Molecular Techniques in the Microbial Ecology of Fermented Foods
Thanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dyna
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FOOD MICROBIOLOGY AND FOOD SAFETY SERIES Food Microbiology and Food Safety publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods as well as food safety issues and problems.
Series Editor
Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffin, GA, USA Editorial Board
Francis F. Busta, Director – National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Bruce R. Cords, Vice President, Environment, Food Safety & Public Health, Ecolab Inc., St. Paul, MN, USA Catherine W. Donnelly, Professor of Nutrition and Food Science, University of Vermont, Burlington, VT, USA Paul A. Hall, Senior Director Microbiology & Food Safety, Kraft Foods North America, Glenview, IL, USA Ailsa D. Hocking, Chief Research Scientist, CSIRO – Food Science Australia, North Ryde, Australia Thomas J. Montville, Professor of Food Microbiology, Rutgers University, New Brunswick, NJ, USA R. Bruce Tompkin, Formerly Vice President-Product Safety, ConAgra Refrigerated Prepared Foods, Downers Grove, IL, USA Titles
PCR Methods in Foods, John Maurer (Ed.) (2006) Foodborne Parasites, Ynes R. Ortega (Ed.) (2006) Viruses in Foods, Sagar Goyal (Ed.) (2006) Molecular Techniques in the Microbial Ecology of Fermented Foods, Luca Cocolin and Danilo Ercolini (Eds.) (2008)
Luca Cocolin • Danilo Ercolini Editors
Molecular Techniques in the Microbial Ecology of Fermented Foods
Luca Cocolin Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali University of Torino Italy
Danilo Ercolini Department of Food Science School of Biotechnological Sciences University of Naples Federico II Italy
Advisory Board for this current work: Professor Salvatore Coppola University of Naples Frederico II Italy
Dr. Kalliopi Rantsiou University of Torino Italy
ISBN: 978-0-387-74519-0
e-ISBN: 978-0-387-74520-6
Library of Congress Control Number: 2007936620 © 2008 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper. 9 8 7 6 5 4 3 2 1 springer.com
Preface
The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing preci
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