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Additional info for Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve

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This is probably the only fermented food product invented by men. Gariss is prepared by camel boys who depend on it as their major nourishment when they roam with their herds into remote areas. The milk is fermented in a skin bag hitched to the saddle of a camel that is allowed to go about its business as usual—grazing, sleeping, walking, trotting, etc. This product, unlike rob, is fermented for consumption and no butter is removed from it. A third indigenous dairy product is biruni, also called leben-gedim , which is a fermented unchurned milk ripened for up to 10 years!

Where equipment and materials are available in industrialized countries, there may be little incentive for researchers to improve strains that would probably not be used in their own countries. Genetic improvement of microbial starter cultures is most appropriate for those fermentations that rely solely or primarily on one microorganism. In many cases, our knowledge about the fermentation is limited, making selection of the target strain very difficult. Since many food fermentation processes are complex and involve several microorganisms, genetic improvement of just one of the organisms may not improve the overall product.

London: Academic Press. 23. Dietz, H. M. 1984. Fermented dried vegetables and their role in nutrition in Nepal. ) 17:208-213. 24. Matsuo, M. 1989. Morphological and physicochemical properties and composition of Okara fermented with Rhizopus oligosporus. Journal of the Japanese Society of Nutrition and Food Science 42(2): 173-178. 25. , V. V. Garcia, and D. M. Flores. Microbiological studies on fermented rice cake, 'puto' and the application of puto making using cassava flour. Tropical Root Crops: Postharvest Physiology and Processing.

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