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Molecular Techniques in the Microbial Ecology of Fermented Foods

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Cover of 'Molecular Techniques in the Microbial Ecology of Fermented Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Molecular Techniques in Food Fermentation: Principles and Applications
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    Chapter 2 Dairy Products
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    Chapter 3 Fermented Meat Products
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    Chapter 4 Sourdough Fermentations
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    Chapter 5 Vegetable Fermentations
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    Chapter 6 Wine Fermentation
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    Chapter 7 Beer Production
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    Chapter 8 Other Fermentations
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    Chapter 9 Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities
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    Chapter 10 Bioinformatics for DNA Sequence-based Microbiota Analyses
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    Chapter 11 Role of Bacterial ‘Omics’ in Food Fermentation
Attention for Chapter 4: Sourdough Fermentations
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