FERMENTED FOOD

Web Page by Ross Gardner January 20, 2004 modified by PS August 20, 2004

Definition:

Fermentation: the slow decomposition of organic substances induced by micro-organisms or by complex nitrogenous organic substances (enzymes) of vegetable or animal origin, usually producing heat and gas (after Chambers Dictionary) Because organic molecules serve as both electron donors and electron accepters, fermentation extracts some, but not all energy from a molecule, leaving it incompletely oxidized. Thus this process partially recovers energy from food sources. (Paustian's textbook)

YEASTS

Yeasts break down sugars (Greek: sakcharon = sugar, mykes = mushroom) and produce alcohol and carbon dioxide.
Foods produced using yeasts include:

• Bread Saccharomyces cerevisiae but see also malt
• Wine Saccharomyces cerevisiae (ellipsoideus)
• Beer Saccharomyces cerevisiae (carlsbergensis)
• Cider (Kloeckera apiculata)
• Sake (Saccharomyces saki)

MOLDS

Break down indigestible proteins into digestible ones, either for humans or subsequent fermentation by yeasts or bacteria or both.

• Miso Aspergillus oryzae » Saccharomyces rouxii » Pediococcus halophilus
• Tempe Rhizopus oligosporus
• Soy sauce Aspergillus sojae » Tetragenococcus halophilus » Zygosaccharomyces rouxii
• Black beans (Chinese salted) Aspergillus oryzae
• Katsuoboshi (dried fish) Aspergillus glaucus
  The history and science of traditional fermentation methods in East Asia

BACTERIA

• Cheese Streptococcus lactis, Streptococcus cremoris and many others, depending on type
• Yogurt Streptococcus thermophilus, Lactobacillus bulgaricus
• Buttermilk/Kefir Streptococcus lactis ,Lactobacillus bulgaricus
• Taette Streptococcus lactis, var. taette
• Sour pickles Pediococcus cerevisiae, Lactobacillus plantarum
• Sauerkraut Lactobacillus
• Vinegar Acetobacter
• Fish Sauce halophilic Bacillus spp.
• Kimchi Lactobacillus
• Salame crudo (beef) Pediococcus cerevisiae
• Olives Leuconostoc mesenteroides, Lactobacillus plantarum
• Beef aging (dry aging) Pseudomonads (wet aging) Lactobacillus
• Prosciutto / Country ham (self sterilizing after 400 days - kills hog cholera, African swine fever, hoof and mouth disease, and viscular disease in animal) Aspergillus, Penicillium spp.

ENZYMES

Enzymes are proteins that lower the amount of energy required for a chemical process. Typically they accelerate rather than initiate a change in the foodstuff. Enzymatic fermentation is also used to change the taste of some foods:

• Tea polyphenol oxidase, peroxidase
• Coffee Erwinia dissolvens & Saccharomyces spp.
• Cocoa Candida krusei & Geotrichum spp.
• Vanilla
• Pepper
• Shrimp paste (blachan)
• Beer (malting and mashing) Amylase & protease enzymes break down the mash to prepare for yeast fermentation