Intro -- Preface -- Contents -- Abbreviations -- Contributors -- Chapter 1: Introduction: Origin, History and Diversity of African Fermented Foods -- 1.1 The Origin and History of Food Fermentation -- 1.2 Domestication of Fermenting Microbes -- 1.3 Definition of Fermentation -- 1.4 Early Fermentation -- 1.5 Role of Fermented Food in Human Life -- 1.6 Fermented Foods and Probiotics -- 1.7 Distribution of African Fermented Foods -- 1.7.1 Fermented Cereal Products -- 1.7.1.1 Microbiology of Cereal Fermentation -- 1.7.2 Fermented Vegetables Products -- 1.7.3 Fermented Dairy Products -- 1.8 Conclusion -- References -- Chapter 2: Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance -- 2.1 Introduction -- 2.2 Types of Starter Cultures -- 2.2.1 Classification Based on Fermenting Microorganism -- 2.2.2 Classification of Starter Culture Based on External Shape of the Organism -- 2.2.3 Classification of Starter Culture Based on Growth Temperature -- 2.2.4 Classification of Starter Cultures Based on Flavour Production -- 2.2.5 Based on the Fermentation Type -- 2.2.6 Types of Starter Cultures Used in Industrial Fermentation -- 2.3 Starter Culture Preservation -- 2.4 Preparation of Starter Cultures -- 2.4.1 Preparation of Mother Culture -- 2.4.2 Bulk Starter Culture Preparation -- 2.4.3 Continuous Starter Production -- 2.4.4 Preparation of Master Culture -- 2.5 Uses of Starter Culture in Food Industry -- 2.6 Factors Causing Inhibition of Starter Cultures -- 2.7 Conclusions -- References -- Chapter 3: Properties and Advantages of Food Fermentation -- 3.1 Introduction -- 3.2 Types of Fermentation -- 3.3 Important Notes in Alcoholic Fermentation -- 3.4 Alcoholic Fermentation Steps -- 3.5 Acetic Acid Fermentation -- 3.6 The Importance of Fermented Foods to the Human Body.

3.7 Fermented Foods Are the Elixir of Life and Protection from Disease -- 3.8 Advantages of Natural Fermentation -- 3.9 Conclusion -- References -- Chapter 4: Significance of African Fermented Foods in Nutrition and Food Science -- 4.1 Introduction -- 4.2 Cereal-Based Fermented Foods -- 4.2.1 Sorghum and Millet -- 4.2.2 Maize -- 4.2.3 Barley -- 4.3 Insect-Based Fermented Foods -- 4.4 Milk-Based Fermented Foods -- 4.5 Meat-Based Fermented Foods -- 4.6 Conclusion -- References -- Chapter 5: Microorganisms Involved in Spontaneous Fermentation and their Health Risk -- 5.1 Introduction -- 5.2 Stages of Microbial Growth -- 5.3 Microflora of African Fermented Foods -- 5.4 Important Microorganisms Dominating Fermented Foods -- 5.4.1 Lactic Acid Bacteria -- 5.4.2 Yeasts -- 5.4.3 Yeast Interactions with LAB -- 5.5 Functional Properties of Microorganims in Fermented Foods -- 5.6 Conclusions -- References -- Chapter 6: Probiotic Fermented Foods and Health Promotion -- 6.1 Introduction -- 6.2 Food Fermentation and Lactic Acid Bacteria (LAB) -- 6.3 Selection of Probiotics and Starter Culture in Food Fermentation -- 6.4 Probiotic and Its Mechanism of Action -- 6.4.1 Mechanism of Action -- 6.5 Bio-preservation Techniques Using Probiotic Organisms for Food Safety -- 6.6 Beneficial Health Effects of Probiotics -- 6.6.1 Prevention and Management of Diarrheal Diseases -- 6.6.2 Prevention and Management of Liver Diseases -- 6.6.3 Modulation of Inflammatory and Immune Response -- 6.6.4 Prevention and Management of Allergies -- 6.6.5 Prevention and Management of Hypertension -- 6.6.6 Prevention and Management of Metabolic Disorder (Diabetes) -- 6.6.7 Prevention and Management of Cardiovascular Diseases -- 6.6.8 Detoxification of Cancer-Causing Carcinogens -- 6.7 Regulation, Safety and Efficacy -- 6.8 Future Perspectives and Global Demands -- 6.9 Conclusion -- References.

Chapter 7: Molecular Techniques for Microbial Community Profiling of Fermented Foods -- 7.1 Introduction -- 7.2 Polymerase Chain Reaction (PCR) -- 7.3 Gel Electrophoresis -- 7.4 Amplified Fragment Length Polymorphism -- 7.4.1 Restriction Fragment Length Polymorphism -- 7.5 Immunological Methods -- 7.6 Future Methods in Bacteria Identification -- 7.7 Flow Cytometry -- 7.8 Biosensors -- 7.9 Conclusion -- References -- Chapter 8: Enzymes in Food Fermentations -- 8.1 Introduction -- 8.2 Amylase -- 8.2.1 Sources of Amylases -- 8.2.2 Fermentative Production of Amylases -- 8.3 Lactase -- 8.3.1 Structural Properties of Lactase -- 8.3.2 Applications of Lactase -- 8.4 Proteases -- 8.4.1 Application of Protease -- 8.5 Pectinase -- 8.6 Lipases -- 8.7 Laccases -- 8.8 Xylose (Glucose) Isomerase -- 8.8.1 Glucose Isomerase Producing Microorganisms -- 8.9 Cyclodextrin Glycosyl Transferase -- 8.10 Catalase -- 8.11 Glucose Oxidase -- 8.12 Acetolactate Decarboxylase -- 8.13 Transglutaminase -- 8.14 Conclusion -- References -- Chapter 9: Bioactive Components of Fermented Food Products -- 9.1 Introduction -- 9.2 Bioactive Antioxidants -- 9.2.1 Bioactive Peptides -- 9.2.2 Bioactive Lipids -- 9.2.3 Bioactive Carbohydrates -- 9.3 Conclusion -- References -- Chapter 10: Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products -- 10.1 Introduction -- 10.2 Microorganisms and Fermentation in Bakery Products -- 10.2.1 Baker's Yeast Fermentation -- 10.2.2 Lactic Acid Bacteria Fermentation -- 10.2.3 Sourdough -- 10.3 Genomic Analysis of Baker's Yeast during Production of Bakery Products -- 10.4 Interaction Between Yeast and Lactic Acid Bacteria in Sourdough -- 10.5 Transcriptome Analysis of Microbial Interaction During Production of Bakery Products -- 10.6 Conclusion -- References.

Chapter 11: Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan -- 11.1 Introduction -- 11.2 Milk Production in the Sudan -- 11.3 Milk Composition -- 11.4 Fermented Milk -- 11.5 Starters -- 11.5.1 Properties -- 11.6 Cheese -- 11.6.1 Muddafara Cheese -- 11.6.2 White Cheese (Gibna-Beida) -- 11.7 Chemical Composition of White Cheese -- 11.8 Mineral Contents of Collected Chesse Samples -- 11.9 Microorganisms Associated with Cheese -- 11.10 Packaging -- 11.11 Fatty Acids Composition of Collected Cheese Samples -- 11.11.1 Saturated Fatty Acids -- 11.11.2 Unsaturated Fatty Acid -- 11.12 Amino Acids Composition of Collected Cheese Samples -- 11.13 Conclusions and Recommendations -- 11.13.1 Conclusions -- 11.13.2 Recommendations -- References -- Chapter 12: Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product -- 12.1 Introduction -- 12.2 Benefits of Garris -- 12.3 Preparation of Garris -- 12.4 Nutritive Value of Gariss -- 12.4.1 Amino Acid Content of Garris Protein -- 12.5 Microbiology of Garris -- 12.6 Antimicrobial Activity of Garris -- 12.7 Antioxidant Activity -- 12.8 Hypocholesterolaemic Impact of Garris -- 12.9 Conclusions -- References -- Chapter 13: Production and Quality Assessment of Camel Milk Cheese -- 13.1 Introduction -- 13.2 Camel Milk Composition -- 13.3 Camel Milk Products -- 13.4 Camel Milk Cheese -- 13.5 Technology of Cheese Making -- 13.6 Cheese Preparation -- 13.7 Chemical Composition of Cheese -- 13.8 Sensory Evaluation of White Cheese -- 13.9 Conclusions -- References -- Chapter 14: Selected Fermented Fish Products of the Sudan -- 14.1 Introduction -- 14.2 Nutritional Value -- 14.3 Microbiology -- 14.4 Sensory Evaluations -- 14.5 Important Types of Nile Fish and Fresh Water Fish -- 14.6 Fermentation -- 14.7 Types of Fermented Fish in Sudan -- 14.7.1 Fassiekh Industry.

14.7.2 Terkin -- 14.7.3 Kejeik -- 14.7.4 Mindish -- 14.8 African Traditional Fermented Fish Products -- 14.8.1 Momone -- 14.8.2 Lanhouin -- 14.8.3 Salanga -- 14.9 Conclusion -- References -- Chapter 15: Factors Influence the Quality and Safety of Fermented Sausages -- 15.1 Introduction -- 15.2 Meat Term Contextual -- 15.3 Influence of Meat Product -- 15.4 Meat Quality -- 15.5 Meat Safety -- 15.6 Fermented Meat -- 15.7 Fermented Sausage Classification and Categories -- 15.7.1 Categories of Fermented Sausage -- 15.7.1.1 Dry Sausage -- 15.7.1.2 Semidry Sausages -- 15.7.2 The Requirement of Fermented Sausage -- 15.8 Factors that Affect the Sensory and Physicochemical Characteristics of Fermented Sausage -- 15.8.1 Nature of Raw Meat -- 15.8.2 Type of Food Additive -- 15.8.3 Storage Interval and Temperature -- 15.8.4 Type of Culture -- 15.8.5 Effect of Spices -- 15.8.6 Influence of pH Drop -- 15.8.7 Influence of Smoking -- 15.8.8 Rancidity Development -- 15.8.9 Salt Content -- 15.8.10 Drip Loss and Moisture Defeat -- 15.8.11 Effect of Packaging Materials -- 15.9 Factor Affecting the Safety of Fermented Sausages -- 15.9.1 Potential of Physical Hazards -- 15.9.2 Potential of Chemical Hazards -- 15.9.2.1 Nitrates and Nitrites -- 15.9.2.2 Hydrocarbons Compounds -- 15.9.3 Biological Hazards -- 15.9.3.1 Resistant Bacteria -- 15.9.3.2 Biogenic Amines (BAs) -- 15.9.3.3 Histamine Producers -- 15.10 Conclusion -- References -- Chapter 16: Technology of Fermented Mango Juice Production -- 16.1 Introduction -- 16.2 Botanical Origin of Mango -- 16.3 Mango Varieties -- 16.4 Biochemical Composition and Nutritional Value -- 16.5 Mango Production -- 16.6 Mango Varieties Used for Juice Production -- 16.7 Mango Transformation Situation in Developing Countries -- 16.8 Steps of Mango Juice Production Fermented -- 16.8.1 Mango Juice Production -- 16.8.2 Mango Juice Fermentation.

16.8.3 Non-Saccharomyces Yeasts.