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- W2480659849 abstract "Fungi are used to process a variety of seed materials into various fermented food products, such as: 1) miso--a peanut butterlike product prepared by fermenting mixtures of rice and soybeans with Aspergillus oryzae or A. soyae and Saccharomyces rouxii (1-4); 2) shoyu--a liquid food (soya sauce) prepared by fermenting soybeans and rice with A. oryzae or A. flavus and Zygosaccharomyces sp. yeast (5,6,7); 3) tempeh--a material from soybeans fermented with Rhizopus oligosporus (8,9); 4) ang-khak--a rice product fermented with Monasus purpureas and used as a food coloring agent (10); and 5) ontjom--a peanut presscake fermented by Neurospora sitophila (4,11). Enhanced nutritive quality and digestibility of these fermented products have been partially attributed to proteolytic activities of the various fungi used in the fermentation processes (12-19). The aging processes of seeds that produce degradative changes leading to seed deterioration are, in many cases, enhanced by microorganisms (20-23). Pathogens produce metabolites that" @default.
- W2480659849 created "2016-08-23" @default.
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- W2480659849 date "1982-12-13" @default.
- W2480659849 modified "2023-09-24" @default.
- W2480659849 title "Seed Protein Deterioration by Storage Fungi" @default.
- W2480659849 doi "https://doi.org/10.1021/bk-1982-0206.ch005" @default.
- W2480659849 hasPublicationYear "1982" @default.
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