Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team

• Pubblicazione: Boca Raton : , : CRC Press, , [2015]; ©2015
• Descrizione fisica: 1 online resource (390 p.)
• Disciplina: 664.024
• Soggetto topico: Food - Biotechnology; Food - Microbiology; Fermentation; Fermented foods
• Classificazione: TEC012000
• Persona (resp. second.): RayRamesh C.; MontetDidier
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front 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 ; 11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section
• Sommario/riassunto: Fermentation 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--
• Titolo autorizzato: Microorganisms and fermentation of traditional foods
• ISBN: 0-429-15716-9; 1-4822-2309-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910786760903321
• Lo trovi qui: Univ. Federico II
• Serie: Food Biology Series