Front Cover -- Related titles -- Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits -- Copyright -- Contents -- List of contributors -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part One - Fermented foods and health -- 1 - Probiotic fermented foods and health promotion -- 1.1 Introduction -- 1.2 Probiotic fermented foods and health promotion -- 1.3 Health benefits deriving from the consumption of probiotics -- 1.4 Gastrointestinal health -- 1.5 Immune health -- 1.6 Metabolic health -- 1.7 Summary -- 1.8 Future trends -- 1.9 Sources of further information and advice -- References -- 2 - Exopolysaccharides from fermented dairy products and health promotion -- 2.1 Introduction -- 2.2 Exopolysaccharides (EPSs) from fermented dairy products -- 2.3 Interaction with the human intestinal microbiome -- 2.4 Interaction with the immune system -- 2.5 Interaction with enteric pathogens and toxins -- 2.6 Diverse interactions and potential health benefits -- 2.7 Conclusions -- References -- 3 - Bioactive peptides from fermented foods and health promotion -- 3.1 Introduction -- 3.2 Release of bioactive peptides during microbial fermentation -- 3.3 Bioactive peptides in fermented dairy and soy products -- 3.4 Bioactive peptides in health promotion -- 3.5 Conclusions and future trends -- References -- 4 - Conjugated linoleic acid production in fermented foods -- 4.1 Introduction -- 4.2 Basic knowledge of conjugated linoleic acid (CLA) -- 4.3 CLA content of unprocessed food ingredients -- 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat -- 4.5 CLA content of fermented food products -- 4.6 Health effects of CLA -- 4.7 Future trends -- References.

5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods -- 5.1 Introduction -- 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients -- 5.3 Effect of fermentation on antioxidant properties of plant foods -- 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes -- 5.5 Conclusions -- References -- 6 - Traditional cereal fermented foods as sources of functional microorganisms -- 6.1 Introduction -- 6.2 Food fermentation processes -- 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria -- 6.4 Fermented cereal-based food from Africa and Latin America -- 6.5 Starter cultures and cereal-based fermented food -- 6.6 Cereal-based probiotic foods -- Acknowledgements -- References -- Part Two - Fermentation microbiology -- 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods -- 7.1 The fermented food microbial ecosystem -- 7.2 Culture-dependent methods -- 7.3 Culture-independent methods: diversity in microbial communities -- 7.4 Culture-independent methods: metabolic activity in microbial communities -- 7.5 Recent insights: pyrosequencing -- 7.6 Conclusions -- References -- 8 - Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods -- 8.1 Introduction -- 8.2 Metabolic engineering in industrial lactic acid bacteria (LAB) -- 8.3 Systems biology and metabolic engineering in LAB -- 8.4 Conclusions -- 8.5 Sources of further information and advice -- References -- 9 - Designing wine yeast for the future -- 9.1 Introduction -- 9.2 Accidental beginnings and ancient wisdom -- 9.3 Turning hindsight into foresight -- 9.4 The ancient art of winemaking meets frontier yeast science.

9.5 Engineering yeast to make better wine -- 9.6 Future trends -- Acknowledgments -- References -- 10 - Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications -- 10.1 Introduction -- 10.2 Screening of strain collections -- 10.3 Classical strain improvement -- 10.4 Future trends -- 10.5 Sources of further information and advice -- Acknowledgments -- References -- 11 - Advances in starter culture technology: focus on drying processes -- 11.1 Introduction -- 11.2 Protective agents -- 11.3 Starter culture fermentation process -- 11.4 Freeze drying for the production of dried starter cultures -- 11.5 Spray drying for the production of dried starter cultures -- 11.6 Vacuum drying for the production of dried starter cultures -- 11.7 Product characteristics and storage stability -- 11.8 Conclusion -- References -- Part Three - Quality and safety of fermented foods -- 12 - Controlling the formation of biogenic amines in fermented foods -- 12.1 Introduction -- 12.2 Molecular determinants of biogenic amine formation -- 12.3 Environmental factors involved in the production of biogenic amines -- 12.4 Techniques for the detection of biogenic amine-producing bacteria -- 12.5 Techniques for the detection of biogenic amines -- 12.6 Future trends -- 12.7 Legislation concerning biogenic amine content in food -- 12.8 Sources of further information and advice -- References -- 13 - Biopreservation effects in fermented foods -- 13.1 Preservation and biopreservation -- 13.2 Biopreservative effect of lactic and acetic acids -- 13.3 Biopreservative effect of phenyllactic acid -- 13.4 Biopreservative effect of diacetyl -- 13.5 Biopreservative effect of cyclic dipeptides (2,5-diketopiperazines) -- 13.6 Biopreservative effect of bacteriocins -- 13.7 Biopreservative effect of other compounds -- 13.8 Conclusions.

References -- 14 - Lactic acid bacteria as antifungal agents -- 14.1 Introduction -- 14.2 Natural antifungal compounds produced by lactic acid bacteria -- 14.3 Factors affecting production of antifungal compounds by lactic acid bacteria -- 14.4 Potential applications of lactic acid bacteria as antifungal compounds -- 14.5 Lactic acid bacteria and mycotoxins -- References -- Part Four - Particular products, and approaches towards quality improvement and fermentation control -- 15 - Quality improvement and fermentation control in meat products -- 15.1 Introduction -- 15.2 Types of fermented meats -- 15.3 Principles of manufacture of fermented meats -- 15.4 Microbiological and chemical changes during meat fermentation -- 15.5 Starter cultures -- 15.6 Microbiological safety -- 15.7 Recent and future trends -- 15.8 Sources of further information and advice -- References -- 16 - Quality improvement and fermentation control in fish products -- 16.1 Introduction -- 16.2 Salted and fermented fish products -- 16.3 Narezushi -- 16.4 Functionality of lactic-acid fermented fish foods -- References -- 17 - Quality improvement and fermentation control in dough fermentations -- 17.1 Introduction -- 17.2 Advances in understanding of microbiota and physiology -- 17.3 Physiology and its impact on bread quality -- 17.4 Developments in use of starter cultures -- 17.5 Quality and safety issues -- 17.6 Health benefits -- 17.7 Future trends -- References -- 18 - Quality, safety, biofunctionality and fermentation control in soya -- 18.1 Introduction -- 18.2 Fermented soya products -- 18.3 Quality and food safety aspects -- 18.4 Biofunctionality and health aspects -- 18.5 Future trends and research needs -- 18.6 Sources of further information and advice -- References -- 19 - The microbial dynamics of wine fermentation -- 19.1 Introduction.

19.2 Overview of the winemaking process: from vineyard to bottle -- 19.3 Pre-fermentation microbiota -- 19.4 Fermentation microbiota -- 19.5 Post-fermentation microbiota -- 19.6 Methods of diversity assessment -- 19.7 Factors impacting the presence and persistence of microbes -- 19.8 Dynamics of yeast during the primary fermentation phase -- 19.9 Advances in understanding yeast fermentation physiology -- 19.10 Future trends -- 19.11 Sources of further information and advice -- References -- 20 - Quality improvement and fermentation control in beer -- 20.1 Introduction -- 20.2 Genetic improvement of brewer's yeast -- 20.3 Anaerobic beer contaminants -- 20.4 New trends in fermentation -- 20.5 New products: finding profitable niches -- 20.6 Beer in relation to nutrition and health -- 20.7 Future trends -- Acknowledgement -- References -- 21 - Coffee: fermentation and microbiota -- 21.1 Introduction -- 21.2 Coffee processing -- 21.3 The microbiology of coffee fermentation -- 21.4 Towards the use of starter cultures to optimize fermentation -- 21.5 Mycotoxin production -- 21.6 Conclusion -- References -- 22 - Quality improvement and fermentation control in vegetables -- 22.1 Introduction -- 22.2 History and present product range -- 22.3 Food fermentations: complex networks -- 22.4 Technological factors -- 22.5 Ingredients and additives -- 22.6 Microbiology of fermentation -- 22.7 Faulty products and spoilage -- 22.8 Kimchi -- 22.9 Future trends -- References -- Index.