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Microbiology Lecture 30: Food and Industrial Microbiology
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Food product modified biochemically by microbial growth for the purpose of:
- preservation
- improving digestibility
- add nutrients/flavor
fermented food
Traditional fermented foods usually depend on ____ ____ (found naturally in the food) or ____ ____ (from a previous fermentation).
indigenous flora, starter cultures
Food spoilage: where does sour taste come from?
acids
Food spoilage: rancidity
oxidation of fats
Food spoilage: putrefaction
decomposition of proteins
Food poisoning: bitter taste
alkalinity
"Food contamination" or food poisoning refers to the presence of:
human pathogens
commercial exploitation of microbes
industrial microbiology
search for organisms with potential commercial applications
bioprospecting
Author
tulipyoursweety
ID
318416
Card Set
Microbiology Lecture 30: Food and Industrial Microbiology
Description
Microbiology Lecture 30: Food and Industrial Microbiology
Updated
2016-04-04T19:18:08Z
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