Microbiology and Technology of Fermented Foods

Front Cover
John Wiley & Sons, Nov 20, 2018 - Technology & Engineering - 624 pages

The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.

New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:

  • Discussions of major fermented foods from across the globe
  • Background information on the science and history behind food fermentation
  • Information on relevant industrial processes, technologies, and scientific discoveries
  • Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
  • Expanded chapters on microorganisms and metabolism

Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Introduction to fermented foods
1
Microorganisms
25
Metabolism and physiology
65
Starter cultures
93
Cultured dairy products
137
Cheese
175
Fermented meats
235
Fermented vegetables
267
Beer
343
Wine
403
Vinegar
461
Distilled spirits
485
Fermented foods from the Far East
513
Cocoa coffee and cereal fermentations
555
Index
591
Copyright

Bread
301

Other editions - View all

Common terms and phrases

About the author (2018)

Robert W. Hutkins, PhD, is the Khem Shahani Professor of Food Microbiology in the Department of Food Science and Technology at the University of Nebraska. His research is focused on the metabolism of prebiotic carbohydrates by lactic acid and probiotic bacteria, and their role in gastrointestinal health. He has published widely on probiotics, prebiotics, and fermented foods, and he currently serves on the Board of Directors for the International Scientific Association for Probiotics and Prebiotics.

Bibliographic information