Food fermentation / Umesh Kumar.

Includes bibliographical references and index.

Food Fermentation Methods -- Bacterial Fermentations -- Food Production Technology -- Fermentor Configurations -- Batch Fermentation and Fermented Products -- Organisms Responsible for Food Fermentations -- Food Fortification for Reducing Micronutrient Deficiencies -- Food Fermentation and Pickling -- Food Safety from Microorganisms.

"Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits from better digestion to stronger Immunity. Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs-such as starch and sugar-into alcohol or acids. The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness. Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. Fermented foods have been part of the human diet for centuries, and were initially produced as a way to preserve foods, improve flavour and eliminate food toxins. Today, more people are turning to these foods for their potential health benefits. Many fermented foods contain probiotics because they are added or they naturally occur in the food. For example, Lactobacilli is a probiotic strain that is commonly found in yoghurt and naturally lives on the surface of some foods such as vegetables and fruit. This means that not all fermented foods contain probiotics, especially many commercially produced foods that are pasteurized, which kills any bacteria (along with their associated health benefits). This book takes a look at food fermentation, including its benefits and safety."--Back cover

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