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Abstract:
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Ch.1. The history of fermented foods -- Ch.2. Challenges facing development of probiotic containing functional foods -- Ch.3. The properties of Enterococcus faecium and the fermented milk product Gaio -- Ch.4. Kefir: A fermented milk product -- Ch.5. Yoghurt and immunity: the health benefits of fermented milk products that contain lactic acid bacteria -- Ch.6. Health properties of milk fermented with lactobacillus casei strain shirota (LcS) -- Ch.7. Biologically active peptides released in fermented milk:
ole and functions -- Ch.8. Cheese and its potential as probiotic food -- Ch.9. Natto - a food made by fermenting cooked soybeans with bacillus subtilis (natto) -- Ch.10. Fermented meat -- Ch.11. Miso: production, properties, and benefits to health -- Ch
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