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
Robert W. Hutkins, PhD, is the Khem Shahani Professor of Food Microbiology in the Department of Food Science and Technology at the University of Nebraska. His research is focused on the metabolism of prebiotic carbohydrates by lactic acid and probiotic bacteria, and their role in gastrointestinal health. He has published widely on probiotics, prebiotics, and fermented foods, and he currently serves on the Board of Directors for the International Scientific Association for Probiotics and Prebiotics.
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