March 2023 – Food Microbiology Academy

Skip to content

Search for:

Food Microbiology Academy

#FresherHealthierSafer – researchers, educators and consultants in food microbiology

Our shop
About us
Our team
Project Management
Research
Learning
Consulting

Month: March 2023

1 Post

Hemp and it’s prebiotic role

March 6, 2023 — 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

Search for:

Recent Comments

	DiscoverNet \| 11 Mis… on Sous vide and food safety
	How To Start A Food… on Should Australia have cottage…
	How To Start A Small… on Should Australia have cottage…
	تفاوت‌ عفونت و مسموم… on Intoxications versus infection…
	Intoxications versus… on Food safety and COVID-19

Archives

Categories

Bacteria (51)
Commentry (3)
Eukaryotic microbiology (5)
Fermented foods (15)
Food (1)
Food quality (31)
Food safety (64)
food spoilage (32)
Fungi (9)
History (1)
Immunity (1)
Prebiotics (4)
Prions (2)
Probiotics and gut health (15)
Public health (11)
Uncategorized (5)
Viruses (14)
Yeast (8)

Follow Food Microbiology Academy on WordPress.com

Introduction to the Food Microbiology Academy

My Instagram

The figure from the paper that would change biology forever … Watson and Crick in Nature on 25 April 1953.

Not sure about the exact purpose of these stream techniques, but who streaks the whole plate without really attempting to dilute the amount of cells or flames in between each streak without the streaks touching each other? Wouldn’t this mean there is nothing left to streak after streak 1 🤔

This is what OpenAI’s DALL•E believes a microscopic view of streptococci to look like. AI is pretty amazing alright, wow!

We don’t have a species for this one, but it’s from genus Abiotrophia. This genus was created in 1995 and contains four species, two of which were transferred from Streptococcus. The medium here is a blood agar plate and the culture was spread over the surface, to which a disk of pyridoxal hydrochloride was added. The pyridoxal hydrochloride diffuses from the disk into the agar, enabling growth of the spread culture.

In the old days of black and white photography, it’s a bit difficult to communicate these carbohydrate fermentation results with ease! This image is from the classic 1953 text by Moss and McQuown “Atlas of Medical Mycology”

A MAC plate with Proteus mirabilis.

How interesting, colony morphology of Campylobacter jejuni reflects cellular morphology on 5% horse blood Mueller Hinton.

Legionella pneumophila on BCYE, the bacterium which has only been known to science for 46 years.

Staphylococci at 2390 X magnification, oh the beauty!

Food Microbiology Academy

Food Microbiology Academy

Social media

Instagram

Follow my blog via e-mail

Enter your e-mail address to follow this blog and receive notifications of new posts by email.

Email Address:

Our most popular blog post topics.

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

E-mail me!

philip.button@foodmicrobiology.academy

© 2023 Food Microbiology Academy

Website Powered by WordPress.com.

Follow Following
- Food Microbiology Academy
- Already have a WordPress.com account? Log in now.