Meet the editors

Dr. Solís-Oviedo is a researcher belonging to the National System of Researchers (SNI) from the Mexican National Council for Sciences and Technology (CONACyT). She is a member of the National Registry of Accredited Science Reviewers (RCEA-CONA-CyT) at the Biology/Chemistry Division. Her current interests are the exploitation of industrial properties of beneficial strains, specifically in food fermentations, and the production of chemi-

cal commodities from renewable resources. Dr. Solís-Oviedo holds a PhD in Biomedical Sciences and a BSc in Biochemical Engineering. She held a postdoctoral position at the University of Nottingham, where she gained experience working with modern genetic tools and microbial biotechnology aspects for the production of metabolites of industrial interest from industrial wastes, as well as on the training of human resources.

Dr. Pech-Canul is a research officer at the Mexican National Council for Sciences and Technology (CONACyT). He has extensive experience in bacterial genetics/physiology, fermentation, analytics (HPLC, GC-MS), and modern genetic tools. He is currently supported by the "Cátedras CONACyT para Jóvenes Investigadores" Programme for the identification of microorganisms with exploitable potential for industrial processes. Dr.

Pech-Canul holds a PhD in Biomedical Sciences and a BSc in Biochemical Engineering. He was awarded with a CONACyT fellowship for postdoctoral training at the University of Nottingham, where he worked in modern genetic tools and microbial biotechnology aspects for the production of metabolites of industrial interest from industrial wastes. He is happy to participate in the formation of young scientists or science educators.

**Preface III**

**Chapter 1 1**

**Chapter 2 11**

**Chapter 3 25**

**Chapter 4 47**

**Chapter 5 67**

**Chapter 6 87**

**Chapter 7 107**

**Chapter 8 127**

Perspectives and Uses of Non-*Saccharomyces* Yeasts in Fermented Beverages

*Torulaspora delbrueckii*: Towards Innovating in the Legendary Baking

*by Ángel De La Cruz Pech-Canul, David Ortega, Antonio Garcia-Triana* 

Alcoholic Beverages and Human Health: An Overview

Usage of Kombucha 'Tea Fungus' for Enhancement of Functional

The Role of UV-Visible Spectroscopy for Phenolic Compounds

Probiotic, Prebiotic and Synbiotic Products in Human Health

African Fermented Food Condiments: Microbiology Impacts on

Pursuing the Perfect Performer of Fermented Beverages: GMMs vs.

*by Jesús Alejandro Aldrete-Tapia, Dalia Elizabeth Miranda-Castilleja, Sofia Maria Arvizu-Medrano, Ramón Álvar Martínez-Peniche, Lourdes Soto-Muñoz and Montserrat Hernández-Iturriaga*

*by Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie*

*by Oladipo Iyabo Christianah*

Contents

Properties of Herbal Beverages *by Viduranga Yashasvi Waisundara*

Quantification in Winemaking

*by Nicoleta-Maricica Maftei*

Their Nutritional Values

Microbial Consortium

and Brewing Industries

*and Rosa Lidia Solís-Oviedo*

*by Waldir Desiderio Estela Escalante*

*by Jose Luis Aleixandre-Tudo and Wessel du Toit*

## Contents


Preface

From time immemorial fermented foods have undoubtedly contributed to human health and well-being, and consequently to the progress of modern societies. The earliest archaeological evidence for the preparation of recipes was found in the Middle East. However, archaeological evidence, such as dedicated utensils for fermentation, are even older than these recipes. Among many fermented foods, both beer and bread flourished in the ancient Egyptian civilization and were considered as basic food items for their citizens. Historically, the preparation of bread, beer, and wine has been popular across Europe for centuries. Nevertheless, natives from many ancient cultures worldwide still conduct a wide variety of food fermentations

For centuries, the art of fermented foods was mastered by pure empirical observation, for example, through the domestication of yeast strains. Within the last four centuries, scientific research has started to unravel many aspects of the biological process. Hence, it has contributed to the improvement of many industrial processes. Nowadays, it is well known that fermentations are conducted by microorganisms. Therefore, fermented foods can be categorized according to either the primary metabolic product or the microorganism involved in the biological process. The food used as substrate in the fermentation process can also be used to describe

The modern food industry allows massive production of fermented products. However, somehow it has limited the diversification of fermented foods available in the market. Fortunately, several traditional fermented foods have recently regained attention mainly due to their nutritional values. Through our journey in the research field, we have always been attracted to the development of scientific research around autochthonous fermented foods and their cultural roots. These unique ferments are a wide-open window for new biodiversity. Furthermore, they are a natural repository of novel biological processes and biomolecules that will positively impact on many application fields from health, to food, to materials. Despite this, we find that many of these exciting results are regularly scattered and hard to find, because they are regularly spread in conference reports or in local journals. Furthermore, many of these reports remain in their original language and consequently are out of sight. Thus, most of the research progresses in this area are being hampered by the lack of publications in internationally recognized journals or books. Unfortunately, this has been a common issue, especially in developing countries where scientific research is consciously considered as a basis for economic

The main purpose of this book is to provide useful and novel information for readers regarding fermented foods. The content aims to expand the knowledge of fermented foods emphasizing their research progresses, new trends, and diversity. The book also aims to promote the interest of readers in this particular area of research. Chapters focus on many different research disciplines. For example, ethanol from fermentations is presented, including its social implications. Research progresses on tea-derived beverages are also presented along with advances in prebiotic and

using deep-rooted recipes and processes.

fermented foods.

growth.
