Hutkins, Robert W.

Microbiology and Technology of Fermented Foods

Hutkins, Robert W. - Microbiology and Technology of Fermented Foods, ebook


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ISBN: 9781119027553
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The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.

New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:

  • Discussions of major fermented foods from across the globe
  • Background information on the science and history behind food fermentation
  • Information on relevant industrial processes, technologies, and scientific discoveries
  • Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
  • Expanded chapters on microorganisms and metabolism

Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.


food fermentation; food fermentation microbiology; food microbiology; food science; food technology; life science; microbiology; fermented foods; fermentation; metabolism of prebiotic carbohydrates; probiotic bacteria; gastrointestinal health; microbiology of fermented foods; processing of fermented foods; guide to food fermentation; guide to fermented food microbiology; biotechnology; bioprocessing; microbial genetics; biotechnology; bioprocessing; microbial genetics; microbial physiology; microbial; taxonomy; processing of fermented foods; fermented food processing; Microbiology and Technology of Fermented Foods

, Microbiology, Food Safety & Security, Applied Microbiology, Microbiology, Food Safety & Security, Applied Microbiology
John Wiley and Sons, Inc.
Publication year
Institute of Food Technologists Series
Page amount
616 pages
Gardening, Agriculture, Forestry
Printed ISBN

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