Microbiology and Technology of Fermented Foods, 2nd Edition

Book Preface

When the first edition of Microbiology and Technology of Fermented Foods was published in 2006, it was one of only a few books that had recently covered this topic. Moreover, except for specialized courses in wine, brewing, or cheese technology, few food science or microbiology departments offered courses in fermentation science. In the past decade, however, this situation has changed dramatically. Fermented foods and beverages have attracted the attention of scientists from nearly every discipline, including microbiology, chemistry, engineering, nutrition, and biomedicine. Molecular and analytical methods have been developed that provide a basis for understanding the role of specific microorganisms as well as entire microbial communities in producing the unique flavors, textures, and appearances for which fermented foods and beverages are known.

Consumer interests in craft‐ and artisan‐produced foods and ethnic cuisines also account for this renewed attention. The popularity of fermented foods and beverages in the marketplace, as well as the internet and book stores, is readily apparent.

This 2nd edition is intended to serve multiple purposes. First, it is written at a level suitable for use as a textbook for an upper division or graduate level college course in fermentation microbiology. It is also expected to serve as a general reference text that can be used by researchers in academia, as well as by the food and beverage industry. Although readers are expected to have had a basic course in food microbiology, a background in biology and biochemistry should provide the necessary background to understand most of the material.

There are several new and expanded chapters in this edition, including a chapter on distilled spirits and another on coffee, cocoa and cereal fermentations. Many new box entries have been added that, like the 1st edition, are intended to provide interesting diversions from the main text. The 2nd edition also incorporates new material that reflects the many discoveries in fermentation science made in the past decade.

Finally, as in the 1st edition and in an effort to make the text easier to read, the narrative portion of the book has been written with minimal point‐by‐point referencing. Each chapter includes a bibliography from which most source materials were obtained. The box entries, however, are fully referenced.

Content

Preface ix
Acknowledgments xi
1 Introduction to fermented foods 1
2 Microorganisms 25
3 Metabolism and physiology 65
4 Starter cultures 93
5 Cultured dairy products 137
6 Cheese 175
7 Fermented meats 235
8 Fermented vegetables 267
9 Bread 301
10 Beer 343
11 Wine 403
12 Vinegar 461
13 Distilled spirits 485
14 Fermented foods from the Far East 513
15 Cocoa, coffee, and cereal fermentations 555
Index 591
C