Applications of Biotechnology to Traditional Fermented by Office of International Affairs National Research Council PDF

By Office of International Affairs National Research Council

ISBN-10: 0309046858

ISBN-13: 9780309046855

ISBN-10: 0585149216

ISBN-13: 9780585149219

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Additional resources for Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve

Example text

Whitby (13) has reported that the traditional method of preparing ahai is much the same as for pito, an acid-alcohol beer brewed from sorghum or millet in West Africa, except that ahai is not boiled again after fermentation. So far, no studies have been made on the microbiological, biochemical, and nutritional changes that take place during ahai production. Ting Ting is a staple food for a large proportion of the population of Botswana. It is prepared from maize by natural fermentation. In other regions it is prepared from sorghum or millet.

Properties of Interest Several properties could be enhanced using genetic engineering. For example, bacteriocins are natural proteins produced by certain bacteria that inhibit the growth of other often closely related bacteria. In some cases, these antimicrobial agents are antagonistic to pathogens and spoilage organisms commonly found as contaminants in fermented foods. Transfer of bacteriocin production to microbial starter cultures could improve the safety of fermented products. Acid production is one of the primary functions of lactobacilli during fermentation.

Preparation of masato is similar to that of chica by the Andean Indians. As a first step of fermentation, cassava is chewed and spat out by women. In Mozambique women chew the yucca plant to produce a similar product. So far, no scientific account of the masato fermentation process has been published. Studies on improving the traditional methods of production are necessary to save this ancient art of the Andean Indians from extinction. Chuno Chuno is a food product from potato prepared by the inhabitants of the high Andes of Peru, Chile, Ecuador, Colombia, and Bolivia.

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Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve by Office of International Affairs National Research Council


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