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

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LOCATION	CALL #	STATUS	MESSAGE
OHIOLINK NETLIBRARY EBOOKS		ONLINE
View online

Series	Online access: National Academy of Sciences National Academies Press.
	Online access: NCBI NCBI Bookshelf.
Subject	Fermented foods.
Alt Name	National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods.
Add Title	Traditional fermented foods

Table of Contents
I	Research Priorities
		Research Priorities in Traditional Fermented Foods	3
II	Overview
	1	Upgrading Traditional Biotechnological Processes / M.J.R. Nout	11
	2	Genetic Improvement of Microbial Starter Cultures / Susan Harlander	20
	3	Sudan's Fermented Food Heritage / Hamid A. Dirar	27
	4	Lesser-Known Fermented Plant Foods / Kofi E. Aidoo	35
	5	Lactic Acid Fermentations / Keith H. Steinkraus	43
	6	Mixed-Culture Fermentations / Clifford W. Hesseltine	52
III	Milk Derivatives
	7	Fermented Milks--Past, Present, and Future / M. Kroger, J.A. Kurmann, J.L. Rasic	61
	8	Lactobacillas GG Fermented Whey and Human Health / Seppo Salminen, Kari Salminen	68
	9	The Microbiology of Ethiopian Ayib / Mogessie Ashenafi	71
	10	Moroccan Traditional Fermented Dairy Products / Abed Hamama	75
	11	Fermented Milk Products in Zimbabwe / Sara Feresu	80
IV	Plant Derivatives
	12	Cassava Processing in Africa / Olusola B. Oyewole	89
	13	Improving the Nutritional Quality of Ogi and Gari / T.G. Sokari	93
	14	Solid-State Fermentation of Manioc to Increase Protein Content / Nguyen Ngoc Thao, Nguyen Hoai Huong	100
	15	Leaf and Seed Fermentations of Western Sudan / David B. Harper, M.A. Collins	105
	16	Continuous Production of Soy Sauce in a Bioreactor / Takashi Hamada, Yaichi Fukushima, Hiroshi Motai	114
V	Animal Derivatives
	17	Using Mixed Starter Cultures for Thai Nham / Pairote Wiriyacharee	121
	18	Starter Cultures in Traditional Fermented Meats / Margy Woodburn	128
	19	Fermented Fish Products in the Philippines / Minerva SD. Olympia	131
	20	Fish-Meat Sausage / Sam Angel, Eliana Mora P.	140
	21	An Accelerated Process for Fish Sauce (Patis) Production / R.C. Mabesa, E.V. Carpio, L.B. Mabesa	146
VI	Human Health, Safety, and Nutrition
	22	Nutrition and Safety Considerations / O. Paredes Lopez	153
	23	Mycotoxin Flora of Some Indigenous Fermented Foods / Felixtina E. Jonsyn	159
VII	Commercialization
	24	Commercialization of Fermented Foods in Sub-Saharan Africa / Nduka Okafor	165
	25	Biotechnology for Production of Fruits, Wines, and Alcohol / J. Maud Kordylas	170
	26	Future Directions / Leslie Fook-Min Yong	184
	Board on Science and Technology for International Development (BOSTID)		189
	BOSTID Publications		190

Internet Resource
View online

LOCATION	CALL #	STATUS	MESSAGE
OHIOLINK NETLIBRARY EBOOKS		ONLINE
View online

Series	Online access: National Academy of Sciences National Academies Press.
	Online access: NCBI NCBI Bookshelf.
Subject	Fermented foods.
Alt Name	National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods.
Add Title	Traditional fermented foods
Description	1 online resource (vii, 199 pages) : illustrations
Note	Spine title: Traditional fermented foods.
Bibliography Note	Includes bibliographical references.
Note	Print version record.
ISBN	0585149216 (electronic bk.)
	9780585149219 (electronic bk.)
	9780309046855
	0309046858
	0309046858
	9780309565752 (online)
	0309565758
OCLC #	43477137
Additional Format	Print version: Applications of biotechnology to traditional fermented foods. Washington, D.C. : National Academy Press, 1992 0309046858 (DLC) 91068331 (OCoLC)26015316

Table of Contents
I	Research Priorities
		Research Priorities in Traditional Fermented Foods	3
II	Overview
	1	Upgrading Traditional Biotechnological Processes / M.J.R. Nout	11
	2	Genetic Improvement of Microbial Starter Cultures / Susan Harlander	20
	3	Sudan's Fermented Food Heritage / Hamid A. Dirar	27
	4	Lesser-Known Fermented Plant Foods / Kofi E. Aidoo	35
	5	Lactic Acid Fermentations / Keith H. Steinkraus	43
	6	Mixed-Culture Fermentations / Clifford W. Hesseltine	52
III	Milk Derivatives
	7	Fermented Milks--Past, Present, and Future / M. Kroger, J.A. Kurmann, J.L. Rasic	61
	8	Lactobacillas GG Fermented Whey and Human Health / Seppo Salminen, Kari Salminen	68
	9	The Microbiology of Ethiopian Ayib / Mogessie Ashenafi	71
	10	Moroccan Traditional Fermented Dairy Products / Abed Hamama	75
	11	Fermented Milk Products in Zimbabwe / Sara Feresu	80
IV	Plant Derivatives
	12	Cassava Processing in Africa / Olusola B. Oyewole	89
	13	Improving the Nutritional Quality of Ogi and Gari / T.G. Sokari	93
	14	Solid-State Fermentation of Manioc to Increase Protein Content / Nguyen Ngoc Thao, Nguyen Hoai Huong	100
	15	Leaf and Seed Fermentations of Western Sudan / David B. Harper, M.A. Collins	105
	16	Continuous Production of Soy Sauce in a Bioreactor / Takashi Hamada, Yaichi Fukushima, Hiroshi Motai	114
V	Animal Derivatives
	17	Using Mixed Starter Cultures for Thai Nham / Pairote Wiriyacharee	121
	18	Starter Cultures in Traditional Fermented Meats / Margy Woodburn	128
	19	Fermented Fish Products in the Philippines / Minerva SD. Olympia	131
	20	Fish-Meat Sausage / Sam Angel, Eliana Mora P.	140
	21	An Accelerated Process for Fish Sauce (Patis) Production / R.C. Mabesa, E.V. Carpio, L.B. Mabesa	146
VI	Human Health, Safety, and Nutrition
	22	Nutrition and Safety Considerations / O. Paredes Lopez	153
	23	Mycotoxin Flora of Some Indigenous Fermented Foods / Felixtina E. Jonsyn	159
VII	Commercialization
	24	Commercialization of Fermented Foods in Sub-Saharan Africa / Nduka Okafor	165
	25	Biotechnology for Production of Fruits, Wines, and Alcohol / J. Maud Kordylas	170
	26	Future Directions / Leslie Fook-Min Yong	184
	Board on Science and Technology for International Development (BOSTID)		189
	BOSTID Publications		190

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