Microbiology of Fermented Foods

This book represents a comprehensive update and considerable expansion of the successful first edition of this title. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products.