yogurt however, they are appropriate to be
used as an alternative to other probiotics in yogurts.

Lactobacillus helveticus
Optimum growth temperature 40-42C
Growth factor requirements: calcium pantothenate, niacin, rivoflavin, pyridoxal, or
pyridoxamine
Isolated from sour milk, cheese starter cultures

Listeria

Generally, non-sporing rods

Aerobic or facultatively aerobic
Mesophilic but some species and strains can grow at temperatures as low as 1oC or as high as
45oC
Potentially pathogenic
Causes listeriosis

Listeria monocytogenes
- Has been implicated as the causative agent in several outbreaks of food-borne listeriosis in North
America and in Europe
- Syndrome associated with L. monocytogenes include central nervous system infection, typically
meningitic or encephalitic and usually present with prodromal symptoms including headache,
vomiting, fever, and malaise

Isolated from:
Fresh and frozen poultry,
raw vegetables,
soft cheeses,
ice cream,
ready-to-eat processed foods,
smoked and lightly processed fish products and other seafoods, and unpasteurized milk

Morphological characteristics:
Short rods or coccobacilli in single or short chains,
V/Y-shaped or in parallel pairs
 Motile by peritrichous flagella

Cultural characteristics:
On blood agar bases, colonies are translucent, slightly raised, non-pigmented, entire
margin, and a watery consistency
Rough forms have larger, flatter colonies, with irregularly indented edge
Temperature ranges from -0.4 and 50C
Growth in pH range between 5.5-9.6
Optimum pH 7.2-7.6

Micrococcus
Occurs in a wide range of environments, including water, dust, and soil.
Can grow well in environments with little water or high salt concentrations.
Most are mesophiles.

Morphological Characteristics
Shape
Spherical and some are pigmented
No capsules

Colonial Characteristics
Colonies appear circular, smooth, entire, convex and usually pigmented in shades of yellow or
red. Some strains may produce matted colonies.
occur in irregular clusters, tetrads, and pairs
individual cells are about 1 to 1.8 m in diameter

Physiological characteristics
Gram-positive,
Usually non-motile and non-spore-forming
Strictly aerobic. Chemoorganotrophic.
Acid without gas is produced from glucose.
Acid production from other carbohydrates varies with species.

Micrococcus lylae
The normal habitat for this Micrococcus species is skin, dust, and water.
It grows in tetrads, irregular clusters, and cubical packets of eight, and colonies are often
brightly pigmented. They are strictly aerobic.

Micrococcus luteus
An obligate aerobe found in soil, dust, water and air
Can act as probiotic for promoting the growth of Nile tilapia
Can antagonize the aquatic pathogen Aeromonas hydrophila

Paenibacillus

Generally, rod-shaped
Spore-forming
Aerobic or facultatively anaerobic
Produces extracellular degrading enzymes
Produces antibacterial and antifungal agents
 Biofertilizers and biopesticides of root pathogens
Capacity of some to x N2 in association with plants
More important in agriculture and horticulture
Isolated from raw and UHT-treated milk, all types of meat, plant roots, and vegetable purees

Paenibacillus graminis
Isolated from wheat roots and vegetable purees
Morphological characteristics:
Single or short chain
Motile rods

Cultural characteristics:
Produce ellipsoidal, terminal spore in swollen sporangium
Cream, smooth colonies in Nutrient Agar
Optimum growth temperature is 37C
But can also grow in temperatures ranging from 5-10C to 35-45C

Paenibacillus odorifer
Beneficial to plants because it is a Nitrogen fixation bacteria
Isolated from wheat roots and vegetable purees
Morphological characteristics:
Single or short chain
Motile rods

Cultural characteristics:
Produce ellipsoidal, terminal spore in swollen sporangium
Cream, smooth colonies in Nutrient Agar
Optimum growth temperature is 28C
But can also grow in temperatures ranging from 5-35C

Paenibacillus polymyxa
Produces antibiotic Polymyxin
Isolated from many plant species including rice, sugarcane, corn, sorghum, cereals,
pineapple, and coffee beans
Morphological characteristics:
Rods
Motile by peritrichous agella (flagella are inserted at many locations around the cell
surface)
Ellipsoidal, central, sub-terminal or terminal spores, swelling the sporangia
Heavily ridged surface of spores

Paenibacillus polymyxa
Cultural characteristics:
Thin, amoeboid spreading colonies in Nutrient Agar
Optimum growth temperature is 30C
But can also grow in temperatures ranging from 5-10C to 35-45C

Other Paenibacillus spp.

 P. lactis isolated from raw and UHT-treated milk (ultra-high temperature 275-284F)

Pediococcus

Generally, non-spore forming

Cocci or spherical-shaped, usually occurring in pairs, tetrads or clusters
Facultative, obligate anaerobic
Acidophilic
Homofermentative, produce lactic acid as the major or sole/single product of glucose
fermentation
Important in fermentation of food products such as sauerkraut, Lebanon bologna,
cheeses and yogurts
Causes spoilage in beers (Sarcinae sickness honeylike odor, result of diacetyl
production by the spoilage organism in combination with the normal odor of beer)

Pediococcus acidilactici
Inhibit foodborne pathogens in meats, meat products and milk (probiotic)
Fermentation of Lebanon bologna and other sausages
Isolated from fermented vegetable and dairy products as well as meat products
Pediococcus damnosus
Found in fruit, fermented foods and plant material
Metabolizes sugars among carbohydrates resulting in fermentation
Spoilers of wines, ciders, beers and juices
Morphological characteristics:
Short cocci chains

Cultural characteristics:
Round colonies
White/cream pigmentation
Optimum growth tempertaure at 35C
Optimum pH 7.0

Pediococcus pentosaceus
Isolated from a variety of plant materials and bacterial ripened cheeses
Acid producing starter culture in sausage fermentations, vegetable fermentations, and
dairy fermentations
Produces a bacteriocin for food preservation called Pediocin which can inhibit gram
positive microbes/pathogens

Cultural characteristics:
Grows in temperature of 37-40C but not 50C
Optimum pH ranges between 4.5 and 8.0
Ferments maltose

Other Pediococcus spp.

P. cerevisiae starter culture for fermentation
P. ethanolidurans isolated from Japanese pickles (nuka-zuke)

Staphylococcus

staphyle - bunch of grapes

 introduced by Ogston (1883) for the group micrococci causing inflammation and suppuration
Gram-positive, non-spore forming cocci
generally occur in irregular clusters but not in tetrads
non-motile
aerobic to facultative anaerobic
grow best under aerobic condition producing acetic acid with small amount of CO 2
produces lactic acid when grown under anaerobic condition
catalase positive
most strains can grow in the presence of 10% NaCl
produces carotenoid pigments

Staphylococcus aureus
common bacterium found on the skin and in the noses of up to 25% of healthy people
and animals
can produce 7 different enterotoxins which are responsible for food poisoning
foods are contaminated with Staphylococcus through contact with food workers who
carry the bacteria or through cross-contamination with other foods
salt tolerant; can grow in salty foods like ham and produces heat-resistant toxin which
cannot be destroyed by cooking
foods made by hand and require no cooking are at highest risk of contamination and
subsequent toxin production

Cultural Characteristics
Colonies on solid media are round, regular, smooth, slightly convex and 2 to 3 mm in
diameter after 24h incubation.
Most strains show a b-hemolysis surrounding the colonies on blood agar.
S. aureus cells produce cream, yellow or orange pigment.
Enterotoxins
Eigth serologically distinct staphylococcal enterotoxins (A-E, G-I) and three subtypes
of enterotoxin C have been identified.
The enterotoxins are stable to heating at 100C for 30 minutes and are resistant to
hydrolysis by gastric and jejunal enzymes.
Thus, once a food product has been contaminated with
enterotoxin-producing staphylococci and the toxin have
been produced, neither reheating the food nor the digestive
process will be protective.
These toxins are produced by 30% to 50% of all S. aureus
strains.
Enterotoxin A is most commonly associated with disease.
Enterotoxins C and D are found in contamined milk
products, and enterotoxin B causes staphylococcal
pseudomembranous enterocolitis.
Effects
S. aureus can cause severe food poisoning. It has been identified as the causative agent
in many food poisoning outbreaks. Foods can be contaminated in many ways. However,
staphylococci all tend to originate on the skin or the mucous membranes of animals (including
humans) where they form part of the normal microbial population and can be quite harmless

Weissella
catalase-negative
non-endospore forming cells
coccoid or rod-shaped morphology
 belong to the group of bacteria generally known as lactic acid bacteria
obligately heterofermentative, producing CO2 from carbohydrate metabolism
have been isolated from and occur in a wide range of habitats:
on the skin
milk
feces of animals
saliva
breast milk
feces
vagina of humans
plants and vegetables
variety of fermented foods such as European sourdoughs
Asian and African traditional fermented foods.

Weissella cibaria
- strains originating from Thai fermented foods or from clinical samples
- tolerate the presence of 6.5% NaCl. W.
- hydrolyse arginine and produce both the D and L lactic acid enantiomer as end product of
glucose fermentation. CO2 is also generated from glucose metabolism.
- high probiotic potential for controlling periodontal disease.

W. confusa
heterofermentative
short rods which tend to thicken at one end
grow at 45C is strain dependent, with some strains showing good growth at this temperature.
known to produce copius amounts of novel, non-digestible oligosaccharides and extracellular
polysaccharides, mainly dextran. These polymers are receiving increased attention for their
potential application as prebiotics and for a wide range of industrial applications, predominantly
for bakeries and for the production of cereal-based fermented functional beverages

W. halotolerans
irregular short, even coccoid rods with rounded ends and with a tendency to form coiling chains
and lumping together.
Growth of these bacteria occurred between 10 and 40C, with good growth occurred only from
12C
Very weak growth could be demonstrated at 14% NaCl.
has been reported to predominate in the microbial spoilage population of vacuum-packaged,
charcoal-broiled European river lamprey

W. viridescens
- previously known as Lactobacillus viridescens
- small rods, which occur either singly or in pairs, and the ends of the rods appear slightly
tapered.
- Growth occurs in the presence of 6.5% NaCl and at the low temperature of 5C, but not at
45C.
- causes spoilage of cured meats due to a green discoloration
- involved in spoilage of the Spanish blood sausage
- vacuum-packaged cooked sausages

REFERENCES
Bergey's Manual of Systematic Bacteriology 2nd Ed
Brock Biology of Microorganisms 13th Ed
Modern Food Microbiology 7th Ed
The Prokaryotes - A Handbook on the Biology of Bacteria 3 rd Ed [Vol 4]
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