The first volume in a series covering the latest information in
microbiology, biotechnology, and food safety aspects, this book is
divided into two parts. Part I focuses on fermentation of
traditional foods and beverages, such as cereal and milk products
from the Orient, Africa, Latin America, and other areas. Part two
addresses fermentation biology, discussing specific topics
including microbiology and biotechnology of wine and beer, lactic
fermented fruits and vegetables, coffee and cocoa fermentation,
probiotics, bio-valorization of food wastes, and solid state
fermentation in food processing industries.
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