Fermented Dairy Products
Microbiology and technology of yogurt, cheese, kefir, and other fermented dairy.
Food Fermentation Fermented Vegetables
Sauerkraut, kimchi, pickles, and other vegetable fermentations.
Food Fermentation Lactic Acid Bacteria
LAB genera, metabolism, and applications as starter cultures in food fermentation.
Food Fermentation Mold Fermentations
Filamentous fungi in food fermentation: koji, tempeh, and blue cheese.
Food Fermentation Yeast Fermentation
Saccharomyces cerevisiae and other yeasts in food and beverage fermentation.
Food Fermentation Psychrotrophic Spoilage Organisms
Cold-tolerant microorganisms causing spoilage of refrigerated foods.
Food Spoilage Spoilage of Dairy Products
Microbial and biochemical spoilage mechanisms in milk and dairy products.
Food Spoilage Spoilage of Meat and Seafood
Spoilage processes in muscle foods: putrefaction and biogenic amines.
Food Spoilage Spore-forming Spoilage
Bacillus and Clostridium spores causing spoilage of heat-processed foods.
Food Spoilage
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