Molecular Techniques in the Microbial Ecology of Fermented Foods
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| Edition: | 1st ed. 2008. |
| Series: | Food Microbiology and Food Safety
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| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-0-387-74520-6 |
Table of Contents:
- 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.