Microbiology and technology of fermented foods 1st Edition by Robert Hutkins ISBN 9781119027553 1119027551
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ISBN 10: 1119027551
ISBN 13: 9781119027553
Author: Robert Hutkins
With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.
New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:
- Discussions of major fermented foods from across the globe
- Background information on the science and history behind food fermentation
- Information on relevant industrial processes, technologies, and scientific discoveries
- Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
- Expanded chapters on microorganisms and metabolism
Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Microbiology and technology of fermented foods 1st Edition Table of contents:
Chapter 1: Introduction to fermented foods
FERMENTED FOODS AND HUMAN HISTORY
THE MODERN FERMENTED FOODS INDUSTRY
PROPERTIES OF FERMENTED FOODS
ECONOMIC VALUE
FERMENTED FOODS IN THE TWENTY‐FIRST CENTURY
BIBLIOGRAPHY
Chapter 2: Microorganisms
INTRODUCTION
A PRIMER ON MICROBIAL CLASSIFICATION AND NOMENCLATURE
BACTERIA USED IN THE MANUFACTURE OF FERMENTED FOODS
OTHER BACTERIA IMPORTANT IN FOOD FERMENTATIONS
YEASTS AND MOLDS USED IN THE MANUFACTURE OF FERMENTED FOODS
MICROORGANISMS IN FERMENTED FOODS – IT TAKES A COMMUNITY!
BIBLIOGRAPHY
Chapter 3: Metabolism and physiology
FERMENTATION BASICS
SUGAR METABOLISM
OTHER METABOLIC SYSTEMS
METABOLIC ENGINEERING AND CELL COMMUNICATION
BIBLIOGRAPHY
Chapter 4: Starter cultures
INTRODUCTION
ROLE OF STARTER CULTURES
CULTURE HISTORY
TECHNOLOGICAL CHALLENGES
STARTER CULTURE MICROORGANISMS
STRAIN IDENTIFICATION
STARTER CULTURE MATH
CULTURE DELIVERY: BULK VERSUS DIRECT‐TO‐VAT
CULTURE COMPOSITION
DEFINED CULTURES
MANUFACTURE OF STARTER CULTURES
HOW STARTER CULTURES ARE USED
BACTERIOPHAGE AND DAIRY FERMENTATIONS
STARTER CULTURE TECHNOLOGY IN THE TWENTY‐FIRST CENTURY
ANCILLARY PRODUCTS AND SERVICES
BIBLIOGRAPHY
Chapter 5: Cultured dairy products
INTRODUCTION
CONSUMPTION OF CULTURED DAIRY PRODUCTS
FERMENTATION AND MANUFACTURING PRINCIPLES
YOGURT PRODUCTION
DEFECTS
NUTRITIONAL BENEFITS OF YOGURT
FROZEN YOGURT AND OTHER YOGURT PRODUCTS
STRAINED (GREEK‐STYLE) YOGURT
CULTURED BUTTERMILK
SOUR CREAM
KEFIR
OTHER CULTURED DAIRY PRODUCTS
BIBLIOGRAPHY
Chapter 6: Cheese
INTRODUCTION
CHEESE PRODUCTION AND CONSUMPTION
MANUFACTURING PRINCIPLES
GENERAL STEPS IN CHEESE MAKING
TYPES OF CHEESE
CHEESE RIPENING
PROTEOLYSIS IN CHEESE
CURRENT ISSUES IN CHEESE TECHNOLOGY
BIBLIOGRAPHY
Chapter 7: Fermented meats
INTRODUCTION
HISTORY AND EVOLUTION OF THE FERMENTED MEATS INDUSTRY
CURRENT STATUS
MEAT COMPOSITION
FERMENTATION PRINCIPLES
PRINCIPLES OF FERMENTED MEAT PRODUCTION
FLAVOR OF FERMENTED MEATS
DEFECTS AND SPOILAGE OF FERMENTED MEATS
BIBLIOGRAPHY
Chapter 8: Fermented vegetables
INTRODUCTION
PRODUCTS AND CONSUMPTION
PRODUCTION PRINCIPLES
THE MICROBIOTA OF FRESH VEGETABLES
MANUFACTURE OF SAUERKRAUT
End products
Packaging and processing
Spoilage and defects
KIMCHI
PICKLE PRODUCTION PRINCIPLES
OLIVES: PRODUCTS AND MARKETS
FERMENTED VEGETABLES AND FORMATION OF BIOGENIC AMINES
BIBLIOGRAPHY
Chapter 9: Bread
INTRODUCTION
HISTORY
WHEAT CHEMISTRY AND MILLING
BREAD MANUFACTURING PRINCIPLES
FERMENTATION
BAKING
MODERN BREAD TECHNOLOGY
BREAD SPOILAGE AND PRESERVATION
Staling
Biological spoilage
BREAD QUALITY
BIBLIOGRAPHY
Chapter 10: Beer
INTRODUCTION
BEER, BEER SPOILAGE, AND THE ORIGINS OF MODERN SCIENCE
THE MODERN BEER INDUSTRY
BEER MANUFACTURING PRINCIPLES
THE BEER FERMENTATION
YEAST METABOLISM
POST‐FERMENTATION STEPS
PACKAGING AND PASTEURIZATION
BEER DEFECTS
SUSTAINABILITY IN THE BREWING INDUSTRY
RECENT DEVELOPMENTS IN THE BEER INDUSTRY
BIOTECHNOLOGY AND THE BREWING INDUSTRY
Strain improvement strategies
BIBLIOGRAPHY
Chapter 11: Wine
INTRODUCTION
HISTORY
PRODUCTION AND CONSUMPTION
WINE BASICS
WINE MANUFACTURE PRINCIPLES
FERMENTATION
YEAST METABOLISM
ADJUSTMENTS AND BLENDING
TYPES OF WINE
WINE SPOILAGE AND DEFECTS
BIBLIOGRAPHY
Chapter 12: Vinegar
HISTORY
DEFINITIONS
VINEGAR MANUFACTURING PRINCIPLES
METABOLISM AND FERMENTATION
CULTURE GENETICS
VINEGAR TECHNOLOGY AND PRODUCTION
SPOILAGE, BACTERIOPHAGES, AND OTHER PROBLEMS
VINEGAR QUALITY
BIBLIOGRAPHY
Chapter 13: Distilled spirits
SOME DEFINITIONS
PRODUCTION AND CONSUMPTION
PRINCIPLES OF DISTILLATION
HISTORY
MANUFACTURE OF DISTILLED SPIRITS
PRODUCTS
OTHER DISTILLED PRODUCTS
BIBLIOGRAPHY
Chapter 14: Fermented foods from the Far East
HISTORY
TYPES OF ASIAN FERMENTED FOODS
PLANT‐BASED FERMENTATIONS
MANUFACTURE OF SOY SAUCE AND RELATED PRODUCTS
Koji
MISO
NATTO
TEMPEH
SAKE AND RICE WINES
FERMENTED FISH‐TYPE FOODS
SAFETY OF ASIAN FERMENTED FOODS
BIBLIOGRAPHY
Chapter 15: Cocoa, coffee, and cereal fermentations
GENERAL HISTORY
CURRENT ECONOMICS
COCOA
COFFEE
CEREAL FERMENTATIONS
BIBLIOGRAPHY
Index
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