SciPop: Where Science Intersects Pop Culture

This book covers the microbiological and biochemical properties of fermented foods as well as the technologies used in their manufacture. Included are chapters on the history of fermented foods, the physiological and metabolic properties of bacteria involved in fermentation, and the development of a modern starter culture industry. Successive chapters are then devoted to the major fermented foods produced around the world, including cheese and cultured dairy products,, sausage, wine, beer, bread, fermented vegetables, vinegar, and fungal fermented foods.

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