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Chapter 38 : Indigenous Fermented Foods

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Abstract:

A variety of fermented foods can be found widespread over the world. Some of them are described in this chapter, mainly to illustrate the complexity of biochemical, nutritional, and sensorial changes that result from an array of microbial activities in a range of raw materials. Recently, experiments with oncom-miso made from soybeans and oncom demonstrated increased anti-oxidative and antimutagenic activity associated with the enzymatic release of isoflavone-aglycones. and are used as pure-culture starters in the manufacture of Chinese fu-ru, or sufu. The major functions of the fermentation of idli include the leavening of batter and improvement of flavor and nutritional value. There are two specific fermentation stages involved in soy sauce production, the first being an aerobic koji fermentation. Seed (tane) koji is produced by culturing single or mixed strains of or on either steamed, polished rice or a mixture of wheat bran and soybean flour. Seed koji is added to a soybean-wheat mixture at a concentration of 0.1 to 0.2% and fermented into what is then simply called koji. The second stage is an anaerobic moromi or salt mash which undergoes lactic acid bacteria (LAB) and yeast () fermentations. Of interest to food microbiologists and sanitarians is the possibility of microorganisms' producing toxic substances or of pathogenic microorganisms' surviving during fermentation or storage of indigenous fermented foods.

Citation: Nout M, Sarkar P, Beuchat L. 2007. Indigenous Fermented Foods, p 817-835. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch38

Key Concept Ranking

Microbial Ecology
0.91207296
Meat and Meat Products
0.82160336
Food Safety
0.5898882
Fermented Food Products
0.55921596
Viruses
0.4571756
Lactic Acid Bacteria
0.42976964
Acetic Acid Bacteria
0.42371657
Soy Sauce
0.4172717
0.91207296
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References

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Tables

Generic image for table
Table 38.1

Some important indigenous fermented foods

Citation: Nout M, Sarkar P, Beuchat L. 2007. Indigenous Fermented Foods, p 817-835. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch38
Generic image for table
Table 38.2

Microorganisms involved in the production of Asian rice beers

Citation: Nout M, Sarkar P, Beuchat L. 2007. Indigenous Fermented Foods, p 817-835. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch38
Generic image for table
Table 38.3

Major flavor components in soy sauce

Citation: Nout M, Sarkar P, Beuchat L. 2007. Indigenous Fermented Foods, p 817-835. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch38

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