Biotechnology: Food Fermentation : Microbiology, Biochemistry, and Technology, Volume 1

acetic acid acetyl CoA activity alcoholic beverages alcoholic fermentation amino acids anaerobic analysis antioxidants Appl Bacillus beer Biochem Biotechnol Biotechnology carbohydrates carbon catalyzed cell cellulose chemical chromosome cloned Clostridium coli compounds concentration consumption containing culture dehydrogenase effect energy enzyme ethanol factors fermentation process fermented foods fermented products flavour food fermentation formation fungi gene genetic glucose glycolysis grape growth immobilised industrial inhibition juice killer lactate lactic acid bacteria Lactobacillus Leuconostoc malolactic malolactic fermentation medium membrane metabolism metabolites method micro-organisms microbial Microbiol molecules mutation mycotoxins NADH nitrogen nutrient nutritional organisms oxidation oxygen packaging Pandey pathway phage phosphate plasmid protein pyruvate reaction recombinant Saccharomyces cerevisiae samples sensory sensory analysis sequence solid state fermentation Source species spores sterilization strains substrate sugar synthesis Table techniques Technol tempeh temperature tests toxic toxin vectors vitamins wine xylose yeast