Microbiology and Health Benefits of Traditional Alcoholic Beverages

Häftad, Engelska, 2024

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Beskrivning

Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.

This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.

Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages
Covers the chemical profiles and health benefits of alcoholic products
Presents the latest status of some industrialized alcoholic beverages such as sak� of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.

Produktinformation

Utgivningsdatum:2024-10-23
Mått:152 x 229 x 18 mm
Vikt:580 g
Format:Häftad
Språk:Engelska
Antal sidor:297
Förlag:Elsevier Science
ISBN:9780443133220

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Mer om författaren

Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of “ethno-microbiology to molecular food microbiology associated with age-old ethnic fermented foods and beverages of Asia including the Himalayas for the past 35 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 180 publications to his credit, including several books with international publishers. He has received several national and international awards, and is currently the Senior Professor in Microbiology in Sikkim Central University, Gangtok, India

Innehållsförteckning

1. History, origin, and ethno-sociology of fermented beverages2. Conventional to metagenomics and proximate to metabolomics3. Microbiology of wine and cider4. Microbiology of beer, whisky, brandy, and mead5. Microbiology of saké6. Microbiology of mackgeolli7. Microbiology of baijiu8. Microbiology of toddy9. Microbiology of pulque and tequila10. Microbiology of Asian amylolytic starters11. Microbiology of African traditional fermented beverages12. Microbiology of Asian traditional fermented beverages13. Microbiology of European traditional fermented beverages14. Microbiology of South American traditional fermented beverages15. Role of fermented beverages in human gut microbiome16. Economy, trade and socio-cultural impacts of alcoholic beverages17. Safety and regulatory aspects of alcoholic beverages