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Biochemistry and Biotechnology of Fermented Foods (Hardcover)
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Biochemistry and Biotechnology of Fermented Foods (Hardcover)
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Traditional fermented foods contribute greatly to the healthy food
sources for human being. Historically, fermentation is a universal
practice that our ancestors used to extend the food shelf life, to
improve the palpability and importantly to provide medicinal
properties. When the healthy value of fermented foods is gradually
recognized, intensive throughput of biotechnological researches
have been applied into many fermentative aspects, such as starters'
working mode and functional genes, starters' applications in other
industries, nutritional improvements of fermented products and
more. With the purpose of covering fundamental aspects of fermented
foods, the first part of this book will discuss classical fermented
starters and their applications, relating to lactic acid bacteria,
acetic acid bacteria, yeast and fungi as well as popular fermented
products thereof. Beer, bread, kefir, fermented milks products,
meats and fermented vegetables will be discussed into details. The
second part of this book will focus mainly on the trending
researches of fermented foods, involving nutritional and medical
value gained from their metabolites like probiotics, carotenoids
and flavonoids production, and using the starters in food
modifications. Interestingly, several starters such as yeast is
capable of carotenoids production in massive scale, which is
believed to replace natural carotenoids from plants in a near
future. The last part will get into insight of fermented starters
by analyzing their genomes, which could reveal a brighter
perspective in fermented food researches in next decades.
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