Course detail
Mikrobiology in Food Industry
FCH-DCO_PMAcad. year: 2018/2019
Taxonomy nutritionally significant physiological properties mikroorganizmů.Vliv microflora on the processing and storage potravin.Využití microorganisms in the processing of raw materials and waste vegetable and animal origin in food industry. Microflora as a source of primary and secondary metabolites and their use in food.
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Specification of controlled education, way of implementation and compensation for absences
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Basic literature
Food microbiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , (EN)
Taxonomie prokaryot, Ivo Sedláček. Publisher, Masarykova univerzita, 2007. ISBN, 8021042079, 9788021042070. Length, 270 pages. (CS)
Recommended reading
Neměc M.: Základy obecné mikrobiologie, Masarykova univerzita v Brně, 2015 (CS)