This book provides a comprehensive overview of the microbiology underpinning fermented foods, detailing processes across a wide array of global food types. It expands significantly on its predecessor, covering not only the microbial aspects but also the technology, biochemistry, nutrition, and market dynamics of fermented products. The text addresses major food categories such as dairy products, vegetables, vinegar, bread, sausages, and beverages, with new chapters dedicated to the fermented foods of India, the Middle and Far East, and specific Asian products like shoyu and miso.

This book is positioned as an essential reference source for professionals and researchers in the food industry, particularly those involved in industrial microbiology, biotechnology, and production related to fermented goods. Its comprehensive update and expansion from the first edition suggest a thorough treatment of the subject matter, aiming to serve both practitioners and academics. The inclusion of specific regional fermented foods indicates a broad scope, likely appealing to a diverse international audience interested in the science and application of fermentation.