Table of Contents

Chapter 1: Introduction. Chapter 2: Microorganisms. Chapter 3: Cultures. Chapter 4: Cultured Dairy Products. Chapter 5: Cheese. Chapter 6: Meat. Chapter 7: Vegetables. Chapter 8: Bread. Chapter 9: Beer. Chapter 10: Wine. Chapter 11: Vinegar. Chapter 12: Fungal

About the Author

Robert W. Hutkins , Ph.D., is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He has taught and conducted research on the microorganisms important in fermented foods for more than twenty years and has received multiple awards for excellence in teaching and research. Dr. Hutkins is an Associate Editor of Microbiology and has served on the editorial boards of several other microbiology journals.