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Contents
Series Editor’s Preface ix
Preface to Second Edition xi
About the Author xiii
List of Contributors xv
Chapter 1 The History of Fermented Foods 1
Jashbhai B. Prajapati and Baboo M. Nair
Chapter 2 Challenges Associated with the Development of Probiotic-
Containing Functional Foods 25
Niamh Kearney, Catherine Stanton, Colette Desmond, Mairead
Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
Chapter 3 The Properties of Enterococcus faecium and the Fermented
Milk Product—Gaio® 71
Marcelo Chiara Bertolami and Edward R. Farnworth
Chapter 4 Kefir—A Fermented Milk Product 89
Edward R. Farnworth and Isabelle Mainville
Chapter 5 Yogurt and Immunity: The Health Benefits of Fermented Milk
Products That Contain Lactic Acid Bacteria 129
Judy Van de Water and Phornnop Naiyanetr
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei
strain Shirota (LcS) 165
Kouji Miyazaki and Takeshi Matsuzaki
Chapter 7 Biologically Active Peptides Released in Fermented Milk:
Role and Functions 209
Gabriel Vinderola, Alejandra de Moreno de LeBlanc, Gabriela
Perdigón, and Chantal Matar
vi Handbook of Fermented Functional Foods, Second Edition
Chapter 8 Cheese and Its Potential as a Probiotic Food 243
Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir,
and Michael deVrese
Chapter 9 Natto: A Soybean Food Made by Fermenting Cooked Soybeans
with Bacillus subtilis (natto) 267
Tomohiro Hosoi and Kan Kiuchi
Chapter 10 Fermented Meat 291
Walter P. Hammes, Dirk Haller, and Michael G. Gänzle
Chapter 11 Miso: Production, Properties, and Benefits to Health 321
Yukiko Minamiyama and Shigeru Okada
Chapter 12 Korean Fermented Foods: Kimchi and Doenjang 333
Jeonghee Surh, Young-Kyung Lee Kim, and Hoonjeong Kwon
Chapter 13 Lactobacillus plantarum: The Role in Foods and in Human
Health 353
Göran Molin
Chapter 14 Sauerkraut 395
Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
Chapter 15 New Trends of Table Olive Processing for Quality Control
and Functional Proprieties 413
Moktar Hamdi
Chapter 16 Traditional Chinese Fermented Foods 433
Y-H. Peggy Hsieh, Steven Pao, and Jiangrong Li
Chapter 17 Tempeh: A Mold-Modified Indigenous Fermented Food 475
Daniel Y. C. Fung and Beth Ann Crozier-Dodson
Chapter 18 Thai Fermented Foods: Microorganisms and Their Health
Benefits 495
Somboon Tanasupawat and Wonnop Visessanguan
Contents vii
Chapter 19 Production of Probiotic Cultures and Their Addition in
Fermented Foods 513
Claude P. Champagne and Henrik Møllgaard
Chapter 20 The Future for Fermented Foods 533
Edward R. Farnworth
Index 551
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