ONPS2374:Food Microbiology-non dairy ethnic fermented food

Task:

Question:

Other types of probiotics

How are they sold commercially?

Are there any safety concerns and what evidence is there for their efficacy?
Food microbiology aspects of a non-dairy ethnic fermented food
 
How NGS is providing new information on the microbial communities in this or a similar ethnic food.
 
Adaptive stress responses that enhance the survival and pathogenicity of food pathogens
  1. How are these stress responses induced?
  2. What changes occur in the cell? What are the implications for food safety?
  3. What methods are used to detect injured (viable-but-non-culturable) pathogen cells?
Omics technologies are revolutionising our understanding of fermented foods.
Choose any one fermented food product and review how the application of multi-omics is leading to a better understanding of this product.
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QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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