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This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.

simultaneous saccharification and cultivation (SSC) --- intensive multiple sequential batch cultivation --- thermotolerant yeast --- Kluyveromyces marxianus --- ethanol production --- smoking with open fire --- PAH --- industrial smoking --- clavulanic acid --- Streptomyces clavuligerus --- cell morphology --- shear stress --- high cell density cultivation (HCDC) --- intensive multiple sequential batch (IMSB) --- cell cultivation --- fed-batch at cell level (FBC) --- S. cerevisiae --- dextrin --- bioreactor --- chain elongation --- carboxylate platform --- medium-chain fatty acids --- carboxylic acids --- mixed culture fermentation --- biocontrol --- Bacillus velezensis --- volatile organic compounds --- vascular wilt pathogens --- GABA --- Indonesian fermented foods --- glutamate decarboxylase --- lactic acid bacteria --- L. plantarum --- feast/famine conditions --- industrial-scale bioreactor --- metabolomics --- metabolic response --- penicillin --- Penicillium chrysogenum --- scale-down --- children --- double fortification --- fermented milk --- iron and zinc --- stunting --- synbiotic --- wine --- HS-SPME-GC/MS --- multivariate statistical analysis --- calibration --- whole-plant corn silage --- bacterial community --- fungal community --- metabolites --- fermentation quality --- aerobic stability --- succession pattern --- fermentation process --- n/a