Microorganisms and Fermentation of Traditional Foods  book cover
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1st Edition

Microorganisms and Fermentation of Traditional Foods




ISBN 9781482223088
Published August 21, 2014 by CRC Press
390 Pages 14 Color & 24 B/W Illustrations

 
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Book Description

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Table of Contents

Part 1:Traditional Fermented foods and Beverages
Microorganisms and their role in food fermentation
Oriental fermented foods
African fermented foods
Latin American fermented foods
Fermented cereal products
Bread: Between the Heritage of past and the Technology of present
Fermented fish and fish products
Fermented milk and milk products
Cheese
Sausage
Sensory evaluation of fermented foods

Part 2: Fermentation Biotechnology
Beer
Wine
Fruit wine
Cider
Distilled alcoholic beverages
Vinegar
Lacto-pickling of vegetables and fruits
Coffee fermentation
Cocoa fermentation
Microbial proteins
Probiotics
Application of solid state fermentation technology in food processing industries
Bio-valorization of food wastes

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