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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





‘starters’c

WhereProduced d


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





‘starters’c

WhereProduced d


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


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


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





‘starters’c

WhereProduced d


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


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.

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