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    Home > Biochemistry News > Microbiology News > Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage

    Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage

    • Last Update: 2021-02-13
    • Source: Internet
    • Author: User
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    When the microbial flora invades food, two major problems arise. First is the pathogenicity of several microbes, and second are the changes on the food characteristics, such as contents of nutrients (hydrocarbons, vitamins, aminoacids, metals, etc.), bad smell, color and flavor, texture modification, etc.
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