Applications of Biotechnology in Traditional Fermented Foods
National Research Council, Policy and Global Affairs, Office of International Affairs, Panel on the Applications of Biotechnology to Traditional Fermented Foods
National Academies Press, Jan 1, 1992 - Medical - 208 pages
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins.