Documentos de Académico
Documentos de Profesional
Documentos de Cultura
FOOD FERMENTATION
Kinds of Microorganisms
The Good (or helpful):
Add them to foods or
they are there
naturally.
They ferment foods to
preserve them and/or
create unique flavors
and textures.
Examples: cheese,
yogurt, sour cream,
bread, sauerkraut and
pickles.
Kinds of
Microorganisms..contd
The Bad (or spoilage)
Change foods and
cause them to go
bad or spoil.
Affect the quality of the
food product, not
necessarily the safety
of the food.
Examples: Discolored,
mushy, or fuzzy
vegetables; sour milk;
and slimy, putrid meat.
Kinds of
Microorganisms..contd
The Ugly (diseasecausing, pathogenic):
Cause illnesses that
can range from mild to
life-threatening.
Examples include foods
contaminated with
Salmonella or E. coli
O157:H7. Common
signs and symptoms
include nausea,
vomiting, and diarrhea.
Bacteria
Viruses
Parasites
Example of Traditional
Foods and Microorganisms
Local name Raw materials Utilization
microorganisms
Legumes
tempe
soybean
wingbean,
velvet bean.
main dish or
snack
mold, LAB
kecap
black / yellow
soy bean
condiment
oncom
peanut &
coconut press
cake
main dish or
snack
tauco
soybean,
glutinous rice
condiment
cabuk
Sesame press
cake
Main dish
bacteria /Bacillus
Example of Traditional
Foods and
Microorganisms.contd
Cereals
Tape ketan
Glutinous
rice
snack
Mold, and
yeast
Brem solid
Glutinous
rice
snack
Mold and
yeast
Brem liquid
Glutinous
rice
beverage
Mold and
yeast
apem
Rice flour
snack
Tape ketela
cassava
snack
Mold and
yeast
growol
cassava
Main dish
LAB
gatot
Dried
cassava
snack
LAB
Cassava
Example of Traditional
Foods and
Microorganisms.contd
milk
dadih
milk
refreshment
LAB
kefir
milk
refreshment
LAB
peda
fish
Main dish
LAB
bekasang
fish
Main dish
LAB
Terasi/petis
Shrimp/smal
fish
condiment
LAB,
Many kind of
fish
condiment
LAB
tempoyak
durian
condiment
LAB
acar
Cucumber,
fruits
condiment
AAB, LAB
Fish
Fruits/vegetable
Tempe
Fermented soybean in which Rhizopus oligosporus or/and
R. microsporus var oligosporus play an essential role
Compact and sliceable mass of hydrated precooked
bean cotyledons bound together by mold mycellium
The major desirable aspect of tempe are attractive flavor,
texture and nutritional properties.
In Indonesia and Malaysia is consumed as a protein-rich
meat substitute by all economic groups.
Yellow soybean is commonly used as the best quality of
tempe
Can be prepared by other bean or waste product such as
pigeon peas, wing bean, velvet bean, soy curd solid
waste, coconut and peanut press cake.
(b)
(a)
Microorganisms
Potency
Reference
Transformation
daidzein/ glycitein to
factor- II
Barz, et (1993
Micrococcus luteus,
Micro-bacterium
arborescens and
Brevibacterium
epidermis
Keuth and
Bisping (1994)
Klebsiella pneumoniae
and
Citrobacter freundii
Vitamin B-12
(cyanocobalAmine)
Denter and
Bisping (1994)
R. oligosporus MSS
- carotene (provitamin A)
Bisping et.al.
(1993)
R. oligosporus MS1,
MSS, and R. arrhizus
EN
Ergosterol (provitamin D)
Bisping et.al.
(1993)
A. oryzae
A. sojae
A. flavus
2-5
K-1A
mutant
AF
producer
K-1
origin
A.
parasiticu
s
Tauco
Yellow-colored saline paste with a meatlike
flavor and the consistency of porridge.
The product of mold, bacteria and yeast
fermentation of soybean
The molds are Rhizopus oligosporus, R. oryzae,
Aspergillus oryzae for first stage of
fermentation
Second stage is in the brine fermentation,
without inoculation
There are two types : moist, slurried tauco and
dry or paste
Tauco
Tapai
There are two kinds of tapai :
- tapai ubi kayu (cassava tapai)
- tapai pulut (glutinous rice tapai)
Tapai is sweet/sour alcoholic taste in which
amylolytic mold Amylomyces rouxii and at least
one yeast of Endomycopsis (Saccharomycopsis)
fibuligera and burtonii , some has amylolytic
bacteria
By the fermentation steamed rice or cassava is
hydrolyse to maltose and glucose and continue to
alcohol and organic acids to provide an attractive
flavor and aroma
The cyanide content of cassava was lost during
fermentation, and protein was raised.
(3)
(1)
(2)
Conclusion
Traditional fermentation are likely to remain important
part of global food supply
Further research should be directed towards identifying
the benefits and risks associated with specific
indigenous products; elucidating the contributions of
microorganisms, enzymes from the microbes and
materials in the fermentation process. Developing
starter cultures, unique microbial strain for nutritive
improvement and detoxication
The safety aspect of food fermentation is depend on the
potential microorganisms that protect the undesirable
microbes.
Lactic acid bacteria can be consider as probiotic and has
grown in almost all of the indigenous fermented foods