fermented foods.doc
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Fermented Foods
FDST 4030/6030
Name ofFermented Food
Raw Ingredientsa Fermenting Microorganisms b Naturally occurringmicrobes or added
‘starters’c
WhereProduced d
Product CharacteristicsAdditionalComments
Referencee
Acidophilusmilk
Cows milk Lactobacillus acidophilus Starter USA http://www.food sci.uoguelph.ca/
dairyedu/yogurt.
html
Amazake White or brownrice, water
Aspergillus culture called koji Japan, Holland Can be used as a milkalternative for those whoare lactose intolerant;
Refreshing beverage, aflavoring or ingredient forvarious recipes; Known as
rice milk; Amazake is lowin fat and high in fiber andcomplex carbohyd-rates, aswell as niacin and thiamin.
Can be used as amilk alternative forthose who are lactose
intolerant; Or it cansimply be arefreshing beverage,
a flavoring or aningredient for variousrecipes; Also knownas rice milk
http://www.horm
el.com/kitchen/g
lossary.asp?id=3
5575&catitemid ,http://www.clear
spring.co.uk/ifoo
d/issue2/4.htm,
http://users.chariot.net.au/~dna/k oji.html
Ang-kak Red rice substrate Monascus purpureus and Monascus
anka Naturally occurring Asian countries
commerciallyA pigment producedthrough fermentation ofred rice is a valu-able
commercial/industrial foodcolor-ant used to preparerice wine, sufu, fish saucesand pastes, red soybean
curd, etc.
Doyle et al.
2001. FoodMicrobiol.:
Fundament. &
Frontiers.
Apple cider Bittersharp apples Wild yeast, S. cerevisiae Naturally occurring France,worldwide
Dry or sweet with variousamounts of alcohol
http://www.history-of-
cider.com/html/h
ow_cider_is_ma
de.html
Apple cidervinegar
Apples Yeast, Acetobacter, Bacterium
xylinum Naturallyoccurring,
World wide Fruity Many health claims http://ourworld.c
ompuserve.com/
homepages/andr ew_lea/vinegar.h
tm
Basi Sugar cane juice S. cerevisiaeSchizosaccharomyces pombe
Lactobacillus plantarum
L. mesenteroides
Natural occurringyeast and bacteria
Philippines Often referred to as SugarCane Wine, which is aSweet and sour beverage
Made by fer-menting boiled, freshlyextracted, sugar cane
juice. Allowed tofer-ment for 3 moand age for a yr.
http://www.fao.org/docrep/x0560e/x0560e09.htm
#4.1.6
http://www.itdg.
org/html/technical_enquiries/doc
s/toddy_palm_wi
ne.pdf
Beer Barley, hops,malt, yeast
Saccharomyces cerevisiae, S.
carlbergensis
Starter Worldwide Varying, golden color,various alcohol amounts
Doyle et al.1997. Food
Microbiol.:
Fundament. &Frontiers. p. 664-665
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Name ofFermented Food
Raw Ingredientsa Fermenting Microorganisms b Naturally occurringmicrobes or added
‘starters’c
WhereProduced d
Product CharacteristicsAdditionalComments
Referencee
Coffee beans Coffee beans Aeobacter, Bacillus, Fusarium Naturally Occurring Coffee
producing areas
Used to remove the pulp
from coffee bean
Doyle et al.
1997. Food
Microbiol.:Fundament. &
Frontiers. p. 658-
659
Colonche Prickly pearcactus fruit andsugar
Yeast and bacteria Natural occurringmicrobes or oldcolonche or tibicos
added as a starter.
Mexico Sweet, fizzy beverage Fruits are peeled andcrushed and boiledfor 2-3 hrs. and
fermented for severaldays.
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
http://www.mexicanmercados.co
m/food/drinkssi.
htm
Cortido Cabbage, carrots,onions, oregano,
cumin seed,cilantro, sea salt,whey
L. mesenteroides Naturally Occurring Mexico A fermented condimentsimilar to sauerkraut and
consumed throughoutMexico and Latin America
Cortido is alwaysserved with, and
sometimes piled ontop of, greasy foodslike cheese-filledtortillas called
pupusas.
Steinkraus.
1983. Handbook
of IndigenousFermented
Foods, Vol. 9. p.102, 114, 115,
341, 379, 500
http://www.nofany.org/offandf/0
3articles/wildfer
mentation.pdf
Cottage Cheese Raw skim milk, buttermilk or sourcream, salt, half-
and-half or lightcream (orhomogenized milkfor low-fat cottage
cheese)
L. mesenteroides ssp. cremoris or
Lactococcus lactis Worldwide White with small or large
individual moist curds;Milky and mild; Tomatoes,
citrus fruit, herb or fruit breads, salads andvegetables; Serve withwhite wine or ice-cold
milk.
Lacticin 3147-anatural anti-microbialagent (a type of bac-
terocin), used tocontrol micro-floradevelop-ment duringcheese-making to
enhance flavor andimprove productquality andconsistency.
http://www.ca.uk
y.edu/agc/pubs/i
p/ip33/ip33.htm ,http://www.food
productdesign.com/archive/2000/
0300de.html, &
http://www.teaga
sc.ie/research/re
ports/dairyprodu
ction/4542/eopr-4542.htm, &
http://www.recip
egoldmine.com/
kitchart/kitchart41.html, &
http://northonlin
e.sccd.ctc.edu/nt
rresources/food
micro.htm
Country Cured
Ham
Salt, meat (pork
hams), peppers Aspergillus, Penicillium spp. United States Refrigerated, aroma http://northonlin
e.sccd.ctc.edu/nt
rresources/food micro.htm
Cream Fraiche Unpastuerizedmilk Streptococcus lactis, Lactococcuslactis Added starter France White creamy cheese Nutty, smooth flavorwww.academicj
ournal.com
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Name ofFermented Food
Raw Ingredientsa Fermenting Microorganisms b Naturally occurringmicrobes or added
‘starters’c
WhereProduced d
Product CharacteristicsAdditionalComments
Referencee
Tapai Rice, cassava,
tapioca A. rouxii
E. burtonii
Malaysia
Indonesia
Popular Malaysian
delicacy, consumed as adesert; Tastes sweet yetslightly alcoholic, with a
pleasant, flagrant aroma
Very perishable
product becausefermentationcontinues; If chilled,
keeps for 2 weeks
Steinkraus.
1996. Handbook
of IndigenousFermented
Foods, pp. 468-
469. &Hesseltine. 1986.
Indigenous Fer-mented Food of
Non-West.
Origin, pp. 169-
190
Tape Ketan Rice, water, Crushed ragi yeast cake Crushed ragi yeasts
cake-starter,
Made Japan,
Indonesia,
Alcohol in it can range
between 6-10%
http://users.chari
ot.net.au/~dna/k
oji.html
Tarhana Wheat Meal and
Yogurt
Lactics Natural occurring
microbes
Turkey Crushed wheat soup http://www.cypn
et.co.uk/ncyprus/culture/cuisine/s
oup/tarhana.html
http://dwb.unl.ed
u/Teacher/NSF/C11/C11Links/w
ww.bact.wisc.ed
u/microtextbook/
metabolism/Fer mfoods.html
Tempe(Tempeh)
Soybeans, water Rhizopus oligosporus Indonesia,Malaysia,
Singapore,Canada, Holland,
West Indies,U.S.
Final stage of fermentationis complete when beans are
completely covered by adense mass of white
mycelium
Consumed as a meatsubstitute because of
its high proteincontent
Steinkraus.
1983. Handbook
of IndigenousFermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500&
http://www.ncbe.
rdg.ac.uk/NCBE/
PROTOCOLS/PRACBIOTECH/
PDF/hedger.pdf
Tempeh Soybeans, water Klebsiella pneumoniae Rhizopus sp.
Aspergillus sp.
Penicillium sp.
Micrococcus sp.
Mucor sp.
Bacillus sp.
Trichosporon sp.
Fusarium sp.
Rhizopus oligosporus
Indonesia,Malaysia,Commercially inCanada, Holland,the West Indies,
the US, andJapan
White, mold-covered cake produced by fungalfermentation of dehulled,hydrated, and partiallycooked soybean cotyledons
wrapped in wilted bananaleaves
Meat substitutes; Nutritionalsupplement forinfants and childrenwith diarrheal
disease
Steinkraus.1996. Handbookof Indigenous
Fermented
Foods, pp. 7-
110. &
Hesseltine. 1986.
Indig- enous Fer-mented Food of
Non-West.
Origin, pp. 57-66
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Name ofFermented Food
Raw Ingredientsa Fermenting Microorganisms b Naturally occurringmicrobes or added
‘starters’c
WhereProduced d
Product CharacteristicsAdditionalComments
Referencee
Wine Grape, sugar
Honey (Ethiopiantej), Sugar cane(Philippine basi),
Palm(Nigerian emu),Jackfruit (Indian),Date(Sudanese
sherbote)
S. cerevisiae
Kloeckera apiculata
Candida stellata
Worldwide Primitive wines are cloudy,
effervescent slurriescontaining residues of thesubstrates and the
fermenting yeasts; ProvideB vitamins
Primitive wine
contained
Fugelsang, 1997,
Wine
Microbiology pp. 11-17, 132-
142 &
Steinkraus.1996. Handbook
of IndigenousFermented
Foods, pp. 364-
406
Yakju Wheat, barley orcorn
S. cerevisiae, Hansenula anomila,
Hansenulasubpelliculos, Pichia
polymorpha, Torulopsis sake, T.
inconspicua, Bacillus subtilis, B.
megateruim, B. pumilus
Korea The fermentation is 90%complete within the first72 hours. Thiamine
content increases andremains constant.
Riboflavin decreases, thenincreases after 4 days.
Rice was prohibitedas a substrate in 1962and consumption has
decreased since then.
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,341, 379, 500
Yogurt Milk Lactobacillus bulgaricus;
Streptococcus thermophilus
Worldwide The lactic acid lowers the
pH and makes it tart andcauses the milk protein tothicken
Helps replenishes
non-pathogenic floraof the GI tract,including thatfollowing oralantibiotic therapy;
Yogurt is preserved by its acidity; With
lids intact, yogurtwill keep at least 1-2
months underrefrigeration
http://biology.clc.uc.edu/Fankhau
ser/Cheese/yogur t_making/YOGU
RT2000.htm
a “Raw ingredients” includes the substrate and any additional items typically included to properly produce the product. b List by species if known, otherwise by genus or group.c Are the microorganisms used naturally occurring on the raw material or contact surfaces or are known starters added?d Geographically, where in the world is this product typically prepared - Can list by country, region, continent, or “worldwide”.e
Include the following information for the reference citation: Author, Date, Journal or Book Name, Volume (if there is one), Page Number. If you use awebsite include the address link.