Food Fermentation and Probiotics offers an in-depth and contemporary exploration of microorganisms, biochemical transformations, technological processes, and health-promoting attributes that define fermented foods and probiotic applications. Structured in four comprehensive parts, the book begins with the fundamentals of microbial taxonomy, ecology, and metabolic pathways that govern fermentation systems. It then progresses into traditional, ethnic, and industrial fermentation technologies, examining substrate selection, process optimization, starter cultures, quality attributes, and safety considerations.

Subsequent chapters provide a rigorous treatment of probiotics, detailing their mechanisms of action, strain-specific functionalities, physiological benefits, and global regulatory frameworks. Special emphasis is placed on next-generation concepts including postbiotics, metabiotics, paraprobiotics, psychobiotics, synbiotics, and precision probiotics, supported by recent clinical evidence and translational research.

The book integrates classical principles with cutting-edge advancements such as microbiome modulation, omics-based characterization, bioprocess engineering, controlled fermenters, bioactive discovery, and functional food innovation. Each chapter combines conceptual clarity with critical evaluation of international literature, case studies, industrial practices, and safety/regulatory standards (FAO/WHO, FSSAI, EFSA, DA).

Designed to meet the academic and professional needs of students, educators, researchers, product developers, and industry practitioners in Food Science, Dairy Technology, Biotechnology, Microbiology, Nutrition, and Fermentation Engineering, this volume serves both as a core textbook and a practical reference guide. It equips readers with scientific insight, analytical skills, and technological understanding essential for developing high-quality fermented foods, evaluating probiotic efficacy, and applying microbiome-based strategies in human health.