Learn food and industrial microbiology with notes on fermentation, food safety, microbial production, and spoilage. Ideal for students and professionals.
Introduction This article explains in detail the difference between probiotics and prebiotics, how they work, their sources, benefits, side effects, and how to include them in your diet effectively. Gut health is one of the foundations of overall well-being, influencing digestion, immunity, mood, and even metabolism. Two terms that often appear together in discussions about […]
Introduction The microbiology of fermented foods explores the fascinating role of microorganisms in transforming raw ingredients into flavorful, safe, and nutrient-rich products. Fermentation is a biological process in which bacteria, yeasts, and molds metabolize complex organic substances—such as sugars, starches, and proteins—into simpler compounds like acids, alcohols, gases, and peptides. This transformation not only preserves
Introduction Single Cell Protein (SCP) refers to protein-rich biomass produced by single-celled organisms like bacteria, yeasts, fungi, and algae. These microorganisms are cultivated on various substrates and processed into nutrient-rich protein supplements suitable for human and animal consumption. Unlike conventional protein sources such as meat, soy, or fish, SCP can be produced rapidly, on a
Introduction The field of microbiology known as food microbiology focuses on techniques for preventing the growth of microorganisms, particularly foodborne pathogens and spoilage microbes, in food during handling, processing, and storage. Food microbiologists study the microbes that are essential to food production. This broad subject known as food microbiology includes the pathogens that cause foodborne
