Microbiology of Fermented Food Production ◾ 191
11. List the primary and secondary starter cultures used in controlled fermentation of semidry
sausages and discuss their specific roles.
12. Describe the sequential growth of lactic acid bacteria during the natural fermentation of
sauerkraut.
References
1. Ray, B., History of food preservation. In Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel,
M.A., Eds., CRC Press, Boca Raton, FL, 1992, pp. 2–22.
2. Campbell-Plat, G., Fermented Foods of the World, Butterworths, London, 1987, p. xi.
3. Wood, B.J.B., Ed., Microbiology of Fermented Foods, 2nd ed., Vols. 1 & 2, Blackie & Academic
Professionals, New York, 1998.
4. Kurman, J.A., Rasie, J., and Kroger, M., Encyclopedia of Fermented Fresh Milk Products, Van Nostrand
Reinhold, New York, 1992, p. 1.
5. Tamime, A.Y. and Robinson, R.K., Yoghurt Science and Technology, 2nd ed., CRC Press, Boca Raton,
1999, pp. 306, 389, 432.
6. Kant, R., Blom, J., Palva, A., Siezen, R.J., and de Vos, W.M., Comparative genomics of Lactobacillus,
Microb. Biotechnol., 4, 323–332, 2011.
7. Fox, P.F., Ed., Cheese: Chemistry, Physics and Biochemistry, 2nd ed., Vols. 1 and 2, Aspen Publishers,
Gaithersberg, MD, 1998.
8. El Soda, M.A., The role of lactic acid bacteria in accelerated cheese ripening, FEMS Microbiol. Rev., 12,
239, 1983.
9. Jung, J.Y., Lee, S.H., Kim, J.M., Park, M.S., Bae, J.-W., Hahn, Y., Jeon, C.O. et al. Metagenomic
analysis of kimchi, a traditional korean fermented food, Appl. Environ. Microbiol., 77, 2264–2274,
2011.
10. Shin, D.-H., Kwon, D.-Y., Kim, Y.-S., and Jeong, D.-Y., Science and Technology of Korean Gochujang,
Public Health Education, Seoul, South Korea, 2012.
11. List the primary and secondary starter cultures used in controlled fermentation of semidry
sausages and discuss their specific roles.
12. Describe the sequential growth of lactic acid bacteria during the natural fermentation of
sauerkraut.
References
1. Ray, B., History of food preservation. In Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel,
M.A., Eds., CRC Press, Boca Raton, FL, 1992, pp. 2–22.
2. Campbell-Plat, G., Fermented Foods of the World, Butterworths, London, 1987, p. xi.
3. Wood, B.J.B., Ed., Microbiology of Fermented Foods, 2nd ed., Vols. 1 & 2, Blackie & Academic
Professionals, New York, 1998.
4. Kurman, J.A., Rasie, J., and Kroger, M., Encyclopedia of Fermented Fresh Milk Products, Van Nostrand
Reinhold, New York, 1992, p. 1.
5. Tamime, A.Y. and Robinson, R.K., Yoghurt Science and Technology, 2nd ed., CRC Press, Boca Raton,
1999, pp. 306, 389, 432.
6. Kant, R., Blom, J., Palva, A., Siezen, R.J., and de Vos, W.M., Comparative genomics of Lactobacillus,
Microb. Biotechnol., 4, 323–332, 2011.
7. Fox, P.F., Ed., Cheese: Chemistry, Physics and Biochemistry, 2nd ed., Vols. 1 and 2, Aspen Publishers,
Gaithersberg, MD, 1998.
8. El Soda, M.A., The role of lactic acid bacteria in accelerated cheese ripening, FEMS Microbiol. Rev., 12,
239, 1983.
9. Jung, J.Y., Lee, S.H., Kim, J.M., Park, M.S., Bae, J.-W., Hahn, Y., Jeon, C.O. et al. Metagenomic
analysis of kimchi, a traditional korean fermented food, Appl. Environ. Microbiol., 77, 2264–2274,
2011.
10. Shin, D.-H., Kwon, D.-Y., Kim, Y.-S., and Jeong, D.-Y., Science and Technology of Korean Gochujang,
Public Health Education, Seoul, South Korea, 2012.