Food & Industrial Microbiology notes

Learn food and industrial microbiology with notes on fermentation, food safety, microbial production, and spoilage. Ideal for students and professionals.

Single Cell Protein (SCP)

Single Cell Protein (SCP): Sources, Production, Advantages, Disadvantages & Applications

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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 […]

Basics of Food Microbiology Understanding Microorganisms in Food

Basics of Food Microbiology in

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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

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