Microorganisms and Food Fermentation.pdf
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Part 1:Traditional Fermented foods and Beverages Microorganisms and their role in food fermentation Oriental fermented foods African fermented foods Latin American fermented foods Fermented cereal products Bread: Between the Heritage of past and the Technology of present Fermented fish and fish products Fermented milk and milk products Cheese Sausage Sensory evaluation of fermented foods Part 2: Fermentation Biotechnology Beer Wine Fruit wine Cider Distilled alcoholic beverages Vinegar Lacto-pickling of vegetables and fruits Coffee fermentation Cocoa fermentation Microbial proteins Probiotics Application of solid state fermentation technology in food processing industries Bio-valorization of food wastes