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Fundamentals of Food Microbiology
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Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Friday, May 17 and
Tuesday, June 04.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Fundamentals of Food Microbiology"
The study of microorganisms inhabiting, creating or contaminating food is called food microbiology. It also involves the study of food spoilage, food-borne diseases and the causative microorganisms and pathogens. Pathogens such as bacteria and viruses are easily transmitted through food, causing food contamination. However, many microbes like bacteriophages and probiotic bacteria and their products can be used for combating these pathogens. An important aspect of the study of food microbiology is the study of microbes for producing fermented foods and probiotics. Microbial biopolymers such as alginate and poly-g-glutamic acid are used in the food industry as thickeners, while yeast is used to brew beer, make wine or leaven bread. Lactic acid bacteria play a crucial role in making cheese, yogurt, pickles, kimchi or fermented sausages. This book elucidates the concepts and innovative models around prospective developments with respect to food microbiology. It studies, analyzes and upholds the pillars of this discipline and its utmost significance in modern times. For all those who are interested in food microbiology, this textbook can prove to be an essential guide.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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