Microbiology Lecture 30: Food and Industrial Microbiology

Food product modified biochemically by microbial growth for the purpose of:
- preservation
- improving digestibility
- add nutrients/flavor

Traditional fermented foods usually depend on ____ ____ (found naturally in the food) or ____ ____ (from a previous fermentation).

Food spoilage: where does sour taste come from?

Food spoilage: rancidity

Food spoilage: putrefaction

Food poisoning: bitter taste

"Food contamination" or food poisoning refers to the presence of:

commercial exploitation of microbes

search for organisms with potential commercial applications