Fermented Food Microbiology (2nd Edition)

Author: Wu Dexu (Translated by)
Publisher:
Publish Date: 2001-07-01
Features: Brian J. B. Wood is a professor of microbiology at the Department of Life Sciences and Biotechnology at the University of Strathclyde in the UK. Fermented Food Microbiology is an academic monograph organized by him, co-authored by professors from around the world who specialize in the study of fermented food microbiology. It is a science book dedicated to introducing the microbiology of various fermented foods from different countries. Since its first edition in 1985, it has received praise from readers in developed countries such as the UK and the US. This is the second edition, making its first appearance to Chinese readers. Building on the previous edition, this version introduces new discoveries and achievements in the field of fermented food microbiology, making the content even richer. Particularly important is the inclusion of the role of cutting-edge biotechnology, genetic engineering, in promoting the fermented food industry, proposing many new concepts and perspectives. This book is strong in scientific rigor, logic, and readability, making it an invaluable reference for readers engaged in biotechnology, food science research, production, management, business, and teaching. It can also serve as a reference for graduate and undergraduate students.