“Microbial Fermentations in Nature and as Designed Processes” is a new book Edited by Christon J. Hurst and recently published by John Wiley & Sons Ltd.
Two PIMENTO members contributed two write chapters of outstanding relevance considering the relevance of starter cultures to assure safety and quality in fermented foods:
- Francois Bourdichon et al. “SAFETY DEMONSTRATION OF FOOD AND FEED CULTURES”
- Marta Laranjo “STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS”
The book also proposes interesting insight into fermented food diversity in specific geographical contexts (i.e. Africa and South Asia) and highlights aspects of great relevance in the relationship between fermentation, biotechnology, bioarchaeology and evolutionary biology of microorganisms.