Microbiology of Fermented Foods

1. Front Matter

   Pages i-xxii

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2. Vinegar

   • M. R. Adams

   Pages 1-44

3. The microbiology of vegetable fermentations

   • Linda J. Harris

   Pages 45-72

4. The silage fermentation

   • Michael K. Woolford, Günter Pahlow

   Pages 73-102

5. Fermentative upgrading of wastes for animal feeding

   • S. Neelakantan, Kishan Singh

   Pages 103-127

6. Cocoa, coffee and tea

   • M. S. Fowler, P. Leheup, J.-L. Cordier

   Pages 128-147

7. Thickeners of microbial origin

   • L. M. Harvey, B. McNeil

   Pages 148-171

8. Bread and baker’s yeast

   • I. Jenson

   Pages 172-198

9. Sourdough breads and related products

   • W. P. Hammes, M. G. Gänzle

   Pages 199-216

10. The microbiology of alcoholic beverages

    • G. H. Fleet

    Pages 217-262

11. Cheeses

    • G. Stanley

    Pages 263-307

12. Fermented milks

    • H. Oberman, Z. Libudzisz

    Pages 308-350

13. Fermented protein foods in the Orient: shoyu and miso in Japan

    • T. Yokotsuka, M. Sasaki

    Pages 351-415

14. Fermented fish and fish products

    • C. G. Beddows

    Pages 416-440

15. Fermented sausages

    • F.-K. Lücke

    Pages 441-483

16. Protein-rich foods based on fermented vegetables

    • B. J. B. Wood

    Pages 484-504

17. Food flavours from yeast

    • H. Stam, M. Hoogland, C. Laane

    Pages 505-542

18. Biology and technology of mushroom culture

    • R. J. Scrase, T. J. Elliott

    Pages 543-584

19. Algae as food

    • M. A. Borowitzka

    Pages 585-602

20. Bio-enrichment: production of vitamins in fermented foods

    • K. H. Steinkraus

    Pages 603-621

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap­ plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

• Vitamin
• biochemistry
• chemistry
• enzymes
• food
• food industry
• food microbiology
• microbiology
• processing
• protein
• yeast

• Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

  Brian J. B. Wood

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