Microbiology of Fermented Foods

by Wood, Brian J. B.

• ISBN13: 9780751402162
• ISBN10: 0751402168
• Edition: 2nd
• Format: Hardcover
• Copyright: 1997-11-01
• Publisher: Blackie Academic & Professional

Summary

This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation.

Table of Contents

Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index