microbiology and technology of fermented foods 2006 - hutkins

[...]... been the many students, past and present, that have made teaching courses and conducting research on fermented foods microbiology such a joy and privilege xi Microbiology and Technology of Fermented Foods 1 Introduction “When our souls are happy, they talk about food.” Charles Simic, poet Fermented Foods and Human History Fermented foods were very likely among the first foods consumed by human beings.This... volume Microbiology of Fermented Foods, published in 1998 (revised from an earlier 1985 edition), is an excellent resource and is considered to be one of the most thorough texts on fermented foods, but it and other handbooks are generally beyond the scientific scope (and budget) of most students in a one-semester-long course Finally, there are many excellent resources devoted to specific fermented foods. .. to the cultural and social evolution of human history Consider, after all, how integral fermented foods are to the diets and cuisines of nearly all civilizations or how many fermented foods and beverages are consumed as part of religious customs, rites, and rituals (Box 1–2) Fermented Foods: From Art to Science It is difficult for the twenty-first century reader to imagine that fermented foods, whose manufacture... have been part of the human diet for thousands of years, as the world becomes more multicultural and cuisines and cultures continue to mix, it is likely that fermented foods will assume an even more important dietary and nutritional role Foods such as kimchi (from Korea), miso (from Japan), and kefir (from Eastern Europe) are fast becoming part 14 Microbiology and Technology of Fermented Foods Table 1.3... Proteobacteria, Firmicutes, and the Actinobacteria.Within the Firmicutes are the lactic acid bacteria, a cluster of Grampositive bacteria that are the main organisms used in the manufacture of fermented foods 20 Microbiology and Technology of Fermented Foods This phylum also includes the genera Bacillus and Brevibacterium that contain species used in the manufacture of just a few selected fermented foods The Proteobacteria... that provided miso and other Asian fermented foods (Chapter 12) Fermented foods and the Bible From the Genesis story of Eve and the apple, to the dietary laws described in the books of Exodus and Leviticus, food serves a major metaphoric and thematic role throughout the Old Testament Fermented foods, in particular, are frequently mentioned in biblical passages, indicating that these foods must have already... identify and cultivate microorganisms capable of performing specific fermentations Breweries such as the Carlsberg Brewery in Copenhagen and the Anheuser-Busch brewery in St Louis were among the first to begin using pure yeast strains, based on the techniques and recommendations of Pasteur, Lister, and others By the 10 Microbiology and Technology of Fermented Foods early 1900s, cultures for butter and other... organoleptic properties Uniqueness Increased economic value 12 Microbiology and Technology of Fermented Foods specific antimicrobial agents in the food are now available, providing an extra margin of safety and longer shelf-life in those foods Nutrition The nutritional value of fermented foods has long been recognized, even though the scientific bases for many of the nutritional claims have only recently been studied... fermentation microbiology and as a general reference on fermented food microbiology for researchers in academia, industry, and government In organizing this book, I have followed the basic outline of the course I teach, Microbiology of Fermented Foods Students in this course, and hopefully readers of this text, are expected to have had a basic course in microbiology, at minimum, as well as courses in food microbiology. .. Introduction Box 1–2 9 Fermented foods and the Bible The importance of fermented foods and beverages to the cultural history of human societies is evident from many references in early written records Of course, the Bible (Old and New Testaments) and other religious tracts are replete with such references (see below) Fermented foods, however, also serve a major role in ancient Eastern and Western mythologies . alt="" Microbiology and Technology of Fermented Foods Robert W. Hutkins Microbiology and Technology of Fermented Foods The IFT Press series reflects the mission of the Institute of Food. index. ISBN-13: 97 8-0 -8 13 8-0 01 8-9 (alk. paper) ISBN-10: 0-8 13 8-0 01 8-8 (alk. paper) 1. Fermented foods Textbooks. 2. Fermented foods Microbiology Textbooks. I. Title. TP371.44.H88 2006 664Ј.024—dc22 20060 02149 The. system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 97 8-0 -8 13 8-0 01 8-9 ; ISBN-10: 0-8 13 8-0 01 8-8 /2006 $.10. First edition, 2006 Library of