chapter 1 The History of Fermented Foods -- chapter 2 Challenges Facing Probiotic-Containing Functional Foods -- chapter 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio -- chapter 4 Kefir: A Fermented Milk Product -- chapter 5 Yogurt and Immunity: The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria -- chapter 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota (LcS) -- chapter 7 Biologically Active Peptides Released in Fermented Milk: Role and Functions -- chapter 8 Cheese and Its Potential as a Probiotic Food -- chapter 9 Natto - A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto) -- chapter 10 Fermented Meat -- chapter 11 Miso: Production, Properties, and Benefits to Health -- chapter 12 Korean Fermented Foods: Kimchi and Doenjang -- chapter 13 The Role of Lactobacillus plantarum in Foods and in Human Health -- chapter 14 Sauerkraut -- chapter 15 The Future for Fermented Foods.