Significance of Microbial spoilage
Microbial spoilage refers to the deterioration of food quality caused by the growth of microorganisms, which leads to undesirable off-odors, off-flavors, and changes in texture. This form of spoilage is particularly common in fish due to its low pH and high moisture content. Additionally, the presence of bacteria contributes to food decomposition, but the use of glucose oxidase can help mitigate this by producing hydrogen peroxide to inhibit microbial growth.
Synonyms: Microbial degradation, Microbial contamination, Microbial decomposition
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The concept of Microbial spoilage in scientific sources
Microbial spoilage is the deterioration of food quality caused by microorganisms, leading to undesirable odors, flavors, and texture alterations. This process adversely affects the overall safety and palatability of food products.
From: World Journal of Pharmaceutical Research
(1) Decomposition of food products due to the action of microorganisms, which is especially prevalent in fish due to its low pH and moisture content.[1] (2) Deterioration of food products due to bacteria, which glucose oxidase helps mitigate by producing hydrogen peroxide.[2] (3) Microbial spoilage is the deterioration of food quality due to the growth of microorganisms, resulting in off-odors, off-flavors, and textural changes.[3]