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  • Title: A microbiological approach to nutrition.
    Author: Newman RK, Sands DC, Scott K.
    Journal: J Am Diet Assoc; 1984 Jul; 84(7):820-1. PubMed ID: 6376600.
    Abstract:
    Fermentation is known to modify nutritional value of foods positively. A new technique for supplementing traditional fermented foods with limiting amino acids is presented. Normal fermentative bacteria are induced to produce specific amino acids during the fermentation period. Acceptable food products have been prepared using fermented grain. The concept may be applicable to developing countries.
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