chapter 1. Tempe and related products / J. David Owens, Mary Astuti and Kapti Rahayu Kuswanto
chapter 2. Starter cultures / Lilis Nuraida and Warawut Krusong
chapter 3. Sweet, sour, alcoholic solid substrate fungal fermentations / Lilis Nuraida and J. David Owens
chapter 4. Alcoholic beverages / Ngo Thi Phuong Dung, Warawut Krusong and Kapti Rahayu Kuswanto
chapter 5. Lactic vegetable and fruit fermentations / Lilis Nuraida, J. David Owens, Junaidah Abu Bakar and Kapti Rahayu Kuswanto
chapter 6. Lactic fermented rice noodles / Renu Pinthong and J. David Owens
chapter 7. Lactic fermentations of fish and fishery products / Leonarda S. Mendoza
chapter 8. Lactic meat fermentation / Wonnop Visessanguan, Vethachai Plengvidhya, Nipa Chokesajjawatee and Junaidah Abu Bakar
chapter 9. Soya sauce / Sardjono Atmoko
chapter 10. Bacillus fermentations / J. David Owens and Kapti Rahayu Kuswanto.