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Tassonomia, ruolo e rilevanza dei microrganismi negli alimenti

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Poiché le fonti alimentari dell’uomo sono di origine vegetale e animale, è importante comprendere i principi biologici dei microrganismi associati alle piante e agli animali nei loro habitat naturali e i rispettivi ruoli. Sebbene talvolta sembri che i microrganismi si sforzino di alterare le nostre fonti di cibo, infettando e distruggendo piante e animali, in realtà questo non è affatto il loro ruolo centrale in natura. Nella nostra attuale visione della vita su questo pianeta, la principale funzione dei microrganismi in natura è perpetuare la propria esistenza. Nel corso di questo processo, gli organismi eterotrofi e autotrofi svolgono la seguente reazione generale:

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Tassonomia, ruolo e rilevanza dei microrganismi negli alimenti. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_2

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