The focus of Food Fermentation is on state of the art technologies and scientific developments that contribute to:

• the characterization and specification of fermentation starter microorganisms
• the present-day experimental approaches in product and process development and control
• high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products

Aspects covered include:

• microbial biodiversity of starter lactic acid bacteria, yeasts and moulds
• product technology and functionality relating to flavour formation and control
• health promoting aspects of foods and of probiotic and nutraceutical microbes
• European legislation of fermented foods and ingredients
• modelling and control of bacterial and fungal fermentation processes
• the relevance of genomics, transcriptomics, proteomics, and metabolomics in starter design, metabolic control and safety assurance

Contents

Introduction

• Food fermentation: an introduction

Biodiversity

• Diversity of lactic acid bacteria
• Fungal biodiversity and food

Product technology

• African fermented foods: role of yeasts
• Sourdough Fermentation
• Application of lactic acid bacteria in dairy starters
• The role of fermentation in food preservation and food quality

Functionality: health

• Molecular approaches to study the role of lactic acid bacteria in gut health
• Nutraceutical production in fermented foods
• Health functionality of fermented soybean foods
• Food Fermentation

Functionality: flavour & ingredients

• Engineering of important flavour compounds
• High throughput selection of flavour starters
• European legislation for fermented foods and ingredients

Models and control

• Models and control of bacterial fermentations
• Models for mould growth and process design in solid-state fermentation
• Modelling of food quality

OMICS

• Proteomics
• Molecular analysis of host-microbe interactions in the gastrointestinal tract
• Microbial metabolomics: replacing trial and error by the unbiased selection and ranking of targets
• The future of ~omics in the food industry

Index

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