The exploitation of moulds in fermented foods

  • Robert A. Samson


The impact of bacterial or fungal contamination of food is significant. Waites and Arbuthnott (1990) stated that a large portion of food-related illness is caused by bacterial food-borne infections and intoxications. It has also long been recognized that consumption of foods contaminated with moulds may cause serious health problems which could ultimately result in death. Toxins produced by moulds (mycotoxins) have been attracting global attention in view of their adverse health effects and negative economic impact (Smith and Moss, 1985; Champ et al., 1991; Pitt, 1993; Samson, 1992). The presence of microorganisms in foods and beverages is, therefore, mostly regarded as negative and the beneficial aspects of moulds as fermenting agents are often little understood by the layman. The acceptance of unknown fermented foodproducts will be difficult.


Starter Culture Fermented Food Aspergillus Oryzae Kojic Acid Cyclopiazonic Acid 
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© Springer Science+Business Media Dordrecht 1993

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  • Robert A. Samson

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