Indigenous Fermented Food of Non-Western Origin

aflatoxin Africa Agric alcoholic beverages alcoholic fermentation amino acids aspergillic aspergillic acid Aspergillus Aspergillus oryzae beans boiled bongkrek brewing brine cakes cereals cerevisiae cheese Chem chemical chiang China Chinese consumed consumption cooked da-qu dough enzymes fermented foods fermented products fermented soybean fish flavor flavus fluorescent food fermentations grain gram Herrera Hesseltine Indonesia industrial inoculated inoculum isolated Japan Japanese kaffir beer kenkey kimchi kishk Korea laban lactic acid bacteria Lactobacillus legumes liquid maize malt manufacture mash microbial Microbiol Microbiology microorganisms milk mish miso mixed mixture mold natto nitrogen nutritive value oncom oryzae pozol prepared protein pyrazine pyrazine compounds ragi Rhizopus Saccharomyces salt sauce shoyu soaked sorghum beer sour soy sauce soybeans species starch starter strains Studies substrate sufu sugar Table tapé taste tempe tempeh temperature tesgüino Thailand tofu traditional Ulloa vegetable vitamin white spirit yeast yoghurt Yokotsuka