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Applications of Biotechnology in Traditional Fermented Foods (1992) / Chapter Skim
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I. RESEARCH PRIORITIES
Pages 1-8

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From page 3...
... Current food biotechnological research in developing countries seems largely limited to the identification of microorganisms for starter culture development. There is little research involving gene manipulation and there are few centers of operational biotechnological research.
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From page 4...
... It is through these strategies that the earliest application of biotechnology can be enhanced through help from its heirs. PRIORITIES The recommended research priorities encompass four broad categories: (1)
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From page 5...
... present in some substrates; the production of enzymes to utilize recalcitrant wastes as substrates; the inability to synthesize toxins and other undesirable secondary products; and thermotolerance and osmotolerance, which are important characteristics in solid substrate fermentation processes. For lactic acid bacteria used in food fermentations, physiological characteristics of acid stability, bile stability, adherence to human intestinal cells, colonization of the human intestinal tract, and antagonism to pathogenic bacteria and cariogenic bacteria (oral health)
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From page 6...
... Studies of these lessknown fermented products could lead to processes with minimum production cost and maximum substrate utilization, resulting in products with improved nutritional value, extended shelf life, improved quality, and a better spectrum of essential nutrients. Inclusion of soy or other vegetable proteins could also enhance the nutritive value of many low protein foods.
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From page 7...
... For large-scale fermentations, developing countries should give higher priority to industrializing appropriate indigenous processes, rather than importing the technology of the industrialized world. This imported technology often relies on imported crops or crops not well suited to the climate or soils of the country.
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Key Terms

  • fermented products
  • traditional fermented
  • food fermentations
  • developing local
  • raw materials

  • fermentation processes
  • biotechnological research
  • local capabilities
  • food processing
  • human intestinal

  • shelf life
  • west african
  • increasing populations
  • appropriate indigenous
  • solid state

  • alternative substrates
  • secondary products
  • starter culture
  • intestinal tract
  • cariogenic bacteria

  • antinutritional factors
  • intestinal cells
  • desirable traits
  • pathogenic bacteria
  • lessknown fermented

  • basic microbiology
  • additional desirable
  • oral health
  • water supply
  • alleviate starvation


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