2013.igem.

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ITP  220  Food  Microbiology  

INTRINSIC  AND  EXTRINSIC  FACTORS  AFFECTING  

GROWTH  AND  LIFE  OF  MICROBES  
Winia7  P.  Rahayu  dan  Lilis  Nuraida  
 
Food  Technology  Bachelor  Program  
Department  of  Food  Science  and  Technology,  
Faculty  of  Agricultural  Technology  and  Engineering  
 TOPIC  
Week   Topic  
1   Food  Microbiology  in  Global  PerspecDves  
2   Microbial  Growth  
3   Intrinsic  and  Extrinsic  Factors  of  Microbial  Growth  
4   Computer  SimulaDon  Program:  Microbial  Growth  
5   IntroducDon  to  Food  FermentaDon  
6   Microbial  Spoilage  of  Meat,  Eggs,  Milk,  Seafood  and  Their  
Products  
7   Microbial  Spoilage  of  Vegetables,  Fruits,  Cereal  and  Their  
Product  
Mid  Exam  
Sub  Topics  

3.1.  Intrinsic  Factors    

3.2.  Extrinsic  Factors  

 Learning  Outcomes  

1.  Students  are  able  to  explain  the  intrinsic  factors  that  
affect  the  microbial  growth  

2.   Students  are  able  to  explain  the  extrinsic  factors  that  
affect  the  microbial  growth  

 
Intrinsic  Factors  

•  Nutrient  
•  pH  
•  OxidaDon-­‐reducDon  potenDal/Eh   www.catalog.miniscience.com.jpg  

•  Water  acDvity/Aw  
•  AnDmicrobial  compounds  
•  Biological  structure  

www-­‐sparknot  
 Intrinsic  Factors  
Nutrient  
•  A source of energy
•  A source of nitrogen
•  A source of carbon.
•  A source of oxygen.
•  A source of phosphorous, sulfur
•  Small amount of iron, magnesium,
www.photonics.com.jpg  
potassium, sodium, calcium.
•  Trace minerals such as zinc, cobalt
etc
Intrinsic  Factors  
Nutrient  
The  presence  of:  
•  Carbohydrates  
•  Protein  
•  Lipid  etc.    In  food  
www-­‐uic-­‐edu.jpg  

Affect  growth  and  

diversity  of  microbial  
populaDon  

www-­‐harunyahya-­‐com.jpg  
 Intrinsic  Factors  
A  Source  of  Energy  
•  This  may  be    
– light  (the  sun  or  lamps),  or    
– inorganic  substances  like  sulfur,  
carbon  monoxide  or  ammonia,  or  
– organic  ma]er  like  sugar,  protein,  
fats  etc.              www-­‐fas-­‐usda-­‐gov.jpg  

•  Without  energy  life  can  not  exist  and  

quickly  dies  or  becomes  inac7ve.  
 Intrinsic  Factors  
A  Source  of  Nitrogen  
• This  may  be:  
–  nitrogen  gas,  ammonia,  nitrate/nitrite,  
or    
–  a  nitrogenous  organic  compound  like  
www.lucygardens.com.jpg   protein  or  nucleic  acid.  

A  Source  of  Carbon  

l  This  can  be:  
§  carbon  dioxide  or    carbon  monoxide,  methane,  or      
§  organic  material  (glucose,  acetate,  pyruvate,  
malate)  or    
§  complex  organic  material  
 Intrinsic  Factors  
•  Microbial  require  B  vitamins  in  low  quanDty  
•  Gram  posiDve  bacteria:  least  syntheDc  and  must  
supplied  with  one  or  more  component  before  they  
will  grow  
•  Gram  negaDve  bacteria  and  mold:  able  to  syntheDc  
most  of  all  their  requirements  

denniskunkel-­‐com   www.uni-­‐heideberg.de.jpg   denniskunkel-­‐com.jpg   denniskunkel-­‐com   www-­‐denniskunkel-­‐com   www.shardcorg.org  

 Intrinsic  Factors  
pH  
Acidophiles   Alkalinophiles  

Neutrophiles  
Intrinsic  Factors  
pH  Requirement  
1 2 3 4 5 6 7 8 9 10 11 12 13

Kapang

Kamir
Bakteri Asam Laktat

Staphylococcus aureus

Salmonella spp

Escherichia coli

C. botulinum

V. parahaemolytiicus

C. perfringens
 Intrinsic  Factors  
v Obligate aerobes often form
Redox  Poten7al   a film (scum) or pellicle, that
floats on the top of the liquid

v Obligate aerobes require

positive eh

v Obligate anaerobes require

negative eh

n  Most fungi grow aerobically

n  Microaerophilic bacteria:
n  lactobacilli

n  streptococci
Intrinsic  Factors  

(Jay,  2007)  
Intrinsic  Factors  
Water  Ac7vity  (Aw)  
•  Aw:  
–  available  water  for  growth  of  microbes  

Aw  =  P/Po  =  n2  /  (n1  +  n2)  

 
P  :  water  vapor  pressure  in  soluDon  
Po  :  pure  water  pressure  at  the  same  temperature  
www.  grenadamarket-­‐com.jpg  
n1  :  number  of  molecules  of  diluted  component    
n2  :  number  of  molecules  of  water  as  diluents  
 Intrinsic  Factors  
Aw  Value  of  Some  Foods  
Food  Products     Aw  range  
Syrups   0.60-­‐0.75  
www.willowconfecDonery.com.au.jpg  
Some  candies   0.60-­‐0.75  
Fermented  sausages   0.83-­‐0.87  
Dried  fruits   0.60-­‐0.75  
Cake  and  pastry   0.60-­‐0.90  
Cereals   0.65-­‐0.75  
Honey   0.75   www.itsali]lebitspecial.co.uk.jpg  

Jams   0.80-­‐0.91  
Sweetened  condensed  milk   0.83  
Ripened  cheese   0.96  
Liverwurst   0.96  
www.sciencedaily.com.jp
g  
 Intrinsic  Factors  
An7microbial  Compounds  
BacteriostaDc                                      Inhibit  growth  of  
FungistaDc        bacteria/mould  
                                                       
Bactericidal                                              InacDvate  (kill)    
                                                                                       bacteria/mould  
                                                                                       Fungicidal                                
 
 
Example:  natural  anDmicrobial  compounds,  detergent,  
disinfectant  and  food  preservaDves  (NaCl,  organic  acids,  
nitrate/nitrite,  sulphite,  sugars,  alcohol,  etc.)  
 Intrinsic  Factors  
Biological  Structure  
•  Natural  covering  foods  provides                                        
protecDon  against  spoilage                                                  
microorganism  
www.bogorfreeguide.tripod.com  

•  Examples:    
–  Testa  of  seeds  
–  Outer  covering/skin  of  fruits  
–  Shell  of  nuts  and  eggs  
–  The  hide  of  animals   www.sliceocheday-­‐wordpress-­‐
com  
Extrinsic  Factors  
•   Temperature  
•   Rela7ve  Humidity  of  Environment  
•   Gases  in  the  Environment  

www.healthyeaDngclub.co www-­‐mycolog-­‐com.jpg  
m  
 Extrinsic  Factors  
Temperature  
PSYCHROPHILES THERMOPHILES

MESOPHILES

25oC - 45oC
50-80oC

Those that grow best above 80-110oC are called EXTREME THERMOPHILES
(Jay,  2007)  
 Extrinsic  Factors  
n  Psychrophiles:  growth  at  <  7  oC    
n  Psychrotrophs:  opDmum  temperature  at  14  -­‐  20  oC  
n  but  they  can  grow  at  4   C  
o

n  Mesophiles:  
n  opDmum  temperature  at  30  -­‐37   C  
o

n  Thermophiles:  
n  opDmum  temperature  at  45  -­‐  60   C  
o www.pacificcombusDon.com  

n  their  spore  resistant  to  heat  

n  Hyperthermophiles/Extreme  thermophiles/Extremophiles:  

n  opDmum  temperature  at  90  -­‐  100   C  
o

n  Thermoduric:  survive  pasteurizaDon  (heaDng  at  70oC)  

Extrinsic  Factors  

Rela7ve  Humidity  

•     RH  is  important  factor  from  standpoint  of  Aw  

 and  the  growth    of  microorganism  in  the  
 surface  
•   Food  with  low  Aw  value  if  placed  in  
 environments  of  high  RH,  foods  will  be  
 picked  up  moisture  unDl  equilibrium  has  
 been  established    
 Extrinsic  Factors  
Gases  in  the  Environment  
•  If  CO2  up  to  about  10%  :  controlled  
atmosphere/modified  atmosphere  
•  Inhibitor  effects  of    CO2    increase  with  
decreasing  temperature   www.  medic.med.uth.tmc.edu  
•  Gram  negaDve  bacteria  are  more  
sensiDve    to  CO2  than  Gram  posiDve  
•  Effects  of  CO2:  
•  Lactobacillus  cremoris                                                        
required  11  atm  of    CO2  
•  Pseudomonas  fragi                                                                               www.dnniskunkel.com  
required  0.5  atm    of  CO2  
Thank  You  

Department of Food Science and Technology

Bogor Agricultural University
LN-WPR