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2.9 INDUSTRIAL BIOTECHNOLOGY
Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin whereas skills to ferment marine based products are quite limited. This chapter, therefore focuses on various marine based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.
Rajauria, G., Sharma, S., Emerald, M. & Jaiswal, A. K. (2016). Novel fermented marine based products. In: Ojha, S.K., Tiwari, B.K. (Eds.). Novel Food Fermentation Technologies. Switzerland, Springer (pp. 235-262). doi:10.1007/978-3-319-42457-6_11 isbn:978-3-319-42457-6 (online) 978-3-319-42455-2 (print)