Molecular Techniques in the Microbial Ecology of Fermented Foods - Food Microbiology and Food Safety 2008 edition

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.