| 書目名稱 | Molecular Techniques in the Microbial Ecology of Fermented Foods |
| 編輯 | Luca Cocolin,Danilo Ercolini |
| 視頻video | http://file.papertrans.cn/639/638541/638541.mp4 |
| 概述 | Presents insights into microbial ecology of fermented foods.Discuss the applications of molecular methods in relation to studying fermentation.Includes supplementary material: |
| 叢書名稱 | Food Microbiology and Food Safety |
| 圖書封面 |  |
| 描述 | The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the “detectomics” era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by res |
| 出版日期 | Book 2008 |
| 關(guān)鍵詞 | DNA; Fermentation; bioinformatics; ecology; fermented foods; food microbiology; food science; microbial eco |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-0-387-74520-6 |
| isbn_softcover | 978-1-4419-2560-2 |
| isbn_ebook | 978-0-387-74520-6Series ISSN 2629-1010 Series E-ISSN 2629-1029 |
| issn_series | 2629-1010 |
| copyright | Springer-Verlag New York 2008 |
|Archiver|手機版|小黑屋|
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