Description
Book SynopsisMICROBIAL FERMENTATIONS IN NATURE AND AS DESIGNED PROCESSES Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value. This book provides its readers with: Understanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms. A summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials. The important role of rhizosphere microbes that facilitate availability of inorganic
Table of ContentsLIST OF FIGURES ix
LIST OF CONTRIBUTORS xv
PREFACE xix
SECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 1
1 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3
Christon J. Hurst
2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103
Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna Iliná
SECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 121
3 Gut Microbial Ecology 123
Erin A. McKenney
4 Fermentation in the Rumen 133
Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera
5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167
Xavier Goux, Tong Liu, Maria Westerholm, and Magdalena Calusinska
SECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 207
6 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209
Li Liu
7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225
Keith Thomas
8 An Accidental Art Form: Spontaneous Fermentation of Beer 245
Cassandra Suther
9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255
Norio Takeshita and Ken Oda
SECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 261
10 Safety Demonstration of Food and Feed Cultures 263
François Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli
11 Starter Cultures and Their Role in Fermented Foods 281
Marta Laranjo
12 African Fermented Foods and Beverages. Potential Impact on Health 293
Victoria Bell, José Guina, and Tito H. Fernandes
13 Fermented Foods of South Asia 323
Gomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P
14 The Ensiling Fermentation of Forage Crops 353
Zwi G. Weinberg
SECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 373
15 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375
Christon J. Hurst
INDEX 381
