November 2020 – Food Microbiology Academy

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Food Microbiology Academy

#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Month: November 2020

1 Post

Bacteria, Fermented foods, Probiotics and gut health, Yeast

Kombucha is not naturally probiotic.

November 13, 2020 — 0 Comments

Our latest book!

Food product development for the home entrepreneur. 8 chapters over 54 pages.

-------------------------------------------- If you're an accomplished home cook or have a spark of food creativity and innovation for a commercial product, our book is for you! This concise reference guide will take you through what you need to know, giving you an overview from product idea until it hits the shelves, and beyond! A valuable reference to the principles and practice of food product development, which you can refer to again and again on your journey to realise your dream in food!

A$12.95

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Bacteria (45)
Commentry (3)
Eukaryotic microbiology (5)
Fermented foods (14)
Food (1)
Food quality (30)
Food safety (59)
food spoilage (32)
Fungi (9)
History (1)
Immunity (1)
Prebiotics (2)
Prions (2)
Probiotics and gut health (14)
Public health (9)
Uncategorized (3)
Viruses (14)
Yeast (8)

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Introduction to the Food Microbiology Academy

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This is Mannitol Salt agar, with Staphylococcus epidermis (1, 2, 3) and Staphylococcus aureus (4, 5, 6) showing quite different colonial morphologies.

Escherichia coli O157:H7 on Sorbitol MacConkey.

Salmonella enterica serovar Typhimurium is seen here on Luria-Bertani containing Congo red (40 mg/L) and coomassie brilliant blue (20 mg/L).

Candida albicans on Sabouraud Dextrose.

Trichosporon mucoides on some potato dextrose.

On Mitis Salivarius Bacitracin Agar, this is Streptococcus mutans.

Staphylococcus aureus on Nutrient Agar.

Phenotypic variations of clinical isolates (from the same patient!) of Pseudomonas aeruginosa.

On a yeast extract peptone dextrose medium, this is some amazing colony identification!

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