Springer - Molecular Techniques in Microbial Ecology of Fermented Foods

The study of microorganisms in food is undergoing a major shift. As the field of food fermentations develops rapidly, new methods allow for a precise picture of microbial ecology. This book provides essential information on the structure and dynamics of microbial populations that drive fermented food production. Readers will explore how modern science sheds light on the role of bacteria during fermentation. By examining the application of functional genomics, transcriptomics, proteomics, and metabolomics, this text explains how these technologies reveal the interactions within microbial communities. It is a necessary resource for those looking to understand the changing landscape of food microbiology and food safety through advanced molecular approaches.