Fermented Foods Part I: Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industr...

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Bibliographic Details
Main Author	Didier Montet, Ramesh C. Ray / Didier Montet, Ramesh C. Ray
Format	eBook
Language	English
Published	Milton CRC Press 2016 Taylor & Francis Group
Edition	1
Subjects	acetic acid bacteria bifi cultures dobacterium fermentation Fermented foods Food Biotechnology Food Microbiology FOODnetBASE lactic milks Processing SCI-TECHnetBASE starter STMnetBASE acetic bacteria Bifi Dobacterium AAB Strain milks Pediocin PA-1 Lactic Acid Bacteria acid lactic Wine Yeast ALAB Starter Cultures Bioactive Peptides Strain CBS Fermented Meat Products PCR DGGE Analysis AAB Species Wheat Sourdough AAB starter bifi Fermented Sausages Vinegar Production Lab Starter Culture Food Fermentation SSF dobacterium Cocoa Fermentation Fermented Foods Functional Foods Antimicrobial Resistance cultures fermentation Cocoa Bean Fermentation Fermented Milks
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Summary:	Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
ISBN:	0367737450 9781498740791 9780367737450 1498740790 9781498740814 1498740812
DOI:	10.1201/b19872