Molecular Techniques in the Microbial Ecology of Fermented Foods
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 ferm...
Enregistré dans:
| Autres auteurs: | , |
|---|---|
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Édition: | 1st ed. 2008. |
| Collection: | Food Microbiology and Food Safety
|
| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Molecular techniques in the microbial ecology of fermented foods, Luca Cocolin, Danilo Ercolini, editors, New York, Springer, 2008, 1 vol. (xi-280 p.), Food microbiology and food safety series, 978-0-387-74519-0 • Dinosaurian faunas of China, Dong Zhiming, English ed., Beijing, China Ocean Press, Springer-Verlag, 1992, 1 vol. (xiii-188 p.), 3-540-52084-8 • Molecular Techniques in the Microbial Ecology of Fermented Foods, Texte imprimé, 9781441925602 |
| Résumé: | 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 |
|---|---|
| Description: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| ISBN: | 9780387745206 |
| ISSN: | 2629-1029 |
| Accès: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |