13 Indigenous Fermented FoodsLARRY R. BEUCHAT Griffin, GA 30223-1797, USA 1 Introduction 507 2 Fermented Foods of the Orient 507 2.1 Soy Sauce 507 2.1.1 Preparation of Soybeans 513 2.1.2 Preparation of Wheat 515 2.1.3 Koji Process 515 2.1.4 Mash (Moromi) Stage 516 2.1.5 Pasteurization 517 2.2 Miso 518 2.2.1 Preparation of Koji 518 2.2.2 Preparation of Soybeans 520 2.2.3 Fermentation and Aging 520 2.2.4 Modified Indigenous Procedures 521 2.3 Fermented Whole Soybeans (Natto Products) 522 2.4 Sufu 523 2.5 Meitauza 525 2.6 Lao-chao 525 2.7 Ang-kak 525 2.8 Puto 527 2.9 Ragi 528 2.10 Tape 528 2.11 Tempeh 529 2.11.1 Preparation of Soybeans and Fermentation 529 2.11.2 Biochemical Changes 531 2.11.3 Nutritional Characteristics 533 2.12 Oncom 533 2.12.1 Preparation of Peanuts and Fermentation 534 2.12.2 Biochemical Changes 535 2.13 Fish Products 536 2.13.1 Nuoc-mam 536 2.13.2 Bagoong 537 13.5 Khaman 540 3.3 Prahoc 537 2.1 Dawadawa 542 4.5 Pozol 549 5.3 Papadam 540 3.8 Kurdi 541 3.506 13 Indigenous Fermented Foods 3 4 5 6 7 2.4 Ogi 545 4.9 Kanji 541 Fermented Foods of Africa 542 4.3 Kishk 547 5.13.6 Kaffir Beer 546 4.1.2 Tarhana 547 5.7 Jalebies 541 3.4 Chicha 548 5.2 Waries 540 3.13.1.1 Milk/Grain Products 547 5.3 Banku 544 4.6 Kenima 540 3.4 Dhokla 540 3.1 Kushik 547 5.6 Legume-Based Milk Products 549 Nutritional and Public Health Aspects 551 References 552 .4 Phaak 537 2.2 Gari 543 4.14 Kimchi 537 Fermented Foods of India 538 3.1.5 Injera 546 4.1 Idli 538 3.3 Poi 548 5.2 Kaanga-kopuwai 548 5.5 Katsuobushi 537 2.7 Merissa 547 Other Fermented Products 547 5. besides. 1989. The latter method will not be discussedhere mainly because it cannot be considered as traditional or indigenous. Production of soy saucein Japan probably was a result of the introduction of Buddhism from China and the consequent change to a vegetable diet in 552 A. It is the diversity of raw materials used as substrates. has been divided according to the areas of the world in which they are most likely to be prepared and consumed. Fermented vegetables. dairy products and beverages will be covered in considerable detail in other chapters in this volume. SANNI. 1993) have been published on the subject of indigenous fermented foods. methods of preparation and sensory qualities of finished products that are so astounding as one begins to learn more about the eating habits of various cultures. 1986. i. CAMPBELL-PLATT and COOK. The technology of soy saucepreparation was at one time a closely guarded family art passedon from one generation to the next. REDDY etal. 1990. however. 1987. 1974). Two distinct basic processes can be used to prepare soy sauce (BEUCHAT.g. A book describing applications of biotechnology to traditional fermented foods was published by the U. 1984). WOOD. The first involves fermentation with microorganisms and the second. are an intricate part of the diet of people in all parts of the world. Further- . 1989. 1965). 1985) and reviews (BEUCHAT. SMITH (1961) published a report on various methods of using soybeans as foods.1986.S. Tab.. the major steps involved in the manufacture of soy sauce are no longer a secret. much to be learned about the biochemical changeswhich occur during fermentation and lead to desirable as well asundesirable sensory qualities in the finished product. 1987) and a glossary of indigenous fermented foods (WANG and HESSELTINE. 1 lists some of the more common indigenous fermented foods consumed in various parts of the world. CHAVAN and KADAM. e. and Korea. Japan. YOKOTSUKA (1960). Space does not permit a detailed account and. including soy sauce. There is. 1992). out of need for some degree of organized approach.. The preparation of others. The preparation of many indigenous or “traditional” fermented foods and beverages remains today as a household art.1983. we know very little or nothing about the biochemistry and microbiology of many of these foods. NOUT and ROMBOUTS. It will not be the objective of this chapter to review in detail or even to introduce the reader to the many hundreds of indigenous fermented foods eaten daily. STEINKRAUS. has evolved to a biotechnological state and is carried out on a large commercial scale. Many of these are discussedin the following text which. 2 Fermented Foods of the Orient 2.D.1 Soy Sauce The written records of the Chinese show that they have been using soy saucefor over three thousand years (YONG and WOOD. chemical method. soy sauce. A dictionary and guide to fermented foods of the world (CAMPBELL-PLATT. Several books (HESSELTINE and WANG..2 Fermented Foods of the Orient 507 1 Introduction Fermented foods. The reader is encouraged to consult these and other publications cited in the following text for more detailed descriptions of fermented foods. National Research Council (RUSKIN. involves the use of acids to promote hydrolysis of ingredient constituents.1986) provide excellent descriptions of known biochemical and microbiological processesassociatedwith indigenous food fermentations. (HESSELTINE. in China. YONG and WOOD (1974) and HESSELTINE (1983) have subsequently reviewed soy sauce fermentation in considerable detail.e. but also because there are many who consider the end product to be inferior and not in a class deserving of recognition as a substitute for the fermented product. whether from plant or animal origin. While there are still unique formulae used on a domestic level. SacLiquid Solid Bouza Braga Burukutu Egypt Romania Savannah regions of Nigeria Rice or millet. SPOWY Paste Solid Liquid Solid. 1. yeasts Bonkrek Wheat Millet Sorghum and cassava Central Java (Indonesia) Unknown Unknown Lactic acid bacteria. sun-dried Eaten fresh. Egypt China Chicha Peru charomyces cerevisiae Lactobacillus and Saccharomyces Mucor sp. uri.. pancake-like Bacteria Liquid Staple Eaten fresh or canned. Southeast Asia. supplement to soups. Nigeria Dhokla India SPOWY Spongy. stews Condiment Breakfast food Seasoning agent Dosai (doza) Fish India Bengal gram and wheat Black gram and rice Fish sauce (nuocmam. Penicillium spp. kpalugu. Turkestan. Candida spp. yeasts Unknown Yeasts. kinda) Mongolia West Africa. ngam-pya-ye) Southeast Asia .. used as a side dish with rice Drink Eaten fresh. cassava Coconut press cake Rhizopus oligosporus China. Aspergillus glaucus Aspergillus. Leuconostoc mesenteroides Darassum Dawadawa (daddowa. Syria Philippines Caucasus Ghana Unknown Unknown Lactic acid bacteria. Indigenous Substrate Rice Monascus purpureus Fermented Microorganism(s) Dry red powder Paste Liquid Dough Solid Liquid Liquid Liquid Seasoning agent Drink Staple 3 $ R R 2 s Drink Colorant Nature of Product Product Use Foodsa Product Geography Ang-kak (anka. cheeselike Eaten with vegetables Chichwangue Chinese yeast Congo China bacteria Bacteria Mucoraceous molds and yeasts Unknown Lactic acid bacteria. red rice) Bagoong Bagni Banku Fish Millet Maize.. mampla. used as a meat substitute Thick acidic Drink Creamy drink with suspended solids Busa Chee-fan Tartars of Krim. sugar Soybean wheat curd Maize Cassava roots Soybeans Millet African locust bean Roasted or fried in oil. patis.Tab. yeasts. dry Liquid India. Nepal. barley. Streptococcus. Saccharomycopsis SP. nuts Wheat. eaten with vegetables Seasoning agent Breakfast food Condiment Dried balls dispersed rapidly in water Staple food Eaten as such as dessert or combined with eggs. Arab world West Africa. added to vegetables Seasoning agent Condiment. chinensis. Lactobacillus. Pakistan Teff. kushik) Lafun Lao-chao Egypt. syrup filled Bread or cake-like Soft. glutinous Snack Katsuobushi Kecap Japan Indonesia and vicinity Kenim Maize Black soybeans Bengal gram Vegetables. seasoning agent Solid Mush Syrup Solid. Hansenula. Nigeria China. soft Spongy. Bacillus spp.Gari Whole soybeans. Steamed. Syria. sometimes seafoods. Pediococcus Lactic bacteria (Leuconostoc mesenteroides). Sikkim. wheat flour Rice and black gram Beans retain individual form. slimy Liquid Jamin-bang Kaanga-kopuwai Kanji Brazil New Zealand India Corynebacterium manihot. sorghum Wheat flour Pretzel-like. vegetables Flavoring agent for meat and fish. milk Cassava root Rice Unknown Soybeans Aspergillus glaucus Aspergillus oryzae. Bacteria Rhizopus oryzae. moist West Africa Cassava root Wet paste Hamanatto Japan Idli Southern India Eaten fresh as staple with stews. raisin-like. eaten as snack Bread substitute Injera Ethiopia Bread-like. Geotrichum candidum Aspergillus oryzae. Chlamydomucor oryzae. or maize wheat. R. Darjeeling district of India Ghana Ketjap Khaman Kimchi (kim-thee) Indonesia India Korea Aspergillus oryzae Unknown Lactic acid bacteria Lactic acid bacteria. juicy. moist Bread substitute Confection Jalebies Maize Maize Rice and carrots Whole fish Soybeans. wheat Solid. Torulopsis candida and Trichosporon pullulans Candida guilliermondii Saccharomyces bayanus Yeasts and bacteria Bacteria and yeasts Hansenula anomala Bread substitute Eaten as vegetable Sour. cake-like Solid and liquid Solid Paste Soft. Saccharomyces Unknown Kenkey Nepal. seafood Kishk (kushuk. Indonesia . Saccharomyces sp. less often Rhizopus oligosporus Saccharomyces spp. Aspergillus. sour and nonalcoholic Fried in oil or cooked with vegetables Seasoning agent Drink Condiment Microorganism(s) Nature of Product Product Use Fermented Foodsa (Continued) wl z: 2 2 % % g 5 Product Geography Mahewu (Magou) South Africa Meitauza China. Aspergillus. Penicillium. Saccharomyces cerevisiae. lont jam> Indonesia Peanut press cake Black gram Banana. 1. Iran Northern Japan Rice and soybeans or rice and other cereals such as barley Millet. Lactobacillus Unknown Paste Soup base. tao chieo) Munkoyo Unknown Bacillus natto Africa Aspergillus oryzae. Pakistan. vini) Neurospora intermedia. Paecilomyces. maize or kaffir corn plus roots of munkoyo Unbleached wheat flour Soybeans Ogi Nigeria. weaning babies Oncom (ontjom. Taiwan Lactic acid bacteria (Lactobacillus delbrueckii) Actinomucor elegans Meju Korea Merissa Minchin Sudan China Japan. as a meat substitute Staple. jang. plantain Papadam Peujeum India Java Lactic bacteria (Cephalosporium. used as meat substitute Condiment Eaten fresh or fried . Aspergillus oryzae. valida or C. Tricothecium spp. Afghanistan. Candida mycoderma (C. China Liquid Solid Solid Paste Miso (chiang. Syncephalastum. Fusarium. crisp Solid Roasted or fried in oil. Unknown Solid Solid.Tab. doenjang. seasoning Drink Snack Nan (khab-z) Natto Maize India. eaten for breakfast. Torulopsis etchellsii. tauco. Cladosporium. Indigenous Substrate Maize Soybean cake Soybeans Sorghum Wheat gluten Liquid Solid Paste Solid Liquid Drink.. Penicillium spp. West Africa Cake. Fusarium. Rhizopus spp. A. drunk as basic food Seasoning agent Snack Sierra rice Ecuador Mush. taokaoan. candidus. subtilissimus Aspergillus oryzae Taotjo East Indies Soybeans plus wheat flour Soybeans plus roasted wheat meal or glutinous rice . kecap.Pit0 Semi-solid Side dish with fish. seasoning Drink. bacteria Unknown Lactic acid bacteria. meat Nigeria Poi Hawaii Guineacorn or maize or both Taro corms Unknown Liquid Drink PO201 Fish Rice Maize and buttermilk Unhusked Sorghum. Lactobacillus bacteria. vegetables Solid to 2 3 2 ifi Sufu (tahur. mqomboti. eaten with vegetables Brownish-yellow. Mucor hiemalis. Taiwan Soybean cheese. spongy Prahoc Put0 Cambodia Philippines Rabdi India Lactobacillus bacteria. yeasts. Philippines. M. silvaticus. Bacillus subtilis Lactic acid bacteria. Geotrichum candidum Molds. maize Liquid rice Solid Semi-solid Paste Solid Southeastern Mexico Maize Dough. kaffir beer. condiment Semi-solid Aspergillus oryzae Semi-solid Seasoning agent Condiment ? 5. M. leting. Japan Japan. joala. kanjang. Candida vini (Mycoderma vini). seeieu) Soybeans Soybeans and wheat Soybean whey curd China. utshivala. toyo. tao-hu-yi) China. Saccharomyces cerevisiae Unknown Diluted with water. fish. % 2 9 s Tao-si Philippines Lactic acid bacteria Aspergillus oryzae or A. igwelel) Soybean milk Soy sauce (Chaing-yu. shoyu. cereals. yeasts Sorghum beer (Ibantu beer. Zygosaccharomyces rouxii Actinomucor elegans. China. other parts of Orient Liquid Liquid Drink Seasoning for meat. soyae. acidic and weakly alcoholic South Africa Aspergillus flavus. Mucar sp. Hansenula anomala. 1986). Rhizopus oryzae.. REDDY et al. . oligosporus Dried seasoning for soups Drink Tempeh (tempe kedeke) Indonesia and vicinity. Geotrichum candidum Candida spp. rice a Compiled from BEUCHAT (1983.. Candida guilliermondii. roasted. tropicalis. Indigenous Substrate Cassava or rice Soft solid Microorganism(s) Nature of Product Product Use Fermented Foods” (Continued) VI G Eaten fresh as staple Product Geography Tape Indonesia and vicinity Tarhana Liquid Solid Liquid Liquid Turkey Saccharomyces cerevisae. Surinam Thumba (bojah) West Bengal Torani India Fried in oil. cereals Rhizopus oligosporus. mildly alcoholic Seasoning for vegetables Waries India Black gram flour Endomycopsis fibuliger Hansenula anomala. 1987) CAMPBELL-PLATT (1986) and STANTON and WALLBRIDGE (1969) (1987) HESSELTINE (1979) HESSELTINE and WANG (1980. or used as meat substitute in soup Drink. Endomycopsis fibuliger (Saccharomycopsis sP*) Lactic acid bacteria Solid powder Tauco Soybeans Millet Rice West Java (Indonesia) Parboiled wheat meal and yoghurt (2 : 1) Soybeans. legumes.. principally R. Saccharomyces spp. 1.Tab. C. Aspergillus oryzae Rhizopus spp. Chlamydomucor oryzae. Spongy Spicy condiment eaten with vegetables.