Food,Fermentation and Micro-organisms -- Contents -- Preface -- Acknowledgements -- Introduction -- Chapter 1 The Science Underpinning Food Fermentations -- Micro-organisms -- Microbial metabolism -- Nutritional needs -- Environmental impacts -- Temperature -- pH -- Water activity -- Oxygen -- Radiation -- Hydrostatic pressure -- Controlling or inhibiting growth of micro-organisms -- Heating -- Cooling -- Drying -- Irradiation -- Filtration -- Chemical agents -- Metabolic events -- Catabolism -- Anabolism -- The origins of the organisms employed in food fermentations -- Some of the major micro-organisms in this book -- Yeast -- Lactic acid bacteria -- Lactococcus -- Leuconostoc -- Streptococcus -- Lactobacillus -- Pediococci -- Enterococcus -- Providing the growth medium for the organisms -- Fermenters -- Downstream processing -- Some general issues for a number of foodstuffs -- Non-enzymatic browning -- Enzymatic browning -- Caramel -- Antioxidants -- Bibliography -- Chapter 2 Beer -- Overview of malting and brewing -- Barley -- Mashing: the production of sweet wort -- Milling -- Mashing -- Adjuncts -- Wort separation -- Lauter tun -- Mash filters -- Water -- Hops -- Wort boiling and clarification -- Wort cooling -- Yeast -- Brewery fermentations -- Filtration -- The stabilisation of beer -- Gas control -- Packaging -- Filling bottles and cans -- Filling kegs -- The quality of beer -- Flavour -- Foam -- Gushing -- Spoilage of beer -- Beer styles -- Bibliography -- Chapter 3 Wine -- Grapes -- Grape processing -- Stemming and crushing -- Drainers and presses -- Fermentation -- Juice -- Yeast -- Clarification -- Filtration -- Stabilization -- The use of other micro organisms in wine production -- Champagne/sparkling wine -- Ageing -- Packaging -- Taints and gushing -- The composition of wine -- Bibliography -- Chapter 4 Fortified Wines -- Sherry.

Port -- Madeira -- Bibliography -- Chapter 5 Cider -- Apples -- Milling and pressing -- Fermentation -- Cider colour and flavour -- Post-fermentation processes -- Problems with cider -- Bibliography -- Chapter 6 Distilled Alcoholic Beverages -- Whisk(e)y -- Distillation -- Whiskey variants -- Cognac -- Armagnac and wine spirits -- Rum -- Bibliography -- Chapter 7 Flavoured Spirits -- Vodka -- Gin -- Liqueurs -- Bibliography -- Chapter 8 Sake -- Sake brewing -- Polishing, steeping and steaming -- Making koji -- Making moto -- Moromi -- Modern sake making -- The flavour of sake -- Types of sake -- Serving temperature -- Bibliography -- Chapter 9 Vinegar -- Vinegar making processes -- Malt vinegar -- Wine vinegar -- Other vinegars -- Chemical synthesis of vinegar -- Balsamic -- Bibliography -- Chapter 10 Cheese -- Milk -- The culturing of milk with lactic acid bacteria -- Milk clotting -- Whey expulsion -- Curd handling -- The production of processed cheese -- The maturation of cheese -- Bibliography -- Chapter 11 Yoghurt and Other Fermented Milk Products -- Bibliography -- Chapter 12 Bread -- Flour -- Water -- Salt -- Fat -- Sugar -- Leavening -- Additives -- Fermentation -- Dough acidification -- Formation of dough -- Leavening of doughs -- Processing of fermented doughs -- Baking -- Bread flavour -- Staling of bread -- Bread composition -- Bibliography -- Chapter 13 Meat -- The role of components of the curing mixture -- Meat fermentation -- Bibliography -- Chapter 14 Indigenous Fermented Foods -- Soy sauce -- Mash (moromi )stage -- Miso -- Natto -- Bibliography -- Chapter 15 Vegetable Fermentations -- Cucumbers -- Cabbage -- Olives -- Untreated naturally ripe black olives in brine -- Lye-treated green olives in brine -- Bibliography -- Chapter 16 Cocoa -- Roasting -- Production of cocoa mass or chocolate liquor -- Cocoa butter.

Production of chocolate -- Bibliography -- Chapter 17 Mycoprotein -- Bibliography -- Chapter 18 Miscellaneous Fermentation Products -- Bibliography -- Index.