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Fermented foods are widely used in developing countries as one of the most staple food sources, playing a key factor in human being healthy foods for centuries. With the advance of biotechnologies, tremendous applications and techniques have been introduced intensively into fermented food studies, revealing various aspects of fermented food such as microorganism, production process, metabolites, and healthy values of these foods. This book will discuss the general aspects of biotechnology and biochemistry applications in fermented foods, including fermenting starters such as yeast, fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), as well as technological relevancy in fermented food production. Besides, different types of fermented products from various food sources like cereals, milk, sausages, vegetables, legumes with their health benefits and their potentials in the 21st century are also discussed.
