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As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechnological aspects that unravel the functional and nutraceutical attributes of fermented foods and beverages and the implicated microorganisms. It will contain new and diverse information on the microbiological aspects and will cover Latin American fermented foods, health benefits of fermented foods, as well as food safety issues and control measures.
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