000			03252nam a22005295i 4500
001			978-0-387-74520-6
003			DE-He213
005			20161121231136.0
007			cr nn 008mamaa
008			100301s2008 xxu| s |||| 0|eng d
020			_a9780387745206 _9978-0-387-74520-6
024	7		_a10.1007/978-0-387-74520-6 _2doi
050		4	_aT55.4-60.8
072		7	_aTGP _2bicssc
072		7	_aTEC009060 _2bisacsh
082	0	4	_a670 _223
245	1	0	_aMolecular Techniques in the Microbial Ecology of Fermented Foods _h[electronic resource] / _cedited by Luca Cocolin, Danilo Ercolini.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_aXII, 280 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Microbiology and Food Safety
505	0		_aMolecular Techniques in Food Fermentation: Principles and Applications -- Dairy Products -- Fermented Meat Products -- Sourdough Fermentations -- Vegetable Fermentations -- Wine Fermentation -- Beer Production -- Other Fermentations -- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities -- Bioinformatics for DNA Sequence-based Microbiota Analyses -- Role of Bacterial ‘Omics’ in Food Fermentation.
520			_aThanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dynamics of the microbial populations during fermented food production. Molecular Methods and Microbial Ecology of Fermented Foods presents the latest findings in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying specific food ecosystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbial ecology of fermented foods. About the Authors: Luca Cocolin is an associate professor at the University of Turin, Italy. Danilo Ercolini is a researcher at University of Naples Federico II, Naples, Italy.
650		0	_aEngineering.
650		0	_aBiotechnology.
650		0	_aFood _xBiotechnology.
650		0	_aMicrobiology.
650		0	_aIndustrial engineering.
650		0	_aProduction engineering.
650	1	4	_aEngineering.
650	2	4	_aIndustrial and Production Engineering.
650	2	4	_aBiotechnology.
650	2	4	_aMicrobiology.
650	2	4	_aFood Science.
700	1		_aCocolin, Luca. _eeditor.
700	1		_aErcolini, Danilo. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387745190
830		0	_aFood Microbiology and Food Safety
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-74520-6
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c509206 _d509206