Disentangling the origin of chemical differences using GHOST
3. Fermented Food Production.pptx
1. Microbiology andTechnology of Fermented Foods
Graduate Program in Biotechnology
School of Life Sciences andTechnology
2. Fermented food probably
originated around 7000 –
8000 B.C in the tropical
areas of Mesopotamia
and the IndusValley
Currently more than 2000
different fermented
foods are consumed by
human world wide
Some are produced
commercially, and only a
few are produced by
large commercial
producers
Blue cheese Cheddar cheese
Gouda cheese Mozarella
Cottage cheese Emmenthal cheese
Brie cheese
3. The methods involves exposing
the raw or starting food
material(s) to conditions that
will favor growth and
metabolism of specific and
desirable microorganisms
A large number of plant and
animal products are used to
produced fermented food.
Including milk, meat, fish,
vegetables, fruit, cereal grains,
tubers, beans, seeds, etc.
Fermentation may be achieved
by single predominating species
or mixed population of several
microorganisms
Maximum growth rate of a
desirable microorganisms and
optimum fermentation rate are
dependent upon environmental
parameters (nutrients,
incubation temperature, redox
potential, pH, etc.)
4. 1. Natural
Fermentation
FERMENTATION PROCESS
Raw material contain both desirable and associated
microorganisms
The incubation condition are set to favor rapid growth of
desirable types, and no or slow growth of the associated
types.
A product produced by natural fermentation can have some
desirable aroma from the metabolism of the associated flora
It is difficult to produce a product with consistent
characteristics
Chances of product failure and foodborne diseases by the
pathogens are high
5. 2. Back Slopping
FERMENTATION PROCESS
Sourdough starter
Kombucha starter
Some products from a successful fermentation are
added to the starting materials and conditions are set
to facilitate the growth of the microorganisms coming
from the previous
Still practiced in the production of many ethnic
products in small volume
Retention of product characteristics over a long period
of time may be difficult changes in microbial types
Chances of product failure and foodborne diseases are
high
6. 3. Controlled
Fermentation
FERMENTATION PROCESS
The starting materials are inoculated with a high
population (> 106 cell/mL) of pure culture (single or mixed
strains)
The incubation conditions are set for the optimum growth
of the starter
Large volume of products can be produced with consistent
and predictable characteristics
Less chance of product failure and foodborne diseases
Growth of desirable secondary flora may not occur
product may not have some delicate flavor characteristics
7. The products were comprised of ingredients native to
their geography
They had enhanced functional properties
They were well preserved
Asian fermented food: subject to cultural, economical,
and religious influences
8. ASIAN-TYPE
FERMENTED FOOD
Depended far less on
animal products (except
fish and seafood
The substrate used consist
largely of carbohydrates in
the form of starch and
other polysaccharides
WESTERN-TYPE
FERMENTED FOOD
Meat and other animal
agriculture product
commonly used as a
fermentation substrates
The substrate used are
usually simple sugar
(except for beer
fermentation)
9. ASIAN-TYPE
FERMENTED FOOD
Aerobic conditions are
necessary (at least, for
certain critical parts of the
process)
Defined cultures are
infrequently used (except
by large manufacturer)
Fungi are essential in most
of the Asian fermented
food
WESTERN-TYPE
FERMENTED FOOD
Ferrmentation, for the
most part, are conducted
under predominantly
anaerobic condition
Pure starter cultures,
containing defined strains
are widely used
Fungi only used for certain
fermented foods (cheese,
sausages)
10. • Made using primarily soy and rice as substrates,
but other grains and legumes are also used
• Soy based fermentations have been industrialized
• Many of the microbiological and biochemical
events during the fermentation have been studied
and defined
Plant-based
fermented
foods
• Made using various types of fish and seafood that
are indigenous to the orient
• The fish fermentations are generally not well
defined
Fish-based
fermented
foods
11. • Religion practiced often excluded meat
products
• Less space could be devoted to animal
agriculture (greater emphasis on growing plant
food for human consumption)
• Economic pressures led to greater reliance on
inexpensive food commodities, such as cereals,
grains, and legumes
• Ready availability of fish and seafood provided
an inexpensive, high-quality protein
Why less dependent on meat product
12. Soy and rice are the most frequent substrates
used
Common starting material is koji (moldy mass
of grain)
Application of koji:
• Koji mold is added to a portion of the raw material which
is later added to the remaining substrate
• Koji mold is added to the entire raw material
13. Soy Sauce
Japan: Shoyu
Korea: Kanjang
China: Chiang-yu
Indonesia: Kecap
Philipines:Toyu
Mansi
Soy Paste
Japan: Miso
Korea: Doenjang
China: Jang
Indonesia:Taoco
Philipines:Taosi
RiceWine
Japan: Sake,
Awamori
Korea: Makgeolli
China: Shaosing
Indonesia: Arak
Vietnam: Ruou
