MYCOTOXINS AND FERMENTED FOODS

Mycotoxins in Fermented Food1

Selected for study fields were several distinct provincial regions of Japan which are noted to be stable in population composition, generally conservative in the mode of life, and distinguished by especially high figures in biometrie statistics representing the Japanese characteristics of extraordinarily high incidence in death by cardiovascular diseases, stomach cancer, and hepatoma. From thes...

13 Indigenous Fermented Foods

Future of Fermented Foods

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...

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,...