Bücher der Reihe Fermented Foods and Beverages Series

This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors, and provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

This book describes the history, culture, production, microbiology, biochemistry, nutritional value, and roles of the diet of indigenous alkaline-fermented foods. The rise in pH during the production of these foods results in an environment that makes the substrate unsatisfactory for the growth of undesirable microorganisms and determines what microorganisms can survive, multiply, and carry out the fermentation. This book emphasizes the processes in the fermentations and the factors that influence the development of the characteristic microbiota and the biochemical and organoleptic changes induced by them.