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" Molecular techniques in the microbial ecology of fermented foods "
Luca Cocolin, Danilo Ercolini, editors.
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BL
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| Record Number
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655577
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dltt
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| Title & Author
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Molecular techniques in the microbial ecology of fermented foods\ Luca Cocolin, Danilo Ercolini, editors.
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| Publication Statement
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New York :: Springer,, c2008.
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| Series Statement
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Food microbiology and food safety series
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| Page. NO
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xi, 280 p. :: ill. ;; 25 cm.
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| ISBN
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9780387745190 (hbk. : acid-free paper)
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: 038774519X (hbk. : acid-free paper)
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: 9780387745206 (e-ISBN)
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: 0387745203 (e-ISBN)
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| Bibliographies/Indexes
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Includes bibliographical references.
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| Contents
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Molecular techniques in food fermentation: principles and applications / Giorgio Giraffa, Domenico Carminati -- Dairy products / Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini -- Fermented meat products / Kalliopi Rantsiou, Luca Cocolin -- Sourdough fermentations / Rudi F. Vogel, Matthias A. Ehrmann -- Vegetable fermentations / Hikmate Abriouel ... [et al.] -- Wine fermentation / David A. Mills ... [et al.] -- Beer production / Giuseppe Comi, Marisa Manzano -- Other fermentations / Christèle Humblot, Jean-Pierre Guyot -- Probiotics: lessons learned from nucleic acid-based analysis of bowel communities / Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock -- Bioinformatics for DNA sequence-based microbiota analyses / Knut Rudi -- Role of bacterial 'omics' in food fermentation / Monique Zagorec ... [et al.].
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| Subject
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Fermented foods-- Microbiology.
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Cocolin, Luca.
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Ercolini, Danilo.
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