While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

In the second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins has fully updated his landmark text on food fermentation microbiology. T

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu