Microbiology and technology of fermented foods

While many food science programs offer courses in microbiology and fermented foods, no recently published texts exist that fully address the subject. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations and their physiologica...

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Bibliographic Details
Published in:Journal of dairy research 2020, Vol.87 (1), p.138-139
Main Author: Ibrahim, Salam A.
Format: Review
Language:English
Subjects:
Brandy
Core curriculum
Fermentation
Fermented food
Food
Food processing
Food products
Food science
Microbiology
Microorganisms
Physiology
Probiotics
Researchers
Students
Vodka
Whiskey
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Summary:While many food science programs offer courses in microbiology and fermented foods, no recently published texts exist that fully address the subject. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations and their physiological and metabolic properties provide a foundation for the reader. Chapter 13 also provides information about the steps involved in the processing technology, and more details are presented related to specific products such as whiskey, gin, vodka and rum, tequila and brandy.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029920000059