@inbook{e9c6b96c58f84b45b8e2a052b77cacd1,
title = "Novel Fermented Marine-Based Products",
abstract = "Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. 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 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.",
keywords = "Fermentation Process, Fermented Food, Fermented Product, Fermented Sausage, Starter Culture",
author = "Gaurav Rajauria and Samriti Sharma and Mila Emerald and Jaiswal, \{Amit K.\}",
note = "Publisher Copyright: {\textcopyright} 2016, Springer International Publishing Switzerland.",
year = "2016",
doi = "10.1007/978-3-319-42457-6\_11",
language = "English",
series = "Food Engineering Series",
publisher = "Springer",
pages = "235--262",
booktitle = "Food Engineering Series",
}
