Microbes in the Food Industry: A Contemporary Outlook

Vishal Sharma (Curatore)

Jasmeet Kour (Curatore)

Taylor & Francis Ltd, 2026

This book explains the potential of using microbes in a guided manner to refine food security, standards, and production efficiency. Microbes in the Food Industry: A Contemporary Outlook explains the cultivation of microbes under controlled conditions, including pH, temperature, and oxygen levels and their uses in various food processes, such as fermentation of cheese and yogurt and beer production, as well as the production of bioactive compounds and probiotics. Moreover, the text focuses on developing innovative biotechnological approaches to improve sustainability of microbial-based food production processes and the yield. The chapters also discuss the role of microbes in health, highlighting technical constraints and consumer acceptance of microbial-based foods. Key Features Studies various microbes such as yeast, bacteria, and mold, which play a central role in various sectors of the food industry Describes positive aspects of food microbes on enhanced food quality, extended shelf life, and the development of novel, health-promoting food products Discusses a wide variety of microbes for their roles in food flavor and aroma

• Curatore: Vishal Sharma, Jasmeet Kour
• Editore: Taylor & Francis Ltd
• Anno: 2026
• Rilegatura: Hardback
• Pagine: 288 p.
• Dimensioni: 254 x 178 mm
• EAN: 9781041025184

Testo in English