Clive de W,Blackburn.Food Spoilage Microorganisms. . 2006Clive de W, Blackburn.Food Spoilage Microorganisms[M].CRC Press,2006,366-370.Blackburn, C. de W. (2006). Food Spoilage Microorganisms. Cambridge, England: Woodhead Publishing.BLACKBURN, C.W. (editor). Food Spoilage Microorganisms. CRC ...
the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do ...
Food Spoilage Microorganisms 2025 pdf epub mobi 电子书 图书描述 The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effect...
Fermentation technology is determined as the metabolic process which involves the usage of microorganisms and enzymes for the production of compounds that have application in the pharmaceutical, chemical, and food industries. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and...
Quickly and accurately detect microorganisms in a broad range of foods and associated samples, with the SureTect Real-Time PCR System.
the characteristics and sources of predominant food microorgasnisms and their significance.Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, ...
Microorganisms Associated with Food Spoilage and Foodborne Diseases Chapter © 2024 Foodborne Pathogens Chapter © 2020 Microbial Foodborne Disease Outbreaks Chapter © 2023 References Adams (1973) Inactivation of Clostridium perfringens type A spores at ultrahigh temperatures. Appl Microbiol 26(3)...
He was the first to prove that microorganisms were responsible for food spoilage. At the same time, new chemical compounds were discovered that were able to inhibit the growth of microbes. Some substances, such as picric acid, hydrofluoric acid, and their salts, often had disastrous consequences...
Food spoilage is a complex process occurs due to microbial activities. Microorganisms synthesize several proteolytic, pectinolytic, lipolytic and saccharolytic enzymes whose activity is associated with deterioration of foods. The synthesis of these enzymes is controlled by quorum sensing (QS) signifying...
Bacteria stand out the most, both as pathogens and as spoilage microorganisms. For example, Pseudomonas spp. and other Gram-negative psychrotrophic microorganisms can be responsible for reduction of shelf life of high-protein, chilled foods stored under aerobic conditions, such as meat and dairy ...