Cover -- Title Page -- Copyright -- Contents -- Preface -- Acknowledgments -- Chapter 1 Introduction to fermented foods -- FERMENTED FOODS AND HUMAN HISTORY -- FERMENTED FOODS: FROM ART TO SCIENCE -- THE MODERN FERMENTED FOODS INDUSTRY -- PROPERTIES OF FERMENTED FOODS -- Preservation -- Nutrition -- Functionality -- Organoleptic -- Uniqueness -- ECONOMIC VALUE -- FERMENTED FOODS IN THE TWENTY-FIRST CENTURY -- BIBLIOGRAPHY -- Chapter 2 Microorganisms -- INTRODUCTION -- A PRIMER ON MICROBIAL CLASSIFICATION AND NOMENCLATURE -- The three domains of life -- Fungi -- Bacteria -- Nomenclature -- Microbial taxonomy and methods of analysis -- BACTERIA USED IN THE MANUFACTURE OF FERMENTED FOODS -- THE LACTIC ACID BACTERIA -- The genera of lactic acid bacteria -- OTHER BACTERIA IMPORTANT IN FOOD FERMENTATIONS -- YEASTS AND MOLDS USED IN THE MANUFACTURE OF FERMENTED FOODS -- MICROORGANISMS IN FERMENTED FOODS - IT TAKES A COMMUNITY! -- BIBLIOGRAPHY -- Chapter 3 Metabolism and physiology -- FERMENTATION BASICS -- SUGAR METABOLISM -- Sugar transport by lactic acid bacteria -- Symport and ABC transport systems in lactic acid bacteria -- Regulation of transport systems -- Sugar metabolism by Saccharomyces cerevisiae -- OTHER METABOLIC SYSTEMS -- Exopolysaccharide synthesis in lactic acid bacteria -- Protein metabolism by lactic acid bacteria -- Thecitrate fermentation -- The propionic acid fermentation -- Metabolism by fungi -- METABOLIC ENGINEERING AND CELL COMMUNICATION -- BIBLIOGRAPHY -- Chapter 4 Starter cultures -- INTRODUCTION -- ROLE OF STARTER CULTURES -- CULTURE HISTORY -- TECHNOLOGICAL CHALLENGES -- Culture R & D -- STARTER CULTURE MICROORGANISMS -- Bacterial starter cultures -- Yeast starter cultures -- Fungal starter cultures -- STRAIN IDENTIFICATION -- STARTER CULTURE MATH -- CULTURE DELIVERY: BULK VERSUS DIRECT-TO-VAT -- CULTURE COMPOSITION.

DEFINED CULTURES -- MANUFACTURE OF STARTER CULTURES -- Culture media and operating conditions -- Evaluating culture performance -- Compatibility issues -- HOW STARTER CULTURES ARE USED -- Bulk cultures -- BACTERIOPHAGE AND DAIRY FERMENTATIONS -- Bacteriophage control strategies -- STARTER CULTURE TECHNOLOGY IN THE TWENTY-FIRST CENTURY -- Probiotics -- Cultures adjuncts -- ANCILLARY PRODUCTS AND SERVICES -- BIBLIOGRAPHY -- Chapter 5 Cultured dairy products -- INTRODUCTION -- CONSUMPTION OF CULTURED DAIRY PRODUCTS -- Cultured dairy products and probiotic bacteria -- FERMENTATION AND MANUFACTURING PRINCIPLES -- YOGURT PRODUCTION -- 1. Mix formulation -- 2. Heat treatment -- 3. Yogurt styles -- 4. Yogurt cultures -- 5. Culture metabolism -- 6. Postfermentation -- 7. Yogurt flavor and texture -- DEFECTS -- NUTRITIONAL BENEFITS OF YOGURT -- FROZEN YOGURT AND OTHER YOGURT PRODUCTS -- STRAINED (GREEK-STYLE) YOGURT -- CULTURED BUTTERMILK -- Cultured buttermilk manufacture -- Factors affecting diacetyl formation in cultured buttermilk -- Defects -- SOUR CREAM -- Sour cream manufacture -- KEFIR -- Kefir manufacture -- OTHER CULTURED DAIRY PRODUCTS -- BIBLIOGRAPHY -- Chapter 6 Cheese -- INTRODUCTION -- CHEESE PRODUCTION AND CONSUMPTION -- MANUFACTURING PRINCIPLES -- Converting a liquid into a solid -- Squeezing out water -- GENERAL STEPS IN CHEESE MAKING -- Milk -- Starter cultures -- Coagulation -- Cutting and cooking -- Curd handling -- Salting -- Aging -- TYPES OF CHEESE -- Acid-coagulated cheeses -- Cheddar family -- Cheese with eyes -- Mozzarella and Pasta Filata cheese -- Hard Italian cheese -- Dutch-type cheeses -- Surface-ripened by bacteria -- Mold-ripened cheese -- Brined cheese -- Process and cold pack cheese -- CHEESE RIPENING -- PROTEOLYSIS IN CHEESE -- CURRENT ISSUES IN CHEESE TECHNOLOGY -- 1. Bitterness and accelerated ripening.

2. Bacteriophages -- 3. Microbial defects, preservation, and food safety -- 4. Whey utilization -- BIBLIOGRAPHY -- Chapter 7 Fermented meats -- INTRODUCTION -- HISTORY AND EVOLUTION OF THE FERMENTED MEATS INDUSTRY -- CURRENT STATUS -- MEAT COMPOSITION -- FERMENTATION PRINCIPLES -- Meat starter cultures -- Protective properties of cultures -- Non-lactic acid bacteria cultures -- PRINCIPLES OF FERMENTED MEAT PRODUCTION -- Ingredients -- Manufacture of fermented sausage -- Mold-ripening -- FLAVOR OF FERMENTED MEATS -- DEFECTS AND SPOILAGE OF FERMENTED MEATS -- BIBLIOGRAPHY -- Chapter 8 Fermented vegetables -- INTRODUCTION -- PRODUCTS AND CONSUMPTION -- PRODUCTION PRINCIPLES -- THE MICROBIOTA OF FRESH VEGETABLES -- MANUFACTURE OF SAUERKRAUT -- 1. Shredding and salting -- 2. Mixing -- 3. Fermentation -- End products -- Packaging and processing -- Spoilage and defects -- KIMCHI -- PICKLE PRODUCTION PRINCIPLES -- Manufacture of fermented pickles -- Pickle fermentation -- Defects -- OLIVES: PRODUCTS AND MARKETS -- Composition -- Manufacture of fermented olives -- Defects and spoilage -- FERMENTED VEGETABLES AND FORMATION OF BIOGENIC AMINES -- BIBLIOGRAPHY -- Chapter 9 Bread -- INTRODUCTION -- HISTORY -- WHEAT CHEMISTRY AND MILLING -- Flour composition -- BREAD MANUFACTURING PRINCIPLES -- Ingredients -- Hydration and mixing -- FERMENTATION -- Sugar metabolism by baker's yeast -- Sugar transport -- Glycolysis -- End products -- Factors affecting growth -- Dividing, rounding, and panning -- Proofing -- BAKING -- Cooling and packaging -- MODERN BREAD TECHNOLOGY -- Straight dough process -- Sponge and dough process -- Liquid sponge process -- Chorleywood process -- SOURDOUGH FERMENTATION -- BREAD SPOILAGE AND PRESERVATION -- Staling -- Biological spoilage -- Controlling mold -- BREAD QUALITY -- BIBLIOGRAPHY -- Chapter 10 Beer -- INTRODUCTION.

BEER, BEER SPOILAGE, AND THE ORIGINS OF MODERN SCIENCE -- THE MODERN BEER INDUSTRY -- BEER MANUFACTURING PRINCIPLES -- ENZYMATIC REACTIONS: MALTING AND MASHING -- Malt enzymology -- Adjuncts -- Wort -- HOPS -- KETTLE BOIL -- THE BEER FERMENTATION -- Fermentor design -- Inoculation -- YEAST METABOLISM -- Flocculation -- POSTFERMENTATION STEPS -- Conditioning -- Clarification -- Process aids -- Carbonation -- PACKAGING AND PASTEURIZATION -- BEER DEFECTS -- SUSTAINABILITY IN THE BREWING INDUSTRY -- RECENT DEVELOPMENTS IN THE BEER INDUSTRY -- Low-calorie beer -- Lambic beer -- Gluten-free beer -- Non-alcoholic beer -- Wheat beer -- Ice and dry beers -- High-gravity fermentations -- BIOTECHNOLOGY AND THE BREWING INDUSTRY -- Strain improvement strategies -- Examples of modified brewing strains -- BIBLIOGRAPHY -- Chapter 11 Wine -- INTRODUCTION -- HISTORY -- PRODUCTION AND CONSUMPTION -- WINE BASICS -- Viticulture and grape science -- Grape composition -- Sugars -- Organic acids -- Nitrogenous compounds -- Polysaccharides -- Sulfur compounds -- Phenols, tannins, and pigments -- WINE MANUFACTURE PRINCIPLES -- Harvesting and preparing grapes for wine making -- Crushing and maceration -- Sulfur dioxide treatment -- Initiating fermentations -- Yeast cultures -- Other pre-treatments -- Microbial ecology -- Separation and pressing -- FERMENTATION -- YEAST METABOLISM -- Factors affecting yeast metabolism -- Sulfur and nitrogen metabolism -- Stuck fermentations -- ADJUSTMENTS AND BLENDING -- Clarification -- Aging -- Malolactic fermentation -- TYPES OF WINE -- Sweet wines -- Fortified wines -- Sparkling wines -- Champagne -- WINE SPOILAGE AND DEFECTS -- Spoilage by molds -- Spoilage by yeasts -- Spoilage by bacteria -- BIBLIOGRAPHY -- Chapter 12 Vinegar -- HISTORY -- DEFINITIONS -- VINEGAR MANUFACTURING PRINCIPLES -- Microorganisms -- METABOLISM AND FERMENTATION.

CULTURE GENETICS -- VINEGAR TECHNOLOGY AND PRODUCTION -- Open vat process -- Trickling generator processes -- Submerged fermentation -- Post-fermentation processing -- SPOILAGE, BACTERIOPHAGES, AND OTHER PROBLEMS -- VINEGAR QUALITY -- BIBLIOGRAPHY -- Chapter 13 Distilled spirits -- SOME DEFINITIONS -- PRODUCTION AND CONSUMPTION -- PRINCIPLES OF DISTILLATION -- HISTORY -- MANUFACTURE OF DISTILLED SPIRITS -- Starting materials -- Fermentation and cultures -- Distillation engineering -- Pot stills -- Continuous stills -- PRODUCTS -- Neutral spirits -- Whiskey -- Gin -- Vodka -- Rum -- Tequila -- Brandy -- OTHER DISTILLED PRODUCTS -- BIBLIOGRAPHY -- Chapter 14 Fermented foods from the Far East -- HISTORY -- TYPES OF ASIAN FERMENTED FOODS -- PLANTBASED FERMENTATIONS -- KOJI MANUFACTURE -- Raw materials preparation -- Microorganisms -- MANUFACTURE OF SOY SAUCE AND RELATED PRODUCTS -- Koji -- Mashing -- Moromi enzymology -- Fermentation -- Pressing and refining -- Pasteurization and packaging -- Product characteristics -- The flavor of soy sauce -- Non-fermented soy sauce -- Spoilage and defects -- MISO -- Manufacture of miso -- Fermentation -- Spoilage and defects -- NATTO -- Manufacture of natto -- TEMPEH -- Manufacture of tempeh -- Substrate preparation -- Inoculation -- Fermentation -- Tempeh microbiology -- Tempeh cultures -- Tempeh biochemistry -- Tempeh nutrition and safety -- Spoilage and defects -- SAKE AND RICE WINES -- Manufacture of sake and other rice wines -- FERMENTED FISH-TYPE FOODS -- Manufacture of fish sauces and pastes -- Fish sauce microbiology -- SAFETY OF ASIAN FERMENTED FOODS -- BIBLIOGRAPHY -- Chapter 15 Cocoa, coffee, and cereal fermentations -- GENERAL HISTORY -- CURRENT ECONOMICS -- COCOA -- Cocoa origins -- Production and consumption -- Postharvest processing -- Fermentation principles -- Cacao microbial ecology -- Drying.

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