Wilhelm Holzapfel – författare

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Offers coverage of a wide area in animal gut microbiology. This book addresses colonisation and development (succession), and mucosal surface composition of the normal microbial population flora in the healthy animal, giving information on diverse and dominating bacterial populations of different animal types.