Abstract
The use of microorganisms to process foods goes back to ancient times. Fermented foods are essential parts of diets in all parts of the world. A number of food fermentation processes--including those that yield dairy products, sausages, pickles, sauerkraut, and bread-have been extensiVely investigated and accurately documented. But many other foods prepared by the action of diverse species of fungi, bacteria, and yeasts on plant materials have been neglected, mainly because they are little known outside their native countries. It was not until the late 1950s that
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