Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

The fermented foods industry is constantly seeking new starter cultures to deal with
changing consumer preferences and new fermentation processes. New cultures can either …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Highlights•Spontaneously fermented cereal foods are not stable, safe and consistent in
quality.•Carefully selected autochthonous microbial strains can contribute to a predictable …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

While many food science programs offer courses in the microbiology and processing of
fermented foods, no recently published texts exist that fully address the subject. Food …

Fermentation is one of the oldest known production processes and the most technologically
valuable in terms of the food industry. In recent years, increasing nutrition and health …

Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

Fermentation has had a long history in human food production and consumption. Fermented
foods and beverages can comprise anywhere between 5-40% of the human diet in some …