Book Description:
During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarize such research from Thailand, a well-known agricultural country from Asia. The authors also summarize recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.

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Table of Contents:
Preface

Chapter 1. Microbial Interaction in Fermented Beverages, pp. 1-42
(Marta E. Farías, Lucía M. Mendoza, Pedro A. Aredes Fernández, Oscar A. Sosa, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho, Argentina, and others)

Chapter 2. Fermented Milk Products, pp. 43-78
(Abdelrhman R. Ahmed, A.M. Adel, I. Smetanska, Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Ain Shams University, Cairo, Egypt, and others)

Chapter 3. Traditional foods and beverages from South America: microbial communities and production strategies, pp. 79-114
(Fátima C. O. Gomes, Inayara C. A. Lacerda, Diego Libkind, Christian A. Lopes, Javier Carvajal and Carlos A. Rosa, Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Belo Horizonte, MG, Brazil, and others)

Chapter 4. N-3 Fats: Nutritional Needs, Sources and Microbial Production Strategies, pp. 115-150
(Anita Nordeng Jakobsen, Department of Food Technology, Sør-Trøndelag University College, Trondheim, Norway)

Chapter 5. Strategies to Monitor Alcoholic Fermentation Processes, pp. 151-186
(V. Ibarra-Junquera, P. Escalante-Minakata, A.M. Mancilla, J.S. Murguía, L.A. de la Rosa, H.C. Rosu, Faculty of Chemical Sciences, University of Colima, Coquimatlan, Mexico, and others)

Chapter 6. Biotechnological Production and Application of High-Value Microbial Oils, pp. 187-216
(Kobkul Laoteng, Milan Certik, Biochemical Engineering and Pilot Plant Research and Development Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), King Mongkut’s University of Technology, Bangkok, Thailand, and others)

Chapter 7. Fermentation Strategies: Nutritional Requirements, pp. 217-248
(A.B. Sitanggang, H.S. Wu, S.S. Wang, J.C.W. Lan, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taiwan, and others)

Chapter 8. Tailoring of Industrial Products by Submerged Fermentation, pp. 249-274
(Licia M. Pera, Flavia Luna, Guillermo R. Castro, Mario D. Baigori, PROIMI (CONICET, CCT Tucumán, San Miguel de Tucumán, Argentina, and others)

Chapter 9. Agro-Industrial Residues in Biotechnological Processes, pp. 275-296
(Juliano Lemos Bicas, Ana Paula Dionísio, Júnio Cota Silva, Francisco Fábio Cavalcante Barros, Gláucia Maria Pastore, Laboratory of Bioflavors, Department of Food Science, State University of Campinas, Campinas, SP, Brazil)

Chapter 10. Prebiotic in Dairy Products: Benefits to Health and Technology Features, pp. 297-310
(Adriano G. Cruz, Jose A.F. Faria, Rafael R. Andrade,
Mirian R.L. Moura, Lucia M.J. Carvalho4, Daniel Granato, Cidade Universitária Campinas - SP – Brazil)

Chapter 11. Synthesis, Separation and Properties of Polythioesters Produced by Microorganisms, pp. 311-326
(Clément Des Courières, Chi-Wei Lo, Yu-Hong Wei, Ho-Shing Wu, Ecole Nationale Supérieure de Chimie de Paris (ENSCP), France, and others)

Chapter 12. Use of the Response Surface Methodology to Optimize the Pre-Treatment of Cassava Wastewater Employed as Substrates for the Production Biosurfactants, pp. 327-342
(Francisco Fábio Cavalcante Barros, Juliano Lemos Bicas, Júnio Cota Silva, Ana Paula Dionísio, Gláucia Maria Pastore, Laboratory of Bioflavors, Food Science Department, State University of Campinas, Campinas, SP, Brazil)

Chapter 13. Researches on Industrial Fermentation from Thailand: A Summary, pp. 343-348
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 14. Metagenomics Analysis and Application in the Fermentation Industry, pp. 349-352
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 15. A Note from the Study on Parasitic Contamination in a Local Thai Fermented Food Product “Koong Jom” from a Local Small Industrial Village in Northeastern Thailand, pp. 353-356
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 16. Local Alcoholic Industry: A Story of Local Wisdom in Fermentation Industry in Thailand, pp. 357-359
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Index