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For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of micr

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho