Food Chemistry and Microbiology

9.

Beneficial Microorganisms and Fermentation

9.1.

Lactic Acid Bacteria

9.1.1.

Lactobacillus Species

9.1.2.

Streptococcus Species

9.1.3.

Leuconostoc Species

9.1.4.

Pediococcus Species

9.1.5.

Metabolic Pathways

9.1.6.

Health Benefits

9.2.

Yeasts in Food Production

9.2.1.

Saccharomyces cerevisiae

9.2.2.

Saccharomyces rosei

9.2.3.

Brettanomyces Species

9.2.4.

Alcoholic Fermentation

9.2.5.

Bread Leavening

9.3.

Beneficial Molds

9.3.1.

Aspergillus oryzae

9.3.2.

Penicillium roqueforti

9.3.3.

Rhizopus oligosporus

9.3.4.

Enzyme Production

9.3.5.

Flavor Development

9.4.

Fermented Food Categories

9.4.1.

Fermented Dairy Products

9.4.1.1.

Yogurt Production

9.4.1.2.

9.4.1.3.

9.4.1.4.

9.4.2.

Fermented Meat Products

9.4.2.1.

9.4.2.2.

Fermented Fish Products

9.4.3.

Fermented Vegetable Products

9.4.3.1.

9.4.3.2.

9.4.3.3.

9.4.3.4.

9.4.4.

Fermented Grain Products

9.4.4.1.

Sourdough Bread

9.4.4.2.

9.4.4.3.

9.4.4.4.

9.4.5.

Fermented Beverages

9.4.5.1.

Beer Production

9.4.5.2.

9.4.5.3.

9.4.5.4.

Traditional Fermented Beverages

9.5.

Probiotics and Prebiotics

9.5.1.

Probiotic Microorganisms

9.5.1.1.

Lactobacillus Species

9.5.1.2.

Bifidobacterium Species

9.5.1.3.

Selection Criteria

9.5.2.

Prebiotic Compounds

9.5.2.1.

9.5.2.2.

Fructooligosaccharides

9.5.2.3.

Galactooligosaccharides

9.5.3.

9.5.4.

Health Effects and Mechanisms

9.5.5.

Stability and Viability

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8. Fundamentals of Food Microbiology

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10. Food Spoilage Mechanisms