Despite the many food science programs offering courses in the microbiology and processing of fermented foods, no recently published textbooks exist that fully address the subject. Food fermentation professionals and researchers also have lacked a text that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology of Fermented Foods: A Modern Approach, Robert Hutkins has written the definitive textbook on food fermentation microbiology and a comprehensive and contemporary reference text. Coverage includes: the latest nomenclature for lactic acid bacteria, including new genera and new species; integration of food chemistry and food processing principles throughout the text; descriptions and scientific explanations for the various manufacturing steps and procedures; how the physiological and biochemical properties of microorganisms ultimately affect the quality of the finished product; and how modern strain improvement programs, molecular biology, genomics, and other current technologies are being used to improve ancient fermentation processes.
Throughout the text, Hutkins highlights examples of industrial processes, key historical events, new developments, anecdotal materials, case studies, and other key information. Comprehensively written in a style that encourages critical thinking, Microbiology of Fermented Foods: A Modern Approach will appeal to anyone dealing in food fermentations - students, professors, researchers, and industry professionals
Robert W. Hutkins, Ph.D., is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He has taught and conducted research on the microorganisms important in fermented foods for more than twenty years and has received multiple awards for excellence in teaching and research. Dr. Hutkins is an Associate Editor of Microbiology and has served on the editorial boards of several other microbiology journals.