The History of Fermented Foods 23 10. Tokita, F., Hosono, A., Takahashi, F., Ishida, T., and Otani, H., Animal products in Nepal. II. Milk products and their manufacturing methods, Jap. J. Dairy Sci. 29, 179–184, 1980. 11. Koroleva, N.S., Technology of kefir and komys, IDF Bulletin, No. 227, 96–100, 1988. 12. IDF, Cultured dairy products in human nutrition, IDF Bulletin, No. 225, 1–32, 1991. 13. Rasic, J.L.J. and Kurmann, J.A., Yogurt—Scientific Grounds, Technology, Manufacture and Preparations, Technical Dairy Pub. House, Copenhagen, 1978, pp. 11–15. 14. Chomakow, H., The Dairy Industry in the Peoples Republic of Bulgaria, Booklet, Agric. Acad., Bulgaria, 1973. 15. Kern F (1912). Veterin, 3, Reprint, Vjesnik, 1912. Cited in Rasic and Kurmann, 1978. (reference 13). 16. Metchnikoff, E., The Prolongation of Life, G.P. Putnam’s Sons, New York, 1908. 17. Davis, J.G., Cheese Vol. I Basic Technology, Churchill Livingstone, Edinburgh, 1964, pp. 1–16. 18. Scott, R., Cheese Making Practice, Second Edition, Elsevier Applied Science Publ., London & New York, 1986, pp. 1–11. 19. Homer (1919). The Odyssey, (trans. AT Murray), G.P. Putnam’s Sons, New York. Cited in Scott, 1986. (reference 18). 20. Fussell, G.E., Dairy Eng. 72(2), 53, 1955. Cited in Galloway, and Crawford, 1985. (reference 21). 21. Galloway, J.H. and Crawford, R.J.M., Cheese fermentations, in Microbiology of Fermented Foods, Vol. 1, Wood B.J.B., Ed., Elsevier Appl. Sci. Publ., London, 1985, pp. 111–166. 22. Storch, V., Nogle Undersogelser over Flodens, Syrning, 18 Beretn. Fra Forsoglab, 1890. Cited in Galloway and Crawford, 1985. (reference 21). 23. USDA, Cheese varieties and descriptions, USDA, Washington, D.C., 1978, pp. 1–140. 24. Soni, S.K. and Sandhu, D.K., Fermented cereal products, in Biotechnology: Food Fermentations, Vol. II, Joshi, V.K. and Pandey, A., Eds., Educational Publishers and Distributors, New Delhi, 1999, pp. 895–950. 25. Sugihara, T.F., Microbiology of bread making, in Microbiology of Fermented Foods, Vol. 1, Wood, B.J.B., Ed., Elsevier Applied Sci. Publ., London, 1985, pp. 249-262. 26. Pyler, E.J., Baking Science and Technology, Siebel Publishing Co., Chicago, 1952. 27. Iyengar, S.H., Lokopakara of Chavundarava, Oriental Manuscripts Library, Madras, 1950, pp. 120–134. 28. Shrigondekar,K.L., Manasollasa of King Someswara, Gaekwad’s Oriental Ser., 84, 21–23, 1939. 29. Srinivasa, P.T.I., Pre-Aryan Tamil Culture, University of Madras, 1930, pp. 57–70. 30. Wang, H.L. and Hesseltine, C.W., Sufu and Lao-chao, J. Agric. Food Chem., 18, 572–575, 1970. 31. Yong, F.M. and Wood, B.J.B., Microbiology and biochemistry of sausage fermentation, Adv. Appl. Microbiol., 17, 157–194, 1974. 32. Steinkraus, K.H., Handbook of Indigenous Fermented Foods, Marcel Dekker, Inc. New York, 1983. 33. Prinsen Geerlings H.C., Enige Chinese voedingsmiddelenuit Soyabean bereid. Pharm., Weekblad 32, Jargang No. 33, 1985. Cited in Soni and Sandhu, 1999. (reference 24). 34. Boorsma, P.A., Scheikundig onderzoek van Ned. Indie inheemse voedingsmiddelen, Geneesk Tijdchr V. Ned-Indie, 40, 247, 1990. Cited in Soni and Sandhu, 1999. (reference 24). 35. Hayashi, U., Japanese Natto, Symposium on indigenous fermented foods, Bangkok, Thialand, 1977, in Handbook of Indigenous Fermented Foods, Steinkraus K.H. Ed., Marcel Dekker, Inc. New York, 1983, p. 530.
24 Handbook of Fermented Functional Foods, Second Edition 36. Su, Y.C., Sufu production in Taiwan. Symposium on Indigenous fermented foods, Bangkok, Thailand, 1977, in Handbook of Indigenous Fermented Foods, Steinkraus K.H. Ed., Marcel Dekker, Inc. New York, 1983, pp. 553–571. 37. IFDA/FAO, The world cassava economy; facts, trends and outlook, IFDA/FAO, Rome, 2000, pp. 1–58. 38. Odunfa, S.A., African fermented foods, in Microbiology of Fermented Foods, Vol. 2, Wood, B.J.B., Ed., Elsevier Applied Sci. Publ., London, 1985, pp. 155–192. 39. Onabolu, A., Cassava processing, consumption and dietary cyanide exposure, Ph.D. Thesis, Karolinska Insitute, Stockholm, Sweden, 2001, pp. 7–19. 40. Padmaja, G. and George, M., Oriental fermented foods, in Biotechnology: Food Fermentations, Vol. II, Joshi V.K. and Pandey A., Eds., Educational Publishers and Distributors, New Delhi, 1999, pp. 523–582. 41. Vaughn, R.H., Lactic acid fermentation of cabbage, cucumbers, olives and other produce, in Industrial Microbiology, Prescott & Dunn 4th Ed., Reid. G., Ed., AVI Pub. Co., Westport, CT, 1982. 42. Pederson, C.S. and Albury, M.N., Factors affecting the bacterial flora in fermenting vegetables, Food Res., 18, pp. 290–300, 1953. 43. Mheen, T-I., Lee, K-H., Chang, C-K., Lee, S-R., Park, K-I., and Kwon, T-W., Known Korean Kimchi, Symposium on indigenous fermented foods, Bangkok, Thailand, 1977, in Handbook of Indigenous Fermented Foods, Steinkraus K.H. Ed., Marcel Dekker, Inc. New York, 1983, p. 114. 44. Morcos, S.R., Egyptian fermented foods, Symposium on indigenous fermented foods, Bangkok, Thialand, 1977, in Handbook of Indigenous Fermented Foods, Steinkraus K.H. Ed., Marcel Dekker, Inc. New York, 1983, p. 267. 45. Vaughn, R.H,, The microbiology of vegetable fermentation, in Microbiology of Fermented Foods, Vol. 1, Wood, B.J.B., Ed., Elsevier Applied Sci. Publ., London, 1985, pp. 49–110. 46. Cruess, V.W., Olive pickling in Mediterranean countries, California State Agr. Exptl. Sta. Cir. 278, pp. 1–33, 1924. 47. Vaughn, R.H., Lactic acid fermentation of cucumbers, sauerkraut and olives, in Industrial Fermentations, Underkofler, L.A. and Hickey, R.J. Eds., Chemical Publ. Co., New York, 1954. 48. Beddows, C.G., Fermented fish and fish products, in Microbiology of Fermented Foods, Vol. 2, Wood, B.J.B., Ed., Elsevier Applied Sci. Publ., London, 1985, pp. 1–40. 49. Badham, C.D., Prose Halieutics: or Ancient and Modern Fish Tattle, Parker and Sons, London, 1854, p. 552. 50. Lucke, F., Fermented sausages, in Microbiology of Fermented Foods, Vol. 2, Wood, B.J.B., Ed., Elsevier Applied Sci. Publ., London, 1985, pp. 41–84.
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5 Yogurt and Immunity The Health Be
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Yogurt and Immunity 131 Administrat
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13 Lactobacillus plantarum The Role
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Lactobacillus plantarum 355 200000
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Lactobacillus plantarum 357 the mat
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Lactobacillus plantarum 359 Enterob
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Lactobacillus plantarum 363 Soaking
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Lactobacillus plantarum 369 13.3.1.
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Lactobacillus plantarum 375 colon.
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Lactobacillus plantarum 381 Substan
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Lactobacillus plantarum 383 Referen
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Lactobacillus plantarum 385 39. Lil
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Lactobacillus plantarum 387 75. Kan
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Lactobacillus plantarum 389 109. Ba
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Lactobacillus plantarum 391 140. Ma
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16 Traditional Chinese Fermented Fo
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19 Production of Probiotic Cultures
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20 The Future for Fermented Foods E
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The Future for Fermented Foods 549
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Index A Abraham, Rimada and, studie
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Index 553 Lactobacillus casei strai
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Index 555 isolation, 33-36 lactobac
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Index 557 de Vrese studies, 109, 13
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Index 559 Fermented foods, Chinese
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Index 561 properties, 83-84 S. ther
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Index 563 soy foods, 17-18 soy sauc
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Index 565 size of production, 99, 1
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Index 567 structure, 167-168, 168-1
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Index 569 spray drying, 45 yogurt,
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Index 571 Media probiotic cultures
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Index 573 storage, 414-417, 423-424
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Index 575 frozen dairy products, 52
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Index 577 lactic acid effects, 139
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Index 579 Suau studies, 534 Subirad
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Index 581 Walker, Lu and, studies,