Table of Contents

Part 1:Traditional Fermented foods and Beverages. Microorganisms and their role in food fermentation. Oriental fermented foods. African fermented foods. Latin American fermented foods . Fermented cereal products . Bread: Between the Heritage of past and the Technology of present. Fermented fish and fish products. Fermented milk and milk products . Cheese. Sausage. Sensory evaluation of fermented foods. . Part 2: Fermentation Biotechnology. Beer. Wine. Fruit wine. Cider. Distilled alcoholic beverages . Vinegar. Lacto-pickling of vegetables and fruits. Coffee fermentation. Cocoa fermentation. Microbial proteins. Probiotics. Application of solid state fermentation technology in food processing industries. Bio-valorization of food wastes.

About the Author

Ramesh C. Ray, Montet Didier