Microbial Ecosystem

Microorganisms are key factors both in food processing and spoilage. Either added purposely or acquired from contact with the environment, all must deal with conditions imposed to eliminate or control the growth of pathogens and compete with each other for the nutrients that are abundantly available. Quantitative modelling of food microbial ecosystems must thus take into account the metabolic adaptations of each type of microorganism to temperature, pH, water activity, oxygen and the physical structure of the food environment. The next step is measuring the impact of interactions, both positive and negative, between microbial species.

 

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