Diversity of plant-based food products involving alkaline fermentation

Toshirou Nagai, Li Te Li, Yan Li Ma, Prabir K. Sarkar, Robert Nout, Kun Young Park, Ji Kang Jeong, Jang Eun Lee, Ggot Im Lee, Cherl Ho Lee, Ekachai Chukeatirote, Hongjiang Yang, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Paulin Azokpota, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, Yemisi Adefunke Jeff-Agboola, Olusola Bandele Oyewole, Maureen Theodore Chinwe OjinnakaLabia Irène Ivette Ouoba, Kris Herawan Timotius, Susan Ray Brown, Genevieve Bardwell

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)

Abstract

One of the hallmarks of alkaline fermentation is the rich diversity of products. e broad range of alkaline-fermented foods (AFFs) attributes to the variety of substrates used and the metabolic activities of the microorganisms involved in various fermentation processes. e knowledge of microbial diversity in AFFs will help in establishing their genetic resources and preparing knowledge databases.

Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
PublisherCRC Press
Chapter2
Pages7-187
Number of pages181
ISBN (Electronic)9781466565302
ISBN (Print)9781466565296
Publication statusPublished - 2014

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