Front Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America

11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section