Microbiology and Technology of Fermented Foods

Finally, there are many excellent resources devoted to specific fermented foods. The recently published (2004) Cheese Chemistry, Physics and Microbiology (edited by Fox,McSweeney, Cogan, and Guinee) is an outstanding reference text, as are Jackson’s Wine Science Principles, Practice, and Perceptions and Steinkraus’ Industrialization of Indigenous Fermented Foods. However, their coverage is limited to only those particular foods.

I hope this effort achieves the dual purposes for which it is intended, namely to be used as a text book for a college course in fermentation microbiology and as a general reference on fermented food microbiology for researchers in academia, industry, and government.

Approved by Englishcology