Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation

1. Fermented foods
(soy products)

2. Fermented foods
 Fermented foods are defined as foods or
beverages produced through controlled microbial
growth and the conversion of food components
through enzymatic reaction.
 Common fermented foods such as curd, idly
,dosa, dhokla, kanji, kimchi, yoghurt etc.
 Fermented process can be classified based on
the microorganism used in their manufacture by
the primary metabolites these microbes produce
or by the type of food used as the starting
material.

3. Importance of fermented foods
 Fermented foods can be associate with lots of
positive health effects
* Improves gut health
* Stronger immunity
* increased availability of beneficial nutrients
* Improved digestive health
 Fermented foods has many functions such as adding
new favors and texture to food ,to extending the shelf
life of food.
 Fermented foods are classified into 2 types:- alcoholic
and Latic acid fermentation.

4. Soy products

5. PRODUCTS OF SOY
 SOY SAUCE
 TAMARI SAUCE
 MISO
 TEMPEH
 NATTO
 SOYBEAN CHEESE

7. SOY SAUCE
 A condiment produces from the fermented paste
of boiled
soya bean, roasted grains, brine and Aspergillus
sojae.
 The natural brewing of soya sauce are
* Koji making
* brine fermentation
* refining

8. Process

9. Tempeh and its process
* Tempeh is a traditional mould-fermented food in
Indonesia.
* Tempeh can be made from a number of different plant
materials
including other legumes, cereals and agricultural by-
products.

10.  With the growth of the bacterium Klebsiella
pneumoniae
during fermentation.
 The usual source of this vitamin in the diet is
animal products and it has been suggested that tempeh
could be an important source of B12 for people
subsisting on a largely vegetarian diet.
 Tempeh bongkrek has been associated with
occasional serious out-breaks of food poisoning due
to the bacterium Burkholderia cocovenenans growing
in the product and elaborating the toxins bongkrekic
acid and toxoflavin.