1st Edition

Microorganisms and Fermentation of Traditional Foods

Edited By Ramesh C. Ray, Montet Didier Copyright 2015
    390 Pages 14 Color & 24 B/W Illustrations
    by CRC Press

    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.

    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
    Sensory evaluation of fermented foods

    Part 2: Fermentation Biotechnology
    Fruit wine
    Distilled alcoholic beverages
    Lacto-pickling of vegetables and fruits
    Coffee fermentation
    Cocoa fermentation
    Microbial proteins
    Application of solid state fermentation technology in food processing industries
    Bio-valorization of food wastes


    Ramesh C. Ray, Montet Didier