 Fermented foods are food substrates that are invaded or overgrown by

edible microorganisms whose enzymes (particularly amylases,

proteases, lipases) hydrolyze the polysaccharides, proteins and lipids
to non-toxic products with flavors, aromas and textures pleasant and
attractive to human consumers.

Example of desirable fermentation

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 If the products of enzyme activities have
unpleasant odors or undesirable,
unattractive flavors or the products are
toxic or disease-producing, the foods are
described as spoiled.

 As a result of fermentation process, the

product is usually more nutritious, more
digestible, has improved shelf-life, and is
toxicologically and microbiologically safer.

 The preparation involves a wide diversity Aspergillus flavus

of raw materials as substrates, using
Example of spoiled food
technology from the most primitive to the
most advanced, and achieving an
astounding range of sensory and textural
qualities in the final product

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Some examples of fermented foods and beverages

Product Substrate Microorganism(s)

Wine Grape juice Saccharomyces cerevisiae
Beer Malt and adjuncts Saccharomyces cerevisiae
Vinegar Ethanol Acetobacter acetii
Yogurt Milk Lactobacillus bulgaricus and
Streptococcus thermophilus
Sauerkraut Cabbage LAB

Kinema Soybeans Bacillus sp.

Tempeh Soybeans Rhizopus oligosporus

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Advantages of fermented foods

 Enrichment of dietary through the development of a wide diversity of

flavors, aromas and textures in food.

 Preservation of substantial amounts of food through the lactic-,

alcoholic-, acetic-, alkaline-, and high salt fermentations.

 Enrichment of food substrates biologically with vitamins, protein,

essential amino acids, and essential fatty acids.

 Detoxification during fermentation processing.

 Decrease in cooking times and fuel requirement

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Classification of fermented foods
Steinkraus (2011) classifies fermented foods into 8 comprehensive
groups:

1. Textured vegetable proteins (TVP) meat substitutes in legume-

cereal mixtures
Examples: Indonesian tempeh, ontjom, maseura, sufu
(fermented tofu)
2. High salt/savory meat-flavored/amino acid/peptide
Examples: Soy sauce, miso
3. Lactic fermented
Examples: Sauerkraut, yogurt, gundruk

Continued…..

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Classification of fermented foods (….. cont’d)
4. Alcoholic products
Examples: Wine, beer, sake
5. Acetous products
Examples: Vinegar, tea fungus
6. Alkaline fermented
Examples: Natto, kinema
7. Leavened bread
Examples: Yeast and sourdough breads
8. Flat unleavened breads
Examples: ????

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Safety of fermented foods

 Fermented foods have been produced and consumed since the

dawn of human civilization. Fermented foods therefore have very
good safety records. The safety of fermented foods results from
“protected” fermentations as listed below:

1. Food fermentations involving lactic acid fermentation

2. Food fermentations involving ethanol fermentation
3. Food fermentations involving acetic acetous fermentation
4. Food fermentations involving highly alkaline conditions with
liberation of free ammonia
5. Food fermentations carried out in presence of high salt
concentrations (above 13%)

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Production of miso

 Miso is the Japanese name given to a paste-like, salty food made

from varying combinations of soybeans, barley or rye, and rice by
a mixed fermentation with molds, yeasts and bacteria.

 It is used as a seasoning and in soups for breakfast

 There are different types of miso, such as kome miso, edo miso,
mame miso, sendai miso, etc.

 Miso-like products are products are produced in other countries

also, for example:

China – chiang
Indonesia – tauco
Korea – doenjang
Thailand – tao chieo

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 Production of miso
Microorganisms for miso production

Aspergillus oryzae (mold): for amylase production

Saccharamyces rouxii (yeast): for alcoholic fermentation
Pediococcus halophilus (bacteria): for lactic acid production

Raw materials for miso production

Soybeans (yellow
Barley or polished rice
variety is preferred)

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Production of miso

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Soy sauce
 Soy sauce is a light-brown to black liquid with meat-like salty
flavor. It is prepared by hydrolyzing soybeans, with or without
addition of wheat or other starchy carbohydrate, in strong brine
(~18% w/w) using enzymes produced by Aspergillus oryzae
(soyae).
 A two-stage fermentation is used. An aerobic solid-state mold
fermentation is followed by a mixed Lactobacillus-yeast
submerged fermentation.
 Shoyu is the Japanese name for soy sauce. Similar products are
prepared in other countries, such as:
China – chiang-yu
Indonesia – kekap
Korea – kanjang
Philippines – toyo
Thailand – see-iew

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 Soy sauce
Microorganisms used
Aspergillus oryzae Pediococcus soyae Saccharomyces cerevisiae
(mold) (bacteria) (yeast)

Raw materials used

Soybean Wheat grain

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Soy sauce

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Natto

Natto is a bacterial fermented oriental soybean product. It is

popular in Japan (except northen Japan) and Korea. In Japan, natto
is seasoned with soy sauce, salt or sometimes mustard, and served
with rice.

Natto is characterized by persistent musty to ammoniacal flavor,

and the presence of viscous sticky polymers (glutamic acid
polymer)

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Natto

Production method

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Natto
Natto can be classified into two types:

1. Non-salted (itohiki natto, or simply natto) fermented by

Bacillus natto
2. Salted natto (called tera-natto or hama natto) fermented by
Aspergillus strains

Let’s watch how natto is eaten

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Natto

The KNT triangle

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Sake
Sake is a clear, pale yellow, rice wine with an alcohol of 15-16% (or
higher), a characteristic aroma, little acid, and slight sweetness. The
product is indigenous to Japan.
Microorganisms involved
1. Aspergillus oryzae (mold) for amylase production
2. Saccharomyces sake (yeast) for ethanol production
Raw material
1. Rice
Fermentation sequence
(1) Aerobic (for mold growth) and then
(2) Saccharification during anaerobic fermentation
(3) Anaerobic (for ethanol production by yeast)
(2) and (3) occur simultaneously and is called Multiple
Parallel Fermentation. This is unique to sake
fermentation

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Sake

Classification of sake
(i) Futsu-shu (ordinary sake), (ii) Tokutei meisho-shu (special designation
sake)
Tokutei meisho-shu can be further classified into a number of sake types
General production steps
1. Prepare steamed rice (use polished rice), and cool
2. Use the steamed rice for koji making (by inoculating seed mold,
called tane koji). This koji will be repeatedly used (in portions)
during sake making
3. In a large vessel, take some koji + steamed rice + yeast and ferment
to prepare yeast starter (the mash is called “moto mash”)

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Sake
Steps continued ….
4. After fermentation, add more steamed rice, koji and water and
again carry out fermentation (in moto mash or another larger
tank). This is the main mash, and is called “moromi”
5. Continue similar addition for two more times over a period of
4 days
6. Carry out fermentation for additional 20-25 days after the last
addition
7. Carry out filtration
8. Pasteurize (55-65C)
9. Blend
Let’s watch how
10. Carry out microfiltration
sake is prepared
11. Packaging in bottles and tetrapaks

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Kinema
 Kinema is a fermented soybean food product indigenous to Nepal. It
is mostly prepared and consumed by Limbus of eastern hills of Nepal.
The preparation is limited to household level. It has an ammoniacal to
nutty flavor and resembles natto of Japan.
 Sometimes, roasted soybeans are also used for kinema making (after
cracking into small particles).
 The product is eaten as curry and chutney.
Microorganisms involved
1. Bacillus subtilis strains
2. Certain yeast species
Raw material
1. Soybean (black or yellow)

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Kinema
Traditional production

 Leaves serve as source of

essential microorganisms
 Instead of leaves, straw can
also be used
 The role of wood ash can be:
o Improves taste
o Favors alkaline
fermentation
o Supplies minerals to
microorganisms

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Kinema

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Kinema
Researches on quality improvement
 Researches have been carried out using pure Bacillus subtilis culture
but has not been commercially realized.
 Studies on development and use of pulverized starter has also been
carried out.
 Controlled fermentation, selected soybeans, good culture, and
sanitation is important in the improvement of traditional process.
However, since the process is solid-state fermentation, large batches
cannot be produced.
Fermentation in unit packs (as in natto) can be carried out for
continuous process.

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Tempeh

 Tempeh is an oriental mold-fermented food indigenous to Indonesia.

The most popular type of tempeh is prepared from soybeans
(preferably white) and is known as tempeh kedele tempeh kedelai.

 Tempeh has a very short shelf life. It is consumed as a main dish.

Microorganisms involved
1. Rhizopus oligosporus

Raw material
1. Soybean

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Tempeh

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Tempeh

In the traditional method, tempeh is wrapped in banana leaves and

incubated for fermentation. A small amount of tempeh from
previous lot is used as an inoculum (mother culture).
Tempeh is a perishable product. It can be eaten in various ways:
 Deep-fried, shallow fried and stir-fried
 In pizzas, burgers These give rise to
 Curry different names of
 etc. tempeh

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Gundruk and sinki
 Gundruk is a non-salted lactic-fermented vegetable pickle
indigenous to Nepal. Fermentation is carried out by native lactic
flora (as in sauerkraut).
 Tender mustard plants produce the best gundruk but leaves of
other brassica family can also be used.
 The production is confined to household level, although the
demand for gundruk is steadily increasing.
 Gundruk is valued for its unique, appetizing flavor.
 It is served in a number of ways:
o Pickle
o Gravy
o Soup.

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Gundruk and sinki
 Sinki is a non-salted lactic-fermented radish pickle indigenous
to Nepal. Fermentation is carried out by native lactic flora (as
in sauerkraut).
 Very succulent type of radish (preferably white variety) is used
for best quality.
 The production is confined to household level, although the
demand for sinki is steadily increasing.
 Sinki is valued for its unique, appetizing flavor.
 It is served in a number of ways, as an appetizer or side dish:
o Pickle
o Gravy
o Soup.

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Gundruk and sinki

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Gundruk and sinki

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Gundruk and sinki

Scope of quality improvement

 Choice of raw material (type, maturity)
 Controlled fermentation conditions (temperature, duration)
 Sanitation
Addition of pure culture is not advised because it will not produce
the characteristic flavor of gundruk and sinki.
A better alternative for directing the fermentation is to mix cabbage
at the rate of 10% for fermentation.

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