Industrialization of Indigenous Fermented Foods, Revised and ExpandedKeith Steinkraus CRC Press, 26.03.2004 - 600 Seiten 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. |
Inhalt
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 |
783 | |
Andere Ausgaben - Alle anzeigen
Industrialization of Indigenous Fermented Foods, Revised and Expanded Keith Steinkraus Eingeschränkte Leseprobe - 2004 |
Häufige Begriffe und Wortgruppen
activity Africa agave Agric Biol Chem alcohol amino acids aroma Aspergillus Bacillus beans boiling brewers cassava commercial consumed consumption containing Courtesy dehulled enzymes factory fermented foods Figure fish sauce flavor flour grain growth histamine indigenous beers Indigenous Fermented Foods industrial inoculated inoculum Japan Kikkoman Kikkoman Corporation lactic acid bacteria Lactobacillus mageu maize malt manufacturing method micro-organisms microbial mill millet miso mixed moisture mold moromi mash Myanmar nam pla natto natto bacilli nganpyaye ngapi nham Nigeria nitrogen oryzae Oshodi packaging pasteurization plara powder protein proteinases pulque ragi raw materials Research Rhizopus rice rouxii sake brewing salt samples shown in Fig shoyu sieve soaking sorghum beer sour Source soy sauce soy-ogi soybeans spoilage starch starter cultures steamed strains studies substrate subtilis sugar Table tank tapai Technol Technology tempe temperature traditional vitamins wheat yeast