Makanan dan Minuman Fermentasi

Makanan dan Minuman Fermentasi

1)   Amazake (jepang) : Aspergillus oryzae

2)   Doenjang (korea) : Bacillus subtilis

3)   Kombucha (Rusia) : Gluconacetobacter xylinus + lactobacillus bacteria

4)   Nata de coco : Acetobacter xylinus

5)   Nattō (jepang) : Bacillus subtilis

6)   Oncom (indonesia) : Jamur Rhizopus oligosporus

7)   Rượu nếp (vietnam) : yeast

8)   Sake (jepang) : Aspergillus oryzae

9)   Soy sauce (kecap) : Aspergillus oryzae atau Aspergillus soyae

10)  Tape (indonesia) : Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii atau Mucor spp, dan ragi termasuk Saccharomyces cerevisiae, dan Saccharomycopsis fibuliger, Endomycopsis burtonii dll plus bacteria.

11)  Tempe (indo) : Rhizopus oligosporus

12)  Kumis (mongol) : Lactobacilli bacteria

13)  Yoghurt : Lactobacillus delbrueckii subsp. bulgaricus dan Streptococcus salivarius subsp. thermophilus

14)  Gundruk (nepal) : Pediococcus dan Lactobacillus

15)  Ogi (afrika) : Lactobacillus spp, Saccharomyces dan Candida spp

16)  Pickling (amerika) : Leuconostoc mesenteroide, Lactobacillus plantarum

17)  Sauerkraut (amerika) : Leuconostoc, Lactobacillus, dan Pediococcus

18)  Tibicos (amerika) : Lactobacillus, Streptococcus, Pediococcus dan Leuconostoc bacteria dengan ragi dari Saccharomyces, Candida, Kloeckera

19)  Salami (eropa) : Clostridium

20)  Filmjölk (eropa) : Lactococcus lactis dan Leuconostoc mesenteroides

21)  Kimchi

22)  Yoghurt kelapa

23)  Acar

JENDRI MAMANGKEY

1.        ACAR

 

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts. Variantions of Malaysian acar include Acar Awak or Nyonya acar and Malay acar. Acar Awak is more elaborate, containing additional vegetables such as eggplants as well as aromatic spices in the pickling mix. Acar is commonly served as a condiment to be eaten with a main course. In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up.

·       Atchara (Philippine cuisine)

·       Achaar (pickle) Indian cuisine

·       Acar (pickle) Indonesian cuisine

·       Atjar (pickle) Dutch cuisine

·       Thai salads

2.        AMAZAKE

Amazake is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using koji and the koji mold Aspergillus oryzae ,that includes miso, soy sauce, and sake. There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another popular recipe, sake kasu is simply mixed with water, but usually sugar is added. In recipe, amazake becomes low-alcohol. Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns, teahouses, and at festivals. Many Shinto shrines provide or sell it in the New Year. In the 20th century, an instant version became available. Amazake is believed to be very nutritious. It is often considered a hangover cure in Japan. Outside of Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in natural food stores in the U.S.A. and Europe, as a beverage and natural sweetener. Similar beverages include the Chinese jiuniang, Korean sikhye, and Vietnamese cơm rượu. In grape winemaking, must-sweet, thick, unfermented grape juice-is a similar product.

3.        BREM

Brem is the traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that usually eaten as snack from Madiun and Wonogiri,^[1] and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. The time of the appearance of brem in Java is estimated about 1000 A.D., based on investigations which surveyed in the old Javanese inscriptions and literature.Brem beverage consumed and holds important use in temple ceremonies of Hinduism, it called Tetabuhan, an offering beverage for Buto Kala (English Kala the Giant) in order to evoke harmony. Brem can be either white or red depending on the proportions of white and black glutinous rice used in production. Brem liquid is very sweet to semi-sweet, yet acidic, and vary in alcohol content from 5% to 14%. Brem cake is produced in two small villages, Wonogiri and Madium. This kind of brem is believed by Indonesian consumer to be important for stimulating the blood system. It is also reported to prevent dermatitis, probably due to the presence of significant amounts of B vitamins produced by the microorganisms. This product is consumed as a snack and not daily available in the family.

4.        CAP TIKUS

 

Cap tikus merupakan minuman tradisional Minahasa yang mengandung alkohol. Cap tikus yang dibuat dari nira ini sering ditemukan diselundupkan keluar daerah serta menimbulkan kasus keamanan dan ketertiban masyarakat akibat konsumsi minuman keras tersebut. Sejumlah petani di Kecamatan Motoling, Kabupaten Minahasa Selatan, Sulawesi Utara, menawarkan kepada pemerintah untuk mengelola cap tikus menjadi pengganti bahan bakar minyak, serta mendemonstrasikan bagaimana minuman keras ini dijadikan bahan bakar kendaraan bermotor

5.        DADIH

 

Dadih (bahasa Minangkabau: dadiah) adalah yogurt tradisional khas Minangkabau yang terbuat dari susu kerbau (Bubalus bubalis). Dari segi bahasa, kata "dadiah" memiliki kemiripan dengan dudh, bahasa dari etnis Sindhi (India dan Pakistan). Sementara itu, kebiasaan orang Persia memakan susu fermentasi dengan bawang merah dan mentimun, mirip dengan kebiasaan memakan dadih yang dilakukan oleh orang Minangkabau pada masa dahulu. Dadih difermentasi di dalam wadah dari bambu yang ditutup dengan daun pisang (Musa sp.) atau daun waru (Hibiscus tiliaceus) yang telah dilayukan di atas api. Proses fermentasi dilakukan dalam suhu ruangan dan berlangsung hingga terjadi penggumpalan sekitar 2 sampai 3 hari. Dadih biasanya dikonsumsi sebagai sarapan pagi, dicampur dengan emping (sejenis kerupuk dari nasi) dan gula merah. Dadiah dapat juga dijadikan sebagai lauk pendamping nasi. Dari beberapa penelitian diketahui bahwa dadih mengandung bakteri baik yaitu asam laktat (Lactobacillus casei) yang potensial sebagai probiotik. Asam laktat di dalam dadih berperan dalam pembentukan tekstur dan cita rasa. Bakteri asam laktat dan produk turunannya mampu mencegah timbulnya berbagai penyakit seperti mencegah enterik bakteri patogen, menurunkan kadar kolesterol di dalam darah, mencegah kanker usus, anti mutagen, anti karsinogenik, dan meningkatkan daya tahan tubuh. Selain itu, dadih diduga efektif sebagai antivaginitis.

6.        DOENJANG

 

Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean. To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju. The blocks are then exposed to sunlight or warmth. When so exposed, dried rice plants are attached to the surface of the soybean blocks. Dried rice plants are readily available in Korea and are a rich source of bacteria (Bacillus subtilis). The fermentation process begins at this stage. The Bacillus subtilis bacteria reproduce, consuming soybean protein and water in the meju. The unique smell of the meju is mainly the ammonia produced by the bacteria. One to three months later, depending on the block size, the meju are put into large, opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce. The solid, which is doenjang, is very salty and quite thick, often containing (unlike most miso) some whole, uncrushed soybeans. While traditional homemade doenjang is made with soybeans and brine only, many factory-made variants of doenjang contain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and ground anchovies to accentuate the doenjang's savory flavor. Doenjang is rich in flavonoids and beneficial vitamins, minerals, and plant hormones (phytoestrogens) which are sometimes claimed to possess anticarcinogenic properties. In Korean traditional meals, the menu has concentrated on vegetables and rice, but doenjang, which is made of soybeans, has a great deal of lysine, an essential amino acid that rice lacks. Linoleic acid (53% of the fatty acids) and linolenic acid (8% of the fatty acids) have an important role in normal growth of blood vessels and prevention of blood vessel-related illness. Doenjang's efficacy still exists after boiling, in dishes such as doenjang jjigae.

7.        FILMJÖLK

Filmjölk (also known as fil) is a Nordic dairy product made from soured milk. It is similar to yogurt, but is produced using different bacteria and cultured at a lower temperature than yoghurt, which gives it a different taste and texture. It is the modern version of the traditional product surmjölk. It is a mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir, or yogurt in consistency, has a different taste and texture. Its taste is mild and slightly acidic. In Sweden, it is normally sold in 1-liter packages with live bacteria. It has a shelf-life of around 10–14 days at refrigeration temperature.                                                         In the Nordic countries, filmjölk is commonly eaten during breakfast or as a snack between meals in the same manner as yogurt, usually from a bowl with a spoon. It can be drunk but is not normally done so since the liquid is fairly thick. Filmjölk is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Since plain filmjölk tastes somewhat sour, many people add sugar, jam, apple sauce, cinnamon, ginger, fruits, and/or berries. In Norwegian it is called surmelk (Nynorsk: surmjølk) (sourmilk) but the official name is kulturmelk (Nynorsk: kulturmjølk). The drink is also popular in Latvian kitchen, where it is called rūgušpiens, rūgtpiens (fermented milk or sourmilk) and can be bought ready from stores, but more commonly made at home.                        Manufactured filmjölk is made from pasteurised, homogenised, and standardised cow's milk. Although home made filmjölk has been around for a long time (written records from the 18th century speak of filmjölk-like products, but it has probably been around since the Viking Age or longer), it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla. The first filmjölk was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured filmjölk have been marketed in Swedish grocery stores. Långfil, a more elastic variant of filmjölk was introduced in 1965; lättfil, filmjölk with 0.5% milkfat was introduced in 1967; and mellanfil, filmjölk with 1.5% milkfat was introduced in 1990. In 1997, Arla introduced its first flavoured filmjölk: strawberry flavoured filmjölk. The flavoured filmjölk was so popular that different flavours soon followed. By 2001, almost one third of the filmjölk sold in Sweden was flavoured filmjölk. Since 2007, variations of filmjölk include filmjölk with various fat content, filmjölk flavoured with fruit, vanilla, or honey, as well as filmjölk with probiotic bacteria that is claimed to be extra healthful, such as Onaka fil which contains Bifidobacterium lactis (a strain of bacteria popular in Japan) and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter

8.        GATOT

Walaupun terdengar mengerikan (melibatkan fermentasi Jamur), namun hingga detik ini tidak pernah dilaporkan adanya keracunan dari mereka yang mengkonsumsi GATOT. Malahan, menurut penelitian ilmiah, didapatkan sebuah hasil yang mengejutkan yakni; singkong yang telah dikeringkan (dengan proses yang bersih) lebih aman dikonsumsi dari Singkong biasa, karena pada saat pengeringan, racun alami pada Singkong; Linamarindan Lotaustralin (jenis racun Sianida) akan ikut menguap.

Ini mungkin bisa dikategorikan menjadi sebuah kearifan Nenek Moyang kita, bahkan kepandaian mereka dalam mengolah makanan, bahkan mengetahui proses - proses tertentu dalam sebuah makanan hingga makanan tersebut menjadi layak untuk dimakan dengan aman. Tanpa mengurangi kekaguman kita akan kemampuan berpikir Nenek Moyang, tidak ada salahnya jika kita juga menilik kandungan gizi yang dimiliki oleh GATOT ini.

Kandungan Gizi yang terdapat di dalam GATOT ternyata juga tidak kalah mengagumkannya dibanding dengan Kandungan Gizi yang terdapat di dalam BERAS, TIWUL, dan Nasi JAGUNG. Kandungan Asam Aminoatau Protein dalam GATOT ternyata justru lebih besar dibanding kan dengan bahan pembuatannya (Singkong), keberadaan Jamur yang memproduksi asam amino dari bahan pati singkong ternyata memberikan kontribusi bagi kandungan gizi di dalam GATOT.

9.        GOCHUJANG

 

Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard. Gochujang (hot pepper paste) is believed to have been first used in Korea in the late 18th century, after 16th century trade with Europe, Japan, China and the Ryukyu Islands introduced chili peppers and fermented soy paste to the region. According to the Jungbo Sallim gyeongje, gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste, and aging this paste under the sun. This recipe is similar to the recipe used today to make gochujang. Sunchang County is famous for its gochujang. Gochujang's primary ingredients are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Major substitutes for the main ingredient, glutinous rice, include normal short-grain rice, and barley, and less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make specialty variations. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. It is a dark, reddish paste with a rich, piquant flavor. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found. It is used extensively in Korean cooking, to flavor stews (jjigae) such as gochujang jjigae, marinate meat such as gochujang bulgogi, and as a condiment for naengmyeon and bibimbap. Gochujang is also used as a base for making other condiments, such as chogochujang and ssamjang. Chogochujang is a variant of gochujang made from gochujang with added vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and is popular with sangchussam, which is a lettuce wrap of grilled meat, sliced garlic, green chili peppers and other vegetables. Gochujang has traditionally been one of the three indispensable household condiments, along with doenjang and ganjang. Gochujang contains protein, fats, vitamin B₂, vitamin C, and carotene.Gochujang is used in various dishes like bibimbap and tteokbokki, also in salads, stews, soups and marinated meat dishes. Gochujang makes dishes spicier (contributed by the capsaicins from the chili), but also somewhat sweeter.

10.    GUNDRUK

 

Gundruk is fermented leafy green vegetable and is a popular food in Nepal and claimed to be one of the national dishes. It is popular not only in Nepal but also in the every household of gorkhali worldwide. The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level. Gundruk is obtained from the fermentation of leafy vegetables . It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.

The shredded leaves are tightly packed in an earthenware pot, and warm water (at about 30°C) is added to cover all the leaves. The pot is then kept in a warm place. After seven days, a mild acidic taste indicates the end of fermentation and the gundruk is removed and sun-dried. This process is similar to sauerkraut production except that no salt is added to the shredded leaves before the start of gundruk fermentation. The ambient temperature at the time of fermentation is about 18°C. Pediococcus and Lactobacillus species are the predominant microorganisms active during gundruk fermentation. During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day. It has been found that a disadvantage with the traditional process of gundruk fermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss.

11.    KIMCHI

 

Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time. It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Ingredients can be replaced or added depending on the type of kimchi being made. The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, saeujeot (hangul: 새우젓, shrimp sauce), and aekjeot (hangul: 액젓, fish sauce).

12.    KOMBUCHA

 

                            

Kombucha Russian: chaynyy grib, Chinese: chájūn, Korean: chabeoseot, is a lightly effervescent fermented drink of sweetened black tea that is used as a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or "SCOBY". Although kombucha is claimed to have several beneficial effects on health, these claims are not supported by scientific evidence. Drinking kombucha has been linked to serious side effects and deaths, and improper preparation can lead to contamination.

Kombucha originated in Northeast China or Manchuria and later spread to Russia and from there to the rest of the world. In Russian, the kombucha culture is called chainyj grib чайный гриб (lit. "tea fungus/mushroom"), and the fermented drink is called chainyj grib, grib ("fungus; mushroom"), or chainyj kvas чайный квас ("tea kvass"). Kombucha was highly popular and seen as a health food in China in the 1950s and 1960s. Many families would grow kombucha at home.

It was brought to Russia sometime before 1910 and spread from there to Germany and Europe. Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). One author reported kombucha, supposedly known as the "Godly Tsche" during the Chinese Qin Dynasty (221-206 BCE), was "a beverage with magical powers enabling people to live forever.

The kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese, this microbial culture is called haomo in Cantonese, or jiaomu in Mandarin. It is also known as Manchurian Mushroom.

A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria. Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. G. xylinum is responsible for most or all of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose. This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures. The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha promote microbial growth. The kombucha culture can also be used to make an artificial leather.

Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis and vary depending on the fermentation method, but kombucha may contain any of the following: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B-vitamins. According to the American Alcohol and Tobacco Tax and Trade Bureau, many Kombucha products contain more than 0.5% alcohol by volume, but some contain less. Many claims have focused on glucuronic acid, a compound used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the chemical constituents, but this method relies on having proper chemical standards to match to the unknown chemicals.                                                                   Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels, or "sickly" kombucha cultures that cannot acidify the brew.^[18] Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants. Kombucha is typically produced by placing a culture in a sweetened tea, as sugars are necessary for fermentation. Black tea is a popular choice, but green tea, white tea and yerba mate may also be used. Herbal teas or those treated with oils may harm the kombucha culture over time.                                                                                                     A standard kombucha recipe calls for one cup of sugar per gallon of water or tea, though some variation in the ratio is tolerated by the culture. Kombucha may be fermented with many different sugar sources, including refined white sugar, evaporated cane juice, brown sugar, glucose/fructose syrups, molasses and honey (pasteurized only). High concentration of honey and its bacteriostatic agents may potentially disturb the stability of the culture. Pure Agave also can be used. Kombucha should never be fermented with stevia, xylitol, lactose, or any artificial sweetener. The container is often covered with a closed-weave cloth to prevent contamination by dust, mold, and other bacteria, while allowing gas transfer ("breathing"). A "baby" (new layer of the SCOBY) is produced on the liquid/gas interface during each fermentation. The surface area is the most favorable location for both aerobic bacteria on the top of the new "pancake" and anaerobic bacteria on the bottom. The surface area also has ideal concentration of oxygen for the yeast in the matrix to propagate readily. After a week or two of fermentation, the liquid is tapped. Some liquid is retained for the subsequent batch to keep the pH low to prevent contamination. This process can be repeated indefinitely. In each batch, the "mother" culture will produce a "baby", which can be directly handled, separated like two pancakes, and moved to another container. The yeast in the tapped liquid will continue to survive. A secondary fermentation may be accomplished by removing the liquid to a closed container (bottle) for about a week to produce more carbonation. Care should be taken, as carbon dioxide build up can cause bottles to explode.                                      Left entirely alone to ferment with oxygen, the kombucha settles into months of production time (the "baby" thickening considerably), creating an ever more acidic and vinegar-flavored cider. At any point the kombucha can be tapped or have tea added. Liquid from the previous batch will preserve some of the culture.

13.    KUMIS

Kumis, also spelled kumiss or koumiss in English is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Huno-Bulgar, Turkic and Mongol origin: Bashkirs, Kalmyks, Kazakhs, Kyrgyz, Mongols, Uyghurs, and Yakuts.Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. Even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. Industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. Before fermentation, the cow's milk is fortified in one of several ways. Sucrose may be added to allow a comparable fermentation. Another technique adds modified whey to better approximate the composition of mare's milk.                                                              During fermentation, the lactose in mare's milk is converted into lactic acid, ethanol and carbon dioxide, and the milk becomes an accessible source of nutrition for people who are lactose intolerant. Before fermentation, mare's milk has almost 40% more lactose than cow's milk. According to one modern source, "unfermented mare's milk is generally not drunk", because it is a strong laxative. Varro's On Agriculture, from the 1st century BC, also mentions this: "as a laxative the best is mare's milk, then donkey's milk, cow's milk, and finally goat's milk..."; drinking six ounces (190 ml) a day would be enough to give a lactose-intolerant person severe intestinal symptoms.                                             Kumis is made by fermenting raw unpasteurized mare's milk over the course of hours or days, often while stirring or churning. (The physical agitation has similarities to making butter). During the fermentation, lactobacilli bacteria acidify the milk, and yeasts turn it into a carbonated and mildly alcoholic drink. Traditionally, this fermentation took place in horse-hide containers, which might be left on the top of a yurt and turned over on occasion, or strapped to a saddle and joggled around over the course of a day's riding. Today, a wooden vat or plastic barrel may be used in place of the leather container.  Other accounts from some cities in northern or western China have it that the skin, partially filled with mares' milk, is hung at the door of each home during the season for making such beverages, and passersby, who are familiar with the practice, give each such skin a good punch as they walk by, agitating the contents so they would turn into kumis rather than coagulate and spoil. In modern controlled production, the initial fermentation takes two to five hours at a temperature of around 27 °C (81 °F); this may be followed by a cooler aging period. The finished product contains between 0.7 and 2.5% alcohol. Kumis itself has a very low level of alcohol, comparable to small beer, the common drink of medieval Europe that also avoided the consumption of potentially contaminated water. Kumis can, however, be strengthened through freeze distillation, a technique Central Asian nomads are reported to have employed. It can also be distilled into the spirit known as araka or arkhi.

14.    LEMA

 

Lema adalah sebuah nama makanan khas Rejang. Komposisinya terdiri dari rebung yang dicincang-cincang dan dicampur ikan air tawar seperti ikan mujair, sepat, maupun ikan-ikan kecil yang hidup di air tawar. Setelah cincangan rebung yang dicampur dengan ikan tersebut diaduk-aduk, maka adonan tersebut disimpan ke dalam wadah yang dilapisi dengan daun pisang dan ditutup rapat-rapat. Proses fermentasi ini membutuhkan waktu minimal selama tiga hari. Setelah itu, baru adonan lema tadi dimasak dan dimakan dengan nasi.

Lema dimasak dengan cara yang tidak berbeda dengan tempoyak. Lema beraroma agak tidak sedap baunya. Itu merupakan efek dari fermentasi dari ikan yang dicampur dengan rebung. Meskipun baunya yang tidak sedap, tapi banyak yang menyukainya. Keunikan dari aroma dan cita rasa yang dihasilkan lema, menjadikan makanan ini bukan sekadar disukai suku bangsa Rejang. Lema lebih nikmat bila dimasak dengan campuran santan dan ditambahkan dengan ikan air tawar maupun ikan laut. Pada umumnya, lema dimasak dengan ditambah ikan mas, tongkol, maupun ikan yang biasa dikonsumsi manusia pada umumnya.                                                                                              Mengenai cita rasa yang dihasilkan lema, makanan ini termasuk dari selera khas Sumatera. Lema memiliki rasa asam dan pedas, serta aroma yang unik tapi gurih setelah dimasak. Setelah masak, lema biasanya dimakan sebagai lauk. Lema lebih nikmat dimakan dengan lalapan seperti kabau, jering, atau petai. Lema juga telah menjadi komoditi ekspor ke Jepang, meskipun banyak juga suku bangsa Rejang yang tidak mengetahui hal itu. Lema dikemas secara modern ke dalam kaleng. Kemasannya tidak berbeda dengan kemasan kornet ataupun sarden yang biasa dijual di warung maupun toko-toko manisan modern lainnya. Lema telah dijadikan makanan pengganti dari tradisi orang Jepang yang biasa memakan ikan mentah yang telah terbukti penyebab penyakit Minamata di Jepang. Rasa lema yang sesuai dengan selera Jepang, menjadikan lema makanan favorit yang dikenal secara internasional di Jepang. Mengenai asal usul lema, secara kentara tidak dipublikasikan bahwa makanan tersebut asal mulanya dari karya salah satu suku bangsa di Indonesia.

15.    MIRIN

Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate formed naturally via the fermentation process; it is not refined sugar. The alcohol content is further lowered when the liquid is heated. There are three general types of mirin. The first is hon mirin (literally: true mirin), which contains approximately 14% alcohol and is produced by a forty to sixty day mashing (saccharification) process. The second is shio mirin, which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin or mirin-fu chomiryo, which contains less than 1% alcohol yet retains the same flavor. In the Edo period, mirin was consumed as Amazake. Otoso, traditionally consumed on Shōgatsu, can be made by soaking a spice mixture in mirin. In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin. Mirin is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess however, as its flavor is quite strong. It is sometimes used to accompany sushi. Mirin is used in teriyaki sauce.

16.    MISO

Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng . Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as Tetragenococcus halophilus which can be killed by over-cooking. For this reason, it is recommended that the miso be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better.^[4] Outside of Japan, a popular practice is to only add miso to foods that have cooled in order to preserve kōjikin cultures in miso. Nonetheless, miso and soy foods play a large role in the Japanese diet, and many cooked miso dishes are popularly consumed.                                                       Nutritional benefits of miso have been claimed by commercial enterprises and home cooks alike. Claims that miso is high in vitamin B₁₂ have been contradicted in some studies.Some, especially proponents of healthful eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Ukraine where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during World War II, theorized that miso helps protect against radiation sickness.                                                                                                Some experts suggest that miso is a source of Lactobacillus acidophilus. Lecithin, a kind of phospholipid caused by fermentation, which is effective in the prevention of high blood pressure. However, miso is also relatively high in salt which can contribute to increased blood pressure in the small percentage of the population with sodium-sensitive pre-hypertension or hypertension. Based on the other results of double-blind controlled studies of sodium and hypertension, there is no definitive evidence that high sodium intake leads to negative clinical conditions such as hypertension in healthy persons. Clinical evidence indicates wide-population heterogeneity in response to sodium.

17.    NATA DE COCO (FILIPINA)

Nata de coco is a chewy, translucent, jelly-like foodstuff produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum. Originating in the Philippines, Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes. Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol content. Cubes of nata de coco are widely used in Filipino cuisine for cold desserts, and is one of several traditional ingredients in halo-halo. Mass-produced bubble tea drinks have nata de coco strips as a healthier alternative to tapioca.

18.    NATTO

Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis.  It is popular especially as a breakfast food.^[2] Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

Sources differ about the earliest origin of nattō. The materials and tools needed to produce nattō commonly have been available in Japan since ancient times. There is also the story about Minamoto no Yoshiie who was on a battle campaign in northeastern Japan between 1086 AD and 1088 AD when one day they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. It is even possible that the product was discovered independently at different times.

One significant change in the production of nattō happened in the Taishō period (1912–1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus natto without the need for straw. This simplified production and permitted more consistent results.

Nattō is made from soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours to increase their size. Next, the soybeans are steamed for 6 hours, although a pressure cooker may be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese. From this point on, care must to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40 °C (104 °F) for up to 24 hours. Afterward the nattō is cooled, then aged in a refrigerator for up to one week to allow the development of stringiness.

In Natto making facilities, these processing steps have to be done by avoiding incidents in which soybeans are touched by workers. Even though workers use B. subtilis natto as the starting culture which can suppress some of other undesired bacterial growth, workers pay an extra-close attention not to introduce skin flora onto soy beans. To make nattō at home, a bacterial culture of B. subtilis is needed. B. subtilis natto is weak in lactic acid, so it is important to prevent lactic acid bacteria from breeding. Some B. subtilis natto varieties that are more odorless are usually less active, raising the possibility that minor germs will breed. Bacteriophages are dangerous to B. subtilis.

Historically, nattō was made by storing the steamed soybeans in rice straw, which naturally contains B. subtilis natto. The soybeans were packed in straw and left to ferment. Medicinal isolates of nattō include pyrazine and tetramethylpyrazine. Pyrazine is a compound that, in addition to giving nattō its distinct smell, reduces the likelihood of blood clotting. It also contains a serine protease type enzyme called nattokinase which also may reduce blood clotting both by direct fibrinolysis of clots, and inhibition of the plasma protein plasminogen activator inhibitor 1. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism, or strokes.

An extract from nattō containing nattokinase is available as a dietary supplement. Studies have shown that oral administration of nattokinase in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats and dogs. It is, therefore, plausible to hypothesize that nattokinase might reduce blood clots in humans—although clinical trials have not been conducted. Another study suggests that Fibrinolysis Accelerating Substance (FAS) in natto is the substance which initiates fibrinolysis of clots, which accelerates the activity of not only nattokinase, but urokinase.

A 2009 study in Taiwan indicated that the nattokinase in natto has the ability to degrade amyloid fibrils, suggesting that it might be a preventative or a treatment for amyloid-type diseases such as Alzheimer's. Natto is rich in vitamin K. It contains large amounts of vitamin K₂, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone and preventing osteoporosis. Vitamin K₁ is found naturally in leafy greens, seaweed, liver, and some vegetables, while vitamin K₂ (Menatetrenone) is found in fermented food products such as cheese, miso, and Nattō.

19.    OGI (CEREAL FERMENT)

 

Ogi is a fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a stiff porridge. The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp, and various yeasts including Saccharomyces and Candida spp.

20.    ONCOM

                                                                       

Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production. Red oncom reduces the cholesterol levels of rats, suggesting effects in humans. Black oncom is made by using Rhizopus oligosporus while red oncom is made by using Neurospora intermedia var. oncomensis. It is the only human food produced from Neurospora.         In the production of oncom, sanitation and hygiene are important to avoid contaminating the culture with bacteria or other fungi like Aspergillus flavus (which produces aflatoxin). Neurospora intermedia var. oncomensis and Rhizopus oligosporus reduce the aflatoxin produced by Aspergillus flavus. However, aflatoxin-producing molds (Aspergillus spp.) are often naturally present on peanut presscake. Furthermore coconut presscake can harbor the very dangerous Pseudomonas cocovenenans, which produces two highly toxic compounds - bongkrek acid and toxoflavin. Shurtleff and Aoyagi address toxicity in their book section on oncom. While it is known that soybeans are the best substrate for growing R. oligosporus to produce tempeh, oncom has not been as thoroughly studied; the best fermentation substrates for producing oncom are not yet known.

21.    PAKASAM

 

Pakasam adalah menu masakan khas dari Suku Banjar, provinsi Kalimantan Selatan. Makanan ini adalah produk bahan makanan yang berasal dari fermentasi ikan air tawar yang rasanya masam. Pakasam terutama dikenal di Kalimantan Selatan. Bahan makanan ini biasanya dibumbui lagi dengan cabai dan gula, sebelum disajikan sebagai lauk-pauk. Di beberapa daerah ada yang menyebutnya Pekasam atau Iwak Samu. Pakasam terkenal sebagai masakan khas ada di Hulu Sungai Tengah (HST). Sentra pembuatan Pakasam yang terkenal adalah desa Mahang Sungai Hanyar, kecamatan Pandawan. Karena itu, Pakasam dari HST sering pula disebut Pakasam Mahang, merujuk pada nama daerah penghasilnya.                                                                                                      Pakasam berbahan dasar ikan yang diasinkan melalui proses permentasi dengan garam. Ikan yang diperam, dicampur dengan taburan beras ketan yang telah digoreng. Ikan yang akan dijadikan Pakasam bisa jenis apa saja. Namun yang paling diminati adalah Pakasam anakan ikan dan Pakasam Papuyu. Salah satu jenis ikan yang biasa dibuat pakasam adalah ikan sepat rawa. Pakasam dihasilkan melalui proses fermentasi oleh bakteri asam laktat. Sebelumnya, ikan segar bahan Pakasam dibersihkan sisik dan isi perutnya, kemudian direndam terlebih dulu dalam larutan garam 15% selama dua hari (48 jam), tanpa boleh kena udara terbuka. Setelah dicuci dan ditiriskan, ikan bergaram ini dibubuhi sumber bakteri asam laktat (biasanya menggunakan sayur asin) dan sumber karbohidrat tambahan (misalnya nasi atau tape). Kemudian disimpan di dalam wadah yang tertutup rapat selama sekurang-kurangnya seminggu, agar berfermentasi.

22.    PICKLING

Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar. Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.                                                                                                                           When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. Pickling began 4000 years ago using cucumbers native to India. It is called "achar" in northern India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria.                                                                                                          Traditionally manufactured pickles are source of healthy probiotic microbes, which occur by natural fermentation in brine, but pickles produced using vinegar are not probiotic. Beneficial bacteria grow in salt water and sour mixture and make traditional pickle probiotic. The World Health Organization has listed pickled vegetables as a possible carcinogen, and the British Journal of Cancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal cancer. The report cites a potential two-fold increased risk of oesophageal cancer associated with Asian pickled vegetable consumption. Results from the research are described as having "high heterogeneity" and the study said that further well-designed prospective studies were warranted. However, their results stated "The majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".                                                              The 2009 meta-analysis reported heavy infestation of pickled vegetables with fungi. Some common fungi can facilitate the formation of N-nitroso compounds, which are strong oesophageal carcinogens in several animal models. Roussin red methyl ester, a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from Linxian in much higher concentrations than in samples from low-incidence areas. Fumonisin mycotoxins have been shown to cause liver and kidney tumours in rodents.

23.    RƯợU NếP

Rượu nếp  is a pudding or drink from northern Vietnam. It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. It may be either deep purplish-red or yellow in color depending on the variety of rice used. Rượu nếp is mildly alcoholic (rượu is the word for "alcohol" in the Vietnamese language). Depending on its consistency, it may be considered either a pudding or a wine. Thicker versions are eaten with a spoon, while more liquid varieties are less viscous and may be drunk as a beverage. Rượu nếp than is a brown-colored rice wine. Although they are most typical of northern Vietnam, both rượu nếp and rượu nếp than are also available in Ho Chi Minh City, at the market near the residential quarter where northern Vietnamese people live.                                                                                                                 In Vietnam's Central Highlands, a similar variety of rice wine, rượu cần, is drunk in a communal manner, through long reed straws out of large earthenware jugs. Rượu cần may be made out of ordinary rice, glutinous rice, cassava, or corn, along with various leaves and herbs. Yet another variety of minority rice wine is rượu nếp nương, made from a variety of glutinous rice grown in mountainous cultivation areas of Vietnam's northwest. Many Vietnamese people regard rượu nếp as a healthful food, and believe that it wards off or kills parasites. A similar dish, from southern Vietnam, is called cơm rượu, and consists of balls made from white glutinous rice in a mildly alcoholic rice wine.

24.    SAKE

Sake or saké  is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called "rice wine" but the brewing process is more akin to beer, converting starch to sugar for the fermentation process, by using Aspergillus oryzae. In the Japanese language, the word "sake" generally refers to any alcoholic drink, while the beverage called "sake" in English is usually termed nihonshu. Under Japanese liquor laws, sake is labelled with the word "seishu", a synonym less commonly used colloquially.

Sake is sometimes referred to in English-speaking countries as rice wine. However, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes and other fruits, sake is produced by means of a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch.

The brewing process for sake differs from the process for beer, in that for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps. But when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%–16% ABV,^[3] while most beer contains 3%–9%, and undiluted sake contains 18%–20% (although this is often lowered to about 15% by diluting with water prior to bottling).

The origin of sake is unclear. The earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms. This 3rd-century Chinese text speaks of the Japanese drinking and dancing. Bamforth (2005) noted that the probable origin of sake was in the Nara period (710–794 AD).

Sake is mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712 AD By the Asuka period, true sake, that which is made from rice, water, and kōji mold  Aspergillus oryzae, was the dominant alcohol and had a very low potency. In the Heian period, sake was used for religious ceremonies, court festivals, and drinking games. Sake production was a government monopoly for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years. The Tamon-in Diary, written by abbots of Tamon-in (temple) from 1478 to 1618, records many details of brewing in the temple. The diary shows that pasteurization and the process of adding ingredients to the main fermentation mash in three stages were established practices by that time.

25.    SALAMI

 

Salami is cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.

The raw meat mixture is usually allowed to ferment for a day, then the mixture is either stuffed into an edible natural or inedible cellulose casing and hung to cure. Heat treatment to about 40 °C (104°F) may be used to accelerate further fermentation and start the drying process. Higher temperatures (about 60 °C (140°F)) are used to stop the fermentation when the desired pH is reached, but the product is not fully cooked (75 °C (167°F) or higher). The casings are often treated with an edible mold (Penicillium) culture as well. The mold is desired as it imparts flavor, helps the drying process and prevents spoilage during the curing process.

26.    SAUERKRAUT

 

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Sauerkraut is also used as a condiment upon various foods, such as meat dishes and hot dogs. Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.                              Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favours later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.                                                                                   A 2004 genomic study found an unexpectedly large diversity of lactic acid bacteria in sauerkraut, and that previous studies had oversimplified this diversity. Weissella was found to be a major organism in the initial, heterofermentative stage, up to day 7. It was also found that Lactobacillus brevis and Pediococcus pentosaceus had smaller population numbers in the first 14 days than previous studies had reported.                The Dutch sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed. This is due primarily to the greater initial activity of species L. plantarum.

Due to its necessity in the pickling process, sauerkraut may be very high in sodium, which can increase short-term water retention and blood pressure issues. This may exacerbate pre-existing kidney disease or hypertension. Furthermore, while not necessarily life-threatening, excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break down.

27.    SOY SAUCE

 

Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.

Soy sauce has a distinct yet basic taste of umami, due to naturally occurring free glutamates. Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called "koji" in Japan; the term "koji" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber.

28.    TAUCO

Tauco adalah bumbu makanan yang terbuat dari biji kedelai (Glycine max) yang telah direbus, dihaluskan dan diaduk dengan tepung terigu kemudian dibiarkan sampai tumbuh jamur (fermentasi). Fermentasi tauco dengan direndam dengan air garam, kemudian dijemur pada terik matahari selama beberapa minggu sampai keluar aroma yang khas tauco atau rendaman berubah menjadi warna coklat kemerahan. Pada pertengahan prosesnya, rendamannya sering mengeluarkan bau yang menyengat seperti ikan busuk/bau terasi.

Dari beberapa produsen tauco tradisional mengatakan bahwa hasil rendaman, air rendamannya itulah diolah menjadi kecap sedangkan biji kedelainya menjadi tauco. Terdapat berbagai cara mengolah tauco yang masing masing memiliki keistimewaan tersendiri. Contoh tauco yang beredar di daerah Riau berbeda dengan tauco dengan di daerah Jawa dan Kalimantan. Tiap daerah memiliki keunikan cita rasa tersendiri.

Dari pengalaman, tauco dapat disimpan lama sampai bertahun tahun, dan tidak akan rusak atau basi selama penyimpanannya tidak terkena air mentah ataupun terkontaminasi dengan bahan organik lainnya. Sayang, tidak ada penelitian yang lebih terperinci mengenai tauco. Oleh para buruh kasar (khususnya masyarakat Tionghoa) dibeberapa daerah, tauco digunakan sebagai lauk setiap makan terutama saat makan bubur bening. Penggunaannya yang umum adalah sebagai bumbu atau penyedap dalam membuat lauk pauk, misalnya ayam bumbu tauco, nasi goreng tauco, ikan tumis tauco

Tauco adalah bahan makanan yang biasa dikonsumsi oleh masyarakat Indonesia. Tauco mengandung energi sebesar 166 kilokalori, protein 10,4 gram, karbohidrat 24,1 gram, lemak 4,9 gram, kalsium 55 miligram, fosfor 365 miligram, dan zat besi 1 miligram. Selain itu di dalam Tauco juga terkandung vitamin A sebanyak 23 IU, vitamin B1 0,05 miligram dan vitamin C 0 miligram. Hasil tersebut didapat dari melakukan penelitian terhadap 100 gram Tauco, dengan jumlah yang dapat dimakan sebanyak 100 %.

Jumlah Kandungan Energi Tauco = 166 kkal Jumlah Kandungan Protein Tauco = 10,4 gr Jumlah Kandungan Lemak Tauco = 4,9 gr Jumlah Kandungan Karbohidrat Tauco = 24,1 gr Jumlah Kandungan Kalsium Tauco = 55 mg Jumlah Kandungan Fosfor Tauco = 365 mg Jumlah Kandungan Zat Besi Tauco = 1 mg Jumlah Kandungan Vitamin A Tauco = 23 IU Jumlah Kandungan Vitamin B1 Tauco = 0,05 mg Jumlah Kandungan Vitamin C Tauco = 0 mg Khasiat / Manfaat Tauco : - (Belum Tersedia) Huruf Awal Nama Bahan Makanan : T Sumber Informasi Gizi : Berbagai publikasi Kementerian Kesehatan Republik Indonesia serta sumber lainnya

29.    TEMPE

 

                                                                                 

Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine. It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.                    Tempeh originated in today's Indonesia, probably on the island of Java. The earliest known reference to it appeared in 1815 in the Serat Centhini. Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001). Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.   A mild acidulent, usually vinegar, may be added to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knitted together by a mat of white mycelium.                                                                                                       Traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. The undersides of the leaves are covered in downy hairs known technically as trichomes to which the mold Rhizopus oligosporus can be found adhering to in the wild. Soybeans are pressed into the leaf, and stored. Fermentation occurs resulting in tempeh. Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.                       The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B₁₂ (though it is uncertain whether this B₁₂ is always present and bioavailable). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B₁₂ and could be missing Klebsiella pneumoniae, which has been shown to produce significant levels of B₁₂ analogs in tempeh when present. Whether these analogs are true, bioavailable B₁₂, has not been thoroughly studied yet. The fermentation process also reduces the phytic acid in soy, which in turn allows the body to absorb the minerals that soy provides.

30.    TEMPOYAK

 

Tempoyak diperbuat daripada isi durian. Isi durian ini diasingkan daripada bijinya dan ditambah dengan sedikit garam dan disimpan selama tiga hingga lima hari di dalam suhu bilik untuk proses penapaian. Tempoyak biasanya tidak di makan begitu sahaja tetapi selalunya di buat sambal atau dimasukkan ke dalam masakan seperti gulai tempoyak ikan patin atau pais ikan tempoyak. Tempoyak sangat popular di negeri Pahang dan Perak, malah di bandar Temerloh, Pahang sendiri gulai ikan patin masak tempoyak sangat popular.

Tempoyak dikenal di Indonesia (terutama di Palembang, Sumatera dan Kalimantan). Terdapat pelbagai jenis cara masakan menggunakan tempoyak ini di antara yang sangat popular ialah gulai tempoyak. Gulai ini biasa dimasak bersama ikan; antara ikan-ikan yang sesuai digulai bersama tempoyak ialah ikan patin,ikan baung & ikan jelawat ia juga boleh dimasak bersama ayam bergantung kepada selera masing-masing. Selain itu tempoyak juga boleh di buat sambal tumis ikan bilis, pais tempoyak (ikan yang dibakar bersama tempoyak), sambal tempoyak (tempoyak yang digaul bersama cili padi kemudian dimakan begitu sahaja atau digoreng bersama ikan bilis).

Durian yang rasanya sangat manis, kaya dengan kalori menjadi pantang larang bagi mereka yang menghadapi penyakit kronik. Bagaimanapun seorang pensyarah kanan Jabatan Kejuruteraan Kimia dan Proses di Fakulti dan Alam Bina, Universiti Kebangsaan Malaysia (UKM), Noorhisham Tan Kolfi menjalankan kajian mengenai tradisi ini.

Kajian menunjukkan tempoyak yang dihasilkan melalui proses penapaian adalah makanan yang baik untuk kesehatan. Rupa-rupanya tempoyak mempunyai nilai probiotik (miliki mikrooorganisma baik) di dalamnya. bakteria berkenaaan boleh hidup dalam persekitaran usus dengan keadaan asid pada pH2 dan selesa dalam persekitaran pH4. Tempoyak didapati mempunyai kandungan bakteria asid laktik (Lactic acid bacteria -LAB) yang tinggi.

31.    TIBICOS

 

Tibicos are a culture of bacteria and yeasts held in a polysaccharide biofilm matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.                                                                                            Tibicos is also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California bees, and in older literature as bébées, African bees, ale nuts, Australian bees, balm of Gilead, beer seeds, beer plant, bees, ginger bees, Japanese beer seeds and vinegar bees. Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains. Pidoux (1989) also identifies the sugary kefir grain with the ginger beer plant. Certainly opportunistic bacteria take advantage of this stable symbiotic relation which might be the reason for the many different names/distinction in the scientific literature. Different ingredients or hygienic conditions might also change the fungal and bacteriological composition, leading to the different names. People who do not wish to consume dairy products may find that water kefir provides probiotics without the need for dairy or tea cultured products, such as kombucha. The finished product, if bottled, will produce a carbonated beverage. It will continue to ferment when bottled thus producing more carbonation—so bottles need to be capped loosely and allowed to breathe, or they may become explosive.

32.    YOGHURT

 

Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which mainly comprises casein, is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world.                                                                                                                            Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms. In Western culture, the milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India, curds are a desired component and milk is not pasteurized but boiled. The milk is then cooled to about 45 °C (112 °F). The bacterial culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.                                                                                                         Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. Lactose-intolerant individuals can sometimes tolerate yogurt better than other dairy products, because the lactose in the milk is converted to glucose and galactose, and partially fermented to lactic acid, by the bacterial culture. Yogurt containing live cultures has been found effective in a randomized trial at preventing antibiotic-associated diarrhea.^[32] Yogurt contains varying amounts of fat. There is non-fat (0% fat), low-fat (usually 2% fat) and plain or whole milk yogurt (4% fat). A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of low-fat yogurt can promote weight loss, relative to a gelatin placebo.                                                                          Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria. Yogurt may help prevent osteoporosis, reduce the risk of high blood pressure. Yogurt with active cultures helps the gut, may discourage vaginal infections, and may help one feel fuller. The "yogurt defense" was made famous by the trial of Carol Downer, one of the developers of menstrual extraction. She was arrested at her self-help group and charged with practicing medicine without a license, as she inserted yogurt into the vagina of another woman to treat a yeast condition. Carol Downer was acquitted; the jury did not equate inserting yogurt with practicing medicine.

33.    YOGHURT SANTAN KELAPA

 

Yoghurt adalah sejenis minuman yang biasanya terbuat dari susu segar, susu kedelai, atau susu buatan lainnya. Namun, yoghurt juga dapat dibuat dari santan kelapa. Yoghurt santan kelapa berasal dari santan yang difermentasikan dengan memanfaatkan mikroorganisme tertentu. Produk ini mempunyai kandungan gizi yang cukup tinggi.        Bahan Baku

·       santan kelapa 1 liter (dari 2 butir kelapa)

·       susu skim 10 % dari jumlah santan (0,1 liter)

·       bibit (starter) campuran dari biakan L. bulgaris dan S. thermophilus dengan perbandingan 1:1, sebanyak 3 % dari campuran santan dan susu skim (dapat diperoleh di Balai Pengolahan Hasil Ternak dan apotek)
Peralatan

·       parutan

·       panci

·       pengaduk (blender/mixer).

·       inkubator (ruangan yang bersih)

     Cara Pembuatan

Parut daging buah kelapa tersebut, ambil santannya sebanyak 1 liter dan tampung dalam panci. Campurkan susu skim untuk meningkatkan kekentalan, aroma, keasaman, dan protein. Aduk campuran bahan tersebut hingga merata. Sebaiknya menggunakan blender/mixer agar bahan benar-benar tercampur. Selanjutnya rebus bahan tersebut pada suhu 72°C selama 15 menit. Bahan yang sudah dipanaskan tadi kemudian didinginkan sampai suhunya sekitar 43°C, lalu tambahkan starter. Selanjutnya adonan di inkubasi (diperam) dalam inkubator selama 4-6 jam. Jika tidak ada inkubator, pemeraman juga dapat dilakukan dalam kamar atau ruangan yang bersih selama 12 jam. Setelah pemeraman maka bahan tersebut telah menjadi yoghurt dan siap untuk dikonsumsi. Jika yoghurt akan disimpan, sebaiknya disimpan pada suhu 4-10°C