Overview
- Editors:
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Luca Cocolin
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Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, University of Torino, Italy
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Danilo Ercolini
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Department of Food Science School of Biotechnological Sciences, University of Naples Federico II, Italy
- Presents insights into microbial ecology of fermented foods
- Discuss the applications of molecular methods in relation to studying fermentation
- Includes supplementary material: sn.pub/extras
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Table of contents (11 chapters)
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- Giorgio Giraffa, Domenico Carminati
Pages 1-30
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- Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini
Pages 31-90
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- Kalliopi Rantsiou, Luca Cocolin
Pages 91-118
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- Rudi F. Vogel, Matthias A. Ehrmann
Pages 119-144
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- Hikmate Abriouel, Nabil Ben Omar, Rubén Pérez Pulido, Rosario Lucas López, Elena Ortega, Magdalena Martínez Cañamero et al.
Pages 145-161
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- David A. Mills, Trevor Phister, Ezekial Neeley, Eric Johannsen
Pages 162-192
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- Giuseppe Comi, Marisa Manzano
Pages 193-207
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- Christèle Humblot, Jean-Pierre Guyot
Pages 208-224
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- Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock
Pages 225-244
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- Monique Zagorec, Stéphanie Chaillou, Marie Christine Champomier-Vergès, Anne-Marie Crutz-Le Coq
Pages 255-273
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Back Matter
Pages 275-280
About this book
The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the “detectomics” era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.
Editors and Affiliations
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Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, University of Torino, Italy
Luca Cocolin
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Department of Food Science School of Biotechnological Sciences, University of Naples Federico II, Italy
Danilo Ercolini
