Industrialization of Indigenous Fermented Foods, Revised and Expanded

Keith Steinkraus

CRC Press, Mar 26, 2004 - Technology & Engineering - 600 pages

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.

About the Author
Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

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Title Page

Index

References

Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu	1

II History	2

III Present Soy Sauce Situation	11

IV Change of Soy Sauce Manufacturing Methods from Indigenous to Modern Processing	31

V Microbiology and Biochemistry	48

VI Application of New Biotechnology for Soy Sauce Manufacture	80

VII Forecast	88

Industrialization of Japanese Miso Fermentation	99

XII Contrast between Indigenous and Modern Processing	508

XIII Critical Steps in Manufacture	511

XIV Major Problems in Industrialization	514

XV Optimum Environmental Conditions for Fermentation	515

XVI Microorganisms Essential for Fermentation	521

XVII Storage of Gari	523

XVIII Microorganisms that Cause Spoilage	525

XIX ChemicalBiochemical Changes in Substrate	528

II History and Earliest Known References to Miso	100

Raw Materials Used in Ancient Times	103

IV IndustrialCommercial Production Today	105

V Contrast Between Indigenous and Modern Processing	115

VI Critical Steps in ManufactureFermentation	122

VIII Optimal Environmental Conditions for Microorganism	124

IX Essential Microorganism for Fermentation	125

X Possible Spoilage Microorganism	126

XI ChemicalBiochemical Changes in Miso During Fermentation	127

XII Changes in Physiological Functions During Fermentation	137

XIII Forecast of the Role Miso in the Future References	141

References	142

Industrialization of Sake Manufacture	149

II Production and Consumption	153

III Manufacture of Sake	156

IV Conclusion	187

References	188

Industrialization of Japanese Natto	193

II Production and Consumption	203

III The Fermentation and Consumption	204

IV Materials Used for Traditional and Modern Natto Production	205

VI Change from Traditional to Modern Manufacturing Process	218

VII Critical Steps in the Manufacture and Fermentation of Natto	223

VIII Important Problems in the Industrialization	224

IX Optimum Conditions for Fermentation	226

X Microbiology and Biotechnology	228

XI Other Aspects of the Microbiology of Natto	231

XII Chemical and Biochemical Changes During Fermentation	232

XIII Starter Cultures	235

References	238

Tapai Processing in Malaysia A Technology in Transition	247

II Earliest Known References	248

III Substrates	249

Microorganism that Cause Spoilage	252

VII Traditional Methods of Preparation	253

VIII Preparation Method by Small Industry	254

IX Contrast Between Indigenous and Modern Processing	255

X Critical Steps in Processing Tapai	259

XII Optimum Fermentation Conditions	266

XIII ChemicalBiochemical Changes	267

XIV Changes in Nutritive Value	268

References	269

Industrialization of Africas Indigenous Beer Brewing	271

II Evolution of the Brewing Process	283

III Biochemistry and Microbiology of Brewing and Malting	326

IV Prospects for the Future	348

References	352

Industrialization of Mageu Fermentation in South Africa	363

II Contribution to the Diet	364

III Annual Production and Consumption	365

IV Historical Background	366

V Substrates	367

VI Mageu Production in Ancient Times and as a Cottage Industry	368

VII Industrial Production	369

VIII Indigenous Versus Modern Processing	382

IX Critical Steps in ManufacturingFermentation	387

X Major Problems in Industrialization	388

XI Optimal Environmental Conditions for Fermentation	390

XII Essential Microorganism for Fermentation	392

XIII Microorganism that Cause Spoilage	395

XIV ChemicalBiochemical Changes in Substrates During Fermentation	397

XV Nutritive Value and General Composition of Mageu	400

XVI Future Role of Mageu as a Food	402

XVII Mageu Fermentation in the Future	404

References	405

Industrialization of Ogi Fermentation	409

II Consumption in the Diet	410

III Importance in the Diet	411

IV Total Production	412

VI Substrates Used	413

VIII CottageVillage Methods	417

IX IndustrialCommercial Ogi Production	420

X Contrast Between Indigenous and Modern Processing	436

XI Critical Steps in ManufacturingFermentation	438

XII Major Problems in Industrialization	442

XIII Optimal Environmental Conditions	444

XIV Microorganisms Essential to Fermentation	445

XV Microorganisms that Cause Spoilage	449

XVI ChemicalBiochemical Changes in the Substrate	451

XVII Nutritive Value Changes	457

XVIII Forecast	464

XIX Contribution to New International Industry	466

Industrialization of Gari Fermentation	471

II Contribution to the Diet	474

III Per Capita Consumption	476

IV Early Reference to Gari	478

VI Production in Ancient Times	479

VII Production in VillageCottage Industry	482

VIII Method of Consumption	483

IX IndustrialCommercial Production	487

X Nigerian Standard for Gari	504

XI Raw Materials Storage	506

XX Nutritive Value of Gari	533

XXI Forecast	540

XXII Contribution to New International Industries	541

References	542

Industrialization of Mexican Pulque	547

II Production and Consumption	549

Earliest References	554

IV Outline of Essential Steps in Fermentation	556

V Indigenous Fermentation of Pulque Using Raw Materials in Ancient Times and Today	557

VI Modernization of Pulque Processing Methods	560

VII Changes from Indigenous to Modern Processing	563

VIII Critical Steps in ManufacturingFermentation	564

IX Major Problems in Industrialization	565

X Microbiology and Biochemistry of Fermentation	567

XI Optimum Fermentation Conditions	569

XII Possible Spoilage Microorganism	570

XIII Chemical and Biochemical Changes During Fermentation	571

XIV Starter Culture	573

XV Effect of Processing on Nutritive Value	574

XVI Application of New Biotechnology and Genetic Engineering to Fermentation	577

XVII Forecast for Future Fermentation	580

References	582

Industrialization of Tempe Fermentation	587

II Production and Consumption	588

III History of Tempe	593

IV Outline of Essential Steps in Fermentation	594

Raw Materials Used in Ancient Times and Today	599

VI Modern Industrial and Commercial Processing Methods	605

VII Changes from Indigenous to Modern Processing Methods	607

VIII Major Problems in Industrialization	620

IX Microbiology and Biochemistry of Fermentation	622

X Optimum Fermentation Conditions	624

XI Biochemical Changes During Fermentation	625

XII Starter Culture	628

XIII Effect of Processing on Nutritive Value	629

XIV Forecast for Future Fermentation	630

References	631

Tempe Production in Japan	637

II Starters for Tempe Production	638

III Tempe Rhizopus Is Derived from Hibiscus	639

IV Production of Tempe	641

V Nutrition and Secondary Processing of Tempe	643

VI Future of Tempe in Japan	644

Industrialization of Thai Fish Sauce Nam Pla	647

II History	648

III Production and Consumption	649

IV Raw Materials	652

V Indigenous Process	655

VI Modern Industrial Processing	657

VII Microbiology	670

VIII Chemical and Biochemical Changes	675

IX Total Nitrogen and Amino Acids	676

X Color	683

XII Classification and Standard of Fish Sauce	688

XIII Iodine Supplementation	689

XIV Histamine Formation	690

XV Research and Development	692

XVI Future Trends	698

References	699

Production of Thai Fermented Fish Plara Plasom Somfak	707

II Plasom and Somfak	711

Plara Plasom and Somfak	715

Plara Plasom and Somfak	716

Plara Plasom and Somfak	718

Industrialization of Thai Nham Fermented Pork or Beef	721

II Description	722

III Production	723

IV Production Process Flow	733

V How To Consume	734

References	735

Industrialization of Myanmar Fish Paste and Sauce Fermentation	737

II Production and Consumption	738

III History	739

IV Outline of Essential Steps in Ngapi Fermentation	740

V Indigenous Processes	742

VI Commercial Processing Methods	744

VIII Microbiology and Biochemistry of Fermentation	749

IX Harmful and Spoilage Microorganisms	754

X Essential Microorganisms for Fermentation	755

XI Standards of Ngapi	756

Standards for Ngapi and Nganpyaye	757

References	759

Industrialization of Indigenous Fermented Food Processes Biotechnological Aspects	763

II Fermentation Kinetics	765

III Bioreactor Design	766

IV Process Control	770

V Scaleup	771

VI Prospects for Process Improvement	772

VII Conclusion	778

Index	783

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Bibliographic information

Title	Industrialization of Indigenous Fermented Foods, Revised and Expanded Food Science and Technology
Editor	Keith Steinkraus
Edition	2, revised
Publisher	CRC Press, 2004
ISBN	0824747844, 9780824747848
Length	600 pages
Subjects	Technology & Engineering › Food Science Technology & Engineering / Food Science

Export Citation	BiBTeX EndNote RefMan

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