From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria -- Health properties of traditional fermented Mongolian foods -- Microencaspulation Technology and Probiotics -- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw 'Satar' -- Leuconostoc as starter and probiotic -- Fermented soymilk as a neutraceutical -- Fermented fish products of Sudan -- Consumerism of probiotics in China -- Probiotics in Dairy -- Current trends and future perspectives on functional foods and nutraceuticals -- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.