03111nam a22004935i 4500 978-0-387-74520-6 DE-He213 20260521091949.0 cr nn 008mamaa 100301s2008 xxu| s |||| 0|eng d 9780387745206 99780387745206 10.1007/978-0-387-74520-6 doi CICY 641.3 23 664 23 Cocolin, Luca. editor. Molecular Techniques in the Microbial Ecology of Fermented Foods [recurso electrónico] / edited by Luca Cocolin, Danilo Ercolini. New York, NY : Springer New York, 2008. online resource. text txt rdacontent computer c rdamedia recurso en línea cr rdacarrier text file PDF rda Food Microbiology and Food Safety Molecular 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. Thanks 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 CHEMISTRY. BIOTECHNOLOGY. FOOD SCIENCE. MICROBIOLOGY. CHEMISTRY. FOOD SCIENCE. BIOTECHNOLOGY. MICROBIOLOGY. Ercolini, Danilo. editor. SpringerLink (Online service) Springer eBooks Printed edition: 9780387745190 Food Microbiology and Food Safety http://dx.doi.org/10.1007/978-0-387-74520-6 Ver el texto completo en las instalaciones del CICY ddc ER 34537 34537 0 0 ddc 0 0 LE CICY CICY EL 2025-07-10 0 641.3 | 664 2025-07-10 08:40:20 2025-07-10 ER