November 2020 – Food Microbiology Academy

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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 (60)
Commentry (3)
Eukaryotic microbiology (6)
Fermented foods (16)
Food (1)
Food quality (36)
Food safety (69)
food spoilage (34)
Fungi (9)
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Viruses (15)
Yeast (10)

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Introduction to the Food Microbiology Academy

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Beautiful indeed, on MacConkey ... that's Serratia marcescens on the left and Citrobacter freundii on the right.

Most species of Vibrio are non-haemolytic. This is Vibrio mimicus, a rare species of haemolytic vibrios, with large zones of beta haemolytic clearly visible.

Wonderful world of yeast!

David Baltimore proposed this classification of viruses 52 years ago, based on mRNA processing.

Here at Food Microbiology Academy, we’re all for improving physical and mental health by looking after your gut microbiome. A great way to do this is by including probiotics in your diet. However, probiotics and the rest of your gut microbiota does better with prebiotics, which are nutrients for those little friendly bacteria looking after your health. One way to get more fibre is a drink like this, Sorted from @thegoodseedkefir. We worked with @naishad_dalal from @foodentrepreneurshipacademy to bring this product all the way through to launch in February 2022. It’s got 3.4% acacia gum fibre, to keep all those good bacteria thriving and flourishing.

This is useful, fast facts, quick reference on Corynebacterium diphtheriae ... keep it handy!

Raw milk is hazardous, don't take the risk!

Clockwise, from top left ... Campylobacter, Salmonella, Escherichia and Enterobacter.

Clostridioides difficile looking pretty on Clostridium difficile Selective Agar. These bacterial colonies will fluoresce yellow when exposed to UV-A, i.e. UV light in the long 320 to 400 nm range.

Food Microbiology Academy

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Bacteria career choice coronavirus covid-19 Fermented foods foodborne disease food industry food microbiologist food microbiology food preservation Food quality Food safety food science food spoilage gut health microbiology probiotics sars-cov-2 virology Yeast

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philip.button@foodmicrobiology.academy

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