Lang, Juliana <br/><br/>
Principles of fermentation technology 
/ Juliana Lang 
 - viii, 212 pages :  illustrations (chiefly color) 
 - Textbook series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Chapter 1. Introduction Fermentation Fermentation and redox potential Food fermentation Industrial fermentation Chapter 2. Types of fermentation Aerobic fermentation Lactic acid fermentation Mixed acid fermentation Acetone-butanol-ethanol fermentation Solid state fermentation Fermentative hydrogen production Succinic acid fermentation Alcoholic fermentation Malolactic fermentation Chapter 3. Microorganisms used in fermentation Yeast Bacteria Chapter 4. Fermented food products Fermented animal products Fermented soy products Plants-based fermented foods Other fermented products Chapter 5. Fermented beverages Beer Wine Cider Kefir Kombucha Fermented tea Sake 
<br/><br/><label>ISBN: </label>9781641729895 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation
<br/><br/><label>Dewey Class. No.: </label>664.024