Lactic Acid Bacteria
LAB genera, metabolism, and applications as starter cultures in food fermentation.
Food MicrobiologyMold Fermentations
Filamentous fungi in food fermentation: koji, tempeh, and blue cheese.
Food MicrobiologyYeast Fermentation
Saccharomyces cerevisiae and other yeasts in food and beverage fermentation.
Food MicrobiologyPsychrotrophic Spoilage Organisms
Cold-tolerant microorganisms causing spoilage of refrigerated foods.
Food MicrobiologySpoilage of Dairy Products
Microbial and biochemical spoilage mechanisms in milk and dairy products.
Food MicrobiologySpoilage of Meat and Seafood
Spoilage processes in muscle foods: putrefaction and biogenic amines.
Food MicrobiologySpore-forming Spoilage
Bacillus and Clostridium spores causing spoilage of heat-processed foods.
Food MicrobiologyYeast and Mold Spoilage
Fungal spoilage of foods: osmophilic yeasts and mycotoxigenic molds.
Food Microbiology