Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.

Table of Contents

• Preface
• Introduction
• The Science Underpinning Food Fermentations
• Beer
• Wine
• Fortified Wines
• Cider
• Distilled Alcoholic Beverages
• Vodka, Flavoured Spirits and Liqueurs
• Sake
• Vinegar
• Cheese
• Yoghurt and Other Fermented Milk Products
• Bread
• Meat
• Indigenous Fermented Foods
• Vegetable Fermentations
• Cocoa
• Microbial Biomass Protein
• Miscellaneous Fermentation Products
• End User License Agreement