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 using deep-rooted recipes and processes.

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 fermented foods.

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 growth.

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

symbiotic products. The book also includes exciting examples of African fermented foods. On the other hand, two divergent approaches to improve fermentation by the controlled inoculation of microorganisms are discussed, contrasting their strengths and weaknesses. Finally, research on genetics is presented as a valuable tool to deeply understand the basics of fermentation and its perspectives for the progress of the modern food industry. We were honoured and privileged by the valuable participation of researchers worldwide, such as from many African countries, Australia, Singapore, Romania, Argentina, Peru, and Mexico. The eclectic participation allowed us to enrich the outlook on the diversity of fermented foods and their potential impacts on human well-being.

## **Rosa Lidia Solís-Oviedo, PhD**

Associate Research, Faculty of Chemical Sciences, Autonomous University of Chihuahua, Chihuahua, México

## **Ángel de la Cruz Pech-Canul, PhD**

**1**

**Chapter 1**

**Abstract**

Alcoholic Beverages and Human

Production of alcohol is by fermentation of yeast, sugar, and starches. The consumption of which may be associated with some underlining risk factor depending on the quantity consumed per time. Alcohol can be consumed raw or by mixing in beverages, and whenever an alcoholic beverage is consumed, it can take about an hour for the body to metabolize one-eight of an imperial gallon. The level of the blood alcohol is increased when the quantity of alcohol consumed exceeds the normal dose which the body could metabolize, and then intoxication sets it. The higher the blood alcohol concentration, the higher the risk of diseases associated with the liver, kidney, and pancreas and the abundance of free radicals in the body system. Excessive use of alcohol can lead to alcoholism or alcohol dependence. Withdrawal from which can be life-threatening. Disulfiram, naltrexone, and acamprosate are the three approved oral medications for the treatment of alcoholism or alcohol dependence. On the other hand, moderate consumption of alcohol or red wines has been confirmed to be beneficial to human health particularly because of the

**Keywords:** alcoholism, alcohol dependence, alcohol addiction, alcohol withdrawal,

Alcohol are organic compounds identified by one or more hydroxyl (<sup>−</sup>OH) groups attached to a carbon atom of an alkyl group [1]. Alcohol is often considered as organic derivatives of water in which one of the hydrogen atoms has been replaced by an alkyl group, typically represented by R in organic structures. There are different types of alcohol: propyl, methyl, ethyl, and butyl alcohol, but for the production of alcoholic beverages, ethyl alcohol (ethanol) is the type used, while death or blindness could result if the other three are consumed at all [2]. Ethanol is normally produced from the fermentation of yeast, sugar, and starches [3]. It can also be consumed mixed in beverages or in its raw form, but the end product after digestion by the body is formaldehyde, which is deleterious to the body and also the cause of alcohol poisoning. Liver cirrhosis, gastric ulcers, gastritis, fatty liver, alcoholic hepatitis, and pancreatitis are examples of some disorders resulting from alcohol intoxication. Moderate consumption of alcohol may have some health benefits that could prolong life, but when taken in excess or as an escape route from

Abuse of alcohol usually leads to alcohol use disorder also known as alcoholism or alcohol addiction which can lead to a violent behavior. Addiction to alcohol refers

Health: An Overview

*Oladipo Iyabo Christianah*

antioxidant properties it confers.

problems, then abuse or alcoholism is inevitable.

signs and symptoms

**1. Introduction**

Research Professor, Mexican National Council for Sciences and Technology (CONACyT), Commissioned at the Faculty of Chemical Sciences, Autonomous University of Chihuahua, Chihuahua, México

## **Chapter 1**
