Journal concentrates on Microbiology, Biochemistry, Food science, Bacteria and Botany. Microbiology research includes Biodegradation, 16S RNA, Strain chemistry and Virulence. Food science focuses on Fermentation and related topics like Yeast. Bacteria research primarily investigates Microorganism
Consumer demand for convenience and shelf-stable products drives innovation. Food safety regulations and health product needs drive technology adoption. Growing population requires more efficient food production
Lesaffre is a €3 billion turnover global fermentation company with 11,000 employees. Company operates in 96 nationalities since 1853. Focuses on food, health, naturalness and environmental sustainability
Anaerobes require no molecular oxygen for growth. Anaerobes can be unicellular (protozoans, bacteria) or multicellular. Three main categories: obligate anaerobes, aerotolerant, and facultative anaerobes
Penicillium is a genus of ascomycetous fungi containing over 300 species. Name comes from Latin "painter's brush" due to brush-like conidia. Forms highly branched networks of multinucleated hyphae with septated cells
Cellular respiration converts nutrients into ATP using oxygen as electron acceptor. Process occurs in all cells of plants and some bacteria. Can be aerobic (requiring oxygen) or anaerobic (without oxygen)