Ethnic Fermented Foods and Alcoholic Beverages of Asia
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity
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Ethnic Fermented Foods and Alcoholic Beverages of Asia
Ethnic Fermented Foods and Alcoholic Beverages of Asia
Jyoti Prakash Tamang Editor
Ethnic Fermented Foods and Alcoholic Beverages of Asia
Editor Jyoti Prakash Tamang Department of Microbiology School of Life Sciences Sikkim University Gangtok, Sikkim, India
ISBN 978-81-322-2798-4 ISBN 978-81-322-2800-4 DOI 10.1007/978-81-322-2800-4
(eBook)
Library of Congress Control Number: 2016944496 © Springer India 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer (India) Pvt. Ltd.
Preface
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agroclimatic conditions of the regions. About 90 % of the Asian ethnic fermented foods are naturally fermented by both culturable and unculturable microorganisms. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (lactic acid bacteria and Bacillus species, micrococci, etc.), amylolytic and alcohol-producing yeasts, and filamentous molds. Microorganisms establish on relevant substrates for survival and produce bioactive compounds that enrich the human diet, thereby promoting health benefits to consumers. This book has 15 chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. I tried to cover all Asian countries for this book, but could not get contributors for book chapters from many countries. However, I am grateful to all contributing authors who accepted our invitation to write this book. Some of them are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages. We are happy to bring all of them in the same platform, bringing out this book, and thanks to Prof. Tek Chand Bha
