Novel Food Fermentation Technologies
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are
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K. Shikha Ojha Brijesh K. Tiwari Editors
Novel Food Fermentation Technologies
Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candogˇan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
More information about this series at http://www.springer.com/series/5996
K. Shikha Ojha • Brijesh K. Tiwari Editors
Novel Food Fermentation Technologies
Editors K. Shikha Ojha Food Biosciences Teagasc Food Research Centre Dublin, Ireland
Brijesh K. Tiwari Food Biosciences Teagasc Food Research Centre Dublin, Ireland
School of Food & Nutritional Sciences University College Cork Cork, Ireland
ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-42455-2 ISBN 978-3-319-42457-6 DOI 10.1007/978-3-319-42457-6
(eBook)
Library of Congress Control Number: 2016949556 © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG Switzerland
Contents
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Novel Food Fermentation Technologies ................................................ K. Shikha Ojha and Brijesh K. Tiwari
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Novel Preservation Techniques for Microbial Cultures ...................... Saúl Alonso
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Novel Microbial Immobilization Techniques........................................ Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, and Antonio Bevilacqua
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