The second edition of Microbiology of Fermented Foods provides a thorough update and expanded look at the microbiology of a wide range of foodstuffs from diverse cultures.
The authors are experts from many different countries and cultures, bringing authenticity and individuality to their compositions. This is an excellent and practical reference for microbiologists and biotechnologists involved in the industrial production of fermented foods.
Contents Volume 1:
Vinegar: Origins of vinegar production. World production of vinegar. Uses of vinegar. Raw materials. Production of vinegar stock. Acetification. Processing of vinegar. Vinegar standards, composition and analysis.
The microbiology of vegetable fermentations: Sauerkraut. Cucumbers for fermented pickle production. Fermented olives. Future research.
The silage fermentation: Microbiology of silage. Chemistry of silage. Control of fermentation.
Fermentative upgrading of wastes for animal feeding: Fermentation of lignocellulosic crop residues. Lactobacillus/yeast fermentation of animal waste and corn (maize). other microbial fermentation of wastes.
Cocoa, coffee and tea: Cocoa. Coffee. Tea.
Thickeners of microbial origin: Traditional thickeners used in the food industry. Xanthan gum (E415). Gellan (E418). Gellan-related polysaccharides. Exopolysaccharides from the lactic acid bacteria. Pullulan. Scleroglucan.
Bread and baker's yeast: Bread. Microbiology of breadmaking. Production and microbiology of baker's yeast. Improvement of yeast strains.
Sourdough breads and related products: Microbial ecology of sourdough. Technological effects of sourdough lactic acid bacteria. Physiology of lactic acid bacteria in sourdough.
The microbiology of alcoholic beverages: Wine. Cider. Beer. Saké. Distilled alcoholic beverages.
Cheeses: Cheese types, production and nutritional aspects. Lactic acid bacteria (LAB): historical review. Microbiology of starter LAB. Microbiology of secondary flora. Functions of starter LAAB. Functions of secondary flora. Selection, production and use of LAB. Microbial defects and quality problems. Technology of cheese production.
Fermented milks: Traditional fermented milks. Non-traditional ('new') fermented milks. Chemical composition of fermented milks. Starters for fermented milks production. Nutritional and physiological aspects of fermented milks.
Fermented protein foods in the Orient: shoyu and miso in Japan: History. Fermented soybean foods in the Orient: shoyu, miso, tempeh and natto. Manufacture. Recent progress in shoyu and miso production in Japan.
Fermented fish and fish products: Fish sauces. Fermented fish pastes. Salted fish.
Contents Volume 2:
Fermented sausages: Ingredients and additives. The manufacture of fermented sausages. Biochemical and microbiological changes during sausage ripening. Public health aspects. Future developments.
Protein-rich foods based on fermented vegetables: The soybean (Glycine max). Tempeh production: an outline. Other ingredients. Applications of tempeh in the Western diet. Microbiology of the process. Effects of fermentation on substrate composition. Anti-oxidants. Enzymology. Tempeh bongkrek and other problems. An overview of tempeh. Oncom; ontjom (fermented peanut press cake). Sufu. Red rice; ang-kak.
Food flavor from yeast: Active yeast-derived flavors. Inactive yeast-derived flavors. Perspectives and future developments.
Biology and technology of mushroom culture: Mushrooms: an overview of the product. Production of Agaricus bisporus. Pests and diseases of Agaricus and their control. Species grown commercially in an Agaricus growth system or requiring 'casing'. 'Wood-rotting' species. Mycorrhizal species. Future prospects.
Algae as food: Spirulina - food and health food. Dunaliella salina - production of beta-carotene. Chlorella. Other algae. New culture systems.
Bio-enrichment: production of vitamins in fermented foods: Enrichment/fortification. Sources of vitamins. Bio-enrichment with protein.
Production of industrial enzymes and some applications in fermented foods: Brief history of industrial enzymes. Modern approach to enzyme production. Enzymes from animal materials. Enzymes from plant materials. Principal steps in extraction of animal and plant tissues. Enzymes from microbial sources. General principles for industrial production of microbial enzymes. Industrial enzymes - applications in fermented food production. Endogenous enzymes in fermented food materials.
Koji: Definition and scope. Soybean koji. rice koji and similar products. Seed inocula.
Food fermentation in the tropics: The decade of the mycotoxins. Antiquity of food processes involving fermentation. Classification and uniqueness. Technology transfer; geographical restriction. Distribution of existing fermented foods. How they evolved. Differentiation by environment and substrate.
African fermented foods:
Fermented non-alcoholic starchy foods. Fermented alcoholic beverages. Fermented vegetable proteins. Fermented animal proteins.
Fermented foods of the Indian subcontinent: Classification. Fermented milk products. Cereal legume or legume foods. Cereal foods. Fermented fruits and vegetables. Meat and fish foods.
Fermented weaning foods: Breast-feeding and weaning. Weaning, diarrhoeal disease and malnutrition. Lactic fermentation. Fermented weaning foods. Monitoring and challenge studies. Epidemiological evidence. D- and L-lactate. Nutritional improvements. Germination/malting.
Potential infective and toxic microbiological hazards associated with the
consumption of fermented foods: Fermented foods and opportunist microbial pathogens. Acid resistance of some foodborne pathogens. Spoilage of popular fermented foods. Factors increasing susceptibility of the consumers of fermented foods to microbial hazards. The role of fungal toxins (mycotoxins) in fermented foods.
The impact of genetic engineering on food and beverage fermentations: Applied genetics and recombinant DNA technology. Genetically engineered plants and microorganisms. The safety of genetically engineered foods.