MICROBIOLOGY FOR FOOD AND HEALTH TECHNOLOGICAL DEVELOPMENTS AND ADVANCES (HB 2020) Hardcover

"Microbiology for Food and Health: Technological Developments and Advances" showcases the latest innovative microbiological methods and progress within the microbial food industry. This book focuses on recent advancements in dairy and food microbiology, highlighting current progress, existing challenges, and successful applications of cutting-edge technologies. It examines technological developments in starter cultures, potential uses of food-grade microorganisms for food preservation and safety, and novel microbiological approaches and technologies in the food sector. The initial chapters explore the types, classification, and systematic applications of various starter cultures and probiotics in commercial fermentation processes. The book then discusses recent breakthroughs in microbial bioprocessing relevant to the food and health industries. Examples include the potential antimicrobial uses of naturally occurring fermentative microflora against spoilage and pathogenic microorganisms, and the application of potential probiotic lactic acid bacteria (LAB) biofilms to control pathogenic biofilm formation through exclusion mechanisms, among other topics.