Microbiological approach to nutrition.
Newman Rosemary K. | Sands David C. | Scott Karel
The nutritional value of food may be imperiled by fermentation. A method for supplementing traditional femented foods which contain a limiting amino acid is discussed. A specially-developed strain of amino-acid-excreting bacteria was introduced into fermenting grains to improve the amino acid content. The development of the bacteria strain and its applications are discussed. Products are evaluated using animal studies to assess nutritional value and to ensure non-toxicity. Taste panel ratings for consumer preferences have been favorable. The implications for improving nutrition in Third World countries are discussed. (kbc).
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Эту запись предоставил Wolters Kluwer