Microbiology of Fermented Foods

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Inhalt
Volume 1.- 1 Vinegar.- 2 The microbiology of vegetable fermentations.- 3 The silage fermentation.- 4 Fermentative upgrading of wastes for animal feeding.- 5 Cocoa, coffee and tea.- 6 Thickeners of microbial origin.- 7 Bread and baker's yeast.- 8 Sourdough breads and related products.- 9 The microbiology of alcoholic beverages.- 10 Cheeses.- 11 Fermented milks.- 12 Fermented protein foods in the Orient: shoyu and miso in Japan.- 13 Fermented fish and fish products.- Volume 2.- 14 Fermented sausages.- 15 Protein-rich foods based on fermented vegetables.- 16 Food flavour from yeast.- 17 Biology and technology of mushroom culture.- 18 Algae as food.- 19 Bio-enrichment: production of vitamins in fermented foods.- 20 Production of industrial enzymes and some applications in fermented foods.- 21 Koji.- 22 Food fermentation in the tropics.- 23 African fermented foods.- 24 Fermented foods of the Indian subcontinent.- 25 Fermented weaning foods.- 26 Potential infective and toxic microbiologicalhazards associated with the consumption of fermented foods.- 27 The impact of genetic engineering on food and beverage fermentations.

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