Food Microbiology

Author: Wuxi University of Light Industry
Publisher:
Publish Date: 1999-01-01
Features: In addition to theoretical explanations, this book also lists the main contents of food microbiology experiments. It can be used as a teaching material for food majors in light industry colleges and universities, as well as a reference for scientific and technological workers in the food and hygiene fields. This book is a professional teaching material written for the Food Microbiology course in light industry higher education institutions. The content mainly includes two parts. The first part introduces the morphology, physiology, classification, and the interaction between microbial life activities and environmental conditions of microorganisms related to food (bacteria, yeasts, molds, actinomycetes, and viruses). It also introduces the basic methods of studying microorganisms. The second part introduces the application of microorganisms in the food industry, with a focus on the basic principles of food spoilage caused by microorganisms.