Industrialization of Indigenous Fermented Foods, Revised and Expanded

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X Nigerian Standard for Gari. XI Raw Materials Storage. XX Nutritive Value of Gari. Industrialization of Mexican Pulque. Earliest References. IX Major Problems in Industrialization. X Microbiology and Biochemistry of Fermentation.


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XI Optimum Fermentation Conditions. XIV Starter Culture. Industrialization of Tempe Fermentation. III History of Tempe. IX Microbiology and Biochemistry of Fermentation. X Optimum Fermentation Conditions. XII Starter Culture. Tempe Production in Japan. II Starters for Tempe Production. IV Production of Tempe. V Nutrition and Secondary Processing of Tempe. VI Future of Tempe in Japan.


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  3. Industrialization of Indigenous Fermented Foods 2nd edition edited by Keith H. Steinkraus.
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  7. III Production and Consumption. IV Raw Materials. V Indigenous Process. VI Modern Industrial Processing.

    Industrial microbiological processes and fermentation in industry

    VII Microbiology. XIV Histamine Formation. XV Research and Development. XVI Future Trends. II Plasom and Somfak. Plara Plasom and Somfak. IV Production Process Flow.

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    V How To Consume. V Indigenous Processes. VI Commercial Processing Methods. IX Harmful and Spoilage Microorganisms. X Essential Microorganisms for Fermentation. XI Standards of Ngapi. Standards for Ngapi and Nganpyaye.

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    II Fermentation Kinetics. III Bioreactor Design. IV Process Control. VI Prospects for Process Improvement. Bibliografische Informationen. II History. VII Forecast. IV Conclusion.

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    III Substrates. V Substrates. Bogorienses V: Steinkraus K. Handbook Indigenous Fermented Foods, 2nd Ed. Revised and expanded. Marcel Dekker Inc. Atmodjo PK. Pengaruh variasi beras ketan Oryza sativa var glutinosa L. Biota Brem Bali fermentation, pp. November , National University of Singapore, Singapore. Food Res. Lactic acid bacteria in murcha and ragi. World J. Muyzer G, Smalia K. Antonie Van Leeuwenhoek Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species specific PCR primer.

    Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Food Microbiol.

    Handbook of indigenous fermented foods

    Lane DJ. In Stackebrandt E, Goodfellow M eds. Nucleic Acid Techniques in Bacterial Systematics. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Vainio EJ, Hantula J.

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    Direct analysis of wood-inhabiting fungi using denaturing gradient gel electrophoresis of amplified ribosomal DNA. Mycol Res. Succession of bacterial and fungal communities during traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.

    Nucleic Acids Res. Food Sci. Methods