List of Fermented Food Products

List of Fermented Food Products

List of Fermented Food Products - Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The preparation of sauerkraut, pickles, olives, sausage; etc. for humans and ensilage for animal fodder is the result or microbial action on the original material.

The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures.

They attack the natural sugars and yield organic acids, principally lactic, which serve as the preserving agents.Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria.

Starting material	Predominant organisms	Product
Cabbage	Leuconostoc mesenteroides, Lactobacillius planterum	Sauerkraut
Cucumber, tomatoes,lemons, mangoes, cauliflower, etc	Leuconostoc mesenteroides, Lactobacillius planterum, L.brevis, Streptococcus faecalis, Pediococcus cerevisiae.	Pickles
Rice and black gram	L.mesenteroides, S.faecalis, P. cerevisiae.	Idli
Soybean, Wheat, rice	Aspergillus oryzae, Hanensula and Saccharomyces	Soy sauce
Rice	Mucor, Rhizopus and yeasts	Ragi
Rice	Monascus purpureus	Ang-kak
Soybean	Rhizopus oliporus	Temph
Soybean	Mucor spp.	Su Fu
Soybean	Bacillius subtilis	Natto
Soybean, rice and other cereals	Aspergillus oryzae, Saccharomyces rouxii	Miso
Beef, pork	Pediococcus cerevisiae, P.acidilacticiti	Sausages

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