"New Advances on Fermentation Processes" ed. by Rosa María Martínez-Espinosa

This book covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation.


Contents
1.Introductory Chapter: A Brief Overview on Fermentation and Challenges for the Next Future
2.Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa
3.Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value
4.Continuous Beer Production
5.Craft Beers: Current Situation and Future Trends
6.A Comprehensive Overview of the Potential of Tequila Industry By-Products for Biohydrogen and Biomethane Production: Current Status and Future Perspectives
7.Biodegradability during Anaerobic Fermentation Process Impacted by Heavy Metals
8.Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook
9.Development of an Anaerobic Digestion Screening System Using 3D-Printed Mini-Bioreactors
10.Streamlining the Fermentation Process Using Mixed Cultures
11.Bioprocess Development for Human Mesenchymal Stem Cell Therapy Products