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