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Microbiology and Technology of Fermented Foods


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Table of Contents

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

About the Author

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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