IFT Press Book Investigates Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods, Second Edition, edited by Robert W. Hutkins (ISBN: 978-1-119-02744-7), brings fresh perspectives and updated content to the subject of food fermentation. Covered are all major fermented foods, with chapters devoted to fermented dairy, meat, and vegetable products, as well as breads, beers, wines, vinegars, and soy foods.

The author’s insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin …