Molecular techniques in the microbial ecology of fermented foods (New York, 2008). - ОГЛАВЛЕНИЕ / CONTENTS
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ОбложкаMolecular techniques in the microbial ecology of fermented foods / ed. by Cocolin L., Ercolini D. - New York: Springer, 2008. - 280 p. - (Food microbiology and food safety series). - ISBN 978-0-387-74519-0
 

Оглавление / Contents
 
Preface ......................................................... v

List of Contributors ........................................... ix

Chapter 1  Molecular Techniques in Food Fermentation:
           Principles and Applications .......................... 1
           Giorgio Giraffa and Domenico Carminati

Chapter 2  Dairy Products ...................................... 31
           Salvatore Coppola, Giuseppe Blaiotta, and
           Danilo Ercolini

Chapter 3  Fermented Meat Products ............................. 91
           Kalliopi Rantsiou and Luca Cocolin

Chapter 4  Sourdough Fermentations ............................ 119
           Rudi F. Vogel and Matthias A. Ehrmann

Chapter 5  Vegetable Fermentations ............................ 145
           Hikmate Abriouel, Nabil Ben Omar,
           Rubén Pérez Pulido, Rosario Lucas López,
           Elena Ortega, Magdalena Martínez Cañamero, and
           Antonio Gálvez

Chapter 6  Wine Fermentation .................................. 162
           David A. Mills, Trevor Phisler, Ezekial Neeley,
           and Eric Johannsen

Chapter 7  Beer Production .................................... 193
           Giuseppe Comi and Marisa Manzano

Chapter 8  Other Fermentations ................................ 208
           Christèle Humblot and Jean-Pierre Guyot

Chapter 9  Probiotics: Lessons Learned from Nucleic
           Acid-Based Analysis of Bowel Communities ........... 225
           Rodrigo Bibiloni, Christophe Lay, and
           Gerald W. Tannock

Chapter 10 Bioinformatics for DNA Sequence-based Microbiota
           Analyses ........................................... 245
           Knut Rudi

Chapter 11 Role of Bacterial 'Omics' in Food Fermentation ..... 255
           Monique Zagorec, Stéphanie Chaillou,
           Marie Christine Champomier-Vergès,
           and Anne-Marie Crutz - Le Coq

Index ......................................................... 275


 
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