Microbiology for Food and Health: Technological Developments and Advances

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav, Balaram Mohapatra, Alaa Kareem Niamah

Apple Academic Press
Published January 10, 2020
Reference - 316 Pages - 13 Color & 9 B/W Illustrations
ISBN 9781771888134 - CAT# K421766

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This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry.

The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.


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