Microbiology and Technology of Fermented Foods fully addresses the subject of microbiology and processing of fermented foods. It covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy.

Microbiology and Technology of Fermented Foods is a text that also serves as a comprehensive and contemporary reference book.

Microbiology and Technology of Fermented Foods covers:

• a brief history and evolution of microbiology and fermented foods
• an overview of microorganisms involved in food fermentations
• physiological and metabolic properties
• how microorganisms are used to produce fermented foods
• the development of a modern starter culture industry
• the major fermented foods produced around the world

Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book.

Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods is a must for all those dealing in food fermentations – students, professors, researchers, and industry professionals.

Contents

1. Introduction
2. Microorganisms and Metabolism
3. Starter Cultures
4. Cultured Dairy Products
5. Cheese
6. Meat Fermentation
7. Fermented Vegetables
8. Bread Fermentation
9. Beer Fermentation
10. Wine Fermentation
11. Vinegar Fermentation
12. Fermentation of Foods in the Orient

Index

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