Microbial fermentations : beverages, foods and feeds
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Bibliographic Information
Microbial fermentations : beverages, foods and feeds
（The Society for Applied Bacteriology symposium series, no. 24）
Blackwell Science, c1995
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Includes bibliographical references and index
Description and Table of Contents
Description
This collection of papers from the Society for Applied Bacteriology 1994 Annual Symposium focuses on fermentation. Individual papers discuss the biochemical and physiological aspects of the fermentations of a wide range of commercial commodities, and the volume as a whole draws together common themes. Representing the latest developments in fermentation science, this volume should be a useful reference for those who seek a better understanding of fermentative processes over the next decade.
Table of Contents
- Genetic manipulation - public opinion, political attitudes and commercial prospects - an introductory lecture
- factors affecting the development of cider flavour
- removal of alcohol from beverages
- control of malo-lactic fermentation in wine - energetics, flavour modification and methods of starter culture preparation
- sour-dough fermentation in bread making
- flavour production by dairy starter cultures
- the proteolytic pathway of lactococcus lactis
- contribution of staphylococcus carnosus and staphylococcus piscifermentans to the fermentation of protein foods
- the microbiology and taxonomy of acetobacter europaeus in commercial vinegar production
- microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp
- microbial fermentation in the production of plant foods
- the fermentative preservation of grasses and forage crops
- microbial and enzymic degradative reactions in the post-harvest processing of plant fibre.
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