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. 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. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.
Table of Contents
1. History, origin, and ethno-sociology of fermented beverages 2. Conventional to metagenomics and proximate to metabolomics 3. Microbiology of wine and cider 4. Microbiology of beer, whisky, brandy, and mead 5. Microbiology of sak� 6. Microbiology of mackgeolli 7. Microbiology of baijiu 8. Microbiology of toddy 9. Microbiology of pulque and tequila 10. Microbiology of Asian amylolytic starters 11. Microbiology of African traditional fermented beverages 12. Microbiology of Asian traditional fermented beverages 13. Microbiology of European traditional fermented beverages 14. Microbiology of South American traditional fermented beverages 15. Role of fermented beverages in human gut microbiome 16. Economy, trade and socio-cultural impacts of alcoholic beverages 17. Safety and regulatory aspects of alcoholic beverages
