Handbook of Plant-Based Fermented Food and Beverage Technology, Second EditionPart I: Introduction: Fermented Plant Products and Their Manufacture. Flavours and Food Fermentation. Fermentation and Biopreservation of Plant Based Foods with Lactic Acid Bacteria. Plant-based Fermented Foods and Beverages of Asia. Part II: Soy products: Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap. Synbiotic Soy Beverages: Principles And Sensory Attributes. Thua Nao, A Traditional Thai Fermented Soy Product. Soymilk and Tofu Manufacturing. Part III: Fruits and fruit products: Sensory Analysis of Fruit and Fermented Fruit Product Flavors. Wine Fermentation and Production. Fermentation of Caper Products. Apple Cider Fermentation. Fermentation and Cashew Apple Juice. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice. Stone Fruit: Wine and Brandy. The Fermentation of Olive Fruit. Noni Fruits. Wine Production in the United States: Regulatory Requirements. Part IV: Vegetables and vegetable products: Vegetables Fermentation With Economical Significance In South America. Use of Ensilage As Vehicle of Probiotic. Fermented Red Beet Juice. Health Benefits of Fermented Vegetable Juices. Almagro Eggplant: From the Home-Made Tradition to the Industry. Olives in Commerce in the United States. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection. Canned Sauerkraut: Manufacture, Inspection, and Grade Standards. Mexican Jalapeno Pepper: Properties, Manufacture, and Flavor. Part V: Cereals and cereal products: Bread. Sourdough Bread. Liquid Sourdough Fermentation. Chinese Fermented Rice Noodles. Boza: A Tradtional Creal Based, Fermented Turkish Beverage. Chinese Steamed Bun. Whiskey manufacture. Beer Production in the United States: Regulatory Requirements. Distilled Spirits Production in the United States: Regulatory Requirements. Part VI: Specialty products: The Traditional Balsamic Vinegar: A Microbiological Overview. Palm Wine. Brazilian Cachaça: Fermentation and Production. Brick Tea. Shalgam (Şalgam). Fermented Coconut Milk and Coconut Oil. Coffee Fermentation. Pulque fermentation. Probiotic Non-Dairy Beverages. Part VII: Fermentation and food ingredients: Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria. Soymilk Fermentation and Enzymes Production. Microorganisms and Microbial-Derived Ingredients Used in Foods.Handbook of Animal-Based Fermented Food and Beverage Technology, Second EditionPart I: Introduction: Fermented Animal Products and Their Manufacture. Dairy Starter Cultures. Microorganisms and Food Fermentation. Animal-based Fermented Foods of Asia. Leuconostoc and its use in dairy technology. Food Fermentation and Production of Biopreservatives. Exopolysaccharides From Lactic Acid Bacteria And Bifidobacteria. Fermentation Ecosystems. Part II: Fermented Milk and Semi-solid Cheeses: Fermentation and Koumiss. The Traditional Finnish Fermented Milk "Viili". Production of Laban. Yogurt. Sour Cream and Crème Fraîche. Fromage Frais. Cottage Cheese: Fundamentals and Technology. Teleme Cheese. Hispánico Cheese. Goat milk Cheeses. Acidified milk, sour cream, and cream cheese: standards, grades, and specifications. Cottage cheese and yogurt: standards, grades, and specifications. Part III: Solid Cheeses: Cheddar and Related Hard Cheeses. Traditional Greek Feta. Reggianito Cheese – A Hard Cheese Produced in Argentina. Fiore Sardo Cheese. Zamorano Cheese. Asiago and other Cheeses: standards, grades, and specifications. Gouda and other cheeses: standards, grades, and specifications. Muenster and other cheeses: standards, grades, and specifications. Semi-soft pasteurized and other cheeses: standards, grades, and specifications. U. S. Dairy Processing Plants: Safety and Inspection. Part IV: Meats and Fish Products: Meat Fermentation. Dry-cured ham. Italian Salami: A survey of traditional Italian salami, their manufacturing techniques and main chemical and microbiological traits. Mold-Ripened sausages. The Ecosystem of Greek Spontaneously Fermented Sausages. Formulations for Fermented Sausages with Health Attributes. Turkish Pastirma –A Dry Cured Beef Product. Chinese Fermented Meat Products. Sucuk (Turkish Dry-Fermented Sausage). Safe Practices for Sausage Production in the United States. Review on Malaysian Fermented Fish Products. Review on Indonesian Fermented Fish Products. Part V: Probiotics and Fermented Products: Probiotics: An Overview. Cheese As Probiotic Carrier: Technological Aspects and Benefits.