Molecular Techniques in the Microbial Ecology of Fermented Foods by Luca Cocolin

Molecular Techniques in the Microbial Ecology of Fermented Foods

EditorLuca Cocolin

Hardcover | November 9, 2007

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With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

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Title:Molecular Techniques in the Microbial Ecology of Fermented FoodsFormat:HardcoverDimensions:292 pages, 9.25 × 6.1 × 0 inPublished:November 9, 2007Publisher:Springer New YorkLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:038774519X

ISBN - 13:9780387745190

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Table of Contents

Preface.- 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.- Bioinformatics for DNA Sequence-Based Microbiota Analyses.- Role of Bacterial "Omics" In Food Fermentation.- Index.