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Occurrence and function of yeasts in Asian indigenous fermented foods

✍ Scribed by Kofi E. Aidoo; M. J. Rob Nout; Prabir K. Sarkar

Book ID
109295125
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
823 KB
Volume
6
Category
Article
ISSN
1567-1356

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Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These pr