Handbook of Food and Beverage Fermentation Technology studies a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. The text focuses on the quality of the final food product and flavor formation, as well as new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. It is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.