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Asian Fungal Fermented Food

  • M. J. R. Nout
  • K. E. Aidoo
Part of the The Mycota book series (MYCOTA, volume 10)

Abstract

Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences. The origin of several fermented foods is due to their prolonged shelf-life, reduced volume, shorter cooking times, and superior nutritive value compared with the non-fermented ingredients. Fermented foods are encountered worldwide, and they are prepared from a wide variety of foods of animal and plant origin (Campbell-Platt 1987). Traditionally, food fermentation is carried out at household-scale. Whereas a considerable number of fermentation processes have been scaled up for commercial purposes, it may he safely stated that most types of fermented foods are still manufactured at home-scale under conditions of variable hygiene, using relatively simple processing facilities. Such products often contain mixed microbial populations because of the lack of sterility and the use of natural (spontaneous) fermentation or mixed-culture fermentation starters. For the purpose of this chapter, fungal fermented foods are defined as those foods in which fungi (yeasts and mycelia] fungi) predominate and play a functional role, i.e. they contribute to the desirable attributes of the fermented product.

Keywords

Lactic Acid Bacterium Fermented Food Aspergillus Oryzae Kojic Acid Rice Wine 
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-Verlag Berlin Heidelberg 2002

Authors and Affiliations

  • M. J. R. Nout
    • 1
  • K. E. Aidoo
    • 2
  1. 1.Department of Agrotechnology and Food SciencesWageningen UniversityWageningenThe Netherlands
  2. 2.School of Biomedical and Biological Sciences (Food Science)Glasgow Caledonian UniversityGlasgowScotland

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