Chapter 1. The Science Underpinning Food Fermentations

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch1

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) The Science Underpinning Food Fermentations, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch1

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • food fermentations;
  • biotechnology;
  • micro-organisms;
  • fermentation processes;
  • lactic acid bacteria

Summary

This chapter contains sections titled:

  • Micro-organisms

  • Microbial metabolism

  • The origins of the organisms employed in food fermentations

  • Some of the major micro-organisms in this book

  • Providing the growth medium for the organisms

  • Fermenters

  • Downstream processing

  • Some general issues for a number of foodstuffs