LEADER 03799oam 2200649I 450 001 9910822997203321 005 20230807211231.0 010 $a0-429-15716-9 010 $a1-4822-2309-0 024 7 $a10.1201/b17307 035 $a(CKB)3710000000218325 035 $a(EBL)1378855 035 $a(SSID)ssj0001289327 035 $a(PQKBManifestationID)11786250 035 $a(PQKBTitleCode)TC0001289327 035 $a(PQKBWorkID)11318086 035 $a(PQKB)10078638 035 $a(OCoLC)887498167 035 $a(MiAaPQ)EBC1378855 035 $a(EXLCZ)993710000000218325 100 $a20180331h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMicroorganisms and fermentation of traditional foods /$feditors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team 210 1$aBoca Raton :$cCRC Press,$d[2015] 210 4$dİ2015 215 $a1 online resource (390 p.) 225 0 $aFood Biology Series 300 $aDescription based upon print version of record. 311 $a1-322-63620-6 311 $a1-4822-2308-2 320 $aIncludes bibliographical references and index. 327 $aFront Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America 327 $a11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section 330 $aFermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even at ambient temperatures. The common microorganisms used in food fermentations are bacteria, yeasts and molds. The lactic acid bacteria, notably lactobacilli and streptococci are the most commonly found microorganisms in fermented foods, having the ability to produce lactic acid from carbohydrates. Other important bacteria in fermented foods are the acetic acid producing Acetobacter and the Bacillus species. The most important benefi cial yeasts in terms of desirable food fermentations belong to the Saccharomyces family, especially S. cerevisiae. These yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in the production of alcoholic beverages. Also, few fungi are usually used to produce a great number of popular cheeses--$cProvided by publisher. 410 0$aFood Biology Series 606 $aFood$xBiotechnology 606 $aFood$xMicrobiology 606 $aFermentation 606 $aFermented foods 615 0$aFood$xBiotechnology. 615 0$aFood$xMicrobiology. 615 0$aFermentation. 615 0$aFermented foods. 676 $a664.024 686 $aTEC012000$2bisacsh 702 $aRay$b Ramesh C. 702 $aMontet$b Didier 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910822997203321 996 $aMicroorganisms and fermentation of traditional foods$94086545 997 $aUNINA