Applications of biotechnology to traditional fermented foods

Applications of biotechnology to traditional fermented foods

Notice

Preface

I. Research priorities

Research Priorities in Traditional Fermented Foods

II. Overview

1 Upgrading Traditional Biotechnological Processes

2 Genetic Improvement of Microbial Starter Cultures

3 Sudan's Fermented Food Heritage

4 Lesser-Known Fermented Plant Foods

5 Lactic Acid Fermentations

6 Mixed-Culture Fermentations

III. Milk derivatives

7 Fermented Milks Past, Present, and Future

8 Lactobacillus GG Fermented Whey and Human Health

9 The Microbiology Ethiopian Ayib

10 Moroccan Traditional Fermented Dairy Products

11 Fermented Milk Products in Zimbabwe

IV. Plant derivatives

12 Cassava Processing in Africa

13 Improving the Nutritional Quality of Ogi and Gari

14 Solid-State Fermentation of Manioc to Increase Protein Content

15 Leaf and Seed Fermentations of Western Sudan

16 Continuous Production of Soy Sauce in a Bioreactor

V. Animal derivatives

17 Using Mixed Starter Cultures for Thai Nham

18 Starter Cultures in Traditional Fermented Meats

19 Fermented Fish Products in the Philippines

20 Fish-Meat Sausage

21 An Accelerated Process for Fish Sauce (Patis) Production

VI. Human health, safety, and nutrition

22 Nutrition and Safety Considerations

23 Mycotoxic Flora of Some Indigenous Fermented Foods

VII. Commercialization

24 Commercialization of Fermented Foods in Sub-Saharan Africa

25 Biotechnology for Production of Fruits, Wines, and Alcohol

26 Future Directions

Board on Science and Technology for International Development

Report of an Ad Hoc Panel of the Board on Science and Technology for International Development

Office of International Affairs

National Research Council

NATIONAL ACADEMY PRESS

Washington, D.C. 1992