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Ethnic Fermented Foods and Beverage of Iran

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Ethnic Fermented Foods and Alcoholic Beverages of Asia

Summary

Fermented foods and beverages comprise the main portion of people’s diets in Iran. People prefer consuming fermented foods which are present in different tastes, forms, and sensory properties due to enzymatic effects of microorganisms which are naturally present or intentionally added. It is also revealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their diversity, the aim of this chapter is to introduce native fermented foods and beverages of Iran considering its origin, microbiology, and biochemistry.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Neda Mollakhalili Meybodi & Amir Mohammad Mortazavian

  2. Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

    Neda Mollakhalili Meybodi

  3. Department of Biology, Faculty Member of Science, Islamic Azad University, Central Tehran Branch, Tehran, Iran

    Maryam Tajabadi Ebrahimi

Authors
  1. Neda Mollakhalili Meybodi
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  2. Maryam Tajabadi Ebrahimi
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  3. Amir Mohammad Mortazavian
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Corresponding author

Correspondence to Maryam Tajabadi Ebrahimi .

Editor information

Editors and Affiliations

  1. Department of Microbiology School of Life Sciences, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

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Meybodi, N.M., Ebrahimi, M.T., Mortazavian, A.M. (2016). Ethnic Fermented Foods and Beverage of Iran. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_12

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