Demonstrating and explaining the health-promoting and therapeutic properties of fermented foods, this comprehensive book covers both the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Examining a range of fermented food products from yogurt to tempeh to wine, it looks at probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma. Fermentation has also been shown to provide antioxidant functions, suppress allergic reactions, and improve overall digestion.