Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1, 4)-
glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall …

Biofilm formation is an integral part of the microbial life cycle in nature. In food processing
environments, bacterial transmissions occur primarily through raw or undercooked foods …

Microbiology is important to food safety, production, processing, preservation, and storage.
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …

Salmonella is a genus of Gram-negative bacteria that is responsible for numerous food
poisoning outbreaks worldwide. With 93.8 million food-borne illnesses and 155,000 fatalities …

Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor
and aroma, known predominately as the seasoning in miso soup. Miso production involves …

Salmonella is a foodborne pathogen and an emerging zoonotic bacterial threat in the food
industry. The aim of this study was to evaluate the biofilm formation by a cocktail culture of 3 …

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic
lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB …

This book covers application of food microbiology principles into food preservation and
processing. Main aspects of the food preservation techniques, alternative food preservation …

Monitoring of food quality, in particular, milk quality, is critical in order to maintain food safety
and human health. To guarantee quality and safety of milk products and at the same time …

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial
activities One-fourth of the world's food supply and 30% of landed fish are lost through …