Advances in Fermentation Technology for Novel Food Products

  • Oluwafemi A. Adebo
  • Patrick B. Njobeh
  • Adedola S. Adeboye
  • Janet A. Adebiyi
  • Sunday S. Sobowale
  • Opeolu M. Ogundele
  • Eugenie KayitesiEmail author
Part of the Food Microbiology and Food Safety book series (FMFS)


The relevance of fermentation as an important and key aspect of food processing cannot be overemphasized, as it enhances beneficial composition and ensures safety. Fermentation technologies have constantly evolved with advances effectively dealing with the challenges associated with the traditional food fermentation process. Over the years, concerted efforts, intensive scientific research and the advent of modern sophisticated equipment have addressed these challenges and progressed to new approaches for fermentation of foods, subsequently leading to the delivery of novel food products. These advancements are further fueled by competitiveness among industry players based on innovativeness, cost-cutting measures, profit and the understandable desire for process improvement, better yields and quality products. This chapter covers significant advancement and technological applications that can improve food fermentation processes that are applicable for the delivery of better, safer and cost-effective food products.


Fermentation Mixed cultures Carbohydrate Novel processing techniques Food metabolomics Nanotechnology 



We wish to acknowledge the financial support via the Global Excellence and Stature (GES) Fellowship of the University of Johannesburg (UJ) granted to the main author (Adebo, O.A.). This work was also partly supported by the National Research Foundation (NRF) Research and Technology Funding (RTF) and the National Equipment Programme (NEP) Grant.


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© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Oluwafemi A. Adebo
    • 1
  • Patrick B. Njobeh
    • 1
  • Adedola S. Adeboye
    • 2
    • 3
  • Janet A. Adebiyi
    • 1
  • Sunday S. Sobowale
    • 3
  • Opeolu M. Ogundele
    • 1
  • Eugenie Kayitesi
    • 1
    Email author
  1. 1.Department of Biotechnology and Food TechnologyUniversity of JohannesburgDoornfontein, JohannesburgSouth Africa
  2. 2.Department of Food ScienceUniversity of PretoriaHatfield, PretoriaSouth Africa
  3. 3.Department of Food TechnologyMoshood Abiola PolytechnicAbeokutaNigeria

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