Table of Contents

The History of Feremented Foods. Challenges Associated with the Development of Probiotic-Containing Functional Foods. The Properties of Enterococcus faecium and the Fermented Milk Product- Gaio®. Kefir—A Fermented Milk Product. Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria. Health Properties of Milk Fermented with Lactobacillus. Casei strain Shirota (LcS).Biologically Active Peptides Released in Fermented Milk: Role and Functions. Cheese and Its Potential As a Probiotic Food. Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto). Fermented Meat. Miso: Production, Properties, and Benefits to Health. Korean Fermented Foods: Kimchi and Doenjang. Lactobacillus plantarum: The Role in Foods and in Human mHealth. Sauerkraut. New Trends of Table Olive Processing for Quality Control and Functional Proprieties. Traditional Chinese Fermented Foods. Tempeh: A Mold-Modified Indigenous Fermented Food. Thai Fermented Foods: Microorganisms and Their Health Benefits. Production of Probiotic Cultures and Their Addition in Fermented Foods. The Future for Fermented Foods. Index.

About the Author

Edward R.(Ted) Farnworth