Meet the editor

Marta Laranjo holds a Ph.D. in Biology and is a senior researcher at MED - Mediterranean Institute for Agriculture, Environment and Development (Food Science and Technology Group), Universidade de Évora, Portugal. She is also the executive director of the UNIMED Subnetwork on Food and Water. An expert on microbiology and molecular biology, her main interests include food microbiology, with a special emphasis on starter cultures

and the dynamics of food microbiota. She has published several book chapters and numerous research papers in international peer-reviewed journals. She is also a frequent reviewer for several journals in the areas of microbiology and molecular biology. Dr. Laranjo has supervised several Ph.D., Master, and undergraduate students.

Contents

**Section 1**

**Preface XI**

Fermentation Processes in Agriculture and Industry **1**

**Chapter 1 3**

**Chapter 2 15**

**Chapter 3 47**

**Chapter 4 59**

Food Fermentations **81**

**Chapter 5 83**

**Chapter 6 103**

**Chapter 7 127**

Microbial Diversity of Traditionally Processed Cheese from Northeastern

Fermentation in the Perspective of Agriculture

*by Puneet Kumar Gupta and Jyotheeswara Reddy Edula*

*by Michael Bamitale Osho and Sarafadeen Olateju Kareem*

Fermentation of Bovine, Non-Bovine and Vegetable Milk

*by Romel E. Guzmán-Alvarez and José G. Márquez-Ramos*

for *Escherichia coli* Cultivation

Fermentation Processes

*by Tridjoko Wisnu Murti*

Region of Transylvania (Romania) *by Éva György and Éva Laslo*

Fermentation of Cocoa Beans

*by Felix Offei*

**Section 2**

*by Tolulope Oreoluwa Faniyi and Olukayode Stephen Oyatokun*

Strategies for Enhancing Product Yield: Design of Experiments (DOE)

Prospects of Biocatalyst Purification Enroute Fermentation Processes

Integrated Biorefinery Approach to Lignocellulosic and Algal Biomass
