Microbiology and Technology of Fermented Foods
June 2006, Wiley-Blackwell
In Microbiology and Technology of Fermented Foods, Robert
Hutkins has written the first text on food fermentation
microbiology in a generation. This authoritative volume also serves
as a comprehensive and contemporary reference book. A brief history
and evolution of microbiology and fermented foods, an overview of
microorganisms involved in food fermentations, and their
physiological and metabolic properties provide a foundation for the
reader. How microorganisms are used to produce fermented foods and
the development of a modern starter culture industry are also
described. Successive chapters are devoted to the major fermented
foods produced around the world with coverage including
microbiological and technological features for manufacture of these
• Cultured Dairy Products
• Meat Fermentation
• Fermented Vegetables
• Bread Fermentation
• Beer Fermentation
• Wine Fermentation
• Vinegar Fermentation
• Fermentation of Foods in the Orient
Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Chapter 2: Microorganisms.
Chapter 3: Cultures.
Chapter 4: Cultured Dairy Products.
Chapter 5: Cheese.
Chapter 6: Meat.
Chapter 7: Vegetables.
Chapter 8: Bread.
Chapter 9: Beer.
Chapter 10: Wine.
Chapter 11: Vinegar.
Chapter 12: Fungal
- comprehensive and contemporary reference book for food
fermentation professionals and researchers
- the definitive text on food fermentation microbiology
addressing the microbiology and processing of fermented foods
- covers the latest advances in biotechnology, bioprocessing, and
microbial genetics, physiology, and taxonomy
- highlights examples of industrial processes, key historical events, new developments, anecdotal materials, case studies, and other key information