A microbiologist is troubleshooting a batch of home-brewed ale that did not ferment properly. She noticed that the alcohol content was only 2%, well below the desired level. Microscopic examination showed numerous yeast cells. Chemical analysis indicated low levels of sugar, high levels of CO2 , and large amounts of protein in the liquid. What did the microbiologist conclude as the probable cause of the beer not coming out properly?

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.