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Food Microbiology and Food Safety

Molecular Techniques in the Microbial Ecology of Fermented Foods

Editors: Cocolin, Luca, Ercolini, Danilo (Eds.)

  • Presents insights into microbial ecology of fermented foods
  • Discusses the applications of molecular methods in relation to studying fermentation
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eBook $149.00
price for USA (gross)
  • ISBN 978-0-387-74520-6
  • Digitally watermarked, DRM-free
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  • Immediate eBook download after purchase
Hardcover $199.00
price for USA
  • ISBN 978-0-387-74519-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $199.00
price for USA
  • ISBN 978-1-4419-2560-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Thanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dynamics of the microbial populations during fermented food production.

Molecular Methods and Microbial Ecology of Fermented Foods presents the latest findings in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying specific food ecosystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbial ecology of fermented foods.

About the Authors:

Luca Cocolin is an associate professor at the University of Turin, Italy.

Danilo Ercolini is a researcher at University of Naples Federico II, Naples, Italy

Table of contents (11 chapters)

  • Molecular Techniques in Food Fermentation: Principles and Applications

    Giraffa, Giorgio (et al.)

    Pages 1-30

  • Dairy Products

    Coppola, Salvatore (et al.)

    Pages 31-90

  • Fermented Meat Products

    Rantsiou, Kalliopi (et al.)

    Pages 91-118

  • Sourdough Fermentations

    Vogel, Rudi F. (et al.)

    Pages 119-144

  • Vegetable Fermentations

    Abriouel, Hikmate (et al.)

    Pages 145-161

Buy this book

eBook $149.00
price for USA (gross)
  • ISBN 978-0-387-74520-6
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $199.00
price for USA
  • ISBN 978-0-387-74519-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $199.00
price for USA
  • ISBN 978-1-4419-2560-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Molecular Techniques in the Microbial Ecology of Fermented Foods
Editors
  • Luca Cocolin
  • Danilo Ercolini
Series Title
Food Microbiology and Food Safety
Copyright
2008
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-74520-6
DOI
10.1007/978-0-387-74520-6
Hardcover ISBN
978-0-387-74519-0
Softcover ISBN
978-1-4419-2560-2
Edition Number
1
Number of Pages
XII, 280
Topics