Applications of Biotechnology in Traditional Fermented Foods

by National Research Council, Policy and Global Affairs, Office of International Affairs

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins.

Although fermented food has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar...

• Format: Paperback
• Language: English
• ISBN: 0309046858
• ISBN13: 9780309046855
• Release Date: February 1992
• Publisher: National Academies Press
• Length: 208 Pages
• Weight: 0.60 lbs.