
Plant-Based Fermented Beverages: Benefits?
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
A virus is a non-cellular particle which consists of genetic material and protein that enables it to invade living cells. Some do contain lipid as […]
Listeria monocytogenes (Listeria) continues to represent one of the most significant foodborne pathogens. It is a bacterium, a microbe with devastating impact in susceptible people. […]
Microbial risk assessment (MRA) is a scientific method of analysis of the safety risks posed by pathogens in a complex food system. It determines the […]
In microbiology, even in food microbiology it is important to know the differences between certain classes of microorganisms. One important grouping concerns the prokaryotes which […]
Is there a link between sugar and cancer? Sugar in the diet cannot help but have a bad report. A nine-year collaboration has shown sugar […]
Designing a fermentation process or knowing the lethality of a thermal preservation process so that you can design a microbiologically safe method for killing bacteria […]
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
Cronobacter sakazakii otherwise formerly known as Enterobacter sakazakii is an opportunist pathogen mainly of infants and young children. It is a bacterium that causes rare […]
We often think of Bacillus bacteria as being our friend in food processing with the type of enzymes that are produced for producing sugar, various […]
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
Lactobacillus M.R.S. broth is a non-selective medium used for the rapid cultivation and enumeration of Lactobacillus spp. (lactic acid bacteria). The broth was originally described […]
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