The Relevance Of
Food Microbiology In An Emerging Economy like us directly or indirectly very
important.
1.
in
food processing: our local wine like palm wine burukutu are made possible
through the help of food microbes through fermentation.
2.
our
diary milk: our dairy milk which provides us with protein is still with the
help of food microbiology that is been produced, the so called ‘kunu’ is just a
fermented cow milk of which food microbiology acted on.
3.
Some
food like yoghurt is made possible because of food microbiology.
4.
in
the baking industry: The dough are still allowed to ferment by the yeast which
is as a result of food microbiology.
5.
In
the traditional food industry: Some of our traditional drug made from the
combination of leaves and fruits are sometimes left for fermentation for
microbes to act on them before taking them, still the relevance of microbiology
to our Emerging Economy.
Some of our
traditional food industry where some of our local product are made, make use of
fermentation, e.g Kunu making industry, Burukutu etc.
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References:
http//www.uky.edu/agricultural
food science/fsc530/fsc530.html
Httkp//www.food-microbiology.co.uk/@2002
the board of regend of the university of Wisconsin system
Department of
biochemistry and food technology.
Budapest
university of technology and economics Budapest Hungary.