For millennia, across the vast tapestry of human cultures
and geographies, a quiet yet profound partnership has been nurtured not in
laboratories or clinics, but in kitchens, cellars, and fields. This partnership
is our age-old collaboration with the microbial world through the art and
science of fermentation. From the tangy yogurt of the Eurasian steppes and the
pungent kimchi of Korea to the sourdough breads of Europe, the miso and tempeh
of Southeast Asia, and the fermented brews and vegetables found on every
inhabited continent, humans have intuitively harnessed the transformative power
of bacteria and yeasts. These practices, born of preservation necessity and
culinary ingenuity, have unknowingly shaped not just our diets, but our very
physiology. Today, standing at the confluence of nutrition, microbiology, and
preventive medicine, we are beginning to decipher the scientific language of
this ancient dialogue. This book, Probiotics from Fermented Foods and Human
Health, explores this frontier, examining how these traditional microbial
allies, now termed probiotics, are being reevaluated as crucial modulators of
modern human health.
Editor(s) Details
Jianfei Mu
Chongqing Collaborative Innovation Center for Functional
Food, Chongqing Engineering Research Center of Functional Food, Chongqing
Engineering Laboratory for Research and Development of Functional Food,
Chongqing University of Education, Chongqing, China.
Xin Zhao
Chongqing Collaborative Innovation Center for Functional
Food, Chongqing Engineering Research Center of Functional Food, Chongqing
Engineering Laboratory for Research and Development of Functional Food,
Chongqing University of Education, Chongqing, China.
Fang Tan
Department of Public Health, Our Lady of Fatima University,
Valenzuela, Philippines.
Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998711-9-9
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