Asian fermented foods

M.J. Rob Nout, Kofi E. Aidoo

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Abstract

Book abstract: This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi in the production and processing of bread, cheese, beer and wine, traditional Asian fermentation products and edible mushrooms. The second section is devoted to the production of fungal metabolites and enzymes representing value-added products. In addition to antibiotics, alkaloids organic acids, vitamins and industrial enzymes, which have successfully been in use for decades, it is also dedicated to fungal metabolites, such as insecticidal and nematicidal compounds, immunosurppressants and flavors with promising biotechnological potential.

Original languageEnglish
Title of host publicationThe Mycota: Industrial Applications
Place of PublicationBerlin
PublisherSpringer-Verlag
ISBN (Print)9783642114571
Publication statusPublished - 1 Jan 2010

Keywords

  • fungi
  • fermented foods

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