Document Detail


An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement.
MedLine Citation:
PMID:  12036145     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Small-scale food fermentation technologies in developing countries have evolved through years of experience rather than through scientific breakthroughs. Many small-scale manufacturers are, therefore, reluctant to accept change and modify fermentation processes. Upgrading the quality and safety of fermented foods, while reducing their production cost and maintaining their authenticity and uniqueness, is of utmost importance. One strategic approach, which has been successfully implemented for the improvement of small-scale soy sauce fermentation in Thailand, is the consortium approach. This approach has allowed industry to work closely in sharing knowledge and common problems, which in turn has provided scientists with the research direction that would best benefit the industry. This consortium approach has brought about changes in the methodologies used in the production of soy sauce, by shortening processing times, introducing fiberglass tanks as bioreactors instead of the traditionally used small earthenware containers and introducing cost-effective waste management systems. One barrier to the application of starter cultures in the small-scale fermentation industry is the loss of uniqueness of fermented products. However, the advent of molecular biology techniques has allowed science to tailor starter cultures to the specific requirements of the manufacturer. Using the techniques of molecular biology, it has been shown that microflora of a specific product vary according to origin and sensory quality. A cell bank is being developed to serve as a resource base for Thai fermented pork sausage in order to facilitate the application of starter cultures in the manufacture of that product.
Authors:
Ruud Valyasevi; Rosa S Rolle
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  International journal of food microbiology     Volume:  75     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2002 May 
Date Detail:
Created Date:  2002-05-30     Completed Date:  2002-07-30     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  231-9     Citation Subset:  IM    
Affiliation:
National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok, Thailand. valy@biotec.or.th
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MeSH Terms
Descriptor/Qualifier:
Developing Countries*
Fermentation
Food Microbiology / standards*
Food Technology / standards
Humans
Lactobacillus / growth & development*,  metabolism*
Molecular Biology
Soybeans / microbiology*
Thailand

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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