Examination of Fermented Foods by Laboratory Methods

Future of Fermented Foods

13 Indigenous Fermented Foods

Nutritional Quality of Fermented Foods

A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...

Fermented Foods, Lactobacillus, and Health

The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000BC,while beer andbreadweremassproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient...

Methylmalonic Acidemia Diagnosis by Laboratory Methods

Methylmalonic acidemia (MMA) is usually caused by a deficiency of the enzyme methylmalonyl-CoA mutase (MCM), a defect in the transport or synthesis of its cofactor, adenosyl-cobalamin (cblA, cblB, cblC, cblF, cblD, and cblX), or deficiency of the enzyme methylmalonyl-CoA epimerase. A comprehensive diagnostic approach involves investigations of metabolites with tandem mass spectrometry, organic ...