Molecular techniques in the microbial ecology of fermented foods
著者
書誌事項
Molecular techniques in the microbial ecology of fermented foods
（Food microbiology and food safety series）
Springer, c2008
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注記
"e-ISBN: 9780387745206"--T.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. 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.
目次
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.
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