Molecular Techniques in the Microbial Ecology of Fermented Foods

The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics,...

• Format: Hardcover
• Language: English
• ISBN: 038774519X
• ISBN13: 9780387745190
• Release Date: November 2007
• Publisher: Springer
• Length: 280 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.7" x 6.1" x 9.2"