chapter 1 Dietary Cultures and Antiquity of Fermented Foods and Beverages / chapter 2 Diversity of Fermented Foods / chapter 3 Diversity of Fermented Beverages and Alcoholic Drinks / chapter 4 Functional Yeasts and Molds in Fermented Foods and Beverages / chapter 5 Fermented Vegetable Products / chapter 6 Fermented Legumes: Soybean and Non-Soybean Products / chapter 7 Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma / chapter 8 Fermented Cereal Products / chapter 9 Fermented Milk Products / chapter 10 Fermented Fish Products / chapter 11 Fermented Meat Products / chapter 12 Ethnic African Fermented Foods / chapter 13 Tea, Coffee, and Cacao / chapter 14 Probiotic and Prebiotic Fermented Foods / chapter 15 Health Aspects of Fermented Foods / chapter 16 Packaging Concepts for Enhancing Preservation of Fermented Foods