Description
Book SynopsisThe revised and expanded text on food fermentation microbiology
With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.
New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been exp
Table of Contents
Preface ix
Acknowledgments xi
1 Introduction to fermented foods 1
2 Microorganisms 25
3 Metabolism and physiology 65
4 Starter cultures 93
5 Cultured dairy products 137
6 Cheese 175
7 Fermented meats 235
8 Fermented vegetables 267
9 Bread 301
10 Beer 343
11 Wine 403
12 Vinegar 461
13 Distilled spirits 485
14 Fermented foods from the Far East 513
15 Cocoa, coffee, and cereal fermentations 555
Index 591
