Microbiology and Health Benefits of Traditional Alcoholic Beverages

Buch | Softcover

297 Seiten

2024
Academic Press Inc (Verlag)
978-0-443-13322-0 (ISBN)

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Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.

Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of “ethno-microbiology to molecular food microbiology associated with age-old ethnic fermented foods and beverages of Asia including the Himalayas for the past 35 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 180 publications to his credit, including several books with international publishers. He has received several national and international awards, and is currently the Senior Professor in Microbiology in Sikkim Central University, Gangtok, India

1. History, origin, and ethno-sociology of fermented beverages 2. Conventional to metagenomics and proximate to metabolomics 3. Microbiology of wine and cider 4. Microbiology of beer, whisky, brandy, and mead 5. Microbiology of saké 6. Microbiology of mackgeolli 7. Microbiology of baijiu 8. Microbiology of toddy 9. Microbiology of pulque and tequila 10. Microbiology of Asian amylolytic starters 11. Microbiology of African traditional fermented beverages 12. Microbiology of Asian traditional fermented beverages 13. Microbiology of European traditional fermented beverages 14. Microbiology of South American traditional fermented beverages 15. Role of fermented beverages in human gut microbiome 16. Economy, trade and socio-cultural impacts of alcoholic beverages 17. Safety and regulatory aspects of alcoholic beverages

Erscheinungsdatum	29.10.2024
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	450 g
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-13322-0 / 0443133220
ISBN-13	978-0-443-13322-0 / 9780443133220
Zustand	Neuware