Food, Fermentation and Micro-organisms

CW Bamforth 
Blackwell  November 2005  

Hardback  240 pages, 103 illustrations.  ISBN 9780632059874      £130.00
Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.

  • Internationally respected author
  • Coverage of all major uses of fermentation in the food industry
  • Practical coverage of food processing in relation to fermentation

A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.


  • Chapter 1 The Science Underpinning Food Fermentations
  • Chapter 2 Beer
  • Chapter 3 Wine
  • Chapter 4 Fortified Wines
  • Chapter 5 Cider
  • Chapter 6 Distilled Alcoholic Beverages
  • Chapter 7 Flavoured Spirits
  • Chapter 8 Sake
  • Chapter 9 Vinegar
  • Chapter 10 Cheese
  • Chapter 11 Yoghurt and Other Fermented Milk Products
  • Chapter 12 Bread
  • Chapter 13 Meat
  • Chapter 14 Indigenous Fermented Foods
  • Chapter 15 Vegetable Fermentations
  • Chapter 16 Cocoa
  • Chapter 17 Mycoprotein
  • Chapter 18 Miscellaneous Fermentation Products
To find similar publications, click on a keyword below:
Blackwell : fermentation : food & beverage products : food science : microbiology

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