Includes bibliographies and index

Annotation With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of Indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.