Molecular Techniques in the Microbial Ecology of Fermented Foods

1. Molecular Techniques in Food Fermentation: Principles and Applications
Giorgio Giraffa, Domenico Carminati

2. Dairy Products
Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini

3. Fermented Meat Products
Kalliopi Rantsiou, Luca Cocolin

4. Sourdough Fermentations
Rudi F. Vogel, Matthias A. Ehrmann

5. Vegetable Fermentations
Hikmate Abriouel, Nabil Ben Omar, Rubén Pérez Pulido, Rosario Lucas López, Elena Ortega, Magdalena Martínez Cañamero, Antonio Gálvez

6. Wine Fermentation
David A. Mills, Trevor Phister, Ezekial Neeley, Eric Johannsen

7. Beer Production
Giuseppe Comi, Marisa Manzano

8. Other Fermentations
Christèle Humblot, Jean-Pierre Guyot

9. Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities
Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock

10. Bioinformatics for DNA Sequence-based Microbiota Analyses
Knut Rudi

11. Role of Bacterial ‘Omics’ in Food Fermentation
Monique Zagorec, Stéphanie Chaillou, Marie Christine Champomier-Vergès, Anne-Marie Crutz-Le Coq

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Avainsanat: SCIENCE / Chemistry / General SCI013000