Open AccessBook
Microbiology of Fermented Foods
TLDR
This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.Abstract:
Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Indexread more
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Journal ArticleDOI
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Journal ArticleDOI
Comparative genomics of the lactic acid bacteria
Kira S. Makarova,Alexei I. Slesarev,Yuri I. Wolf,Alexander V. Sorokin,Boris Mirkin,Eugene V. Koonin,Andrey R. Pavlov,Nadezhda Pavlova,Valeri N. Karamychev,N. N. Polouchine,V. V. Shakhova,Igor V. Grigoriev,Yunian Lou,D. Rohksar,Susan Lucas,Katherine H. Huang,David Goodstein,Trevor Hawkins,V. Plengvidhya,V. Plengvidhya,Dennis L. Welker,Joanne E. Hughes,Yong Jun Goh,Andrew K. Benson,K. A. Baldwin,Ju-Hoon Lee,I. Diaz-Muniz,B. Dosti,Vladimir V. Smeianov,W. Wechter,Ravi D. Barabote,Graciela L. Lorca,Eric Altermann,Rodolphe Barrangou,Balasubramanian Ganesan,Y. Xie,Helen Rawsthorne,Diana I. Tamir,C. Parker,Frederick Breidt,Frederick Breidt,Jeffery R. Broadbent,Robert W. Hutkins,Daniel J. O'Sullivan,J. L. Steele,Gülhan Ünlü,Milton H. Saier,Todd R. Klaenhammer,Paul G. Richardson,Sergei A. Kozyavkin,Bart C. Weimer,David A. Mills +51 more
TL;DR: Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats.
Journal ArticleDOI
Probiotic bacteria: safety, functional and technological properties
TL;DR: In this article, several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms, including origin (healthy human GI tract), non-pathogenicity and antibiotic resistance characteristics.
Journal ArticleDOI
Food fermentations: role of microorganisms in food production and preservation.
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
Journal ArticleDOI
Applications of pectinases in the commercial sector: a review.
TL;DR: This review discusses various types of pectinases and their applications in the commercial sector.