A Millennium of Fungi, Food, and Fermentation
- 1 March 1965
- journal article
- editorial
- Published by Taylor & Francis in Mycologia
- Vol. 57 (2) , 149-+
- https://doi.org/10.2307/3756821
Abstract
Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales, Aspergillus, Penicillium and Monascus, with the almost complete exclusion of all other fungi. A list of food fermentations in which fungi are involved is given.Keywords
This publication has 3 references indexed in Scilit:
- Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh KedeleeJournal of Food Science, 1964
- Changes in Soybean Lipids During Tempeh Fermentationa,bJournal of Food Science, 1961
- HETEROTHALLISM IN SACCHAROMYCES ROUXIIJournal of Bacteriology, 1960