Molecular Techniques in the Microbial Ecology of Fermented Foods - Food Microbiology and Food Safety - Danilo Ercolini - Books - Springer-Verlag New York Inc. - 9780387745190 - November 9, 2007
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Danilo Ercolini
Molecular Techniques in the Microbial Ecology of Fermented Foods - Food Microbiology and Food Safety 2008 edition

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With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Marc Notes: Includes bibliographical references and index. 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."Publisher Marketing: 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. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 9, 2007
ISBN13 9780387745190
Publishers Springer-Verlag New York Inc.
Pages 280
Dimensions 158 × 241 × 21 mm   ·   589 g
Language English  
Editor Cocolin, Luca
Editor Ercolini, Danilo

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