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