Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series)
Language: English
Pages: 916
ISBN: 1439887837
Format: PDF / Kindle (mobi) / ePub
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.
The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.
Specific chapters are devoted to the preparation of indigenous fermented foods―including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products―as well as the indigenous technologies used to produce them.
The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.
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Mesenteroides, Lb. plantarum, B. subtilis, B. pumilus, yeasts L. lactis ssp. cremoris, Leu. mesenteroides, L. plantarum, B. subtilis, B. pumilus, yeasts L. lactis ssp. cremoris, Leu. mesenteroides, Lb. plantarum, B. subtilis, B. pumilus, yeasts Thapa et al. (2004) Thapa et al. (2004) Thapa et al. (2004) Thapa et al. (2006) Thapa et al. (2006) Thapa et al. (2006) Thapa et al. (2006) Thapa et al. (2007) Thapa et al. (2007) Thapa et al. (2007) Table 3.24 Microbial Diversity Associated with.
These are predominately oriental fermentations. 3. Lactic acid fermentations. Examples of vegetable lactic acid fermentations, such as: sauerkraut, cucumber pickles, olives in the Western world, Indian pickled vegetables and Korean kimchi, Chinese hum-choy. Malaysian pickled vegetables and Malaysian tempoyak. Lactic acid fermented milks include: yogurts in the Western world, Russian kefir, Middle-East yogurts, liban (Iraq), Indian dahi, Egyptian laban rayab, laban zeer, Malaysian tairu.
Pp. 1–14. Davis, S.H. and Ebbe, K. (Eds.). 1993. Traditional knowledge and sustainable development. Environmentally Sustainable Development Proceedings Series No. 4. The World Bank, Washington D.C. De Vuyst, L. and Vandamme, J.E. 1994. Bacteriocins of Lactic Acid Bacteria, Microbiology, Genetics and Applications. Blackie Academic & Professional, London. Deraniyagal, S. 1992. The Prehistory of Sri Lanka. Department of Archaeological Survey, Colombo, p. 454. Deraniyagala, P.E.P., Paranavitana, S.,.
Fermented Foods, Encyclopedia of Microbiology. Academic Press, London, pp. 45–53. Steinkraus, K.H., Van Veen, A.G., and Thiebeau, D.B. 1967. Studies on Idli-an Indian Fermented Black Gram-rice food. Food Technology 21:110–113. Steyn, P.S. 1995. Mycotoxins, general view, chemistry and structure. Toxicology Letters 82/83:843–851. Steyn, P.S., Gelderblom, W.C., Shephard, G.S., and van Heerden, F.R. 2009. Mycotoxins with a special focus on Aflatoxins, Ochratoxins and Fumonisins. General and Applied.
That have emerged out during the past 20 years (Fratamico, 1995; Smith and Fratamico, 1995) becomes a big concern for food safety. This aspect is illustrated by the Citrobacter freundii implicated in gastro-enteritis cases in children (Tschape et al., 1995) where genes shared between C. freundii and Escherichia coli was the most likely origin, and becomes even more of a threat when we accept the idea of “pathogenicity islands” as particular regions of the genome which are easily transferred.