Molecular Techniques in the Microbial Ecology of Fermented Foods
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ISBN-13:
9780387745190
Veröffentl:
2007
Erscheinungsdatum:
09.11.2007
Seiten:
280
Autor:
Luca Cocolin
Gewicht:
590 g
Format:
234x155x18 mm
Sprache:
Englisch
Beschreibung:
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 fermented food production.
Presents insights into microbial ecology of fermented foods
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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