Cover image for Molecular techniques in the microbial ecology of fermented foods
Title:
Molecular techniques in the microbial ecology of fermented foods
Series:
Food Microbiology and Food Safety
Publication Information:
New York, NY : Springer-Verlag, 2008
ISBN:
9780387745190

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30000010163922 TP371.44 M65 2008 Open Access Book Book
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Summary

Summary

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.


Table of Contents

Giorgio Giraffa and Domenico CarminatiSalvatore Coppola and Giuseppe Blaiotta and Danilo ErcoliniKalliopi Rantsiou and Luca CocolinRudi F. Vogel and Matthias A. EhrmannHikmate Abriouel and Nabil Ben Omar and Ruben Perez Pulido and Rosario Lucas Lopez and Elena Ortega and Magdalena Martinez Canamero and Antonio GalvezDavid A. Mills and Trevor Phister and Ezekial Neeley and Eric JohannsenGiuseppe Comi and Marisa ManzanoChristele Humblot and Jean-Pierre GuyotRodrigo Bibiloni and Christophe Lay and Gerald W. TannockKnut RudiMonique Zagorec and Stephanie Chaillou and Marie Christine and Champomier-Verges and Anne-Marie Crutz - Le Coq
Prefacep. v
List of Contributorsp. ix
Chapter 1 Molecular Techniques in Food Fermentation: Principles and Applicationsp. 1
Chapter 2 Dairy Productsp. 31
Chapter 3 Fermented Meat Productsp. 91
Chapter 4 Sourdough Fermentationsp. 119
Chapter 5 Vegetable Fermentationsp. 145
Chapter 6 Wine Fermentationp. 162
Chapter 7 Beer Productionp. 193
Chapter 8 Other Fermentationsp. 208
Chapter 9 Probiotics: Lessons Learned from Nucleic Acid-Based Analysis of Bowel Communitiesp. 225
Chapter 10 Bioinformatics for DNA Sequence-based Microbiota Analysesp. 245
Chapter 11 Role of Bacterial `Omics' in Food Fermentationp. 255
Indexp. 275