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Molecular Techniques in the Microbial Ecology of Fermented Foods

Thanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dynamics of the microbial populations during ferm...

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Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Outros autores: Cocolin, Luca. (Editor, http://id.loc.gov/vocabulary/relators/edt), Ercolini, Danilo. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Formato: Electrónico eBook
Idioma:English
Publicado: New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:1st ed. 2008.
Series:Food Microbiology and Food Safety
Subjects:
Industrial engineering.
Production engineering.
Biotechnology.
Microbiology.
Food—Biotechnology.
Industrial and Production Engineering.
Food Science.
Acceso en liña:https://doi.org/10.1007/978-0-387-74520-6
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Table of Contents:
  • Molecular Techniques in Food Fermentation: Principles and Applications
  • Dairy Products
  • Fermented Meat Products
  • Sourdough Fermentations
  • Vegetable Fermentations
  • Wine Fermentation
  • Beer Production
  • Other Fermentations
  • Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities
  • Bioinformatics for DNA Sequence-based Microbiota Analyses
  • Role of Bacterial ‘Omics’ in Food Fermentation.

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