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What is included with this book?
Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value.
This book provides its readers with:
Christon J. Hurst, PhD, is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.
Section I An Introduction to Microbial Fermentation
Chapter 1 “Microbial fermentation: understanding and using one of nature’s tools”
Author: Christon J. Hurst
Chapter 2 “Rhodotorula toruloides as a biofactory of carotenoids, lipids and enzymes”
Authors: Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna Iliná
Section II The Role of Microbial Fermentation in Digestion Processes
Chapter 3 “Gut Microbial Ecology”
Author: Erin A. McKenney
Chapter 4 “Fermentation in the rumen”
Authors: Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera
Chapter 5 “Microbial degradation of lignocellulose in natural and engineered systems – from the smallest to the biggest bioreactor”
Authors: Xavier Goux, Tong Liu, Maria Westerholm and Magdalena Calusinska
Section III Using Microbial Fermentation to Produce Beer and Wine
Chapter 6 “Archaeological evidence for fermented alcoholic beverages in ritual feasts of Neolithic China”
Author: Li Liu
Chapter 7 “Brews of the Past: Bioarchaeology of microbial fermentation”
Author: Keith Thomas
Chapter 8 “An Accidental Artform: Spontaneous Fermentation of Beer”
Author: Cassandra Suther
Chapter 9 “Japanese traditional fermentation uses solid-state fungal cultivation to produce Sake”
Authors: Norio Takeshita, Ken Oda
Section IV Using Microbial Fermentation to Produce Food and Fodder
Chapter 10 “Safety Demonstration of Food and Feed Cultures”
Authors: François Bourdichon, Alessandra Fontana, Vania Patrone, Lorenzo Morelli
Chapter 11 “Starter cultures and their role in fermented foods”
Author: Marta Laranjo
Chapter 12 “African Fermented Foods and Beverages. Potential Impact on Health”
Authors: Victoria Bell, José Guina, Tito H. Fernandes
Chapter 13 “Fermented foods of south asia”
Authors: Gomathy M, Sabarinathan KG, Rajakumar D, Manoj M, HD Bhimani, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu Rajan S, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P
Chapter 14 “The Ensiling Fermentation of Forage Crops”
Author: Zwi G. Weinberg
Section V A Closing Perspective of Microbial Fermentation
Chapter 15 “The intersection of microbial fermentation and evolutionary ecology: We provide the habitat, you provide the fermentation”
INDEX
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.