Fundamentals of food microbiology /  
edited by Conard Nash. 
 - Forest Hills, NY :   Callisto Reference,  c2019 
 - viii, 187 pages :  color illustrations ;  25 cm 
<br/><br/> Includes index. 
<br/><br/>Food microbiology and important microorganisms -- Food spoilage caused by microbial growth -- Food fermentation: processes and microbiology --<br/>Microbial foodborne disease.<br/> 
<br/><br/> "The study of microorganisms inhabiting, creating or contaminating food is called food microbiology. It also involves the study of food spoilage, foodborne disease 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 food probiotics. Microbial biopolymers such as alginate and poly-y-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 be prove to be an essential guide."--Back cover 
<br/><br/><label>ISBN: </label>9781641161617 (paperback) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Microbiology<br/>Food spoilage<br/>Dairy microbiology
<br/><br/><label>LC Class. No.: </label>QR115   / F96 2019