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Asia has a protracted background of practise and intake of varied different types of ethnic fermented meals and alcoholic drinks according to to be had uncooked substrates of plant or animal resources and likewise counting on agro-climatic stipulations of the areas. variety of practical microorganisms in Asian ethnic fermented meals and alcoholic drinks involves micro organism (Lactic acid micro organism and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. even though there are enormous quantities of study articles, assessment papers, and restricted books on fermented meals and drinks, the current publication: Ethnic Fermented meals and Alcoholic drinks of Asia is the 1st of this type on compilation of assorted ethnic fermented meals and alcoholic drinks of Asia. This ebook has fifteen chapters masking varieties of ethnic fermented meals and alcoholic drinks of Asia. many of the authors are recognized scientists and researchers with substantial stories within the box of fermented meals and drinks who comprise Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, scholars, lecturers, nutritionists, dieticians, foodstuff marketers, agriculturalist, executive coverage makers, ethnologists, sociologists and digital media individuals might learn this booklet who hold curiosity on organic value of Asian fermented meals and drinks.

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