1st Edition
Fermented Food Products
Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process.
• Describes various fermented food products, especially indigenous products
• Presents health benefits of fermented food products
• Explains mechans involved in the production of fermented foods
• Discusses molecular tools and its applications and therapeutic uses of fermented foods
The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.
Contents
Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
About the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii
Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xv
Section 1 Overview
1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3
A. Sankaranarayanan and N. Amaresan
Section 2 Traditional Fermented Food Products
2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo
3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cíntia Lacerda Ramos and Rosane Freitas Schwan
4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Gözde Konuray and Zerrin Erginkaya
5. Processed Lichens Could be a Potential Functional Food with Special Reference to
Traditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D,
Shyam Kumar R and Thajuddin N
6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77
Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar,
Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran
7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Antonia Terpou
Section 3 Plant-Based Fermented Food Products
8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105
Anely Nedelcheva and Yunus Dogan
9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Khongsak Srikaeo
10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Lilis Nuraida
11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167
Adikesavan Selvi and Nilanjana Das
12. Nutritional and Health Benefits of Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181
Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim
Section 4 Animal-Based Fermented Food Products
13. Fermented Meat Products: From the Technology to the Quality Control . . . . . . . . . . . . . . 197
Maria João Fraqueza and Luis Patarata
14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim,
Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilene M. de Oliveira
Section 5 Milk-Based Fermented Food Products
15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Didem Deliorman Orhan and Sultan Pekacar
16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269
Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan,
Nooruddin Thajuddin and Dharumadurai Dhanasekaran
Section 6 Fermented Beverages
17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
Hasya Nazlı Ekin and Didem Deliorman Orhan
18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295
Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and
Mônica Roberta Mazalli
19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
Maurizio Ciani, Laura Canonico and Francesca Comitini
20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329
Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and
Dharumadurai Dhanasekaran
21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341
Ilkin Yucel Sengun and Gulden Kilic
Section 7 Molecular Tools in Fermented Food Products
22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365
Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde Dahunsi
Section 8 Therapeutics and Fermented Foods
23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385
Nirmaladevi, R.
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403
Biography
A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction.
--L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4
