Asian Fungal Fermented Food

By M. Nout, K. Aidoo. 2002

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Biotechnological advantages of laboratory-scale solid-state fermentation with fungi (2004, background): “A mixed-culture of fungi and yeasts, which cannot be established in SmF, can produce, in a synergistic way, various aroma-active components (Nout and Aidoo 2002).”
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…biochemistry, and nutrition of fermented foods and beverages from different countries of Asia (Hesseltine, 1983; Steinkraus, 1994, 1996; Nout and Aidoo, 2002; Tamang et al., 2015); Africa (Odunfa and Oyewole, 1997; Olasupo et al., 2010; Franz et al., 2014); Europe (Pederson, 1979;…”
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “like amyloglucosidase, α-amylase, maltase, pectinase, invertase, cellulase, alkaline proteases, lipase, and β-galactosidase are produced from mycelia fungi such as Amylomyces, Actinomucor, Aspergillus, Mucor, Monascus, Rhizopus and Neurospora in fermented foods/beverages [68].”
Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas (2006, background): “This is due to a maximum break down of starch substrates to reducing sugars by amylolytic enzymes produced by moulds and yeasts during fermentation ( Nout & Aidoo, 2002 ).”