Fundamental Food Microbiology

作者：Bibek Ray, Arun K. Bhunia · 年份：2013 · DOI：10.1201/b16078 · 被引用次数：507 · 研究领域：Probiotics and Fermented Foods、Microbial Community Ecology and Physiology、Identification and Quantification in Food

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to