ISBN-10:
1441925600
ISBN-13:
9781441925602
Pub. Date:
11/19/2010
Publisher:
Springer New York
Molecular Techniques in the Microbial Ecology of Fermented Foods / Edition 1

Molecular Techniques in the Microbial Ecology of Fermented Foods / Edition 1

by Luca Cocolin, Danilo Ercolini

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Product Details

ISBN-13: 9781441925602
Publisher: Springer New York
Publication date: 11/19/2010
Series: Food Microbiology and Food Safety
Edition description: Softcover reprint of hardcover 1st ed. 2008
Pages: 280
Product dimensions: 6.10(w) x 9.25(h) x (d)

Table of Contents

Molecular Techniques in Food Fermentation: Principles and Applications.- Dairy Products.- Fermented Meat Products.- Sourdough Fermentations.- Vegetable Fermentations.- Wine Fermentation.- Beer Production.- Other Fermentations.- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities.- Bioinformatics for DNA Sequence-based Microbiota Analyses.- Role of Bacterial ‘Omics’ in Food Fermentation.

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