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This document discusses the classification of microorganisms important in the food industry, focusing on bacteria, yeasts, and molds. It describes the morphological, cultural, and physiological characteristics that distinguish bacteria, molds, and yeasts. The document also provides examples of important food spoilage bacteria and some useful bacteria commonly used in food processing, such as Acetobacter sp. and Lactobacillus sp.
- Author
- Shraddha Sharma
- Language
- EN