Montet Didier & Ramesh C. Ray 
Microorganisms and Fermentation of Traditional Foods [PDF ebook] 

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog