Molecular 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  Место хранения:   07 | Центральная библиотека Красноярского научного центра СО РАН | Красноярск

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