Microbiology and Health Benefits of Traditional Alcoholic Beverages

Alcoholic fermentation is one of the oldest fermentation technologies innovated by the ancient people. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. Microbiology and Health Benefits of Traditional Alcoholic Beverages covers the cultural context of these beverages along with their biochemistry, health benefits and therapeutic uses. Topics include wine-making, malting and brewing of wine and beer as well as culturally specific beverages and practices, such as fermented palm beverage and agave. Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Food and beverage industry professionals will also benefit from this excellent resource. Profiles microbial community as well as major domains by metagenomics in traditional fermented beveragesCovers chemical profiles and health benefits of alcoholic productsPresents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.