Abstract
SUMMARYProcedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales, Aspergillus, Penicillium, and Monascus, with the almost complete exclusion of all other fungi. As a supplement, a list of food fermentations and references to their literature in which fungi are involved are given.
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