Advances in microbiology of fermented aquatic foods. 1.

Developments in aquatic microbiology.

Major discoveries in marine microbiology over the past 4-5 decades have resulted in the recognition of bacteria as a major biomass component of marine food webs. Such discoveries include chemosynthetic activities in deep-ocean ecosystems, survival processes in oligotrophic waters, and the role of microorganisms in food webs coupled with symbiotic relationships and energy flow. Many discoveries ...

Future of Fermented Foods

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

13 Indigenous Fermented Foods

Dairy Foods: Microbiology

Escherichia coli O157:H7, a leading cause of bacterial food borne disease outbreaks, is responsible for approximately 73,500 cases of foodborne illness per year. Recent research has shown that caffeine has the ability to inhibit DNA repair in bacteria and therefore could be mutagenic compound. The objective of this research was to determine the effectiveness of caffeine on inactivation of (E. c...