Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / Office of International Affairs, National Research Council.

Format:

Book

Contributor:

National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods.

Language:

English

Subjects (All):

Fermented foods.

Physical Description:

1 online resource (207 p.)

Edition:

1st ed.

Other Title:

Traditional fermented foods

Traditional fermented foods.

Place of Publication:

Washington, D.C. : National Academy Press, 1992.

Language Note:

English

Summary:

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Contents:

APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS

Copyright

Contents

Preface

I. RESEARCH PRIORITIES

Research Priorities in Traditional Fermented Foods

PRIORITIES

IMPROVING THE KNOWLEDGE BASE

IMPROVING THE TECHNOLOGY

IMPROVING UTILIZATION

DEVELOPING LOCAL CAPABILITIES

II. OVERVIEW

1 Upgrading Traditional Biotechnological Processes

TRADITIONAL FOOD FERMENTATION

DECENTRALIZED SMALL-SCALE PROCESSES

BASIC PROCESSING OPERATIONS

NUTRITIVE VALUE

STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT

MULTISTRAIN DEHYDRATED STARTER

ENZYME PRODUCTION BY KOJI TECHNIQUE

DRY MATTER BALANCE

IMPLEMENTATION

REFERENCES

2 Genetic Improvement of Microbial Starter Cultures

TRADITIONAL GENETIC IMPROVEMENT STRATEGIES

Mutation and Selection

Natural Gene Transfer Methods

Transduction

Conjugation

Transformation

Electroporation

GENETIC ENGINEERING

Prerequisites

Metabolism And Biochemistry Of The Host

Transformable Hosts

Vector Systems

Efficient Gene Transfer Systems

Expression Systems

Properties of Interest

Limitations

3 Sudan's Fermented Food Heritage

FERMENTED FOODS

Sorghum-Based Foods

Dairy Products

Fish Products

Meat Products

Vegetable Products

Alcoholic Products

FERMENTED FOODS AND SURVIVAL STRATEGIES

BIOTECHNOLOGY AND FERMENTED FOODS

4 Lesser-Known Fermented Plant Foods

REGIONAL PERSPECTIVES

PRODUCTS FROM CEREAL GRAINS

Ahai

Ting

Maasa

PRODUCTS FROM ROOT TUBERS

Farinha Puba

Kokonte

Masato (masata)

Chuno

PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS

PRODUCTS FROM FRUITS AND VEGETABLES

COMMERCIALIZATION

5 Lactic Acid Fermentations

SAUERKRAUT

KOREAN KIMCHI

PICKLED VEGETABLES

INDIAN IDLI AND DOSA

PHILIPPINE PUTO.

SOURDOUGH BREADS AND RELATED FERMENTATIONS

NIGERIAN OGI (KENYAN UJI)

NIGERIAN GARI

PHILIPPINE BALAO BALAO

MEXICAN PULQUE

EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS

OTHER FOODS

6 Mixed-Culture Fermentations

ADVANTAGES

DISADVANTAGES

FUTURE

III. MILK DERIVATIVES

7 Fermented Milks-Past, Present, and Future

CLASSIFICATIONS

Traditional and Nontraditional

Medium and Procedure

Further Processing

End Uses

Microbial Actions

RESEARCH

8 Lactobacillus GG Fermented Whey and Human Health

WHEY HYDROLYSIS PROCESS

LACTOBACILLUS GG

LACTOBACILLUS GG FERMENTED WHEY DRINK

CONCLUSIONS

9 The Microbiology of Ethiopian Ayib

AYIB CHARACTERISTICS

MODIFIED PROCESS

10 Moroccan Traditional Fermented Dairy Products

COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS

OBJECTIVES

PRELIMINARY STUDY

Selection of Starters

Manufacture of Traditional Dairy Products from Heat-Treated Milk

RESULTS

11 Fermented Milk Products in Zimbabwe

TRADITIONALLY FERMENTED MILK AND LACTO

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA

E. COLI STRAINS IN LACTO AND TRADITIONALLY FERMENTED MILK

IV. PLANT DERIVATIVES

12 Cassava Processing In Africa

TRADITIONAL PROCESSING

RESEARCH APPROACH

PROCESS OPTIMIZATION

BIOTECHNOLOGICAL INVESTIGATIONS

FUTURE RESEARCH

13 Improving the Nutritional Quality of Ogi and Gari

PROCESSING OF OGI

CYANIDE REDUCTION DURING CASSAVA PROCESSING

ROLE OF FERMENTATION

CONCLUSION

14 Solid-State Fermentation of Manioc to Increase Protein Content

MATERIALS

METHODS

REFERENCE

15 Leaf and Seed Fermentations of Western Sudan

PREPARATION

MICROBIOLOGY.

PROTEIN CONTENT AND QUALITY

MINERAL, CRUDE FIBRE, AND OIL CONTENT

CHANGES DURING FERMENTATION

16 Continuous Production of Soy Sauce in A Bioreactor

MANUFACTURING PROCESSES

CONTINUOUS FERMENTATION

PROPERTIES

V. ANIMAL DERIVATIVES

17 Using Mixed Starter Cultures for Thai Nham

MARKETING PROBLEMS

NHAM DEVELOPMENT

Effect of Starter Cultures

Microbiological Quality

FERMENTATION DEVELOPMENT

Shelf Storage

Sensory Evaluation

18 Starter Cultures in Traditional Fermented Meats

19 Fermented Fish Products in the Philippines

FISH PASTE (BAGOONG)

Product

Preparation

Microbiological Analysis

FISH SAUCE (PATIS)

Microbial Analysis

Chemical Changes

FERMENTED RICE AND SHRIMP (BALAO BALAO)

FERMENTED FISH AND RICE (BURONG ISDA)

Research and Development

Microbiology

ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA

20 Fish-Meat Sausage

RESULTS AND DISCUSSION

RECOMMENDATIONS

21 An Accelerated Process for Fish Sauce (Patis) Production

OBSERVATIONS

DISCUSSION

VI. HUMAN HEALTH, SAFETY, AND NUTRITION

22 Nutrition and Safety Considerations

EFFECT OF FERMENTATION ON NUTRITIONAL COMPOSITION

Changes in Proximate Composition and Soluble Components

Changes in Composition of Amino Acids and Vitamins

Changes in Unwanted Components

Changes in Biological Value

SAFETY ASPECTS OF TRADITIONAL FERMENTED FOODS

23 Mycotoxic Flora of Some Indigenous Fermented Foods

MATERIALS AND METHODS

Fermentation Process

Marketing and Storage

Determination of Mycotoxins

RESULTS.

Effect of the Types of Wraps

VII. COMMERCIALIZATION

24 Commercialization of Fermented Foods in Sub-Saharan Africa

INDUSTRIALIZATION OF FERMENTED FOODS

DISCUSSION AND CONCLUSIONS

25 Biotechnology for Production of Fruits, Wines, and Alcohol

YEASTS

RAW MATERIALS

Cereals and Starchy Roots

Sugarcane

Coconut Palm

Oil Palm

Fruits

INTEGRATED PRODUCTION SYSTEM

Composting

Microbial Activity in Soil

Wine from Fruit Juices

Alcohol Production from Pineapple

INTEGRATION

Soil and Fruit Production

Wine Production

Alcohol Production

BIOTECHNOLOGY PRODUCTION SYSTEM

CONCLUSIONS AND RECOMMENDATIONS

26 Future Directions

''OLD'' AND "NEW" BIOTECHNOLOGY

APPLICATION OF BIOTECHNOLOGY

Necessary Prerequisites

Art of Fermentation

Upstream and downstream Processing

Biochemistry

Fermentation equipment and Techniques

Board On Science And Technology For International Development

MEMBERS

HOW TO ORDER BOSTID REPORTS

ENERGY

TECHNOLOGY OPTIONS

PLANTS

INNOVATIONS IN TROPICAL FORESTRY

MANAGING TROPICAL ANIMAL RESOURCES

HEALTH

RESOURCE MANAGEMENT

FORTHCOMING BOOKS FROM BOSTID

BOSTID Publication Distributors.

Notes:

Spine title: Traditional fermented foods.

Includes bibliographical references.

ISBN:

9786610203260

9781280203268

1280203269

9780309565752

0309565758

9780585149219

0585149216

OCLC:

614509525