Microbiology and Technology of Fermented Foods

by Robert W. Hutkins (University of Nebraska-Lincoln)

• ISBN13: 9780470276242
• ISBN10: 047027624X
• Format: eBook
• Copyright: 2008-02-01
• Publisher: Wiley-Blackwell

Summary

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: * Cultured Dairy Products * Cheese * Meat Fermentation * Fermented Vegetables * Bread Fermentation * Beer Fermentation * Wine Fermentation * Vinegar Fermentation * Fermentation of Foods in the Orient 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 will appeal to anyone dealing in food fermentation - students, professors, researchers, and industry professionals.

Table of Contents

Introduction

Microorganisms

Cultures

Cultured Dairy Products

Cheese

Meat

Vegetables

Bread

Beer

Wine

Vinegar

Fungal

Table of Contents provided by Publisher. All Rights Reserved.