Fermented foods.pptx
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Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation
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Sriram M (FEM21004).pptx
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
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3 richard soy sauce control of process
Fermented soy products have a long history in Asian cuisines. Soybeans are fermented through processes like those used to make miso, tempeh, natto, and soy sauce. Fermentation improves the digestibility and nutrition of soybeans by breaking down proteins and increasing mineral availability. It also produces health benefits like reducing cancer and cholesterol risks. Traditional fermented soy foods contain probiotics and isoflavones that are converted into more absorbable forms. The document provides details on the production processes for various fermented soy foods like soy sauce, which involves koji mold and multiple month-long fermentation stages.
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The document discusses various fermented soy products and how they are produced. It describes the natural brewing process of soy sauce which involves three steps - koji making by mixing soybeans and wheat with a mold culture, brine fermentation where the koji is mixed with additional ingredients and fermented for months, and refining the liquid into finished soy sauce. It also summarizes the production processes and health benefits of other fermented soy foods like tempeh, miso, and natto. The document emphasizes that traditional fermentation methods improve the digestibility and enhance the nutritional profile of soybeans.
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Food ingredients and additives prepared by fermentation and
This document provides information about fermented food ingredients and additives. It discusses how fermentation is used to preserve foods and enhance nutritional value. Specific fermented ingredients from Northeast India are described, including ngari (fermented fish) and hawaijar (fermented soybeans). The document outlines the traditional production processes for these foods. Health benefits of fermented ingredients are noted such as increased digestion and probiotic content. Common fermented food additives like vinegar are also explained, including how vinegar is produced through alcohol fermentation and acetic acid bacteria.
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Recommended
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introduction to microbes used in the process of fermentation and their contribution in fermentation process. examples of microbes are also given.
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Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
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health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
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This document discusses genetically modified foods and products. It defines genetically modified foods as foods produced from organisms that have had changes introduced to their DNA using genetic engineering techniques. Some examples of genetically modified foods discussed include papaya engineered to be virus resistant, non-browning Arctic apples, and corn modified to be herbicide tolerant or produce an insecticidal protein. The document also summarizes various milled corn and soy products that may contain genetically modified ingredients, such as grits, flour, meal, isolates and concentrates.
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Soy sauce control of process1
The document discusses various fermented soy products and how they are produced. It describes the natural brewing process of soy sauce which involves three steps - koji making by mixing soybeans and wheat with a mold culture, brine fermentation where the koji is mixed with additional ingredients and fermented for months, and refining the liquid into finished soy sauce. It also summarizes the production processes and health benefits of other fermented soy foods like tempeh, miso, and natto. The document emphasizes that traditional fermentation methods improve the digestibility and enhance the nutritional profile of soybeans.
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Microbiology of idly
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
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Vaish - Fermented Foods_ Types and their benefits .pptx
Title Slide: Fermented Foods -Types and their benefits
The world of food is constantly evolving, and one of the latest trends gaining popularity is the consumption of fermented foods. Fermentation is the process by which natural bacteria, yeast, and other microorganisms convert carbohydrates into alcohol or organic acids. This process not only preserves the food but also enhances its flavour and nutrient content.
The Fermented Foods - Types and their Benefits PowerPoint presentation will provide an in-depth look at the different types of fermented foods and their numerous health benefits. The presentation will begin by providing a brief introduction to fermented foods, highlighting their history and how they are made.
The Types of Fermented Foods slide will cover various fermented foods that are commonly consumed around the world. These foods include sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each food item will be explained in detail, including its origin, flavor, and texture. Pictures will also be provided to help the audience visualize each food item.
The Health Benefits of Fermented Foods slide will focus on the numerous health benefits of consuming fermented foods. These benefits include improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims. The presenter will also discuss the role of fermented foods in promoting gut health and how it can help prevent and treat various diseases.
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This slide will provide a brief overview of what fermented foods are, the process of fermentation, and how they have been consumed throughout history.
Types of Fermented Foods
This slide will cover different types of fermented foods, including but not limited to sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each type of fermented food will be explained in detail, with pictures and examples.
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This slide will highlight the numerous health benefits of consuming fermented foods, including improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims.
How to Incorporate Fermented Foods into Your Diet
This slide will provide practical tips on how to incorporate fermented foods into your daily diet. It will include ideas for breakfast, lunch, and dinner, as well as snacks and desserts.
Safety Considerations When Making Fermented Foods at Home
This slide will explain the importance of safety when fermenting foods at home, and provide guidelines for safe fermentation. It will cover topics such as equipment sterilization, proper temperature control, and avoiding contamination.
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i am from mailsi vehari and studied in lahore
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At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.
In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and if consumed regularly, lead to a longer, healthier life.
In early 1930’s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).
Probiotic term coined in 1965 by Lilly and StillwellThe human gastrointestinal (GI) tract is a highly specialised ecosystem that has evolved over
time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mother’s
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict
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Microorganisms play an important role in food production through various fermentation processes. Bacteria, yeasts and molds are used to produce foods like bread, cheese, yogurt, wine and beer. They ferment carbohydrates, converting sugars into acids, gases and flavors. This preserves foods and extends shelf life. Lactic acid bacteria are particularly useful, fermenting milk into dairy products. Yeast converts grape juice into wine through alcoholic fermentation. The carbon dioxide produced by yeast leavens bread dough. Microbes also enhance nutrition and safety of fermented foods through biological enrichment.Recent Updates in the Commercialization of Probiotics
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
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Health benefits of fermented food
Fermented foods may provide several health benefits:
- They contain probiotics that support gut and immune health. Probiotics help balance gut bacteria and reduce inflammation.
- Studies link fermented dairy, kimchi, and other foods to lower risks of heart disease, obesity, high blood pressure, diabetes and some cancers.
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Nanotechnology
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Mahnoor
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This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Vaish - Fermented Foods_ Types and their benefits .pptx
Title Slide: Fermented Foods -Types and their benefits
The world of food is constantly evolving, and one of the latest trends gaining popularity is the consumption of fermented foods. Fermentation is the process by which natural bacteria, yeast, and other microorganisms convert carbohydrates into alcohol or organic acids. This process not only preserves the food but also enhances its flavour and nutrient content.
The Fermented Foods - Types and their Benefits PowerPoint presentation will provide an in-depth look at the different types of fermented foods and their numerous health benefits. The presentation will begin by providing a brief introduction to fermented foods, highlighting their history and how they are made.
The Types of Fermented Foods slide will cover various fermented foods that are commonly consumed around the world. These foods include sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each food item will be explained in detail, including its origin, flavor, and texture. Pictures will also be provided to help the audience visualize each food item.
The Health Benefits of Fermented Foods slide will focus on the numerous health benefits of consuming fermented foods. These benefits include improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims. The presenter will also discuss the role of fermented foods in promoting gut health and how it can help prevent and treat various diseases.
Introduction
This slide will provide a brief overview of what fermented foods are, the process of fermentation, and how they have been consumed throughout history.
Types of Fermented Foods
This slide will cover different types of fermented foods, including but not limited to sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each type of fermented food will be explained in detail, with pictures and examples.
Health Benefits of Fermented Foods
This slide will highlight the numerous health benefits of consuming fermented foods, including improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims.
How to Incorporate Fermented Foods into Your Diet
This slide will provide practical tips on how to incorporate fermented foods into your daily diet. It will include ideas for breakfast, lunch, and dinner, as well as snacks and desserts.
Safety Considerations When Making Fermented Foods at Home
This slide will explain the importance of safety when fermenting foods at home, and provide guidelines for safe fermentation. It will cover topics such as equipment sterilization, proper temperature control, and avoiding contamination.
Role of microoganisms in fermentation
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Starter Culture
This document discusses starter cultures used in the production of fermented dairy and non-dairy products. It defines starter cultures as microorganisms deliberately added to milk to initiate and carry out desired fermentation. The key microorganisms used include various species of lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. The document discusses the classification, functions, and production of different starter cultures as well as their role in popular fermented foods like dahi, yogurt, and cheese.
Probiotics
Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
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Canning involves sealing food in containers and heating it to kill or inhibit microbial growth. Acidic foods are easier to can than neutral foods, which must be heated above 100°C. Spoilage can occur through anaerobic organisms like Clostridium producing toxins. Canning, removal of microorganisms, use of chemical preservatives, radiation, microbial inhibition, and controlling temperature and moisture help preserve foods by hindering microbial growth and toxin production. Fermentation uses microbes like yeast and lactic acid bacteria to preserve foods through chemical changes and production of preservatives. Common fermented foods include beer, wine, yogurt, cheese, and bread.
lecture_1._probiotics_prebiotics_lecture.ppt
At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.
In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and if consumed regularly, lead to a longer, healthier life.
In early 1930’s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).
Probiotic term coined in 1965 by Lilly and StillwellThe human gastrointestinal (GI) tract is a highly specialised ecosystem that has evolved over
time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mother’s
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict
Fermented food
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
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This document provides information on various fermented dairy products. It begins with an introduction to fermented dairy products in general and how they are produced through microbial fermentation. It then discusses specific fermented dairy products like curd, yogurt, sour cream, buttermilk, kefir, and cheese. For each product, it provides details on the production process and microbial cultures used, as well as nutritional and health benefits. The document aims to educate the reader on the wide variety of traditional and commercially produced fermented dairy foods from around the world.
Significance of microorganisms in food production and fermentation
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Microorganisms play an important role in food production through various fermentation processes. Bacteria, yeasts and molds are used to produce foods like bread, cheese, yogurt, wine and beer. They ferment carbohydrates, converting sugars into acids, gases and flavors. This preserves foods and extends shelf life. Lactic acid bacteria are particularly useful, fermenting milk into dairy products. Yeast converts grape juice into wine through alcoholic fermentation. The carbon dioxide produced by yeast leavens bread dough. Microbes also enhance nutrition and safety of fermented foods through biological enrichment.Recent Updates in the Commercialization of Probiotics
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
Starter culture and yogurt 2020.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Probiotics
This document discusses probiotics, which are live microorganisms that provide health benefits when consumed. Probiotics include various Lactobacillus and Bifidobacterium species. They survive stomach acid, attach to intestines, and impart benefits. Potential health benefits include improved digestion, reduced risk of colon cancer, cholesterol lowering, reduced inflammation, and improved immunity and mineral absorption. Probiotic products are available in foods like yogurt, juice, and bars. Rare side effects can include gastrointestinal issues. Synbiotics combine probiotics with prebiotics to promote probiotic survival.
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Microorganisms and enzymes play an important role in food preservation by extending shelf life. Lactic acid bacteria are commonly used to ferment dairy products and meats through the production of lactic acid, which prevents spoilage. Enzymes also contribute to food processing, with amylase breaking down starches and pectinase used in the coffee industry. Recently, genetic engineering has helped enhance the production of microbial enzymes for various food applications.
Health benefits of fermented food
Fermented foods may provide several health benefits:
- They contain probiotics that support gut and immune health. Probiotics help balance gut bacteria and reduce inflammation.
- Studies link fermented dairy, kimchi, and other foods to lower risks of heart disease, obesity, high blood pressure, diabetes and some cancers.
- The probiotics in fermented foods like yogurt may help regulate blood sugar, lower cholesterol, and reduce cancer and heart disease risks.
- A healthy gut biome supported by fermented foods also benefits brain function and mental health by increasing serotonin production.
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- Soybeans originated in East Asia over 5,000 years ago and were first domesticated in China around 1100 BC. They were introduced to other parts of Asia and Europe by the early 1st century AD.
- Soybeans are a highly nutritious food providing complete protein as well as carbohydrates, fats, vitamins, and minerals. They became a major crop in the US in the early 20th century and are now widely cultivated and consumed globally.
- Most soybeans grown today are genetically modified to be resistant to the herbicide glyphosate, with over 90% of soybeans grown in the US being genetically modified. While this allows for easier weed control, there are also concerns about its environmental
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Microorganisms play an important role in food fermentation and preservation processes. They are used to produce various fermented foods through the production of organic acids and other inhibitory compounds. Common microbes used include lactic acid bacteria, yeasts and molds. Fermentation allows foods to be preserved while also improving their nutritional value and sensory qualities.
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- 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.