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Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Furthermore, the term culture is more generally used informally to refer to "selectively growing" a specific kind of microorganism in the lab. It is often essential to isolate a pure culture of microorganisms. A pure (or axenic) culture is a population of cells or multicellular organisms growing in the absence of other species or types.
Some bacteria are diazotrophic, i.e. they can fix N 2 from the air and are thus independent of chemical N-fertilizer, whose production, utilization and degradation causes tremendous harm to the environment, deteriorates public health, and fosters climate change. [36] Many bacteria can utilize H 2 for energy supply, using enzymes called ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Microorganism produce, change, and utilize nutrient and natural products in numerous ways and this enable them to be ubiquitous. [43] Microbes, especially bacteria, often engage in symbiotic relationships (either positive or negative ) with other microorganisms or larger organisms. [ 44 ]
Sabouraud agar is used to culture fungi and has a low pH that inhibits the growth of most bacteria; it also contains the antibiotic gentamicin to specifically inhibit the growth of Gram-negative bacteria. Hay infusion agar is specific for the culturing of slime moulds (which are not fungi). Potato dextrose agar is used to culture certain types ...
Infectious diseases that are sensitive to climate can be grouped into: vector-borne diseases (transmitted via mosquitos, ticks etc.), waterborne diseases (transmitted via viruses or bacteria through water), and food-borne diseases.(spread through pathogens via food) [4]: 1107 Climate change affects the distribution of these diseases due to the ...
As microorganisms, in particular bacteria, are found virtually everywhere, harmful microorganisms may be reduced to acceptable levels rather than actually eliminated. In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures.