Industrial Microbiology | Biology Discussion

Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology

In this article we will discuss about the sauerkraut fermentation:- 1. Introduction to Sauerkraut 2. Process for Sauerkraut Fermentation 3. Microbiology of the Sauerkraut Fermentation 4. Defects and Spoilage of Sauerkraut. Introduction to Sauerkraut: The use of cabbage (Brassica oleracea) as a food antedates known recorded history. Sauerkraut, a product resulting from the lactic acid fermentation of shredded cabbage, is [...]

By Monika B|2018-10-29T15:53:43+00:00October 29, 2018|Sauerkraut Fermentation|Comments Off

Sausage Fermentation: Process, Production and Commercial Cultures | Industrial Microbiology

In this article we will discuss about the Sausage Fermentation:- 1.Process of Sausage Fermentation 2. Commercial Cultures of Sausage Organisms 3. Action of Sausage Organisms 4. Inhibition of Staphylococci in Sausage Fermentation 5. Economical Production of Sausage. Contents: Process of Sausage Fermentation Commercial Cultures of Sausage Organisms Action of Sausage Organisms Inhibition of Staphylococci in Sausage Fermentation Economical Production of [...]

By Monika B|2018-10-29T15:53:43+00:00October 29, 2018|Sausage Fermentation|Comments Off

Public Health Aspects of Cheese | Industrial Microbiology

When pathogen-free milk, an active lactic starter culture, and good hygienic practices are used to produce cheese, a safe food results. If the cheese is then handled and distributed in a sanitary manner, this food will be safe for consumption. When one considers the many millions of pounds of cheese that are produced annually worldwide and the few cases of [...]

By Monika B|2018-10-29T15:53:43+00:00October 29, 2018|Cheese|Comments Off

Tag Archives | Industrial Microbiology

Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology

Sausage Fermentation: Process, Production and Commercial Cultures | Industrial Microbiology

Public Health Aspects of Cheese | Industrial Microbiology