Tropical root and tuber crops [cassava, sweet potato, yams, colocasia (taro), etc] are
important staples for food security for about a fifth of the world population. Bulk of cassava in …

Bacterial diversity and community structure of two maize varieties (white and yellow) during
fermentation/steeping for ogi production, and the influence of spontaneous fermentation on …

Yeasts have a tradition in biotechnological applications, and Saccharomyces species are
the most dominating representatives. Among the yeast species, Candida krusei has been …

Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food
availability in the area during the stage of monsoonal circulation. Techniques of preserving …

The aims of this study are to determine the effect of Sabah ragi on food waste and dry leaves
composting as well as to compare the composting performance from a previous study that …

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous
Fermented Foods Fermented foods and beverages span a range of root crops, cereals …

This book covers the foods of South Asia. For each type of food, its microbiology,
biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book …

Fermentation is one of the oldest and most widely used food preservation methods in
households and small‐scale food industries as well as in large enterprises. Most fermented …

Traditional alcoholic brewing is generally a home-based industry mostly practiced by the
ethnic people of Himalayas. Chhang, jau chhang and sura are the three most popular cereal …

Starter cultures influence aroma and flavour in rice wine production. The biochemical
characterization of rice wine produced from common and glutinous rice using three starter …