Applications of Biotechnology in Traditional Fermented Foods (1992) / Chapter Skim
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VII. COMMERCIALIZATION
VII. COMMERCIALIZATION
Pages 163-188
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From page 165... ...
The purpose of this paper is to indicate to what extent various subSaharan fermented foods have progressed in the past decade toward being industrialized and to examine the role, if any, that modern techniques of biotechnology, particularly genetic engineering, have played in commercialization. INDUSTRIALIZATION OF FERMENTED FOODS Table 1 lists the fermented foods about which information is available, including those reviewed earlier (11.
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South Africa Fermented ground 1,2,4,5, cereal 6,7,8 Injera (10) Ethiopia Fermented ground 1,2 1.2 Entero bacteria ceae, cereal Lactic acid bacteria MILK-BASED Ayib (16)
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Nigeria Fermented seeds 0 1,2 Lactic acid bacteria of castor oil Ugha (Ukraka)
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1990. Identification of some lactic acid bacteria from two Zimbabwean fermented milk products.
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Mircen Journal of Applied Microbiology 5:169179.
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Butyl alcohol, acetone, lactic acid, monosodium glutamate, and acetic acid are products of bacteria action; citric acid, gluconic acid, antibiotics, vitamin Be, and riboflavin are some of the products obtained from mold fermentation. YEASTS Yeasts, the main microorganisms involved in alcoholic fermentation, are found throughout the world.
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The alcohol content of the fermented must is about 7 to 9 percent. RAW MATERIALS Cereals and Starchy Roots For most distilled liquors, the raw material used is a natural sugar as found in honey, ripe fruit, sugarcane juice, palm sap, beet root, milk, or a substance of amylaceous (starchy)
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Fermented toddy contains about 6 percent alcohol. After 24 hours the toddy contains 4 to 5 percent acetic acid and is unpalatable as a beverage.
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Their natural sugar content provides the necessary material for fermentation. It is sufficient to produce a wine with an alcohol content of 10 percent or higher.
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The available literature is sufficient in information on conditions and control measures required for optimum microbial activity in the various microbial processes. Convincing research results are also available to support utilization of microorganisms in the production of high-quality products of commercial importance.
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The fruit trees were interplanted with plantains, cocoyam, pepper, and a few winged bean plants to form a multistory system as usually obtained in traditional cropping systems in Africa. Sufficient compost was applied regularly to the soil to encourage microorganisms and other soil dwellers to function and to enhance mycorrhizal fungi association with root hairs, to provide nourishment and protection and for the well-being of the plants.
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The seeded cover and the central core were crushed and kept frozen until needed for juice extraction for fermentation. The sugar level of the pasteurized juice was checked and sufficient amounts of granulated sugar were added to produce about 12 percent alcohol in the fermented must.
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The compost was used to enrich the soil in which the fruit trees were planted. Harvested fruits provided juice extracts for wine making, and by-products from fruit processing provided raw materials for alcohol production.
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~ ~ Cal Cal (D _____ CM Cal Cr)
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The 180-square meter backyard plot yielded sufficient quantities of fruits guava, soursop, and carambola to provide raw materials for processing to make jams available on the local market throughout 1989 and thereafter. Carambola yields were also sufficient for wine making.
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Alcohol Production Juice extracted from the crushed pineapple core and the inner seeded cover contained sufficient sugar to produce 6.5 to 7 percent alcohol after fermentation. With the addition of extra sugar, however, the alcohol content was increased to 10 percent.
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FIGURE 1 An integrated research and development system using biotechnology in the production of fruits, wines, and alcohol.
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The priority for research is, therefore, on selecting the right types of microbial processes that can be put together to form sustainable productive systems, with research trials carried out on prototypes to determine the most economically viable combinations to be adopted for commercial exploitation.
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1978. Production of Alcoholic Beverages from Ripe Pineapples, Plantain, and Bananas, Vol.
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Hence, traditional fermented foods can now be made better, faster, and more economically. The application of available knowledge to In this paper I draw on my experience working with soy sauce fermentation and then proceed to discuss the production of flavor and fragrance materials by microbial fermentation.
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For example, in soy sauce fermentation more than one type of microorganism is involved, whereas in citric acid fermentation only one species of fungus is normally used. How can developing countries apply new knowledge in the old and new biotechnologies to their own complex traditional food fermentations?
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From page 186... ...
used in soy sauce fermentation so as to improve their fermentative qualities. Necessary Prerequisites For developing countries to make full use of the available biotechnologies in their traditional food fermentations, an understanding and acquisition of expertise in the following areas are essential.
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Normal training includes submerged culture bioreactors but not solid-state fermenters. It is useful to know both types of fermentations because traditional food fermentations often involve solid state fermentation.
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From page 188... ...
The approach to be taken in applying biotechnology to traditional food fermentations should be that of finding solutions to existing bioprocessing problems and not trying to find problems with newly acquired biotechniques. Only after the old biotechniques of fermentation have been successfully used can industries in developing countries look forward to using the new biotechniques of recombinant DNA to improve the genetic constitution of the microorganisms involved.
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