Microorganisms and Fermentation of Traditional Foods

Traditional fermented foods are foods that have been acted upon by a consortium of microorganisms with improved nutritional values, organoleptic qualities, extended shelf-life, digestibility etc...

The authors of the present book highlighted the fundamental knowledge regarding concepts (principles), definitions (conceptual limits of terms), evolutionary aspects, historical background,...

The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters...