Microbiology and Technology of Fermented Foods

The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.   

New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:

• Discussions of major fermented foods from across the globe
• Background information on the science and history behind food fermentation
• Information on relevant industrial processes, technologies, and scientific discoveries
• Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
• Expanded chapters on microorganisms and metabolism

Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods. 

Robert W. Hutkins, PhD, is the Khem Shahani Professor of Food Microbiology in the Department of Food Science and Technology at the University of Nebraska. His research is focused on the metabolism of prebiotic carbohydrates by lactic acid and probiotic bacteria, and their role in gastrointestinal health. He has published widely on probiotics, prebiotics, and fermented foods, and he currently serves on the Board of Directors for the International Scientific Association for Probiotics and Prebiotics.

Preface ix

Acknowledgments xi

1 Introduction to fermented foods 1

2 Microorganisms 25

3 Metabolism and physiology 65

4 Starter cultures 93

5 Cultured dairy products 137

6 Cheese 175

7 Fermented meats 235

8 Fermented vegetables 267

9 Bread 301

10 Beer 343

11 Wine 403

12 Vinegar 461

13 Distilled spirits 485

14 Fermented foods from the Far East 513

15 Cocoa, coffee, and cereal fermentations 555

Index 591

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