Ecology of Lactic Fermentations of Starchy Foods

摘要

UNIDO publication on lactic acid fermentation of starchy foods - covers (1) potential application of biotechnology to food fermentation (2) traditional fermentation of maize in Mexico (3) taxonomic distribution of lactic microorganisms from traditional and waste materials (4) optimization of starch lactic fermentation. Bibliography, process statistics. Additional references: agricultural wastes, yeast.