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

• Pubblicazione: Washington, D.C., : National Academy Press, 1992
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (207 p.)
• Disciplina: 664/.024
• Soggetto topico: Fermented foods
• Note generali: Spine title: Traditional fermented foods.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: 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 -- REFERENCES -- 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 -- REFERENCES -- 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 -- REFERENCES -- III. MILK DERIVATIVES -- 7 Fermented Milks-Past, Present, and Future -- CLASSIFICATIONS -- Traditional and Nontraditional -- Medium and Procedure -- Further Processing -- End Uses -- Microbial Actions -- RESEARCH -- REFERENCES -- 8 Lactobacillus GG Fermented Whey and Human Health -- WHEY HYDROLYSIS PROCESS -- LACTOBACILLUS GG -- LACTOBACILLUS GG FERMENTED WHEY DRINK -- CONCLUSIONS -- REFERENCES -- 9 The Microbiology of Ethiopian Ayib -- AYIB CHARACTERISTICS -- MODIFIED PROCESS -- REFERENCES -- 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 -- CONCLUSIONS -- REFERENCES -- 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 -- CONCLUSIONS -- REFERENCES -- 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 -- REFERENCES -- 14 Solid-State Fermentation of Manioc to Increase Protein Content -- MATERIALS -- METHODS -- RESULTS -- CONCLUSION -- REFERENCE -- 15 Leaf and Seed Fermentations of Western Sudan -- PREPARATION -- MICROBIOLOGY. ; PROTEIN CONTENT AND QUALITY -- MINERAL, CRUDE FIBRE, AND OIL CONTENT -- CHANGES DURING FERMENTATION -- CONCLUSIONS -- REFERENCES -- 16 Continuous Production of Soy Sauce in A Bioreactor -- MANUFACTURING PROCESSES -- CONTINUOUS FERMENTATION -- PROPERTIES -- REFERENCES -- 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 -- REFERENCES -- 18 Starter Cultures in Traditional Fermented Meats -- REFERENCES -- 19 Fermented Fish Products in the Philippines -- FISH PASTE (BAGOONG) -- Product -- Preparation -- Microbiological Analysis -- FISH SAUCE (PATIS) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- FERMENTED RICE AND SHRIMP (BALAO BALAO) -- Product -- Preparation -- Microbial Analysis -- FERMENTED FISH AND RICE (BURONG ISDA) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- Research and Development -- Microbiology -- ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA -- REFERENCES -- 20 Fish-Meat Sausage -- RESULTS AND DISCUSSION -- RECOMMENDATIONS -- REFERENCES -- 21 An Accelerated Process for Fish Sauce (Patis) Production -- OBSERVATIONS -- DISCUSSION -- CONCLUSION -- 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 -- REFERENCES -- 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 -- DISCUSSION -- REFERENCES -- VII. COMMERCIALIZATION -- 24 Commercialization of Fermented Foods in Sub-Saharan Africa -- INDUSTRIALIZATION OF FERMENTED FOODS -- DISCUSSION AND CONCLUSIONS -- REFERENCES -- 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 -- RESULTS AND DISCUSSION -- Composting -- Soil and Fruit Production -- Wine Production -- Alcohol Production -- BIOTECHNOLOGY PRODUCTION SYSTEM -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 26 Future Directions -- ''OLD'' AND "NEW" BIOTECHNOLOGY -- APPLICATION OF BIOTECHNOLOGY -- Necessary Prerequisites -- Art of Fermentation -- Microbiology -- Upstream and downstream Processing -- Biochemistry -- Fermentation equipment and Techniques -- CONCLUSIONS -- 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.
• Titolo autorizzato: Applications of biotechnology to traditional fermented foods
• ISBN: 1-280-20326-9; 9786610203260; 0-309-56575-8; 0-585-14921-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910812484303321
• Lo trovi qui: Univ. Federico II