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What is Microorganisms in Food: Types & Impact about?

Micro-organisms, including bacteria, fungi, yeasts, and molds, play significant roles in food microbiology, affecting food spoilage, bioprocessing, and preservation. Various genera of molds and yeasts are highlighted for their contributions to food production and spoilage, with specific species noted for their importance in fermentation and enzyme production. Additionally, antimicrobial metabolites from desirable micro-organisms are being developed as natural preservatives to control pathogenic and spoilage

Author

Ajit Kumar Pradhan

Language

EN