Molecular techniques in the microbial ecology of fermented foods
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Luca Cocolin; Danilo Ercolini
- ناشر : New York : Springer,
- چاپ و سال / کشور: 2008
- شابک / ISBN : 9780387745206
Description
Molecular techniques in food fermentation: principles and applications / Giorgio Giraffa, Domenico Carminati -- Dairy products / Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini -- Fermented meat products / Kalliopi Rantsiou, Luca Cocolin -- Sourdough fermentations / Rudi F. Vogel, Matthias A. Ehrmann -- Vegetable fermentations / Hikmate Abriouel ... [et al.] -- Wine fermentation / David A. Mills ... [et al.] -- Beer production / Giuseppe Comi, Marisa Manzano -- Other fermentations / Christèle Humblot, Jean-Pierre Guyot -- Probiotics: lessons learned from nucleic acid-based analysis of bowel communities / Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock -- Bioinformatics for DNA sequence-based microbiota analyses / Knut Rudi -- Role of bacterial 'omics' in food fermentation / Monique Zagorec ... [et al.].
With the application of new analytical techniques, the field of food fermentation has grown over last few years. Because of this, the approach to study bacteria in food has changed. Consequently new information is available on the structure and dynamics of microbial populations during fermented food production. Molecular Techniques in the Microbial Ecology of Fermented Foods provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced tech
