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OCR for page R1
APPLICATIONS OF BIOTECHNOLOGY
TO
TRADITIONAL FERMENTED FOODS
Report of an Ad Hoc Panel of the
Board on Science and Technology
for International Development
Office of International Affairs
National Research Council
NATIONAL ACADEMY PRESS
Washington, D.C. 1992
OCR for page R2
NOTICE: The project that is the subject of this report was approved by the Governing
Board of the National Research Council, whose members are drawn from the councils
of the National Academy of Sciences, the National Academy of Engineering, and the
Institute of Medicine. The members of the committee responsible for the report were
chosen for their special competence and with regard for appropriate balance.
This report has been reviewed by a group other than the authors according to
procedures approved by a Report Review Committee consisting of members of the
National Academy of Sciences, the National Academy of Engineering, and the Institute
of Medicine.
The National Academy of Sciences is a private, nonprofit, self-perpetuating society
of distinguished scholars engaged in scientific and engineering research, dedicated to
the furtherance of science and technology and to their use for the general welfare. Upon
the authority of the charter granted to it by the Congress in 1863, the Academy has a
mandate that requires it to advise the federal government on scientific and technical
matters. Dr. Frank Press is president of the National Academy of Sciences.
The National Academy of Engineering was established in 1964, under the charter of
the National Academy of Sciences, as a parallel organization of outstanding engineers.
It is autonomous in its administration and in the selection of its members, sharing with
the National Academy of Sciences the responsibility for advising the federal government.
The National Academy of Engineering also sponsors engineering programs aimed at
meeting national needs, encourages education and research, and recognizes the superior
achievements of engineers. Dr. Robert M. White is president of the National Academy
of Engineering.
The Institute of Medicine was established in 1970 by the National Academy of Sciences
to secure the services of eminent members of appropriate professions in the examination
of policy matters pertaining to the health of the public. The Institute acts under the
responsibility given to the National Academy of Sciences by its congressional charter
to be an adviser to the federal government and, upon its own initiative, to identify issues
of medical care, research, and education. Dr. Stuart Bonderant is acting president of
the Institute of Medicine.
The National Research Council was organized by the National Academy of Sciences
in 1916 to associate the broad community of science and technology with the Academy's
purposes of furthering knowledge and advising the federal government. Functioning in
accordance with general policies determined by the Academy, the Council has become
the principal operating agency of both the National Academy of Sciences and the
National Academy of Engineering in providing services to the government, the public,
and the scientific and engineering communities. The Council is administered jointly by
both Academies and the Institute of Medicine. Dr. Frank Press and Dr. Robert M. White
are chairman and vice chairman, respectively, of the National Research Council.
The Board on Science and Technology for International Development (BOSTID) of
the Office of International Affairs addresses a range of issues arising from the ways in
which science and technology in developing countries can stimulate and complement
the complex processes of social and economic development. It oversees a broad program
of bilateral workshops with scientific organizations in developing countries and conducts
special studies. BOSTID's Advisory Committee on Technology Innovation publishes
topical reviews of technical processes and biological resources of potential importance
to developing countries.
This report has been prepared by an ad hoc advisory panel of the Advisory Committee
on Technology Innovation, Board on Science and Technology for International Develop-
ment, Office of International Affairs, National Research Council. Staff support was
funded by the Office of the Science Advisor, Agency for International Development,
under Grant No. DAN-5538-G-00-1023-00, Amendments 27 and 29.
Library of Congress Catalog Card Number: 91-68331
ISBN 0-309-04685-8
S526
Printed in the United States of America
COVER DESIGN by DAVID BENNETT
OCR for page R3
Panel on the Applications of Biotechnology to Traditional Fermented
Foods
ELMER L. GADEN, JR. (Chairman), Department of Chemical Engi-
neering, University of Virginia, Charlottesville, Virginia
MPOKO BOKANGA, International Institute of Tropical Agriculture
Ibadan, Nigeria.
SUSAN HAREANDER, Department of Food Science and Nutrition,
University of Minnesota, St. Paul, Minnesota
CLIFFORD W. HESSELTINE, Northern Regional Research Center, U.S.
Department of Agriculture, Peoria, Illinois
KEITH H. STEINKRAUS, Institute of Food Science, Cornell University,
Ithaca, New York
Advisory Group
K. E. A~Doo, University of Strathclyde, Glasgow, United Kingdom
SAMuE~ ANGEL, Agricultural Research Organization, Bet Dagan,
Israel
MOGESSTE ASHENAF1, Awassa College of Agriculture, Awassa,
Ethiopia
E. V. CARPIO, Institute of Food Science and Technology, University
of the Philippines at Los Banos, Philippines
HAMID A. DIRAR, Faculty of Agriculture, University of Khartoum,
Sudan
SARA FERESU, University of Zimbabwe, Harare, Zimbabwe
ABED HAMAMA, Institut Agronomique et Veterinaire, Hassan II,
Rabat-Instituts, Morocco
DAVID B. HARPER, Queen's University of Belfast, Belfast, Northern
Ireland, United Kingdom
H~RosH~ MoTA~, Research Division, Kikkoman Corporation, Chiba,
Japan
FE~xT~NA E. JONSYN, Njala University College, Freetown, Sierra
Leone
J. MAUD KoRDY~As, Arkloyd's Food Laboratory, Douala, Cameroon
M. KROGER, The Pennsylvania State University, University Park,
Pennsylvania
J. A. KURMAN, Agricultural Institute, Grangeneuve, Switzerland
L. B. MABESA, Institute of Food Science and Technology, University
of the Philippines at Los Banos, Philippines
REYNALDO MABESA, Institute of Food Science and Technology,
University of the Philippines at Los Banos, Philippines
NGUYEN HoA~ HUONG, Institute for Experimental Biology, Ho Chi
Minh City, Vietnam
OCR for page R4
NGUYEN NGOC THAO, Institute for Experimental Biology, Ho Chi
Minh City, Vietnam
M. J. R. NOUT, Food Science Department, Agricultural University,
Wageningen, The Netherlands
NDUKA OKAFOR, University of Nigeria, Nsukka, Nigeria
M~NERvA SD. OLYMPIA, Institute of Fish Processing Technology,
College of Fisheries, University of the Philippines in Visayas,
Iloilo, Philippines
O. B. OYEwo~E, University of Agriculture, Abeokuta, Nigeria
OCTAVIO PAREDEs-LoPEz, CIEA-Instituto Politecnico Nacional,
Irapuato, Gto., Mexico
J. L. RAs~c, Food Research Institute, Novi Sad, Yugoslavia
S. SALMINEN, Dairies Cooperative Association, Helsinki, Finland
TAKAsH~ HAMADA, Research Division, Kikkoman Corporation, Chiba,
Japan
PAIROTE WIRTYACHAREE, Chiang Mai University, Chiang Mai,
Thailand
MARGY J. WOODBURN, Oregon State University, Corvallis, Oregon
YATCH! FUKUSHIMA, Research Division, Kikkoman Corporation,
Chiba, Japan
LEs~E FooK-M~N YONG, Aroma Biotech Pte. Ltd., Singapore
National Research Council Staff
GRIFFIN SHAY, Senior Program Officer and Staff Study Director
F. R. RUSKIN, Editor
CONSTANCE REGES, Administrative Secretary
MICHAEL MCD. DOW, Acting Director, Board on Science and Technol-
ogy for International Development
OCR for page R5
Contents
I. RESEARCH PRIORITIES
Research Priorities in Traditional Fermented Foods
by the Advisory Panel, 3
II. OVERVIEW
1. Upgrading Traditional Biotechnological Processes
by M. J. R. Nout, 11
2. Genetic Improvement of Microbial Starter Cultures
by Susan Harlander, 20
3. Sudan's Fermented Food Heritage
by Hamid A. Dirar, 27
4. Lesser-Known Fermented Plant Foods
by Kofi E. Aidoo, 35
5. Lactic Acid Fermentations
by Keith H. Steinkraus, 43
6. Mixed-Culture Fermentations
by Clifford W. Hesseltine, 52
III. MILK DERIVATIVES
7. Fermented Milks Past, Present, and Future
by M. Kroger, J. A. Kurmann, and J. L. Rasic, 61
8. Lactobacillus GO Fermented Whey and Human Health
by Seppo Salminen and Kari Salminen, 68
9. The Microbiology of Ethiopian Ayib
by Mogessie Ashenafi, 71
10. Moroccan Traditional Fermented Dairy Products
by Abed Hamama, 75
11. Fermented Milk Products in Zimbabwe
by Sara Feresu, 80
IV. PLANT DERIVATIVES
12. Cassava Processing in Africa
by Olusola B. Oyewole, 89
13. Improving the Nutritional Quality of Ogi and Gari
by T. G. Sokari, 93
14. Solid-State Fermentation of Manioc to Increase Protein Content
by Nguyen Ngoc Thao and Nguyen Hoai Huong, 100
v
OCR for page R6
V1
15. Leaf and Seed Fermentations of Western Sudan
by David B. Harper and M. A. Collins, 105
16. Continuous Production of Soy Sauce in a Bioreactor
by Takashi Hamada, Yaichi Fukushima,
and Hiroshi Motai, 114
V. ANIMAL DERIVATIVES
17. Using Mixed Starter Cultures for Thai Nham
by Pairote Wiriyacharee, 121
18. Starter Cultures in Traditional Fermented Meats
by Margy Woodburn, 128
19. Fermented Fish Products in the Philippines
by Minerva SD. Olympia, 131
20. Fish-Meat Sausage
CONTENTS
by Sam Angel and Eliana Mora P., 140
21. An Accelerated Process for Fish Sauce (Patis) Production
by R. C. Mabesa, E. V. Carpio, and L. B. Mabesa, 146
VI. HUMAN HEALTH, SAFETY, AND NUTRITION
22. Nutrition and Safety Considerations
by O. Paredes Lopez, 153
23. Mycotoxin Flora of Some Indigenous Fermented Foods
by Felixtina E. Jonsyn, 159
VII. COMMERCIALIZATION
24. Commercialization of Fermented Foods in Sub-Saharan Africa
by Nduka Okafor, 165
25. Biotechnology for Production of Fruits, Wines, and Alcohol
by J. Maud Kordylas, 170
26. Future Directions
by Leslie Fook-Min Yong, 184
Board on Science and Technology for International
Development (BOSTID), 189
BOSTID Publications, 190
OCR for page R7
Preface
The purpose of this report is to create greater awareness of the
opportunities to reduce hunger and improve nutrition in developing
countries through the application of biotechnology to widely practiced
methods of food preparation and preservation. The report discusses
opportunities for the application of biotechnology to traditional fer-
mented foods. Scientists from developed and developing countries
describe their research in this field and provide their recommendations
on priorities for future research.
Preparation of this report was coordinated by the Board on Science
and Technology for International Development in response to a request
from the U.S. Agency for International Development.
vat
