Fermented Dairy Products
Microbiology and technology of yogurt, cheese, kefir, and other fermented dairy.
Fermented Vegetables
Sauerkraut, kimchi, pickles, and other vegetable fermentations.
Lactic Acid Bacteria
LAB genera, metabolism, and applications as starter cultures in food fermentation.
Mold Fermentations
Filamentous fungi in food fermentation: koji, tempeh, and blue cheese.
Yeast Fermentation
Saccharomyces cerevisiae and other yeasts in food and beverage fermentation.
