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Unformatted text preview: Fermented Foods FDST 4030/6030 Name of Fermented Food Raw Ingredients a Fermenting Microorganisms b Naturally occurring microbes or added starters c Where Produced d Product Characteristics Additional Comments Reference e Acidophilus milk Cows milk Lactobacillus acidophilus Starter USA http://www.food sci.uoguelph.ca/ dairyedu/yogurt. html Amazake White or brown rice, water Aspergillus culture called koji Japan, Holland Can be used as a milk alternative for those who are lactose intolerant; Refreshing beverage, a flavoring or ingredient for various recipes; Known as rice milk; Amazake is low in fat and high in fiber and complex carbohyd-rates, as well as niacin and thiamin. Can be used as a milk alternative for those who are lactose intolerant; Or it can simply be a refreshing beverage, a flavoring or an ingredient for various recipes; Also known as rice milk http://www.horm el.com/kitchen/g lossary.asp?id=3 5575&catitemid , http://www.clear spring.co.uk/ifoo d/issue2/4.htm , http://users.chari ot.net.au/~dna/k oji.html Ang-kak Red rice substrate Monascus purpureus and Monascus anka Naturally occurring Asian countries commercially A pigment produced through fermentation of red rice is a valu-able commercial/industrial food color-ant used to prepare rice wine, sufu, fish sauces and pastes, red soybean curd, etc. Doyle et al. 2001. Food Microbiol.: Fundament. & Frontiers. Apple cider Bittersharp apples Wild yeast, S. cerevisiae Naturally occurring France, worldwide Dry or sweet with various amounts of alcohol http://www.histo ry-of- cider.com/html/h ow_cider_is_ma de.html Apple cider vinegar Apples Yeast, Acetobacter, Bacterium xylinum Naturally occurring, World wide Fruity Many health claims http://ourworld.c ompuserve.com/ homepages/andr ew_lea/vinegar.h tm Basi Sugar cane juice S. cerevisiae Schizosaccharomyces pombe Lactobacillus plantarum L. mesenteroides Natural occurring yeast and bacteria Philippines Often referred to as Sugar Cane Wine, which is a Sweet and sour beverage Made by fer-menting boiled, freshly extracted, sugar cane juice. Allowed to fer-ment for 3 mo and age for a yr. http://www.fao.o rg/docrep/x0560 e/x0560e09.htm #4.1.6 http://www.itdg. org/html/technic al_enquiries/doc s/toddy_palm_wi ne.pdf Beer Barley, hops, malt, yeast Saccharomyces cerevisiae , S. carlbergensis Starter Worldwide Varying, golden color, various alcohol amounts Doyle et al. 1997. Food Microbiol.: Fundament. & Frontiers. p. 664- 665 Name of Fermented Food Raw Ingredients a Fermenting Microorganisms b Naturally occurring microbes or added starters c Where Produced d Product Characteristics Additional Comments Reference e Beer Malt, hops, water; Sorghum (African Kaffir); Maize (Mexican Tesguino) S. cerevisiae S. uvarum Lactobacillus (for sorghum beer) B. megaterium (for tesguino) Worldwide Sorghum beer is an opaque liquid and rather thick compared to European beers; Pinkish brown; Smells alcoholic and have an estery or fruity odor; Slight sweetness of alcohol...
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