Mikrobiologi pangan

Mikrobiologi pangan adalah studi terhadap mikroorganisme yang mendiami, membuat, hingga yang merusak makanan.^[1] Probiotik yang merupakan bakteri yang baik, menjadi sub-bidang pembahasan yang penting dalam mikrobiologi pangan.^[2]^[3]^[4] Mikroorganisme juga merupakan bagian penting dalam berbagai jenis bahan pangan seperti keju, yoghurt, roti, bir, tempe, dan oncom.

^ Fratamico PM, Bayles DO (Ed). 2005. Foodborne Pathogens: Microbiology and Molecular Biology. Caister Academic Press.
^ Tannock GW (Ed). 2005. Probiotics and Prebiotics:Scientific Aspects. Caister Academic Press.
^ Ljungh A, Wadstrom T (Ed). 2009. Lactobacillus Molecular Biology: From Genomics to Probiotics. Caister Academic Press.
^ Mayo B. van Sinderen D (Ed). 2010. Bifidobacteria: Genomics and Molecular Aspects. Caister Academic Press.

[1] Fratamico PM, Bayles DO (Ed). 2005. Foodborne Pathogens: Microbiology and Molecular Biology. Caister Academic Press.

[2] Tannock GW (Ed). 2005. Probiotics and Prebiotics:Scientific Aspects. Caister Academic Press.

[3] Ljungh A, Wadstrom T (Ed). 2009. Lactobacillus Molecular Biology: From Genomics to Probiotics. Caister Academic Press.

[4] Mayo B. van Sinderen D (Ed). 2010. Bifidobacteria: Genomics and Molecular Aspects. Caister Academic Press.

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