Fermentation Processes

Book Abstract

This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers. Fermentation is a multi-disciplinary concept that is defined from the perspectives of various disciplines. It connotes different meanings to microbiologist, biochemist, food and nutritionist (rumen modulator/manipulation) and soil scientist. However, the overall is that it results in the breakdown of substrates (organic or inorganic) in the absence of air to yield intermediate by-products including methane gas (loss of feed energy). The concept includes activities bothering on anaerobic and aerobic processes to enhance the breakdown of substrates to produce some useful materials and biogases.