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In developing countries traditional fermentation serves many purposes it can improve the taste of an otherwise bland food enhance the digestibility of a food that is difficult to assimilate preserve food from degradation by noxious organisms and increase nutritional value through the synthesis of essential amino acids and vitaminsdownload a pdf of applications of biotechnology in traditional fermented foods by the national research council for freein developing countries traditional fermentation serves many purposes it can improve the taste of an otherwise bland food enhance the digestibility of a food that is difficult to assimilate preserve food from degradation by noxious organisms and increase nutritional value through the synthesis of essential amino acids and vitaminsapplications of biotechnology in traditional fermented foods the purpose of this report is to create greater awareness of the opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to widely practiced methods of food preparation and preservationsourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeastsourdough bread has a more sour taste and better inherent keeping qualities than breads made with bakers yeast due to the lactic acid produced by the lactobacilli

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