Microorganisms and fermentation of traditional foods

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Ramesh C. Ray and V.K. JoshiShanna Liu and Ye HanZlatica KohajdováDidier Montet and Ramesh C. Ray and Nadine Zakhia-RozisCatherine Béal and Sandra HelinckAly F. El Sheikha and Didier MontetAly F. El Sheikha and Jamilah BakarAly F. El Sheikha and Didier MontetRamesh C. Ray and Aly F. El Sheikha and R. Sasi KumarAlejandra de Moreno de LeBlanc and Svetoslav D. Todorov and Graciela Vignolo and Graciela Savoy de Giori and Jean Guy LeBlancYasuhiro Inatsu and Md. Latiful Bari

About the Series	p. v
Preface	p. vii
1 Fermented Foods: Past, Present and Future	p. 1
2 Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits	p. 37
3 Fermented Cereal Products	p. 78
4 Lactic Acid Fermentation of Vegetables and Fruits	p. 108
5 Yogurt and Other Fermented Milks	p. 141
6 Fermented Fish and Fish Products: Snapshots on Culture and Health	p. 188
7 Fermented Meat Products	p. 223
8 African Fermented Foods: Historical Roots and Real Benefits	p. 248
9 Oriental Fermented Functional (Probiotic) Foods	p. 283
10 Indigenous Fermented Foods of Latin America	p. 312
11 Food Safety Challenges Associated with Traditional Fermented Foods	p. 341
Index	p. 371
Color Plate Section	p. 373

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Table of Contents