Traditional fermentation techniques -
A type of fermented rice noodle, made from ordinary non-glutinous rice, generally sold fresh rather than dried. A firm rice cake made by the Christians of Kerala, India, to be served on the night of Maundy Thursday Pesaha. It is made from rice batter like palappam, but is not fermented with yeast in its preparation.
Peuyeum , Tapai. Southeast Asia , East Asia. A fermented, sour porridge made using the starch remaining on the inner husks of oats after milling. Africa , Europe , Asia Minor.
Sourdough bread is made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
White sugar sponge cake. A pickle made from grated unripe papaya that is popular in the Philippines. It is often served as a side dish for fried or grilled foods such as pork barbecue. Made by mixing sugar, salt, and water to mangoes that have previously been salted.
Various vegetables or fruits which have been fermented by pickling with salt and brine or marinated in mixtures based on soy sauce or savory bean pastes. A type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, and sometimes lime juice.
Kapusta kiszona duszona. A Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples.
A popular West African food made from cassava tubers. Fermented leaves of Cassia obtusifolia. Fermentation removes the toxicity of the raw plant and allows it to be used as a protein source.
It is also used as a condiment in its powdered form. A popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings, similar to Korean kimchi. A jelly-like dessert made from fermented coconut water.
A jelly-like dessert made from fermented pineapple juice. Pickles [14]. Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle , or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. A traditional staple food paste, with consistency ranging from highly viscous to liquid, made from starchy vegetables, usually breadfruit, taro or plantain.
Portuguese ground red pepper Pimenta Moida a. Massa de pimentão. Shepherd peppers or Fresno or red Banana pepper or Cubanelle Chile Pepper or even Red bell peppers and salt. The addition of olive oil, paprika, wine vinegar and garlic varies. Jar adding salt olive oil to top for enhance preservation and taste.
Pepper heat range typically from Scoville. Finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc , Lactobacillus , and Pediococcus. Vegetable preserve similar to sauerkraut , with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage Brassica Oleracea var.
capitata , not separate leaves or grated mass. Pickled Chinese cabbage napa cabbage or Chinese mustard , used for a variety of purposes. Tianjin preserved vegetable tung tsai. A preserved vegetable consisting of finely chopped Tianjin cabbage 箭杆菜 ; a variety of Chinese cabbage with an elongated shape and salt.
Garlic is added during preservation, if the cabbage is not to be consumed by certain Chinese Buddhist sects. Japanese preserved vegetables usually pickled in salt, brine, or a bed of rice bran. They are served with rice as an okazu side dish , with drinks as an otsumami snack , as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
A type of pickled mustard plant stem, made from the knobby, fist-sized, swollen green stem of Brassica juncea , subspecies tsatsai.
The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. Prepared by fermenting salted anchovies.
Made by salting and fermenting the bonnetmouth fish. Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese narezushi. Made by mixing crablets, and salt and left in a jar to ferment thoroughly. It can be eaten after 2—5 days. Cod liver oil Traditional preparation method.
Cod liver oil was traditionally manufactured by filling a wooden barrel with fresh cod livers and seawater and allowing the mixture to ferment for up to a year before removing the oil.
A traditional preparation of fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting was an important preservation method.
Gejang 게장 or gejeot 게젓 is made by marinating fresh raw crabs either in ganjang soy sauce or in a sauce based on chili pepper powder. Made by fermenting shark meat , then hanging it to dry. Pictured is hákarl hanging to dry in Iceland. A type of fermented fish dish from Korea's Jeolla province.
Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor. North American Arctic , Northeast Asia.
A method of preparing meat, particularly walrus and other marine mammals. Meat and fat caught in the summer is buried in the ground as steaks, which then ferment over autumn and freeze over winter, ready for consumption the next year.
A category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. A variety of jeotgal salted seafood , made with yellow croakers.
Simmered, smoked and fermented skipjack tuna Katsuwonus pelamis , sometimes referred to as bonito. It is also known as bonito flakes. Kiviak or kiviaq is a traditional wintertime Inuit food made of auks , a type of seabird, preserved in a seal skin.
A traditional salted and fermented fish dish originating in the Izu Islands , and often eaten with sake , shōchū , or a local drink called Shima Jiman. A variety of jeotgal salted seafood , made by salting and fermenting anchovies.
Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili , garlic and Vietnamese coriander. A pungent paste made of either fish or shrimp, usually made by fermenting fish or shrimp that is salted and ground then sundried.
A fish dish made from trout or char, salted and autolyzed for two to three months or even up to a year , then eaten without cooking. A salted and fermented food made with small shrimp. Saeujeot is a variety of jeotgal. A cured sausage consisting of fermented and air-dried meat, typically pork, popular under various names across Europe.
A food made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. Southeast Asia , China.
A fermented pork sausage with a sour flavor, often eaten in raw form after the fermentation process has occurred. The crab roe and meat of a sack of crablets are carefully taken out and preserved in a single jar using sea salt.
Traditionally, the number of female V-lined underbelly and 'gay' crabs D-lined underbelly should always have more weight than the male crabs T-lined underbelly. Taba ng talangaka is usually used as a condiment to enhance the flavor of rice and other seafood. Fermented milk product with Lactobacillus acidophilus bacteria.
A traditional sweet, low- or non-alcohol depending on recipes Japanese drink made from fermented rice. A cold yogurt beverage mixed with salt. Northwestern Scandinavia , Scotland. A fermented milk product made from whey with a very low alcohol content.
An uncarbonated soft drink manufactured by Calpis Co. that is produced using lactic acid fermentation. The word used for buttermilk in Rajasthani and Gujarati. In South America and Central America , chicha is a fermented or non-fermented beverage usually derived from maize.
A savory yogurt-based beverage similar to Turkish ayran. A fermented milk drink , similar to a thin yogurt or ayran , that is made from kefir grains, a specific type of mesophilic symbiotic culture.
A fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits. Fermented low-alcohol beverage based on rye bread.
Nailao, also known as Beijing yogurt 北京酸奶 ; Běijīng suānnǎi , is a traditional fermented milk drink that is popularly consumed throughout China. The word suānnǎi means "acid milk". Poland , Lithuania. Soft drink usually made from grain coffee , hops , yeast , water and sugar, which undergo fermentation.
An ancient drink possibly created by the Olmecs or Toltecs of South-Central Mexico. It is made from the fermented sap of the Agave Americana plant and appears very similar to milk. During the epoch of Mesoamerican history, it was believed by the Indigenous Peoples to be a sacred beverage and contain godly powers when drunk.
Pulque is very much like its sister drinks, however, the more clearer Tequila and Mezcal. The original Classical Nahuatl name for the drink is Iztāc Octli. A rice wine made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf.
A traditional fermented milk product in Ukraine and Russia, made from baked milk by lactic acid fermentation. Şalgam is a popular beverage from southern Turkey's cities of Adana and Mersin.
It is made with the juice of red carrot pickles, salted, spiced, and flavoured with aromatic turnip çelem fermented in barrels with the addition of ground bulgur.
Nayarit , Mexico. A cold beverage made from fermented corn. It usually made from corn dough, the same kind used for tortillas and tamales. This approach mitigates some of the technical risks and capital costs associated with scaling.
Another key opportunity area is research into retrofitting existing manufacturing facilities and equipment to suit the needs of alternative protein applications.
For example, most existing fermentation infrastructure was built for anaerobic bioethanol production. As the world moves increasingly toward renewable energy and electrification, these facilities may be decommissioned in the coming decades. However, deeper analysis is needed to understand under what circumstances converting these facilities for alternative protein applications would be technically feasible or fiscally merited.
White Dog Labs recently purchased an ethanol plant with plans to convert it to aquaculture-feed protein production. They can do this because their microorganism tolerates anaerobic growth. Most microorganisms currently used for food ingredient fermentation require aerobic growth, but if technoeconomic and engineering analyses indicate that conversion from bioethanol facilities to anaerobic food production facilities is highly feasible, then anaerobic growth should be a key screening condition within comprehensive strain assessment efforts.
The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Repurposing and retrofitting stranded or underutilized assets such….
With fermentation-derived products still an emerging category in alternative proteins, they can achieve even greater sensory and textural breakthroughs through innovations in formulation and manufacturing. Fermentation companies that make consumer products have the same opportunities for innovation in formulation and manufacturing as plant-based meat companies.
In some cases, additional post-harvest processing steps may be required to endow the microbial biomass with the desired structure and texture. For example, Quorn applies a freezing step to consolidate the delicate mycelial fibers into more durable, aligned bundles that more closely resemble the fibers in animal muscle tissue.
There is ample room to develop other novel, relatively low-tech and low-cost structuring solutions. These can further improve texture without the capital costs associated with the high-moisture extrusion used to produce many current plant-based proteins.
Individual companies will iteratively improve on their recipes, potentially incorporating flavorings, fats, binders, functional enzymes, and nutritional fortification to achieve sensory profiles that more closely mimic those of their animal-derived counterparts.
In turn, many of these ingredients may themselves be produced by B2B providers of fermentation-derived ingredients. Thus, many opportunities for innovation at the end product level are identical to those of plant-based products. To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts.
An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…. Explore This Page: Introduction Target selection and design Strain development Feedstock optimization Bioprocess design End product formulation and manufacturing.
Tiny organisms, big potential Fermentation has been used in food production for millennia. Within the alternative protein industry, fermentation is used in three primary ways: Traditional fermentation uses intact live microorganisms to modulate and process plant-derived ingredients.
Biomass fermentation leverages the fast growth and high protein content of many microorganisms to efficiently produce large quantities of protein.
Innovations are occurring across all three types of fermentation. Target selection and design When microorganisms are used as production hosts to create specific high-value ingredients, identifying and designing the right target molecules to manufacture is key.
The current state of target selection Biology provides food developers with an almost boundless palette of molecules from which to assemble flavors, textures, and aromas. Fermentation-derived ingredients are already widely used across the food industry. Precision fermentation targets specific molecules.
Challenges in target selection for precision fermentation One of the most basic challenges for target selection is simply determining which molecules contribute the most to specific properties of animal products.
Mass-producing already-existing molecules In many cases, several variants of a candidate target may already exist in nature.
Where target selection innovation for precision fermentation is headed Fermentation allows for a decoupling of the original source of a target molecule and its production method. Mastodon collagen anyone?
Precision fermentation and cellular agriculture Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation. Learn more. Fermentation Novel methods for long-chain omega-3 fatty acid production As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary.
Cultivated Fermentation Plant-Based Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and….
Strain development Microbial strains offer immense biological diversity, which can be leveraged to identify or create strains with enhanced growth potential, nutritional characteristics, flavor profiles, or feedstock preferences.
Current state of microbial strain development In theory, microbial fermentation encompasses an enormous variety of species with vast biological diversity, ranging from fungi to bacteria to microalgae. New technologies allow us to overhaul the search for new lines.
Challenges in microbial strain development for fermentation Comprehensive strain discovery and development programs require massive data sets and specimen libraries to ensure broad capture of sufficient biological diversity, genomic data, and distinct growth conditions. Coordinated strain discovery to accelerate alt protein improvements.
Clearing the way for the next generation Strain development research can pave the way for new workhorse strains that can significantly outperform the incumbents.
Explore research opportunities in strain development Fermentation Novel methods for long-chain omega-3 fatty acid production As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary.
Feedstock optimization Among the most compelling features of fermentation is the potential to use diverse and malleable feedstocks, such as leveraging existing agricultural sidestreams for economic and sustainability advantages.
The challenges for optimizing fermentation feedstocks Due to the sheer volume of raw materials required, feedstock is a key input cost in the fermentation process, regardless of the microbe or downstream processing techniques.
Growing demand for fermentation is an opportunity to diversify. The future of better feedstocks An increasing number of companies and researchers are capitalizing on the potential to convert waste products or agro-industrial byproducts into high-quality protein biomass.
Building a global bioeconomy Feedstock optimization should be considered in the context of global shifts in demand across many biological raw materials. Watch webinar. Explore research opportunities in feedstock optimization.
The current state of bioprocess design For decades, industrial microbial fermentation has operated at massive scales, with individual cultivation tanks as large as hundreds of thousands of liters. The challenges for better bioprocess design Although many current assumptions about fermentation deserve to be challenged, bioprocess innovation can represent substantial risk.
Step change requires breaking from the past. What could be next for bioprocess design? Are existing facilities an opportunity? Explore research opportunities in bioprocess design Cultivated Fermentation Plant-Based Repurposing and retrofitting facilities for use in alternative protein manufacturing The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry.
End-product formulation and manufacturing With fermentation-derived products still an emerging category in alternative proteins, they can achieve even greater sensory and textural breakthroughs through innovations in formulation and manufacturing. Fermentation-derived ingredients cost less and create better texture.
Cultivated Fermentation Plant-Based Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts.
Cultivated Fermentation Plant-Based Repurposing and retrofitting facilities for use in alternative protein manufacturing The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Meet the author Liz Specht, Ph.
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The collected information is used to evaluate the effectiveness of our marketing campaigns, to make our advertising more relevant, and to limit the number of ads that are served to you. If you do not allow these cookies, you will experience less personalised advertising. In the meantime, cooking with fermented foods is a great way to boost your gut health and overall health, while getting better acquainted with the process that will soon revolutionize the production of alt-meat, vegan eggs, and more.
This banana bread calls for a sourdough starter , which is basically just a live fermented culture of fresh flour and water. Kimchi—fermented cabbage—is the star of these delicious, savory cakes, which are also made with shredded cabbage, scallions, eggs, and a generous splash of soy sauce.
This nutritious pudding combines yogurt and chia seeds with milk, macerated strawberries, and granola to yield a stellar, gut healthy, breakfast. In this recipe, miso, a fermented soybean paste, coats eggplant rounds to give them a rich, slightly sweet flavor.
Chili paste adds some heat, while toasted sesame seeds contribute crunch. For this recipe, you'll transform broccoli into a slaw and bathe it in a tart kefir-based dressing, which happens to be gut-friendly and aid digestion. Tangy dried cherries bring a hit of sweetness to each bite, while toasted sliced almonds draw on the umami notes in the roasted bits of broccoli.
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Traditionap going beyond sauerkraut and Traditional fermentation techniques. The process of fermentation involves the reaction of Weight gain experts natural or Traditional fermentation techniques yeast or healthy bacteria Accurate carb calculation carbohydrates texhniques Traditional fermentation techniques alcohol fermenttaion acid. Techniwues products vermentation the probiotic properties that arise during the fermentation process. Probiotics encourage good bacteria to thrive in the tiny microbiome that is your gut, and those microorganisms are no joke. The science backs her up. The study of gut bacteria is still fairly new, with much still to be explored, but the information we do have suggests that they can have significant impacts on not just your digestive health, but other bodily functions as well—even mental health. Traditional fermentation techniques of Ethnic Foods twchniques 9Traditional fermentation techniques number: 18 Cite Traditional fermentation techniques article. Metrics details. The tradition of tfchniques fermented foods Bitter orange for anxiety beverages in Iraq tchniques back to RTaditional. These fermented foods and beverages are represented by meat- milk- vegetable- and fruit-based products reflecting diversity of agricultural production in ancient Iraq Mesopotamia. Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. In this review, knowledge and techniques for preparation of 5 traditional fermented foods, i.
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