Industrialization of Indigeus Fermented Foods, Second Edition presents the most recent invations in the processing of a wide range of indigeus fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigeus fermented food manufacture from ancient production methods to industrialized processing techlogies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control techlogies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigeus Fermented Foods. He is a Fellow of the International Academy of Food Science and Techlogy, the Institute of Food Techlogists, the American Academy of Microbiology, and the American Association for the Advancement of Science.