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Microbiology and Health Benefits of Traditional Alcoholic Beverages
- 1st Edition - October 16, 2024
- Editor: Jyoti Prakash Tamang
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 2 2 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 2 3 - 7
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and… Read more
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Request a sales quoteMicrobiology 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.
- Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages
- Covers the chemical profiles and health benefits of alcoholic products
- Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.
Researchers, students, and teachers studying food and beverage science, microbiology, anthropology Food and beverage industry professionals
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
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
- No. of pages: 300
- Language: English
- Edition: 1
- Published: October 16, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443133220
- eBook ISBN: 9780443133237
JT
Jyoti Prakash Tamang
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
Affiliations and expertise
Department of Microbiology, Sikkim University, Gangtok, IndiaRead Microbiology and Health Benefits of Traditional Alcoholic Beverages on ScienceDirect