Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.

This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.

• Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages
• Covers the chemical profiles and health benefits of alcoholic products
• Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.