A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Ideal for allied health and pre-nursing students, Alcamos Fundamentals of Microbiology, Body Systems Edition, retains the engaging, student-friendly style and active learning approach for which award-winning author and educator Jeffrey Pommerville is known. It presents diseases, complete with new content on recent discoveries, in a manner that is directly applicable to students and organized by body system. A captivating art program, learning design format, and numerous case studies draw students into the text and make them eager to learn more about the fascinating world of microbiology.
Microbes and Society, Second Edition is designed for liberal arts students as a foundation course in life science. This timely text emphasizes the relevance of microbes and their role in everyday lives of humans - microbes in food production and agriculture, in biotechnology and industry, and in ecology and the environment. Microbes in Society presents the many ways in which we utilize microbes to improve our lives and enhance our life experience.
An Extensive Revision of an Essential Text for a Foundational Course in the Life SciencesEach new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools.Perennial best-seller Alcamo's Microbes and Society is the ideal text for non-majors taking a foundational course in the life sciences. Like its predecessors, the Fourth Edition discusses the role of microbes in our daily lives, from food production to biotechnology, and provides extensive coverage of both the positive and negative roles microbes play. The text explores the function of microbes in ecological and environmental systems, as well as key current issues such as antibiotic resistance, the importance of vaccines, and emerging microbial diseases. Students will come away with a critical understanding of the broad impact microbes have on our society.The Fourth Edition retains the user-friendly readability of previous editions while incorporating original features and material, including new information on viruses and microbial groups, new data on microbes in agriculture and the environment, current applications of genetic engineering and biotechnology, and fully updated coverage of microbes and the human microbiome. Discussions of the immune system, bacterial growth and metabolism, and viral and bacterial diseases have been revised for clarity and concept retention, and coverage of food microbiology, vaccines, and human health has been expanded. Comprehensive yet accessible for non-science-majors, Alcamo's Microbes and Society, Fourth Edition is an essential text for students taking an introductory microbiology course.With Navigate 2, technology and content combine to expand the reach of your classroom. Whether you teach an online, hybrid, or traditional classroom-based course, Navigate 2 delivers unbeatable value. Experience Navigate 2 today at www.jblnavigate.com/2
Most ecosystem services and goods human populations use and consume are provided by microbial populations and communities. Indeed, numerous provisioning services (e.g. food and enzymes for industrial processes), regulating services (e.g. water quality, contamination alleviation and biological processes such as plant-microbial symbioses), and supporting services (e.g. nutrient cycling, agricultural production and biodiversity) are mediated by microbes. The fast development of metagenomics and other meta-omics technologies is expanding our understanding of microbial diversity, ecology, evolution and functioning. This enhanced knowledge directly translates into the emergence of new applications in an unlimited variety of areas across all microbial ecosystem services and goods. The varied topics addressed in this Research Topic include the development of innovative industrial processes, the discovery of novel natural products, the advancement of new agricultural methods, the amelioration of negative effects of productive or natural microbiological processes, as well as food security and human health, and archeological conservation. The articles compiled provide an updated, high-quality overview of current work in the field. This body of research makes a valuable contribution to the understanding of microbial ecosystem services, and expands the horizon for finding and developing new and more efficient biotechnological applications.
Biotechnology, Besides A Traditional Discipline, Is Developing Fast Because Of Realization Of Its Importance In Industry, Agriculture, Pharmaceutical Concerns, Public Health, Geological Explorations, Bioenergetics And As A Mean To Exploit New Sources Of Energy Useful For Various Purposes. Consequently, Nations Are Striving Hard To Merge The Biotechnological Operation Into National Development, Building Hardcore Economies And In Seeking Strategies For International Cooperation And Ties. The Present Text Has Been Designed To Outline The Basic And Fundamental Aspects Of Biotechnology To Be Understood In Its Right Perspective. It Envisages To Put Forward A Clear Understanding Of What Is Biotechnology And Its Widening Horizons. The Book Could Be Used As A Fundamental Text By Various Honours And Post-Graduate Students Of Life Sciences Including Botany, Zoology, Microbiology, Genetics, Biochemistry And Also By Newly Developed Interdisciplinary Programme And Departments Of Biotechnology And Bioengineering. Finally This Book Should Prove To Be Helpful To A Nonprofessional And Amateur To Develop Scientific Cult And Temper In The Background Of Popular Science And Social Needs.
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.
This Book Provides General Information In The Area Of Environmental Science, Microbiology And Biotechnology. Keeping In View The Recent Advances In These Disciplines, This Book Aims To Focus On The Application Of Microbiology And Biotechnology In Tackling The Environmental Issues Viz., Role Of Microbes In Waste Management, Bioremediation, Health & Hygiene, Biological Control And Plant Productivity, Biofertilizers, Vermiculture And Biocomposting.This Book Offers An Exhaustive And Authentic Account Of Integral Relationship Of Microbiology, Biotechnology With Environmental Science. Students From All These Disciplines Would Find This Book As An Authentic Source Of Information And Would Be Immensely Benefited.This Book Includes The Matter Required By Both Under-Graduate And Post-Graduate Students Including Researchers, Who Are Genuinely Interested In Knowing The Applied Aspect Of Microbiology, Biotechnology Particularly With Reference To Environmental Issues. Since Every Chapter Starts With A Basic Concept Of Problems And Issues, It Easily Enables The Readers To Comprehend The Subject In A Lucid Manner.
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.