Fermented foods / editors, Ramesh C. Ray, Principal Scientist (Microbiology), ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India and Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France.

"A CRC title."

Includes bibliographical references and index.

Part 1. Biochemistry and biotechnology --part 2. Technological interventions.

Part I Front Cover -- Preface to the Series -- Preface -- Contents -- 1: Fermented Foods-Artisan Household Technology to Biotechnology Era -- 2: Yeasts in Fermented Foods and Beverages -- 3: Biotechnology of Wine Yeasts -- 4: Filamentous Fungi in Fermented Foods -- 5: Acetic Acid Bacteria in Food Fermentations -- 6: Acetic Acid Bacteria: Prospective Applications in Food Biotechnology -- 7: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits -- 8: Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations -- 9: Lactic Acid Bacteria as Functional Starter in Food Fermentations -- 10: Microencapsulation of Probiotics and Applications in Food Fermentation -- 11: Probiotic Cereal-Based Fermented Functional Foods -- 12: The Microbiota of Spontaneous Vegetable Fermentations -- 13: Functional Fermented Food and Feed from Seaweed -- 14: Antimicrobial Resistance of Fermented Food Bacteria -- 15: Bioactive Components of Fermented Foods -- 16: Nutritional and Therapeutic Significance of Protein-based Bioactive Compounds Liberated by Fermentation -- 17: Biogenic Amines in Fermented Foods: Overview -- 18: Applications of Metagenomics to Fermented Foods -- 19: Biotechnological Applications of Fructooligosaccharides in Food Processing Industries -- 20: Food Waste Generation and Bio-valorization -- Back Cover.