000			01540nam a22001937a 4500
003			CUTN
005			20240216164655.0
008			240216b |||||||| |||| 00| 0 eng d
020			_a9781639873722
041			_aEnglish
082			_a664.001 _bHAW
100			_aHawkins, Ralph.
245			_aModern Food Microbiology / _cRalph Hawkins
260			_aNY : _bMurphy & Moore Publishing, _c2022.
300			_a234hbk.: _bill.:
520			_aThe branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic bacteria, etc. The major areas of research under food microbiology are food safety, food testing and fermentation. The development of biopolymers such as Alginate and Poly-γ-glutamic acid is also undertaken this discipline. This book presents the complex subject of food microbiology in the most comprehensible and easy to understand language. Some of the diverse topics covered herein address the varied branches that fall under this category. The readers would gain knowledge that would broaden their perspective about modern food microbiology.
690			_aMicrobiology
942			_2ddc _cBOOKS
999			_c42809 _d42809