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., […]
Klebsiella pneumoniae is a species of Gram-negative, rod-shaped bacteria that belongs to the genus Klebsiella, within the family Enterobacteriaceae. It is a common human pathogen […]
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 […]
Animal cell culture is a fundamental approach in biotechnology and bioprocess engineering. It is the culturing of animal cells in artificial media. The technology is […]
Candida tropicalis is a species of yeast belonging to the Candida genus. It is a common opportunistic pathogen that can cause infections in humans, particularly […]
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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