Characteristics of Predominant Microorganisms in Food ◾ 15
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Figure 2.2 Photograph of microbial morphology. (a) Molds: conidial head of Penicillium sp.
showing conidiophore (stalk) and conidia. (b) Yeasts: Saccharomyces cerevisiae, some carrying buds. (c) Rod-shaped bacteria: Bacillus sp., single and chain. (d) Spherical-shaped bacteria:
Streptococcus sp., chain. (e) Spherical-shaped bacteria: tetrads. (f) Bacillus cells carrying spores,
center and off-center. (g) Clostridium cells, some carrying terminal spores (drumstick appearance). (h) Motile rod-shaped bacterium (Clostridium sp.) showing peretrichous flagella.
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(b)
(c)
(d)
(e)
( f)
(g)
(h)
Figure 2.2 Photograph of microbial morphology. (a) Molds: conidial head of Penicillium sp.
showing conidiophore (stalk) and conidia. (b) Yeasts: Saccharomyces cerevisiae, some carrying buds. (c) Rod-shaped bacteria: Bacillus sp., single and chain. (d) Spherical-shaped bacteria:
Streptococcus sp., chain. (e) Spherical-shaped bacteria: tetrads. (f) Bacillus cells carrying spores,
center and off-center. (g) Clostridium cells, some carrying terminal spores (drumstick appearance). (h) Motile rod-shaped bacterium (Clostridium sp.) showing peretrichous flagella.