Molecular Techniques in the Microbial Ecology of Fermented Foods

Detalles Bibliográficos
Autor Corporativo:	SpringerLink (Online service)
Otros Autores:	Cocolin, Luca. (Editor ), Ercolini, Danilo. (Editor )
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:	1st ed. 2008.
Colección:	Food Microbiology and Food Safety
Materias:	Industrial engineering. Production engineering. Biotechnology. Microbiology. Food—Biotechnology. Industrial and Production Engineering. Food Science.
Acceso en línea:	https://doi.org/10.1007/978-0-387-74520-6

Tabla de Contenidos:

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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