Prabir K. Sarkar has been a professor at the University of North Bengal, India since 2000. He earned his bachelor’s (1972), master’s (1974), and doctoral (1981) degrees in botany, with specialization in microbiology, from the University of Burdwan, India. He carried out his postdoctoral research on food fermentation at the University of Reading in the UK, Queensland Health Scientific Services Laboratory in Australia, and Wageningen University in the Netherlands. He has 34 years of experience in teaching microbiology, and has published approximately 70 research articles in impact journals. His research focus is fermentation and microbiological safety of indigenous foods. M. J. Robert Nout graduated as a food technologist at Wageningen University, the Netherlands, in 1970. His interest in food fermentation evolved during his career of university teaching and research in several African and Asian countries. He defended his doctor’s thesis at Wageningen University in 1981 on the topic of "indigenous fermented beverages of Kenya." Since 1983, he was an associate professor at Wageningen University, a visiting professor at China Agricultural University since 2005, and has published over 250 scientific articles. Retired since 2011, he is now a consultant in the area of food fermentation research.

"The book is directed at an academic and professional audience—graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries."—ARBA

• Introduction. Diversity of Plant-Based Food Products Involving Alkaline Fermentation. Diversity of Animal-Based Food Products Involving Alkaline Fermentation. Microorganisms Predominating in Alkaline-Fermented Foods. Quality Aspects of Alkaline-Fermented Foods, Safety Aspects of Alkaline-Fermented Foods. Challenges Associated withTechnological Aspects for Modernization of Alkaline-Fermented Foods. Value-Added Products fromAlkaline-Fermented Foods or from Microorganisms Predominating Therein. Future of Alkaline-Fermented Foods forTraditional Markets, Outlook (Research Needs).

Prabir K. Sarkar has been a professor at the University of North Bengal, India since 2000. He earned his bachelor’s (1972), master’s (1974), and doctoral (1981) degrees in botany, with specialization in microbiology, from the University of Burdwan, India. He carried out his postdoctoral research on food fermentation at the University of Reading in the UK, Queensland Health Scientific Services Laboratory in Australia, and Wageningen University in the Netherlands. He has 34 years of experience in teaching microbiology, and has published approximately 70 research articles in impact journals. His research focus is fermentation and microbiological safety of indigenous foods. M. J. Robert Nout graduated as a food technologist at Wageningen University, the Netherlands, in 1970. His interest in food fermentation evolved during his career of university teaching and research in several African and Asian countries. He defended his doctor’s thesis at Wageningen University in 1981 on the topic of "indigenous fermented beverages of Kenya." Since 1983, he was an associate professor at Wageningen University, a visiting professor at China Agricultural University since 2005, and has published over 250 scientific articles. Retired since 2011, he is now a consultant in the area of food fermentation research.

"The book is directed at an academic and professional audience—graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries."—ARBA

• Introduction. Diversity of Plant-Based Food Products Involving Alkaline Fermentation. Diversity of Animal-Based Food Products Involving Alkaline Fermentation. Microorganisms Predominating in Alkaline-Fermented Foods. Quality Aspects of Alkaline-Fermented Foods, Safety Aspects of Alkaline-Fermented Foods. Challenges Associated withTechnological Aspects for Modernization of Alkaline-Fermented Foods. Value-Added Products fromAlkaline-Fermented Foods or from Microorganisms Predominating Therein. Future of Alkaline-Fermented Foods forTraditional Markets, Outlook (Research Needs).

Prabir K. Sarkar has been a professor at the University of North Bengal, India since 2000. He earned his bachelor’s (1972), master’s (1974), and doctoral (1981) degrees in botany, with specialization in microbiology, from the University of Burdwan, India. He carried out his postdoctoral research on food fermentation at the University of Reading in the UK, Queensland Health Scientific Services Laboratory in Australia, and Wageningen University in the Netherlands. He has 34 years of experience in teaching microbiology, and has published approximately 70 research articles in impact journals. His research focus is fermentation and microbiological safety of indigenous foods. M. J. Robert Nout graduated as a food technologist at Wageningen University, the Netherlands, in 1970. His interest in food fermentation evolved during his career of university teaching and research in several African and Asian countries. He defended his doctor’s thesis at Wageningen University in 1981 on the topic of "indigenous fermented beverages of Kenya." Since 1983, he was an associate professor at Wageningen University, a visiting professor at China Agricultural University since 2005, and has published over 250 scientific articles. Retired since 2011, he is now a consultant in the area of food fermentation research.

"The book is directed at an academic and professional audience—graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries."—ARBA

• Introduction. Diversity of Plant-Based Food Products Involving Alkaline Fermentation. Diversity of Animal-Based Food Products Involving Alkaline Fermentation. Microorganisms Predominating in Alkaline-Fermented Foods. Quality Aspects of Alkaline-Fermented Foods, Safety Aspects of Alkaline-Fermented Foods. Challenges Associated withTechnological Aspects for Modernization of Alkaline-Fermented Foods. Value-Added Products fromAlkaline-Fermented Foods or from Microorganisms Predominating Therein. Future of Alkaline-Fermented Foods forTraditional Markets, Outlook (Research Needs).