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Molecular Techniques in the Microbial Ecology of Fermented Foods

  • Luca Cocolin
  • Danilo Ercolini

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Giorgio Giraffa, Domenico Carminati
    Pages 1-30
  3. Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini
    Pages 31-90
  4. Kalliopi Rantsiou, Luca Cocolin
    Pages 91-118
  5. Rudi F. Vogel, Matthias A. Ehrmann
    Pages 119-144
  6. Hikmate Abriouel, Nabil Ben Omar, Rubén Pérez Pulido, Rosario Lucas López, Elena Ortega, Magdalena Martínez Cañamero et al.
    Pages 145-161
  7. David A. Mills, Trevor Phister, Ezekial Neeley, Eric Johannsen
    Pages 162-192
  8. Giuseppe Comi, Marisa Manzano
    Pages 193-207
  9. Christèle Humblot, Jean-Pierre Guyot
    Pages 208-224
  10. Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock
    Pages 225-244
  11. Monique Zagorec, Stéphanie Chaillou, Marie Christine Champomier-Vergès, Anne-Marie Crutz-Le Coq
    Pages 255-273
  12. Back Matter
    Pages 275-280

About this book

Introduction

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 dynamics of the microbial populations during fermented food production.

Molecular Methods and Microbial Ecology of Fermented Foods presents the latest findings in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying specific food ecosystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbial ecology of fermented foods.

About the Authors:

Luca Cocolin is an associate professor at the University of Turin, Italy.

Danilo Ercolini is a researcher at University of Naples Federico II, Naples, Italy

Keywords

DNA Fermentation bioinformatics ecology fermented foods food microbiology food science microbial ecology probiotic probiotics

Editors and affiliations

  • Luca Cocolin
    • 1
  • Danilo Ercolini
    • 2
  1. 1.Dipartimento di Valorizzazione e Protezione delle Risorse AgroforestaliUniversity of TorinoItaly
  2. 2.Department of Food Science School of Biotechnological SciencesUniversity of Naples Federico IIItaly

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