© 2016

Ethnic Fermented Foods and Alcoholic Beverages of Asia

  • Jyoti Prakash Tamang

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Cherl-Ho Lee, Moonsil Lee Kim
    Pages 1-16
  3. Jyoti Prakash Tamang, Namrata Thapa, Tek Chand Bhalla, Savitri
    Pages 17-72
  4. Mahmud Hossain, Yearul Kabir
    Pages 73-89
  5. Tika Karki, Pravin Ojha, Om Prakash Panta
    Pages 91-117
  6. Saeed Akhtar, Majid Hussain, Tariq Ismail, Muhammad Riaz
    Pages 119-137
  7. Sagarika Ekanayake
    Pages 139-150
  8. Werasit Sanpamongkolchai
    Pages 151-163
  9. Sh. Demberel, D. Narmandakh, N. Davaatseren
    Pages 165-192
  10. Yoshiaki Kitamura, Ken-Ichi Kusumoto, Tetsuya Oguma, Toshiro Nagai, Soichi Furukawa, Chise Suzuki et al.
    Pages 193-236
  11. Dong-Hwa Shin, Young-Myoung Kim, Wan-Soo Park, Jae-Ho Kim
    Pages 263-308
  12. Neda Mollakhalili Meybodi, Maryam Tajabadi Ebrahimi, Amir Mohammad Mortazavian
    Pages 309-322
  13. Francisco B. Elegado, Shara Mae T. Colegio, Vanessa Marie T. Lim, Andrea Therese R. Gervasio, Maria Teresa M. Perez, Marilen P. Balolong et al.
    Pages 323-340
  14. Ingrid Suryanti Surono
    Pages 341-382
  15. Vu Nguyen Thanh, Nguyen Thi Viet Anh
    Pages 383-409

About this book


Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include 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, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.


Alcoholic Beverages Amylolytic Starters Ethnic Fermented Foods Lactic Acid Bacteria Microorganisms

Editors and affiliations

  • Jyoti Prakash Tamang
    • 1
  1. 1.Department of Microbiology School of Life SciencesSikkim UniversityGangtokIndia

About the editors

Professor Dr. Jyoti Prakash Tamang is one of the authorities of global fermented foods and beverages for last 28 years. He did Ph.D. in Microbiology from North Bengal University, India in 1992, Post-doc research works from National Food Research Institute, Tsukuba, Japan in 1995, and Institute of Hygiene and Toxicology, Germany in 2002. He was awarded the prestigious National Bioscience Award of Department of Biotechnology by Government of India in 2005, and Gourmand Best Cookbook Award of Paris in 2010. He is a Fellow of National Academy of Agricultural Sciences (2012), Fellow of Indian Academy of Microbiological Sciences (2010), and Fellow of Biotech Research Society of India (2006). He has published more than 135 research papers, and authored several books including (1) Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (2010), (2) Fermented Foods and Beverages of the World (2011) and (3) Health Benefits of Fermented Foods and Beverages< (2015) all published by CRC Press, Taylor & Francis Group, USA. He has one patent, and has produced several Ph.D. students. He is a member of several prestigious national and international academics including International Yeast Commission, Asian Federation of Lactic Acid Bacteria, etc. Prof. Tamang is a senior Professor in Department of Microbiology and also Dean of School of Life Sciences of Sikkim University, a national university at Gangtok, India. 

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods


“This book surveys fermented foods and beverages across Asia, and will be valuable for anyone interested in fermentation practices in this region of the world. … for a library with collections related to fermentation, food, food science, food culture, or Asian culture, this book is a unique resource.” (Sandor Ellix Katz, Economic Botany, Vol. 71 (3), 2017)