Molecular Techniques in the Microbial Ecology of Fermented Foods
Publication year: 2008
ISBN: 978-0-387-74520-6
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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.
Subject: Chemistry and Materials Science, DNA, Fermentation, bioinformatics, ecology, fermented foods, food microbiology, food science, microbial ecology, probiotic, probiotics
