The Importance of Traditional Fermented Foods
- 1 June 1980
- journal article
- Published by Oxford University Press (OUP) in BioScience
- Vol. 30 (6) , 402-404
- https://doi.org/10.2307/1308003
Abstract
The single-cell protein process is actually old, not new. Traditional fermented foods are made by processes that predate the written historical record and that employ a relatively small number of species of bacteria, yeasts, and molds. With the possible exception of mushrooms, more microorganisms are consumed in these foods than in any other way.Keywords
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