Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
