Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development

CONTENTS I. Research Priorities Research Priorities in Traditional Fermented Foods by the Advisory Panel 3 II. Overview 1. Upgrading Traditional Biotechnological Processes by M. J. R. Nout 11 2. Genetic Improvement of Microbial Starter Cultures by Susan Harlander 20 3. Sudan's Fermented Food Heritage by Hamid A. Dirar 27 4. Lesser-Known Fermented Plant Foods by Kofi E. Aidoo 35 5. Lactic Acid Fermentations by Keith H. Steinkraus 43 6. Mixed-Culture Fermentations by Clifford W. Hesseltine 52 III. Milk Derivatives 7. Fermented Milks—Past, Present, and Future by M. Kroger, J. A. Kurmann, and J. L. Rasic 61 8. Lactobacillus GG Fermented Whey and Human Health by Seppo Salminen and Kari Salminen 68 9. The Microbiology of Ethiopian Ayib by Mogessie Ashenafi 71 10. Moroccan Traditional Fermented Dairy Products by Abed Hamama 75 11. Fermented Milk Products in Zimbabwe by Sara Feresu 80 IV. Plant Derivatives 12. Cassava Processing in Africa by Olusola B. Oyewole 89 13. Improving the Nutritional Quality of Ogi and Gari by T. G. Sokari 93 14. Solid-State Fermentation of Manioc to Increase Protein Content by Nguyen Ngoc Thao and Nguyen Hoai Huong 100 CONTENTS v About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html 15. Leaf and Seed Fermentations of Western Sudan by David B. Harper and M. A. Collins 105 16. Continuous Production of Soy Sauce in a Bioreactor by Takashi Hamada, Yaichi Fukushima, and Hiroshi Motai 114 V. Animal Derivatives 17. Using Mixed Starter Cultures for Thai Nham by Pairote Wiriyacharee 121 18. Starter Cultures in Traditional Fermented Meats by Margy Woodburn 128 19. Fermented Fish Products in the Philippines by Minerva SD. Olympia 131 20. Fish-Meat Sausage by Sam Angel and Eliana Mora P. 140 21. An Accelerated Process for Fish Sauce (Patis) Production by R. C. Mabesa, E. V. Carpio, and L. B. Mabesa 146 VI. Human Health, Safety, and Nutrition 22. Nutrition and Safety Considerations by O. Paredes López 153 23. Mycotoxin Flora of Some Indigenous Fermented Foods by Felixtina E. Jonsyn 159 VII. COMMERCIALIZATION 24. Commercialization of Fermented Foods in Sub-Saharan Africa by Nduka Okafor 165 25. Biotechnology for Production of Fruits, Wines, and Alcohol by J. Maud Kordylas 170 26. Future Directions by Leslie Fook-Min Yong 184 Board on Science and Technology for International Development (BOSTID) 189 BOSTID Publications 190 CONTENTS vi About