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Advances in Fermentation Technology for Novel Food Products

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Innovations in Technologies for Fermented Food and Beverage Industries

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

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.

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Acknowledgement

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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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa

    Oluwafemi A. Adebo, Patrick B. Njobeh, Janet A. Adebiyi, Opeolu M. Ogundele & Eugenie Kayitesi

  2. Department of Food Science, University of Pretoria, Hatfield, Pretoria, South Africa

    Adedola S. Adeboye

  3. Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria

    Adedola S. Adeboye & Sunday S. Sobowale

Authors
  1. Oluwafemi A. Adebo
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  2. Patrick B. Njobeh
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  3. Adedola S. Adeboye
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  4. Janet A. Adebiyi
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  5. Sunday S. Sobowale
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  6. Opeolu M. Ogundele
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  7. Eugenie Kayitesi
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Corresponding author

Correspondence to Eugenie Kayitesi .

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Editors and Affiliations

  1. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India

    Sandeep Kumar Panda

  2. Department of Food Science and Technology, Pondicherry University, Kalapet, Pondicherry, India

    Prathapkumar Halady Shetty

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Adebo, O.A. et al. (2018). Advances in Fermentation Technology for Novel Food Products. In: Panda, S., Shetty, P. (eds) Innovations in Technologies for Fermented Food and Beverage Industries. Food Microbiology and Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_4

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