Fermented foods in health promotion and disease prevention : an overview / Bioactive peptides in fermented foods : production and evidence for health effects / Health benefits of exopolysaccharides in fermented foods / Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / Gamma-aminobutyric acid-enriched fermented foods / Melatonin synthesis in fermented foods / Effect of fermentation on vitamin content in food / From bacterial genomics to human health / Fermented seafood products and health / Fermented meat sausages / Health effects of cheese components with a focus on bioactive peptides / Blue cheese : microbiota and fungal metabolites / Yogurt and health / Kefir / Beer and its role in human health / Fermented pulses in nutrition and health promotion / Nonwheat cereal-fermented-derived products / Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / Tempeh and other fermented soybean products rich in isoflavones / Kimchi and its health benefits / The naturally fermented sour pickled cucumbers / Role of natural fermented olives in health and disease / Pulque / Sauerkraut : production, composition, and health benefits / Vinegars and other fermented condiments / Wine / Biogenic amines in fermented foods and health implications / Occurrence of aflatoxins in fermented food products / Antibiotic resistance profile of microbes from traditional fermented foods / Fermentation of food wastes for generation of nutraceuticals and supplements