Items Tagged with 'microbial'

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices can influence fermentation behavior and bread characteristics.

 In the presentation, Dr. Zhong will highlight consumer purchasing behaviors that impact tortilla manufacturers and how microbial spoilage in tortilla and bread products creates food waste, resulting in economic impacts on the entire food chain. 

While natural and botanical methods of preservation have been in use for centuries, the modern food processing system has relied heavily on synthetic food preservatives, such as nitrates, benzoates, sulfites, sorbates, and others.