Applications of biotechnology to fermented foods : report of an ad hoc Panel on the Applications of Biotechnology to Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research. APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS 2 Copyright 3 Contents 6 Preface 8 I. RESEARCH PRIORITIES 10 Research Priorities in Traditional Fermented Foods 12 PRIORITIES 13 IMPROVING THE KNOWLEDGE BASE 13 IMPROVING THE TECHNOLOGY 14 IMPROVING UTILIZATION 15 DEVELOPING LOCAL CAPABILITIES 16 II. OVERVIEW 18 1 Upgrading Traditional Biotechnological Processes 20 TRADITIONAL FOOD FERMENTATION 20 DECENTRALIZED SMALL-SCALE PROCESSES 21 BASIC PROCESSING OPERATIONS 22 NUTRITIVE VALUE 22 STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT 22 MULTISTRAIN DEHYDRATED STARTER 24 ENZYME PRODUCTION BY KOJI TECHNIQUE 25 DRY MATTER BALANCE 26 IMPLEMENTATION 26 REFERENCES 27 2 Genetic Improvement of Microbial Starter Cultures 29 TRADITIONAL GENETIC IMPROVEMENT STRATEGIES 29 Mutation and Selection 29 Natural Gene Transfer Methods 30 Transduction 30 Conjugation 30 Transformation 31 Electroporation 31 GENETIC ENGINEERING 32 Prerequisites 32 Metabolism And Biochemistry Of The Host 32 Transformable Hosts 33 Vector Systems 33 Efficient Gene Transfer Systems 34 Expression Systems 34 Properties of Interest 34 Limitations 35 3 Sudan's Fermented Food Heritage 36 FERMENTED FOODS 36 Sorghum-Based Foods 37 Dairy Products 37 Fish Products 38 Meat Products 39 Vegetable Products 39 Alcoholic Products 40 FERMENTED FOODS AND SURVIVAL STRATEGIES 41 BIOTECHNOLOGY AND FERMENTED FOODS 42 REFERENCES 43 4 Lesser-Known Fermented Plant Foods 44 REGIONAL PERSPECTIVES 45 PRODUCTS FROM CEREAL GRAINS 46 Ahai 46 Ting 46 Maasa 46 PRODUCTS FROM ROOT TUBERS 47 Farinha Puba 47 Kokonte 47 Masato (masata) 48 Chuno 48 PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS 48 PRODUCTS FROM FRUITS AND VEGETABLES 49 COMMERCIALIZATION 49 REFERENCES 50 5 Lactic Acid Fermentations 52 SAUERKRAUT 53 KOREAN KIMCHI 54 PICKLED VEGETABLES 55 INDIAN IDLI AND DOSA 55 PHILIPPINE PUTO 56 SOURDOUGH BREADS AND RELATED FERMENTATIONS 56 NIGERIAN OGI (KENYAN UJI) 57 NIGERIAN GARI 57 PHILIPPINE BALAO BALAO 58 MEXICAN PULQUE 58 EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS 59 OTHER FOODS 60 6 Mixed-Culture Fermentations 61 ADVANTAGES 62 DISADVANTAGES 63 FUTURE 64 REFERENCES 66 III. MILK DERIVATIVES 68 7 Fermented Milks—Past, Present, and Future 70 CLASSIFICATIONS 70 Traditional and Nontraditional 71 Medium and Procedure 71 Further Processing 72 End Uses 72 Microbial Actions 72 RESEARCH 74 REFERENCES 75 8 Lactobacillus GG Fermented Whey and Human Health 77 WHEY HYDROLYSIS PROCESS 77 LACTOBACILLUS GG 78 LACTOBACILLUS GG FERMENTED WHEY DRINK 78 CONCLUSIONS 78 REFERENCES 79 9 The Microbiology of Ethiopian Ayib 80 AYIB CHARACTERISTICS 80 MODIFIED PROCESS 82 REFERENCES 83 10 Moroccan Traditional Fermented Dairy Products 84 COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS 84 OBJECTIVES 85 PRELIMINARY STUDY 86 Selection of Starters 86 Manufacture of Traditional Dairy Products from Heat-Treated Milk 86 RESULTS 87 CONCLUSIONS 88 REFERENCES 88 11 Fermented Milk Products in Zimbabwe 89 TRADITIONALLY FERMENTED MILK AND LACTO 90 ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA 91 E. COLI STRAINS IN LACTO AND TRADITIONALLY FERMENTED MILK 91 CONCLUSIONS 93 REFERENCES 94 IV. PLANT DERIVATIVES 96 12 Cassava Processing In Africa 98 TRADITIONAL PROCESSING 98 RESEARCH APPROACH 99 PROCESS OPTIMIZATION 99 BIOTECHNOLOGICAL INVESTIGATIONS 100 FUTURE RESEARCH 101 13 Improving the Nutritional Quality of Ogi and Gari 102 PROCESSING OF OGI 102 CYANIDE REDUCTION DURING CASSAVA PROCESSING 103 ROLE OF FERMENTATION 106 CONCLUSION 106 REFERENCES 107 14 Solid-State Fermentation of Manioc to Increase Protein Content 109 MATERIALS 110 METHODS 110 RESULTS 111 CONCLUSION 113 REFERENCE 113 15 Leaf and Seed Fermentations of Western Sudan 114 PREPARATION 114 MICROBIOLOGY 115 PROTEIN CONTENT AND QUALITY 115 MINERAL, CRUDE FIBRE, AND OIL CONTENT 116 CHANGES DURING FERMENTATION 116 CONCLUSIONS 121 REFERENCES 122 16 Continuous Production of Soy Sauce in A Bioreactor 123 MANUFACTURING PROCESSES 123 CONTINUOUS FERMENTATION 125 PROPERTIES 126 REFERENCES 127 V. ANIMAL DERIVATIVES 128 17 Using Mixed Starter Cultures for Thai Nham 130 MARKETING PROBLEMS 130 NHAM DEVELOPMENT 131 Effect of Starter Cultures 131 Microbiological Quality 132 FERMENTATION DEVELOPMENT 133 Shelf Storage 134 Sensory Evaluation 134 REFERENCES 135 18 Starter Cultures in Traditional Fermented Meats 137 REFERENCES 139 19 Fermented Fish Products in the Philippines 140 FISH PASTE (BAGOONG) 141 Product 141 Preparation 141 Microbiological Analysis 141 FISH SAUCE (PATIS) 142 Product 142 Preparation 142 Microbial Analysis 142 Chemical Changes 142 FERMENTED RICE AND SHRIMP (BALAO BALAO) 142 Product 142 Preparation 143 Microbial Analysis 143 FERMENTED FISH AND RICE (BURONG ISDA) 143 Product 143 Preparation 143 Microbial Analysis 143 Chemical Changes 144 Research and Development 144 Microbiology 145 ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA 146 REFERENCES 147 20 Fish-Meat Sausage 149 RESULTS AND DISCUSSION 149 RECOMMENDATIONS 152 REFERENCES 154 21 An Accelerated Process for Fish Sauce (Patis) Production 155 OBSERVATIONS 155 DISCUSSION 156 CONCLUSION 156 VI. HUMAN HEALTH, SAFETY, AND NUTRITION 160 22 Nutrition and Safety Considerations 162 EFFECT OF FERMENTATION ON NUTRITIONAL COMPOSITION 163 Changes in Proximate Composition and Soluble Components 163 Changes in Composition of Amino Acids and Vitamins 163 Changes in Unwanted Components 164 Changes in Biological Value 164 SAFETY ASPECTS OF TRADITIONAL FERMENTED FOODS 165 REFERENCES 165 23 Mycotoxic Flora of Some Indigenous Fermented Foods 168 MATERIALS AND METHODS 169 Fermentation Process 169 Marketing and Storage 169 Determination of Mycotoxins 169 RESULTS 170 Effect of the Types of Wraps 170 DISCUSSION 170 REFERENCES 171 VII. COMMERCIALIZATION 172 24 Commercialization of Fermented Foods in Sub-Saharan Africa 174 INDUSTRIALIZATION OF FERMENTED FOODS 174 DISCUSSION AND CONCLUSIONS 176 REFERENCES 177 25 Biotechnology for Production of Fruits, Wines, and Alcohol 179 YEASTS 179 RAW MATERIALS 180 Cereals and Starchy Roots 180 Sugarcane 180 Coconut Palm 181 Oil Palm 181 Fruits 182 INTEGRATED PRODUCTION SYSTEM 183 Composting 183 Microbial Activity in Soil 184 Wine from Fruit Juices 185 Alcohol Production from Pineapple 185 INTEGRATION 186 RESULTS AND DISCUSSION 186 Composting 186 Soil and Fruit Production 186 Wine Production 188 Alcohol Production 189 BIOTECHNOLOGY PRODUCTION SYSTEM 189 CONCLUSIONS AND RECOMMENDATIONS 191 REFERENCES 191 26 Future Directions 193 ''OLD'' AND "NEW" BIOTECHNOLOGY 193 APPLICATION OF BIOTECHNOLOGY 194 Necessary Prerequisites 195 Art of Fermentation 195 Microbiology 195 Upstream and downstream Processing 196 Biochemistry 196 Fermentation equipment and Techniques 196 CONCLUSIONS 197 Board On Science And Technology For International Development 198 MEMBERS 198 HOW TO ORDER BOSTID REPORTS 199 ENERGY 199 TECHNOLOGY OPTIONS 200 PLANTS 200 INNOVATIONS IN TROPICAL FORESTRY 201 MANAGING TROPICAL ANIMAL RESOURCES 202 HEALTH 203 RESOURCE MANAGEMENT 203 FORTHCOMING BOOKS FROM BOSTID 204 BOSTID Publication Distributors 205 I. Research Priorities. Research Priorities In Traditional Fermented Foods -- Ii. Overview. 1. Upgrading Traditional Biotechnological Processes / M.j.r. Nout. 2. Genetic Improvement Of Microbial Starter Cultures / Susan Harlander. 3. Sudan's Fermented Food Heritage / Hamid A. Dirar. 4. Lesser-known Fermented Plant Foods / Kofi E. Aidoo. 5. Lactic Acid Fermentations / Keith H. Steinkraus. 6. Mixed-culture Fermentations / Clifford W. Hesseltine -- Iii. Milk Derivatives. 7. Fermented Milks -- Past, Present, And Future / M. Kroger, J.a. Kurmann And J.l. Rasic. 8. Lactobacillas Gg Fermented Whey And Human Health / Seppo Salminen And Kari Salminen. 9. The Microbiology Of Ethiopian Ayib / Mogessie Ashenafi. 10. Moroccan Traditional Fermented Dairy Products / Abed Hamama. 11. Fermented Milk Products In Zimbabwe / Sara Feresu --^ Iv. Plant Derivatives. 12. Cassava Processing In Africa / Olusola B. Oyewole. 13. Improving The Nutritional Quality Of Ogi And Gari / T.g. Sokari. 14. Solid-state Fermentation Of Manioc To Increase Protein Content / Nguyen Ngoc Thao And Nguyen Hoai Huong. 15. Leaf And Seed Fermentations Of Western Sudan / David B. Harper And M.a. Collins. 16. Continuous Production Of Soy Sauce In A Bioreactor / Takashi Hamada, Yaichi Fukushima And Hiroshi Motai -- V. Animal Derivatives. 17. Using Mixed Starter Cultures For Thai Nham / Pairote Wiriyacharee. 18. Starter Cultures In Traditional Fermented Meats / Margy Woodburn. 19. Fermented Fish Products In The Philippines / Minerva Sd. Olympia. 20. Fish-meat Sausage / Sam Angel And Eliana Mora P. 21. An Accelerated Process For Fish Sauce (patis) Production / R.c. Mabesa, E.v. Carpio And L.b. Mabesa --^ Vi. Human Health, Safety, And Nutrition. 22. Nutrition And Safety Considerations / O. Paredes Lopez. 23. Mycotoxin Flora Of Some Indigenous Fermented Foods / Felixtina E. Jonsyn -- Vii. Commercialization. 24. Commercialization Of Fermented Foods In Sub-saharan Africa / Nduka Okafor. 25. Biotechnology For Production Of Fruits, Wines, And Alcohol / J. Maud Kordylas. 26. Future Directions / Leslie Fook-min Yong. Panel Chairman: Elmer L. Gaden Jr. Panel On The Applications Of Biotechnology To Traditional Fermented Foods. Support Provided By The Office Of The Science Advisor, Agency For International Development. Includes Bibliographical References.