Dealing with food fermentation microbiology, this book offers a brief history and evolution of microbiology and fermented foods. It provides an overview of micr... » 

Dealing with food fermentation microbiology, this book offers a brief history and evolution of microbiology and fermented foods. It provides an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties. It covers the major fermented foods produced around the world. «