Philosopher Aristotle coined the idea of the spontaneous generation theory in 4th century BCE, 22 centuries before time of Louis Pasteur. This theory stated that living matter could arise from non-living matter spontaneously. One of the most famous examples of
Yes, Salmonella can be effectively killed by cooking when the correct temperatures are reached and maintained. According to a study, exposure to a temperature of 140°F (60°C) to 149°F (65°) for several minutes is sufficient to destroy salmonella bacteria.
Unlike walnuts and pecans, peanuts are grown beneath the soil. And for this reason, they are prone to infections, especially aflatoxins. Aflatoxins are produced by the soil-dwelling fungi (mold) Aspergillus flavus and A. parasiticus. In peanuts and other nuts and grains, it is the most important of the mycotoxins from a human health perspective.
While Aspergillus species play a less significant part in the production of fermented foods (at least in foods popular in Western cultures), they are still a component of some of the fermented foods that are consumed the most around the world. One example specie is Aspergillus oryzae
When salting, salt reduces the growth of spoilage bacteria and molds while allowing friendly bacteria and local enzymes to populate and break down the relatively flavorless protein molecules and lipids found in fish. This, in turn, reacts to produce even more complex flavors.
The bacteria responsible for the pungent smell of Limburger cheese are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill.
Streptococcus thermophilus and Lactobacillus bulgaricus are the main starter cultures added to milk to produce yogurt.
The main importance of osmosis is its capability to preserve foods and extend their shelf life. Osmosis usually occurs in the presence of salt or sugar solutions.
The process of lactic acid fermentation gives us probiotic foods such as yogurt and sauerkraut. In this blog post, we’ll see how it works.
Saccharomyces cerevisiae is one of the most important species of yeast in the food industry.