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Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods

Robert W. Hutkins

ISBN: 978-0-813-80208-4

Dec 2014, Wiley-Blackwell

536 pages

Select type: Hardcover

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Description

In the second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins has fully updated his landmark text on food fermentation microbiology. This authoritative volume not only serves as a comprehensive and contemporary reference book covering the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy, but also as an unparalleled course text for the microbiology and processing of fermented foods.


Following a brief history and evolution of microbiology and fermented foods, the initial chapters provide the reader with an appropriate background in microbiology, biochemistry and fermentation science. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: cultured dairy products, cheese, fermented meats, fermented vegetables, bread, beer, wine, vinegar, and fermentation of foods in the Orient. Highlighting the second edition are new chapters on distilled spirits and other alcoholic products; fermentation of cocoa, coffee, and tea; and indigenous fermented foods.


Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Microbiology and Technology of Fermented Foods, Second Edition will appeal to anyone dealing in food fermentations – students, professors, researchers, and industry professionals.

1. Introduction.

2. Microorganisms, metabolism, and genetics.

3. Starter cultures.

4. Cultured dairy products.

5. Cheese.

6. Fermented meats.

7. Fermented vegetables.

8. Fermentation of cocoa, coffee, and tea (new to second edition).

9. Bread.

10. Beer.

11. Wine.

12. Distilled spirits and other alcoholic products (new to second edition).

13. Vinegar.

14. Fermentations of foods from the Orient.

15. Indigenous fermented foods (new to second edition)