Contents

Preface ix

Acknowledgments xi

1 Introduction 3

2 Microorganisms and Metabolism 15

3 Starter Cultures 67

4 Cultured Dairy Products 107

5 Cheese 145

6 Meat Fermentation 207

7 Fermented Vegetables 233

8 Bread Fermentation 261

9 Beer Fermentation 301

10 Wine Fermentation 349

11 Vinegar Fermentation 397

12 Fermentation of Foods in the Orient 419

Index 457

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