Aspergillus and Fermented Foods

  • Paul E Cook
  • Geoffrey Campbell-Platt
Part of the Federation of European Microbiological Societies Symposium Series book series (FEMS, volume 69)

Abstract

Fermentation is one of the oldest forms of food preservation as well as being a precursor of modern biotechnology. Food fermentations are used in many parts of the world and Campbell-Piatt (1987) has documented some 250 categories of these foods and more than 3500 individual products. Preservation by fermentation offers several advantages over other food processing methods. Energy requirements are often lower and the fermentation process may result in desirable changes in texture and flavour. The nutritional value may be improved by the microbial synthesis of vitamins, the reduction in toxic and antinutritional components and the reduction or elimination of food-borne pathogenic bacteria.

Keywords

Starter Culture Protoplast Fusion Fermented Food Aspergillus Oryzae Alpha Amylase 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Paul E Cook
    • 1
  • Geoffrey Campbell-Platt
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of ReadingReadingUSA

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