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Application of biotechnology to indigenous fermented foods

Application of biotechnology to indigenous fermented foods

Food Technology 49: 9

ISSN/ISBN: 0015-6639

The opportunities for using genetically superior or exceptional strains that have been developed through modern techniques of biotechnology in the preparation of fermented foods are discussed. The use of the modern tools of biotechnology in real-world situations will be difficult to achieve. The problems on an industrial scale lie in the fact that a consistent energy and water supply, which are needed for biotechnology, are often not available or are unpredictable in developing countries. Also, the parts for repairing machinery may not be available locally and may take a long time to obtain. It seems that the use of products of modern biotechnology to improve the nutritional and sensory qualities of indigenous fermented foods on a village or family scale seems to be a more realistic target. The factor that will probably have the most important influence on the successful transfer of biotechnology to the poor is the affordability of the process. Potential applications of recent biotechnological advances are detailed.

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Accession: 009771498

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