ABSTRACT
Contributions of the Western World to Knowledge of Indigenous Fermented Foods of the Orient 697 The Importance of Microbial Genetics in Indigenous Food
Fermentations 713 New Uses for Traditional Food Fermentations 718 Mycotoxin Problems in Indigenous Fermented Foods and Improved Methods
for Mycotoxin Analysis 722 References 740
C. W. Hesseltine and H. L. Wang Even before 1900 Western applied microbiologists, especially English, Dutch, French, and German, became interested in the ways that indigenous foods were prepared by using microorganisms. For a time between World War I and World War I1 there was not much interest in the subject, but with the large-scale production of soybeans in the United States and their export this interest has again greatly increased.
