Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html i ald, ne gin he orie retai ginal paper book, not from tmatting, however, cannot bative version for attribution. BFIAOEPRTTPMERLCEAICNHDATNITTEOIDIOOL OFNNOGASO LYOD TFSO e oric forhorit om thpecifie aut mposed from XML files created frng styles, and other typesetting-snt version of this publication as th Reapnodr tT oefc hannOo fAlfoidcg eyH ofofoc rI nP Itanenrtneearl tnoioaf nttiaholen A aBlfo fDaaierrvdse olonp Smceienntce en recos, headie the pri National Research Council eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic NATIONAL ACADEMY PRESS Abotypeand Washington, D.C. 1992 Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html ii ald, ne gin he orie retai the NNatOioTnIaCl ER:e Tsehaer cphr oCjeocutn tchial,t wish tohsee smubejmecbte orsf athreis d rreapwonrt f wroams athpep rcoovuendc iblsy othf eth Ge oNvaetrinoinnagl Board of ginal paper book, not from tmatting, however, cannot bative version for attribution. Amwaegegenpnrurciaeacpcitalmnsheer dhgot s TTbreaee,ove denmhhdtvegrh dei detsaysse o r trc N o ben rdohNiefcymatf o p fha ttbSolaiheotnaoyir cneroroR n ti tsatln ec aeh hoponeaolpeagp nnlcmAo s yr CegA sor mcbsatcaopc ,aeginR niradetetedihgdtenenade erevmttt eeieo rmiifN ense y ribtsvywc e ahs aoi sitce aeolnifpCaiionw f eroSn1 nod nEenucc8am tdstesnil6ieei e .fmgb3bAcni icflh,ycin ceo tnt eaeta arhefsine d ceot egrdihea r isrA cme nl oet oa ghcmnguy n,aepgep asd oarni ritnoienfestev emettdprEhairea onstnyetrlehrg. irg tw,nh eD itowng anheIrfos ealn.e r f mnenesarFarepts rreiitm ereanthcmoua.ngeah rftUbk n,oecia te d ahsp,uPor ena,otssrf nthdde en eoM o lse f tffttsrohd-h hes tpreiie hadc sa et teiIa ahcr cpn trpuceNieresnetoiedtqhrateirs uutotd.stiuiodairpiortint eeeentitgnynh csao t igeltio af oot Alffs M f tu opcto crhtcore ahtaeoihmddeed ceice tpcveNyrhmiadei anasontuyreeetfcrti n. eooeet dchTrsfn ioe eshaSf tleaf icsnenic-d-di-- e oric forhorit AcadTemhey N oaf tSiocnieanl cAecs.ademy of Engineering was established in 1964, under the charter of the om thpecifie aut Nina ittiso nadalm Ainciasdtreamtioyn o af nSdc iienn tchees ,s ealse ac tpioanra ollfe ilt so rmgaenmizbaetriso,n s hoaf roinugts twanitdhi nthge e Nngatiinoenearls .A Itc aisd eamutyo noofm Socui-s mposed from XML files created frng styles, and other typesetting-snt version of this publication as th earostNmSaieneelsnftsarsegcsu cstoetnou ahei ka potcrrsesTT nretie npa c ato NhhrBnaohthttwheelednaeao, e A i,tslnINatr nie onhusenodcidarseepsndneasgtt rporgi adib veorateonl erue i tnnnnao cmAoctitagsneeato lcisytii sdd gbhnos aR o nooieefcdaalwe iffeodieMchz strmmveStnyeeeiimein csnaamysifd girlngioti etcinh onui hrcnphtpg efen iicar roan niECoetdesttfethyugssivn o vetm i prwighbudo easefieyneeafi,mner n mn cstisdpeigoos ittceeeulb s r ioarstrib ewehdciaiatflrnnma oeleciast gbccn nhh sgefoe..l tgieeo dio iefTs drafv Irvheayahnengeesetp erdrsa ismdapmn st niIitl sromenteii eouguznnncseepeeot athtt1enisrdsvlinti 9 nt uoeaoco.ob7g trtfhffFlyee0n oanMme u mgtaprbannhtceyretyeegceoitd drn osit wft iniNi tthnecocu.oei saeaaintnTe nshl ltbidrN iihen cneosote.egha.a ennr a r teeD saNinite dn ohlA, ria s a nne.Arat ,cd a eRi crtceoavlsheco andneiAsoesdbceaap reeceomerldor cmarxuA antyhdtar nosy’Mc,aem ics agmabto eh.dinpei fn yleWeswdu iaS mtr ofetyiecpheitdfyd ohiodi guet Sun seoeingcc evcr foaceiaasie steenfE tlni oi sneoppgno fcrtniroog noaneef lvi.l uas sin t 1ecD niprhetdr9ytodoeehrne1 .lrme-ni6i-rnt a-tgto- en recos, headie the pri cNthiaeets ig odonevateelr rAnmmcianedenedtm, btyhy e ot hpfe uS bAcliicecan,d caeenmsd ay tn,h dteh teshc eCi eNonuatintficiocinl aahnla dAs ebcnaegdcioenmmeeyer itonhfge E pcnorgimnincmeipeuarnilni otgipe iesn.r aTptrihonevg C iadoginuegnn ccsiyel roivsfi cabedosmt htio nthise- beakus tered jointly by both Academies and the Institute of Medicine. Dr. Frank Press and Dr. Robert M. as brese White are chairman and vice chairman, respectively, of the National Research Council. n of the original work hnal; line lengths, word dentally inserted. 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Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html iii ald, ne gin he orie retai Panel on the Applications of Biotechnology to Traditional ginal paper book, not from tmatting, however, cannot bative version for attribution. SEMULPMSOAEKMUNRO n i HniBLvnAOe.e RKrssLAGoiANttAyNaGD, DA oESE,fNR t IV.,,n PtiDerJagRreuni.pln a,a itM(raiCto,m inhCneaaFnhnlie aertIsrm nrlooosmatfttani ttee)Fu,sn otveotiD leodlefed p,ST aVFcrriotioemrpngoiceicdnenai stla aAnogdf r iNcCuuhltterumitrieioc,n aI,bl aUdEnaningv,ie nNresiiegtryeir niogaf,. om the oripecific fore authorit KCLEIIFTFoHOf HR AD. gSWrTicE. uIHNltKEuRSrASeEU, LSPT,e IINonErs,i atiN,t uIoltrleit nhooefri snF oRoedg Siocnieanl cRee, sCeoarrnchel lC Uenntievre, rUsit.yS,. IDtheapcaar,t mNeenwt mposed from XML files created frng styles, and other typesetting-snt version of this publication as th MAKESHA.Ad. O MMEvVGUiYP.IEsD .ESA hoo LSACirr IIlDAEkyiA.p O RANDGpOPGiSI,IrnRE OHUoLeA,E u,sRnN IAp,iaAn vFtFgs eIaLtr,rii cstoAcuuisutltwy lteBty auoa soorfnsa ffSao l A stFRCr,gao eoPtroslhihledcceia ullgirySlpectdcu phoeiri e,fOen n,GeAUrcsglegnaa rsiniavgcinezoudrawlst tiui,Tto ryUnee ,oc,n hAfBi tnKeewodth al DoaKsrgsaitayngo,,ga u EndmUt,oh ,nIm isSiovrupaedieraalsnity of the en recos, headie the pri SAABREAD FHEARMESAUM, AU, nInivsetirtsuittey Aofg Zroimnobmabiqwuee, eHt aVraertee,r iZniamirbea, bHwaessan II, Rabat-Institute, eks Morocco bau as brese DAVID B. HARPER, Queen's University of Belfast, Belfast, Northern Ireland, epresentation of the original work he to the original; line lengths, word ve been accidentally inserted. Plea LHMRFJJ..E. EI .MARLY BKION.XAUPP S.ARKT UHhhnIOLMDNIUiiiD Gll MtARiiKOeEAppM Rd EBppOOMA, E.iiT KR NnnTSAJADA,eeiOhI BYn,,ssANe ELg R aaSISgAdPnYttAerS oesNsi,LL,c mn te,IAioou nantNssulrsrst cktyjuBBteahillrt olaav auaDonnyalt fUooendiI v ssin'snoFa,,is si fFoPPtSvi iooFohhtetuandooriilltts ,doiiee ippSK dt, L Uyppc GiS aiiiknCnnerbckianeeooivonessclremlngeare cetsagoeiannetr ney y,aCd u,n,F vUodDrTere n,poTee iSouctevohrawceawlnhraitsontin,izo lo,tCeo nylSrgoa, l PiymgaCean,yrh errd,kUira boU, LnaoPni,en veiJovneanernpesrsasiytniytlyv aoonff i atthhee s new digital rbreaks are truerrors may ha NGUYVEiNe tnHaOmAI HUONG, Institute for Experimental Biology, Ho Chi Minh City, ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html iv ald, ne gin he orie retai NGUYVEiNe tnNaGmOC THAO, Institute for Experimental Biology, Ho Chi Minh City, ginal paper book, not from tmatting, however, cannot bative version for attribution. MMONODC.I. N TUBJAEKTMF.. RV ARiOhVIse OeO.hAYx eN NEiKPcrWSAOieoAeDOFUtRshOLT.E,e RE ,DU r,O,FE l UUanSoLn-iYonnvLdMdiiesvOv PrSePesIEArricstsZ,iy ii,ett InyyoCnc fooseI ttfEf ih DtANAeue tgi-PepgIrh naeiciosrrltuitfimaip lt,tupF euNtinironsest he,,u Ps AAk Poikgbnlraireo t,Vioe ccNckeiusnsuilagtsituyciaenroa,ra gis Nal, N iUITgaloenecciriilvoihoaenn,r aoPsllih,ot yigIl,iry paW, ppiCuanagoetelsolne, ignGeg teoon.f,, e oric forhorit J. L. RASIC, Food Research Institute, Novi Sad, Yugoslavia en recomposed from XML files created from ths, heading styles, and other typesetting-specifie the print version of this publication as the aut NGSFLYMMPCTA..AEOARa AISISRKCNItIRRFLCiHAAS.OIFoIGH TEALSnIRTnYINAH MEt EF aUeF NIL JIS OrWlNS UH.C Hn KOMERKEWAaAIINK UNReRMtYC,-OSIi,s MDY, oEDAHOe EGASnDIa.DIaMd EeCNaArBiiDSnHAr lc,tUY, ioiA,h DoReRo ArRROs wNreeCdE N e,sCv,PE mG oseOe,oreA, auli CoroonarAcnecgrppihtgcscrhiremitonihoaa rrlDmge na nmaDSn t gtiaiS tDivtiv O vavMtiBeiaesfifr fst ifiaAeSeoioiicco ent sUeetUncs,or cr,onKn r heaKci,iv ti vniPakiaBeedkrkttrroe iyksoSso.aio imtntLtramyy,dat f,,Hdfa n C Con.S e,Con thlCSusr oividiaoSrnnanyprcgkpl giolDaieoi r,pMns ariF,roact eiiaOteronicei o,rnlta aenoT,n ng,rCh ddoCah nhiTilbiaebanca,hd ,J nJaoaplpaoangny for eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html CONTENTS v ald, ne gin ginal paper book, not from the orimatting, however, cannot be retaiative version for attribution. I. Research PrioritiesCONTENTS e oric forhorit Research Priorities in Traditional Fermented Foods 3 om thpecifie aut by the Advisory Panel mposed from XML files created frng styles, and other typesetting-snt version of this publication as th I54321I...... OvLLSGUeruaeepvcsdnbbbbgsitaeyyyyreiencat wriSHMK d'-csAuKio a.nFIsc fmnmJgaiei o.d nriE pTdmwR Fr.H r .oAneaAe aNvn dr.iF rmedtioDletemoauiedrioontmrne nFadntaearoetlnt ro iotBodefn i dMHos tPeeilcrcairhtnoantbg oFiealoolo gSditcsaarlt ePrr oCcuelstuseress 4322135701 en recos, headie the pri 6. 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All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html CONTENTS vi ald, ne gin he orie retai 15. Leabfy a Dnda vSiede Bd. FHearmrpeenrt aatniodn Ms o. fA W. Ceosltleirnns Sudan 105 e original paper book, not from tc formatting, however, cannot bhoritative version for attribution. 1111V6789..... AnCUSFimteosarinabbbbrmnttlyyyyegi e DnrT PMMnM uCaeatoaierkiniuurdrxiaelvgos etsrFa yutdhvPe itr iaWs rieS Wvoh HsStoed aiPaDiosurrnmrtdic. eoy TbtaOradiu rdocuClaranyhcdnum, ati olsYtrtpf iueiao inSreaine cotashhyl i fe F So FPerau rhuTmkiclhueieasp nhiipn tiNeim nadhea BaMs, miaeonardets aHctiororshi Motai 1111 12234181 om thpecifie aut 20. Fish-Meat Sausage 140 mposed from XML files created frng styles, and other typesetting-snt version of this publication as th VV222I123II..... HCOuANMmMnuyabbbbt McnAryyyyio t EcHtiSOFRocoRae.eex.n mlCalCiP ienalx .artInA tahFMAirdnnte,le LgoaadSSderb eIaa EalZPesf f . esaore ALaJtontfyóoy, Tcd S pn,eEC I oEessaO.ozms ylnV ninNfade.so n iCIrNdan aFe udMrriitaspgrhotieiio rotnSai,no oa asPnuunsc.d eF L(eP.r mBat.ei sMn)t aePdbro eFdsoauocdtison 111 455639 een recoks, headise the pri 2245.. CBoiombtyem cNhednrcuoiklaoalgi zOya ktfiaoofrno P rorfo Fduercmtioenn toedf FFrouoitdss, iWn Sinuebs-,S aanhda rAalnc oAhforilca 116750 bau as brese by J. Maud Kordylas n of the original work hnal; line lengths, word dentally inserted. Plea 26. BBoOamFSrudTetbn uIoDytrn e(L B PSDeuOcsibilrSeieleniTcc cFtIaieDoot iano)onsknd-sM Tienc hYnoonlgogy for International Develop- 111898904 epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html PREFACE vii ald, ne gin ginal paper book, not from the orimatting, however, cannot be retaiative version for attribution. The purpose of this report is tPo crreeaftea gcreeater awareness of the opportunities om the oripecific fore authorit tapopr eprsleeicdrvautacitoei onh nou.f n bgTieohrte e acnhrdne opilomorgtp yr odtovis ewc unidsusetelrysit iporonap cpitnioc retdude nvmieteileothsp oindfgso ro cfo ftuohnoet dr ipearspe pptlhaicrroaatutiigoohnn atnhodef mposed from XML files created frng styles, and other typesetting-snt version of this publication as th bdrTAeieegcovcoetehenmlncPcohomrypenl ioepfonongalgrdoyr aag Icftntyiooitoo reun tnrIno nsnt o artotfeitren iraostn dhp naiiradttsiiileo oo Dsrrnneciateaprilvileo b Desrfe ltefeo orvwptmrhem aeflesouien rptn tcumetorr.deeoe s rnrefdetoa isiornnecdaa hrtsree .c dsihnpS .b ocyniteh snietsht itesof t isBae lorfdera oqramdun e dosd tn epf vrSrooecmlvioei pdntheeced e tUhaae.nnSiddr. en recos, headie the pri eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html PREFACE viii ald, ne gin he orie retai ginal paper book, not from tmatting, however, cannot bative version for attribution. e oric forhorit om thpecifie aut mposed from XML files created frng styles, and other typesetting-snt version of this publication as th en recos, headie the pri eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html 1 ald, ne gin ginal paper book, not from the orimatting, however, cannot be retaiative version for attribution. RESEARCHI P. RIORITIES e oric forhorit om thpecifie aut mposed from XML files created frng styles, and other typesetting-snt version of this publication as th en recos, headie the pri eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved. Applications of Biotechnology in Traditional Fermented Foods http://www.nap.edu/catalog/1939.html 2 ald, ne gin he orie retai ginal paper book, not from tmatting, however, cannot bative version for attribution. e oric forhorit om thpecifie aut mposed from XML files created frng styles, and other typesetting-snt version of this publication as th en recos, headie the pri eks bau as brese n of the original work hnal; line lengths, word dentally inserted. Plea epresentatioe to the origive been acci s new digital rbreaks are truerrors may ha ut this PDF file: Thisetting files. Page some typographic Abotypeand Copyright © National Academy of Sciences. All rights reserved.