Yeast microflora from lesser known fermented foods

Sowmya, N. (2010) Yeast microflora from lesser known fermented foods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Despite the conventional foods and beverages largely being produced from cereals in the Western world (breads, pastas and beers), there is a wide variety of products produced worldwide that have not received the scientific attention they deserve. These products are often fermented, and have an improved self-life and nutritional properties in comparison with the raw materials used. The flora responsible for the fermentation is in many cases are indigenous and includes strains of lactic acid bacteria, yeast and fungi Due to diverse dietary cultures of the various ethnic people and wide variations in agro-climatic conditions of India, microbial diversity associated with traditional fermented foods may contribute a significant gene pool, and may have potential for industrial application. The need today is not only for production of more food but also for preservation of the available food. It is useless to produce more food unless it can be harvested, preserved and made available to people. Fermentation has proved itself as a cheap and effective means of food preservation and for thousands of years the people of the world have relied upon fermented foods, so as fill the need today The developing world is rich in indigenous food fermentations that can contribute significantly to world small-scale food processing and consumption over the next 20 to 50 years as population reaches six to eight billion. The world needs low-cost methods of providing nutritious protein rich foods for its millions of consumers. People who invented and preserved the age-old traditional food fermentation technology should be reassured about the worth of their indigenous knowledge, and while one may contribute to upgrading this technology without damaging the dietary culture. Upgrading of traditional home-scale processes is needed so that they can continue to maintain and strengthen the cultural heritage and can compete successfully with imported products. Whereas small-scale manufacture has the advantages of short distribution lines, income generation for families, etc., urbanization and the resulting growing demand for ready-to-consume high-quality foods requires larger-scale controlled industrial production.
Uncontrolled Keywords:	Fermented foods; yeasts; chutney powders; lesser-known fermented foods; microflora isolation
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2010 09:41
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9475

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