Basic and Applied Food Microbiology

Description

The field of food microbiology, a subset of applied microbiology, is quickly increasing to safeguard food from microbial decomposition and offer consumers safe, wholesome food. We are currently experiencing a global food crisis. Part of the food produced is conserved food. The study of the fundamental factors influencing the existence, activity, and management of microbes in food is known as food microbiology. Along with a plethora of useful knowledge on the key elements and principles that influence food microorganisms, the study also covers the fundamental ideas needed to meet the requirements for degrees in food science. The primary focus of food microbiology is the use of microbes in the production of food, beverages, cheese, yoghurt, tempeh, kimchi, beer, wine, and other products. Almost everyone is aware that bacteria may make food deteriorate. Therefore, this branch of food microbiology is extremely significant economically. The study of bacteria, fungus, protozoa, and algae, which represent the start and finish of complex food chains on which all life depends, is included in microbiology. These food chains start wherever photosynthetic organisms can capture light energy and use it to create large molecules from carbon dioxide, water, and mineral salts. These large molecules are then converted into proteins, fats, and carbohydrates used as food by all living things. Microorganisms gather and alter molecules in the soil, the water, and the bodies of all living things in order to extract energy and nutrients for growth. Food microbiology is becoming a fascinating and challenging subject. The connection between microorganisms, food borne illnesses, and food fermentations is one of the key topics covered in the current book.