microbial development

Foods are dried to inhibit microbial development and quality decay.

This moisture is lower than that required to ensure inhibition to microbial development.

Planned sessions include global regulation, networks and switches, network modelling and engineering, microbial cell biology, microbial development, stress response, and cell-cell communication.

Microbial development in hydrocultures was simulated by preinoculating plant nutrient solutions with rhizosphere suspensions from plants that had been grown for different lengths of time in hydroponic cultures.

The abundance of soybean, which grows naturally in Korea, the fresh fishery resources from the sea surrounding the Korean Peninsula and a proper climate for microbial development, all give account of the importance of fermentation as food processing.

Other carbohydrates occurring in the leachate included glucose, galactose, inositol, sucrose, maltose, raffinose, an unknown 12-C, and an unknown 18-C carbohydrate. The possibility that restricted availability of total and (or) particular carbohydrates may play a role in controlling microbial development on leaf surfaces is discussed.