The second edition of Microbiology and Technology of Fermented Foods edited by Robert W Hutkins was recently published by Wiley Blackwell (Hutkins, Reference Hutkins2019). As a research faculty in food science, I work with undergraduate students in food microbiology. It is critical to provide these students with a valuable and updated reference that helps them to understand the basic concepts of fermentation technology. Most of the current textbook content and references on the topic of fermentation are highly technical with a complex content presentation style that necessitates advanced knowledge of food microbiology. As an instructor in food microbiology, I too have often found the topic of food fermentation to be somewhat frustrating to teach. Making this course content interesting and relevant has always been a challenge, especially with regard to students who are coming from a non -food science background. In addition, I have noticed that within the food microbiology curriculum, the topic of fermentation seems to receive less attention than food safety and pathogens or probiotics.

While many food science programs offer courses in microbiology and fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers have also lacked a single book that covers the latest advances in biotechnology, bioprocessing, and a foundation in microbial genetics, physiology, and taxonomy.

The first edition of Microbiology and Technology of Fermented Foods was published in 2006 with 473 pages consisting of 12 chapters of comprehensive information related to fermentation and the technology of fermented food products. Recently, a second edition was published with a total of 15 chapters. In the preface to the second edition, the author clearly states that the updated edition is intended to serve multiple purposes. For example, the second edition is written primarily at a level suitable for use as a textbook for an upper division or graduate course. However, the book can also serve as a general reference for researchers and scientists in the field of food fermentation.

Chapter 1, ‘Introduction to Fermented Foods,’ focuses on the history of fermentation and also describes the science behind fermentation. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations and their physiological and metabolic properties provide a foundation for the reader. This chapter also includes modern aspects of fermented foods such as their health properties and the economic impact of fermented foods and probiotics.

The second chapter, ‘Microorganisms,’ covers the classification of microorganisms from bacteria to yeast and mold. This chapter also includes lactic acid bacteria and other bacterial strains involved in fermentation. The way in which microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Chapter 3 moves forward to the metabolism and physiology involved in food fermentation. In the first edition, the basic content currently found in chapters 2 and 3 was covered under one chapter. In the second edition, key information has been expanded and elaborated upon and is complemented by additional revisions to ensure that the topic is up-to-date and comprehensive.

In chapters 4 and 5, all basic and essential information related to starter cultures and cultured dairy products is presented with details related to technology, industrial applications and scientific discoveries. Successive chapters are devoted to the major fermented food products (Chapters 6–12) including dairy, meat, vegetables, bread, wine and beer. In addition, one chapter (Chapter 14) deals specifically with fermented foods produced around the world including the microbiological and technological features necessary for the manufacture of these foods. Two additional chapters were added in the second edition. Chapter 13 provides information about the role of fermentation in the production of distilled spirits. This chapter begins with sufficient background information including the history and principles of distillation. Chapter 13 also provides information about the steps involved in the processing technology, and more details are presented related to specific products such as whiskey, gin, vodka and rum, tequila and brandy. Chapter 15 deals with cocoa, coffee and cereal fermentation. This chapter provides a basic foundation on the processing steps for these products in addition to a discussion of worldwide production of these staples. With regard to Chapter 15, it could easily be divided into two chapters, one pertaining to tea, coffee and cocoa and another chapter focused on cereal products with additional details about the technology associated with these products. The emphasis on technology would be especially applicable in this case as the word technology is included in the title of the book. In addition, the book could be enhanced by more illustrations and updated photos especially with regard to food products and processing steps. Overall, the writing style is clear, the material is well presented and there is ample content for reading, critical thinking and classroom discussion. Astute readers will especially appreciate the inclusion of references for each section within each chapter in addition to the bibliography at the end of the chapter. I would highly recommend Microbiology and Technology of Fermented Foods as a valuable reference for academicians and their students, professionals, food scientists and anyone with a genuine interest in food fermentation.