Fermented foods in general and ethnic fermented foods in particular

The authors of the present book highlighted the fundamental knowledge regarding concepts (principles) definitions (conceptual limits of terms) evolutionary aspects historical background microbiological and biochemical (enzymological) bases technological aspects as well as health benefits and harms of fermented foods in general (from staple foods to delicacies such as cheeses wines table olives chocolates and teas) and of ethnic (or traditional) fermented foods in particular (such as kimchi injera tempeh natto doenjang caiçuma aluá tucupi among others).