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Informationen zum Autor Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA. Professor David J. Cook, AB InBev Chair in Brewing Science, School of Biosciences, University of Nottingham, Loughborough, UK. Klappentext Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink.In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink.In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught. Inhaltsverzeichnis Preface xiii Introduction 1 Bibliography 3 1 The Science Underpinning Food Fermentations 5 1.1 MicröOrganisms 6 1.2 Microbial Metabolism 8 1.2.1 Nutritional Needs 9 1.2.2 Environmental Impacts 11 1.2.2.1 Temperature 11 1.2.2.2 pH 14 1.2.2.3 Water Activity 14 1.2.2.4 Oxygen 17 1.2.2.5 Radiation 19 1.2.2.6 Hydrostatic Pressure 19 1.2.3 Controlling or Inhibiting Growth of Micröorganisms 19 1.2.3.1 Heating 19 1.2.3.2 Cooling 20 1.2.3.3 Drying 20 1.2.3.4 Irradiation 20 1.2.3.5 Filtration 20 1.2.3.6 Chemical Agents 21 1.2.4 Metabolic Events 22 1.2.4.1 Catabolism 22 1.2.4.2 Anabolism 25 1.3 The Origins of the Organisms Emplo...
