Author Description

Indigenous fermented foods have long served as essential components of traditional diets across the world. These include both fermented and non-fermented varieties, often rooted in centuries-old practices of food preparation and preservation. Beyond extending shelf life, fermentation enhances the physiochemical properties and nutritional profile of food. However, with the increasing impacts of climate change, globalization, urbanization, and the rising availability of processed fast foods, many indigenous food cultures are rapidly declining. This book explores the intersection of ethnic fermented foods, global ecological change, and evolving fermentation technologies. It examines how climate variability affects traditional food systems and emphasizes the need for preserving indigenous knowledge. The volume provides in-depth insights into the biochemistry, microbiology, biotechnology, and nutritional composition of a diverse range of ethnic and indigenous fermented foods. With a focus on both traditional practices and contemporary scientific advancements, this book offers valuable perspectives on sustainable food systems, food security, and health resilience. It serves as a vital reference for researchers, academicians, and students in the fields of food science, biotechnology, microbiology, biochemistry, and environmental studies.