Christon J. Hurst, PhD, is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.

• LIST OF FIGURES ixLIST OF CONTRIBUTORS xvPREFACE xixSECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 11 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3Christon J. Hurst2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna IlináSECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 1213 Gut Microbial Ecology 123Erin A. McKenney4 Fermentation in the Rumen 133Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167Xavier Goux, Tong Liu, Maria Westerholm, and Magdalena CalusinskaSECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 2076 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209Li Liu7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225Keith Thomas8 An Accidental Art Form: Spontaneous Fermentation of Beer 245Cassandra Suther9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255Norio Takeshita and Ken OdaSECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 26110 Safety Demonstration of Food and Feed Cultures 263François Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli11 Starter Cultures and Their Role in Fermented Foods 281Marta Laranjo12 African Fermented Foods and Beverages. Potential Impact on Health 293Victoria Bell, José Guina, and Tito H. Fernandes13 Fermented Foods of South Asia 323Gomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P14 The Ensiling Fermentation of Forage Crops 353Zwi G. WeinbergSECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 37315 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375Christon J. HurstINDEX 381

Christon J. Hurst, PhD, is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.

• LIST OF FIGURES ixLIST OF CONTRIBUTORS xvPREFACE xixSECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 11 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3Christon J. Hurst2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna IlináSECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 1213 Gut Microbial Ecology 123Erin A. McKenney4 Fermentation in the Rumen 133Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167Xavier Goux, Tong Liu, Maria Westerholm, and Magdalena CalusinskaSECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 2076 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209Li Liu7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225Keith Thomas8 An Accidental Art Form: Spontaneous Fermentation of Beer 245Cassandra Suther9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255Norio Takeshita and Ken OdaSECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 26110 Safety Demonstration of Food and Feed Cultures 263François Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli11 Starter Cultures and Their Role in Fermented Foods 281Marta Laranjo12 African Fermented Foods and Beverages. Potential Impact on Health 293Victoria Bell, José Guina, and Tito H. Fernandes13 Fermented Foods of South Asia 323Gomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P14 The Ensiling Fermentation of Forage Crops 353Zwi G. WeinbergSECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 37315 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375Christon J. HurstINDEX 381

Christon J. Hurst, PhD, is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.

• LIST OF FIGURES ixLIST OF CONTRIBUTORS xvPREFACE xixSECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 11 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3Christon J. Hurst2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna IlináSECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 1213 Gut Microbial Ecology 123Erin A. McKenney4 Fermentation in the Rumen 133Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167Xavier Goux, Tong Liu, Maria Westerholm, and Magdalena CalusinskaSECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 2076 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209Li Liu7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225Keith Thomas8 An Accidental Art Form: Spontaneous Fermentation of Beer 245Cassandra Suther9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255Norio Takeshita and Ken OdaSECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 26110 Safety Demonstration of Food and Feed Cultures 263François Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli11 Starter Cultures and Their Role in Fermented Foods 281Marta Laranjo12 African Fermented Foods and Beverages. Potential Impact on Health 293Victoria Bell, José Guina, and Tito H. Fernandes13 Fermented Foods of South Asia 323Gomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P14 The Ensiling Fermentation of Forage Crops 353Zwi G. WeinbergSECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 37315 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375Christon J. HurstINDEX 381