[eBook Code] Microbiology and Technology of Fermented Foods (eBook Code, 2nd)

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