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Starter Cultures in Food Production
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569 b
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This book aims to describe the most recent insights into starter cultures. The book will open with a brief description of the current selection protocols and industrial production of starter cultures. After a first section focusing on the innovative research aspects of starter cultures in food production, the second section will include case studies for the selection of new starter cultures for different food products: sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine. The final chapters will be devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods.§§What makes it different?§A book describing the new ideas in the field of starter cultures and some case-studies for their application, could provide a tentative answer to the emerging issue facing food producers and researchers of how to use starter cultures and how a microorganism could play a significant role in the complex process of food innovation.
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