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Novel Fermented Marine-Based Products

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Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin, whereas skills to ferment marine-based products are quite limited. This chapter focuses on various marine-based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.

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Authors and Affiliations

  1. School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland

    Gaurav Rajauria

  2. Institute of Medical Microbiology, Hannover Medical School, Hannover, Germany

    Samriti Sharma

  3. Phytoceuticals International and Novotek Global Solutions, London, ON, Canada

    Mila Emerald

  4. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland

    Amit K. Jaiswal

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  1. Gaurav Rajauria
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  2. Samriti Sharma
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  4. Amit K. Jaiswal
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Correspondence to Gaurav Rajauria .

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Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Rajauria, G., Sharma, S., Emerald, M., Jaiswal, A.K. (2016). Novel Fermented Marine-Based Products. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_11

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