Fermentation has long been a cornerstone of food science, linking ancient traditions with modern biotechnology. Fermentation in the Food Industry offers a comprehensive overview of how microbial processes continue to shape the quality, safety, and sustainability of food worldwide. This volume presents recent advances in microbial fermentation, including lactic acid bacteria, yeasts, and mixed microbial cultures, and examines their roles in enhancing nutritional value, improving preservation, and developing innovative food products. Emphasizing both fundamental science and industrial application, the book highlights progress in fermentation process design, microbial ecology, metabolic pathways, and bioengineering strategies. Readers will discover how fermentation contributes to cleaner production, reduced food waste, and the creation of functional and health-promoting foods. Combining insights from microbiology, food technology, and biotechnology, this book serves as a bridge between traditional practices and cutting-edge research. It is an essential resource for researchers, graduate students, and professionals in food science, microbiology, biotechnology, and related industries who seek to understand and apply fermentation technology for sustainable food development and future innovation.

This book is included in DOAB.