相关实验视频

Updated: Jul 12, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

发展中国家的食品科学 发展中国家的食品科学

N L Brown, E R Pariser

    Science (New York, N.Y.)
    |May 9, 1975
    PubMed
    概括

    几千年来开发的土著食品技术提供了复杂的解决方案. 现代科学应该整合和适应这些本地创新,尊重全球粮食安全的文化实践.

    更多相关视频

    Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas10:35

    Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

    Published on: February 10, 2018

    相关概念视频

    Principles of Food Preservation01:27

    Principles of Food Preservation

    Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
    Sources of Food Contamination01:29

    Sources of Food Contamination

    Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
    Methods of Controlling Food Spoilage01:26

    Methods of Controlling Food Spoilage

    Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
    Microbes in Food Production01:29

    Microbes in Food Production

    Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
    Microorganisms in Agriculture and Food industry01:27

    Microorganisms in Agriculture and Food industry

    Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
    Microbes in the Production of Fermented Foods01:27

    Microbes in the Production of Fermented Foods

    Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...