Open access peer-reviewed Edited Volume

Fermentation - Processes, Benefits and Risks

Marta Laranjo

Universidade de Évora

Dr. Laranjo is the senior researcher and expert on food microbiology and molecular biology at MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Portugal, and Executive Director of the UNIMED Subnetwork on Food & Water.


Cereals Dairy Products Meat and Meat Products Legumes Alcoholic Beverages Wine and Beer Foodborne Pathogens HACCP Microbial Fermentation Starter Cultures Microbial Enzymes Fermenters

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About the book

Fermentation is a process by which carbohydrates are converted to alcohol or organic acids under anaerobiosis using microorganisms (bacteria or yeasts) Fermented foods comprise very diverse food products and beverages with a long history of worldwide importance for human nutrition, health, and economy.

The main groups of fermented foods include: cereals (bread and sake); vegetables, fruits, and legumes (table olives, pickles, and vinegar); milk (cheese, yogurt, and kefir); meat and meat products (ham and sausages); fish products (anchovies and herring); and alcoholic beverages (wine and beer).

A huge diversity of indigenous microorganisms, mostly bacteria and yeasts, is associated with this enormous variety of fermented foods. They differ not only in the used raw materials, and corresponding final products, but also in their distinct fermentative behaviour.

The microbial safety of these fermented food products is, however, threatened by the potential presence of foodborne pathogens. These may be harmful per se, but also due to the toxins and other secondary metabolites they release, such as mycotoxins or biogenic amines.

To assure quality and safety of fermented foods, different approaches are needed to successfully control the indigenous microbiota and conduct fermentations, e.g. using starter cultures, but also to effectively implement innovative preservation methodologies.

Publishing process

Book initiated and editor appointed

Date completed: September 15th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: October 13th 2020

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: December 12th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 2nd 2021

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: May 1st 2021

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About the editor

Marta Laranjo

Universidade de Évora

Marta Laranjo, PhD, is a Senior Researcher at MED-Mediterranean Institute for Agriculture, Environment and Development (Food Science and Technology Group), Universidade de Évora, Portugal. She is also the Executive Director of the UNIMED Subnetwork on Food & Water (UNIMED Office at the Universidade de Évora). An expert on microbiology and molecular biology, her main interests include food microbiology, with a special emphasis on starter cultures and the dynamics of food microbiota. With an h-index of 17, she has published 41 papers in international peer-review journals, and 9 book chapters. She has supervised a number of PhD, Master and undergraduate students.

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