Food fermentation in the tropics

  • W. R. Stanton


In the history of the study of the microbe in relation to man’s requirement for a regular supply of food, the 1960s may be described as the decade of the mycotoxins. The threat that the microbe presented to the developers, in terms of their evolving new arts in food fermentation, imposed a severe constraint on this aspect of food development, from the stultifying effects of which on research the industry has only recently begun to recover. The name Aspergillus is no longer unmentionable in relation to inclusion in the repertoire of food fungi. Indeed, in view of the steady increase of use of the genus for enzyme preparation, crude preparations as well as high-purity ones, its exclusion would now be hard to justify.


Fermented Food Fish Sauce Food Fermentation Cheese Manufacture Break Rice 
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© Thomson Science 1998

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  • W. R. Stanton

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