Meet the editor

Dr. Rosa María Martínez-Espinosa has been a Spanish Senior Lecturer since 2011 (Biochemistry and Molecular Biology) and is currently Vice-Dean of Postgraduate Studies at the Faculty of Science and leader of the research group "Applied Biochemistry" (University of Alicante, Spain). Other positions she has held at the university include Vice-Dean of the Degree in Biology and Vice-Dean for Mobility and Enterprise and Engagement at the

Faculty of Science (University of Alicante). She received her Bachelor in Biology in 1998 (University of Alicante) and her PhD in 2003 (Biochemistry, University of Alicante). She undertook post-doctoral research at the University of East Anglia (Norwich, U.K. 2004-2005; 2007-2008).

Her multidisciplinary research focuses on investigating archaea and their potential applications in biotechnology. She has an H-index of 17. She has authored one patent and has published more than 70 indexed papers and around 60 book chapters. She has contributed to more than 150 national and international meetings during the last 15 years. Her research interests include archaea metabolism, enzymes purification and characterization, gene regulation, carotenoid production, antioxidant compounds, waste water treatments, and brines bioremediation.

Rosa María's other roles include editorial board member for several journals related to biochemistry, reviewer for more than 50 journals (biochemistry, molecular biology, biotechnology, and microbiology) and president of several organizing committees in international meetings related to the N-cycle or respiratory processes.

Contents

**Section 1**

Next Future

**Section 2**

*by Rosa María Martínez-Espinosa*

Continuous Beer Production

*by Mark Strobl*

*and Antonio Morata*

**Section 3**

Perspectives

*and Elizabeth León-Becerril*

*by Jerry O. Ugwuanyi and Augustina N. Okpara*

Craft Beers: Current Situation and Future Trends

**Preface III**

Introduction **1**

**Chapter 1 3** Introductory Chapter: A Brief Overview on Fermentation and Challenges for the

Fermented Foods and Beverages **13**

**Chapter 2 15**

**Chapter 3 49**

**Chapter 4 67**

**Chapter 5 83**

Production of Biogas and Biocombustibles **101**

**Chapter 6 103** A Comprehensive Overview of the Potential of Tequila Industry By-Products for Biohydrogen and Biomethane Production: Current Status and Future

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value *by Mohamed Hawashi, Tri Widjaja and Setiyo Gunawan*

*by María Jesús Callejo, Wendu Tesfaye, María Carmen González* 

*by Octavio García-Depraect, Daryl Rafael Osuna-Laveaga* 
