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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Preface - p. xv 8. 1. History of ancient alcoholic beverages of the world - p. 1 9. 2. Microbiology and health benefits of wine - p. 27 10. 3. Microbiology and health benefits of beer - p. 65 11. 4. Microbiology and health benefits of rum, brandy, and whisky - p. 91 12. 5. Microbiology and health benefits of mead - p. 109 13. 6. Mexican traditional alcoholic beverages: Production process, history, economy, social, and scientific importance - p. 145 14. 7. Asian amylolytic starters and cereal-based alcoholic beverages: Microbiology and health benefits - p. 241 15. 8. Microbiology and health benefits of traditional alcoholic beverages of Africa - p. 261 16. Microbiology of saké - p. 295 17. 10. Microbiology and health benefits of fermented palm drink of the world - p. 311 18. Index - p. 337
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Preface - p. xv 8. 1. History of ancient alcoholic beverages of the world - p. 1 9. 2. Microbiology and health benefits of wine - p. 27 10. 3. Microbiology and health benefits of beer - p. 65 11. 4. Microbiology and health benefits of rum, brandy, and whisky - p. 91 12. 5. Microbiology and health benefits of mead - p. 109 13. 6. Mexican traditional alcoholic beverages: Production process, history, economy, social, and scientific importance - p. 145 14. 7. Asian amylolytic starters and cereal-based alcoholic beverages: Microbiology and health benefits - p. 241 15. 8. Microbiology and health benefits of traditional alcoholic beverages of Africa - p. 261 16. Microbiology of saké - p. 295 17. 10. Microbiology and health benefits of fermented palm drink of the world - p. 311 18. Index - p. 337
