Microbiology of Fermented Foods

Volume 1.- 1 Vinegar.- 2 The microbiology of vegetable fermentations.- 3 The silage fermentation.- 4 Fermentative upgrading of wastes for animal feeding.- 5 Cocoa, coffee and tea.- 6 Thickeners of microbial origin.- 7 Bread and baker’s yeast.- 8 Sourdough breads and related products.- 9 The microbiology of alcoholic beverages.- 10 Cheeses.- 11 Fermented milks.- 12 Fermented protein foods in the Orient: shoyu and miso in Japan.- 13 Fermented fish and fish products.- Volume 2.- 14 Fermented sausages.- 15 Protein-rich foods based on fermented vegetables.- 16 Food flavour from yeast.- 17 Biology and technology of mushroom culture.- 18 Algae as food.- 19 Bio-enrichment: production of vitamins in fermented foods.- 20 Production of industrial enzymes and some applications in fermented foods.- 21 Koji.- 22 Food fermentation in the tropics.- 23 African fermented foods.- 24 Fermented foods of the Indian subcontinent.- 25 Fermented weaning foods.- 26 Potential infective and toxic microbiologicalhazards associated with the consumption of fermented foods.- 27 The impact of genetic engineering on food and beverage fermentations.