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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 ...
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Microbiology (from Ancient Greek μῑκρος (mīkros) 'small' βίος (bíos) 'life' and -λογία 'study of') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
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Nong Lam University (Vietnamese: Trường Đại học Nông Lâm Thành Phố Hồ Chí Minh) is a comprehensive university in Thủ Đức, Ho Chi Minh City, Vietnam. ...
The International Union of Microbiological Societies (IUMS), founded in 1927 as the International Society of Microbiology, is one of 40 member unions and associations of the International Science Council (ISC), and was formerly under ISC's predecessor, the International Council for Science.
Only with the invention of the microscope, as used by Robert Hooke in his 1665 book Micrographia, [2] and by Antonie van Leeuwenhoek in the 1670s, [3] the germ theory of disease, and progress in microbiology in the 19th century were microbes observed directly, identified as living organisms, and put to use on a scientific basis.
Many Vietnamese people regard rượu nếp as a healthful food, and believe that it wards off or kills parasites. [2] Although they are most typical of northern Vietnam, rượu nếp and rượu nếp than are available in Ho Chi Minh City, at the market near the residential quarter where northern Vietnamese people live.