An illustrative and comprehensive collection of articles written by world renowned experts in the area of Biotechnology of Food Fermentation. Volume I deals with the basic aspects of the subject matter and have 12 chapters covering microbiological, biochemical and technological aspects, including genetic manipulation of industrially important microorganisms, microbial toxins, sensory evaluation of foods, fermentation types and systems, packaging and economics. Volume II deals with the applied aspects and comprises 20 chapters. These cover oriental fermented foods, grape, fruit, and cereal based beverages and products milk, meat and vegetable fermentation, microbial production of protein, fat, enzymes, food additives gums, amino-acids, vitamins, organic acids, etc., and food industry waste utilization. Each of the articles provides state-of-art information on the subject matter. Both the volumes are very useful for biotechnologies, microbiologists dealing with food fermentation and the set is recommended for teaching and research purpose.