1st Edition

Health Benefits of Fermented Foods and Beverages

Edited By Jyoti Prakash Tamang Copyright 2015
    638 Pages 77 B/W Illustrations
    by CRC Press

    Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of fermented food products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma.

    The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most remarkable aspect is the biological functions and the enhanced health benefits due to functional microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and review papers investigating the different health-promoting benefits such as antioxidant functions, allergic reactions suppression, and overall digestion improvement.

    Possible health benefits of fermented foods and beverages include prevention of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inflammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, fermented foods list increasing the synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal values among its health-related effects. The list grows the more we know about their molecular processes and their biological functions. The book helps you overcome the challenge of large-scale production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from which they are derived.

    Microorganisms in Fermented Foods and Beverages
    Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri
    Functionality and Therapeutic Values of Fermented Foods
    Namrata Thapa and Jyoti Prakash Tamang
    Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health
    Rintu Banerjee, Moumita Bishai, Sunita Adak, and Lakshmishri Upadrasta
    Diet, Microbiome, and Human Health
    Yarul Kabir, Ashfaque Hossain, and Saeed Akhter
    Health Benefits of Fermented Dairy Products
    Baltasar Mayo and Leocadio Alonso
    Functional Properties of Fermented Milks
    Nagendra P. Shah
    Health Benefits of Yogurt
    Ramesh C. Chandan
    Health Benefits of Ethnic Indian Milk Products
    R. K. Malik and Sheenam Garg
    Health Benefits of Fermented Vegetable Products
    Prakash M. Halami and S.V.N. Vijayendra
    Health Benefits of Kimchi
    Eung Soo Han, Hyun Ju Kim, and Hak-Jong Choi
    Health Benefits of Tempe
    Mary Astuti
    Health Benefits of Korean Fermented Soybean Products
    Dong-Hwa Shin, Su-Jin Jung, and Soo-Wan Chae
    Health Benefits of Natto
    Toshirou Nagai
    Health Benefits of Functional Proteins in Fermented Foods
    Kumaraswamy Jeyaram and Amit Kumar Rai
    Health Benefits of Fermented Fish
    Binaya Bhusan Nayak and H. Sanath Kumar
    Wine: A Therapeutic Drink
    Usha Rani and K. A. Anu Appaiah
    Antiallergic Properties of Fermented Foods
    Raha Abdul Rahim, Adelene Song Ai Lian, Lionel In Lian Aun, and Foo Hooi Ling
    Antiallergenic Benefits of Fermented Foods
    Rekha S. Singhal, Swati B. Jadhav, and Shweta Deshaware
    Antioxidants in Fermented Foods
    Santa Ram Joshi and Koel Biswas
    Health Benefits of Nutraceuticals from Novel Fermented Foods
    Anil Kumar Anal, Son Chu-Ky, and Samira Sarter
    From Gut Microbiota to Probiotics: Evolution of the Science
    Neerja Hajela, G. Balakrish Nair, and Sarath Gopalan


    Professor Jyoti Prakash Tamang has been one of the authorities on global fermented foods and beverages for the last 27 years. He earned a PhD in microbiology from North Bengal University (1992), did postdoctoral research work at the National Food Research Institute, Tsukuba, Japan (1995), and at the Institute of Hygiene and Toxicology, Germany (2002). He was awarded the National Bioscience Award of the Department of Biotechnology by the Government of India in 2005, and the Gourmand Best Cookbook Award in Paris in 2010. He is a fellow of the National Academy of Agricultural Sciences (2012), the Indian Academy of Microbiological Sciences (2010), and the Biotech Research Society of India (2006).

    He has published more than 120 research papers, and authored several books including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, and Fermented Foods and Beverages of the World, both published by CRC Press, Taylor & Francis Group, USA in 2010. He has one patent, and has mentored several PhD students. He is a member of several prestigious national and international academic groups including the International Yeast Commission and the Asian Federation of Lactic Acid Bacteria, among others. Dr. Tamang is a professor in the Department of Microbiology and also dean of the School of Life Sciences of Sikkim University, a national university in Sikkim. He has served as the first registrar of Sikkim University appointed by the president of India.