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Applications of Biotechnology to Traditional Fermented Foods

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Publisher: National Academies
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Scientists from developed and developing countries report their research on opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to traditional fermented foods. Annotation copyright Book News, Inc. Portland, Or.


Traditionally Fermented Foods

Author: Shannon Stonger
Publisher: Page Street Publishing
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Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.


The Traditional Fermented Foods of Thailand

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Ethnic Fermented Foods and Alcoholic Beverages of Asia

Author: Jyoti Prakash Tamang
Publisher: Springer
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Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.


Industrialization of Indigenous Fermented Foods Revised and Expanded

Author: Keith Steinkraus
Publisher: CRC Press
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Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.


Traditional Fermented Foods

Author: Ali
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Traditional Fermented Food and Beverages for Improved Livelihoods

Author: Elaine Marshall
Publisher: Food & Agriculture Org
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"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as more formal operations on farm, and different marketing and selling strategies to achieve a successful livelihood diversification option."-Introduction.


Microorganisms and Fermentation of Traditional Foods

Author: Ramesh C. Ray
Publisher: CRC Press
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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.


Philippine Fermented Foods

Author: Priscilla C. Sanchez
Publisher: UP Press
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"Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed." "The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry."--BOOK JACKET.


Beneficial Microbes in Fermented and Functional Foods

Author: Ravishankar Rai V
Publisher: CRC Press
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In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology techniques. With contributions from international experts, the book explores advances in food technology with the prospective applications of microorganisms and their metabolites that can increase opportunities to develop natural substances as food and food ingredients in fermented and functional foods. Divided into four sections and containing 30 chapters, the book takes an in-depth look at the role of microbes and their diversity in traditional and modern fermented and functional foods. It also examines the interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The text then covers application of microbes present in fermented foods and used as functional foods—probiotics, prebiotics, and synbiotics. It explains the different bacteria and strains used as probiotics, their interaction with the other intestinal flora in the host, the health benefits conferred by them, and risks associated with their consumption. The focus on progress and challenges in the technology development of probiotics, prebiotics, and synbiotic preparation makes this book especially useful. The complete and comprehensive overview of the physiology and functional aspects of the microbes present in fermented foods and used as fermented foods gives you a firm foundation for future research and development of new products and uses.