has a long history of preparation and consumption of various types of ethnic fermented
foods and alcoholic beverages based on available raw substrates of plant or
animal sources and also depending on agro-climatic conditions of the regions. Diversity of
functional microorganisms in Asian ethnic fermented foods and alcoholic beverages
consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing
yeasts and filamentous moulds. Though there are hundreds of research articles, review
papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first
of this kind on compilation of various ethnic fermented foods and alcoholic beverages
of Asia. This book has fifteen chapters covering different types of ethnic fermented
foods and alcoholic beverages of Asia. Some of the authors are well-known scientists
and researchers with vast experiences in the field of fermented foods and
beverages who include Prof.
Tek Chand Bhalla, Dr. Namrata Thapa (India),
Prof. Yearul Kabir and Dr. Mahmud
Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan),
Prof. Sagarika Ekanayake (Sri Lanka), Dr.
Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi
Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr.
Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine,
Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr.
Francisco B. Elegado (Philippines), Prof.
Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists,
dieticians, food entrepreneurs, agriculturalist, government policy makers,
ethnologists, sociologists and electronic media persons may read this book who
keep interest on biological importance of Asian fermented foods and beverages.