Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative

The Prokaryotes is a comprehensive, multi-authored, peer reviewed reference work on Bacteria and Achaea. This fourth edition of The Prokaryotes is organized to

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial ag

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as co

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current t