This thoroughly rewritten and enlarged Second Edition of an indispensable reference text offers comprehensive, authoritative coverage of the latest information on indigenous fermented foods of the world.

Contents:

• Introduction to Indigenous Fermented Foods
  
• Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes
  
• Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods
  
• Indigenous Fermented Foods Involving an Alkaline Fermentation
  
• Indigenous Fermented Foods in which Ethanol Is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods
  
• Indigenous Amino Acid Peptide Sauces and Pastes with Meatlike Flavors: Chinese Soy Sauce, Japanese Shoyu, Japanese Miso, Southeast Asian Fish Sauces and Pastes, and Related Fermented Foods
  
• Mushrooms: Producing Single-Cell (Microbial) Protein on Lignocellulosic or Other Food and Agricultural Wastes
• General Papers Related to Indigenous Fermented Foods
  

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