Fermented foods

introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.

1. Fermented foods By, Shifa killedar, UGI

2. Fermented foods introduction of Fermented food Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet. Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc . The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities . 2.  Fermented Food Definition : Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor , texture and stability from the original raw material. Or Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.

3. types Classification Fermented Cereal Products Ex. Bread, Idli. Fermented Dairy Products – Curd, Cheese Fermented Fish Products- Fish Paste ( Bagoong ) Fish Sauce ( Patis ) Fermented  Rice  And  Shrimp  ( Balao Balao Fermented Fruit And Vegetable Products- Sauerkraut Fermented Legumes- kombucha  Or Water  Kefir . Fermented Meat Products- Alami ,  Ham , And  Sausages Fermented Beverages- Beer,wine

4. fermented dairy products Product Typical Shelf Life (4°C)* Acidophilus Milk 2 wks Cultured Buttermilk 10 d Sour Cream 4 wks Kefir 10-14 d Koumiss 10-14 d Filmjölk 10-14 d Viili              14 d Crème Fraîche 10 d Product Typical Shelf Life (4°C)* Fermented milk products , also known as  cultured dairy foods ,  cultured dairy products , or  cultured milk products , are dairy foods that have been fermented with  lactic acid bacteria  such as  Lactobacillus ,  Lactococcus , and  Leuconostoc . The fermentation process increases the shelf life of the product, while enhancing the taste and improving the digestibility of milk

5. Kefir   Kefir has been referred to as the champagne of fermented dairy products. It is a beverage produced by the action of lactic acid bacteria, yeast and acetic acid bacteria on milk , which produces a distinctive fermented milk product with unique properties it is produced by adding a starter culture called “kefir grains” directly to milk. The kefir grains are a mass of several different bacteria and yeasts embedded in a complex matrix of protein & carbohydrate. Traditionally prepared kefir contained 1-2% alcohol , due to the complex fermentative process of kefir grains. But new and improved production methods have resulted in much lower levels. The mouth feel of kefir is described to be ‘ prickly’ & ‘sparkl y’

6. Koumiss:  Mare’s milk has higher sugar content than cow’s and goat’s milk, and as a result koumiss has a slightly higher alcohol content than kefir.  Today, cow’s milk is generally used for koumiss, with the addition of sugar to better approximate the composition of mare’s milk. 

7. YOGURT Yoghurt is produced by the controlled fermentation of milk by two species of bacteria Lactobacillus bulgaricus and Lactococcus thermophilus The lactose is fermented to lactic acid and it is the one which cause the characteristic curd to form. Streptococcus thermophilus brings the pH of the milk down to 5.5 Lactobacillus bulgaricus converts lactose to lactic acid Proteolytic enzymes from L . bulgaricus break down milk proteins into peptides. These peptides stimulate the growth of L . themophilus which in turn produces formic acid and carbon dioxide. These are the growth stimulants for L . Bulgaricus Sour cream  comes in full fat (minimum 14% fat), low fat and fat free varieties.

8. Cultured Buttermilk   Because of its name, most people assume buttermilk is high in  fat . Actually, the name refers to the fact that buttermilk was once the watery end-product of  butter  making. Modern buttermilk is made from low-fat or skim milk and has less than 2 percent fat and sometimes none. Its correct name in many jurisdictions is “cultured  low-fat milk”  or “cultured nonfat milk.” The starting ingredient for buttermilk is  skim  or low-fat milk. The milk is  pasteurized  at 82 to 88 °C (180 to 190 °F) for 30 minutes, or at 90 °C (195 °F) for two to three minutes This heating process is done to destroy all naturally occurring bacteria and to denature the protein in order to minimize wheying off The milk is then cooled to 22 °C (72 °F), and starter  cultures  of desirable bacteria, such as   Streptococcus lactis , S. cremoris, Leuconostoc citrovorum , and  L. dextranicum , are added to develop buttermilk’s acidity and unique flavour . These organisms may be used singly or in combination to obtain the desired flavour . The ripening process takes about 12 to 14 hours (overnight) At the correct stage of acid and flavour , the product is gently stirred to break the curd, and it is cooled to 7.2 °C (45 °F) in order to halt fermentation. It is then packaged and refrigerated.

9. Methods of manufacture of traditional fermented foods . Definition: Traditional fermented products are those products with are indigenous to people and people of the local area prepare them with the help of their ethnic knowledge from the ancestors. Traditional dairy product-DAHI,SRIKHAND Fermented cereal-legume/legume product-DHOKLA Fermented vegetable and fruits products-SINKI FERMENTED FISH PRODUCT- Hentak

10. Traditional dairy product; Dahi: Traditionally, dahi is a naturally fermented milk product obtained from boiled cow or buffalo milk and soured using lactic cultures as Lactococcus lactis spp. lactis , Lactococcus lactis spp. cremoris, and L. diacetylactis it used separately or in combination. It is used in daily diet as a potential source of B-complex vitamins, folic acid, and riboflavin Dahi is rich in lactic acid bacteria and demonstrates the probiotic effect, which helps in intestinal health as helps in controlling diarrhea in children Lactic acid bacteria produce bioactive compounds such as diacetyl, hydrogen peroxide, and reuterin suppress the normal growth of undesirable flora, especially E. coli, Bacillus subtilis , and Staphylococcus aureus

11. Shrikhand/ Shrikhandv Shrikhand is sweetened dewatered dahi. It is very popular in western and some parts of southern India It is prepared mainly by cow milk or buffalo milk. It has a distinctive rich flavor and fairly long shelf life. To prepare shrikhand , dahi is suspended in a muslin cloth until all the free water has drained off. The semisolid mass in then whisked with sugar through a fine cloth, coloured and scented with saffron or rose-water, and flavoured with cardamom if desired To further extend the shelf life of shrikhand , a preparation known as shrikhandvadi , which is essentially a desiccated shrikhand , is made. The dewatered dahi is mixed with an equal amount of sugar by weight and dried in an open pan at low heat. When the mass begins to harden, it is tested for stickiness The non-sticky product is flavoured and coloured . Powdered sugar is further added as desired. The product is mixed, rolled, cut into shapes, and packed like biscuits. The product yield is about 50% of the original weight of milk

12. Traditional Preparation Traditionally, shrikhand is prepared following several steps: Milk is heated and then cooled to room temperature (0.5%). Preparation of curd or dahi by culturing milk with a natural starter is then undertaken. Curd is obtained, and then transferred into a muslin cloth and hung for 12–18 h to remove the whey. Chakka , or solid mass obtained, is mixed with specifed amounts of sugar, Color and savoring materials, and spices, and then blended to a smooth and Homogenous consistency. Pulps of fruits—apple, mango, papaya, banana, guava, and sapota —are Introduced throughly . Cocoa powder with or without papaya pulp is also used

13. Fermented cereal-legume/legume product Dhokla : Dhokla is indigenous fermented food found mainly in Gujarat and Maharashtra state. It is prepared by fermentation of bengal gram and rice . The method of preparation is the same as idli, but it is steamed openly rather than covered as is done in idli preparation During fermentation, lactic acid bacteria contribute to sour taste due to increase in the acidity of the product and improve the flavor. Starter culture used as yeast , since it produces folic acid and helps in making sponginess in food by increasing the batter volume

14. preparation

15. Fermented vegetable and fruits products Sinki : It is a non-salted fermented radish tap root of the Gorkha and Gurung tribe of Sikkim prepared by fermentation in a 1m deep pit which is plastered with mud and warmed by burning It prepared by Washing Of Radish, Cut Into Small Pieces And Dried Under Sunlight In Naaglo (Local Utensil Made Of Bamboo For Winnowing The Grains) For 3-4 Days. 2. Dried Pieces Are Packed In Polythene And Placed Inside A Pit. 3. The Pit Is Covered With Cow Dung And Soil Paste And Left For Over 15 Days For Fermentation Microorganisms observed as Lactobacillus fermentum , L. brevis and L. plantarum It has an acidic flavor, mostly used soup and pickle It contains 14.5% of protein, 2.5% of fat and 11.3% of ash of dry weight. It is an effective appetizer, cures diarrhea, stomach pain and consumed mostly during the lean period

16. FERMENTED FISH PRODUCT- Hentak Hentak is a ball-like thick a paste prepared. by fermentation of a mixture of sun-dried fish ( Esomusdanricus ) powder and petioles of aroid plants ( Alocasimacrorhiza ) in Manipur The mixture is kept in an earthen pot and is fermented for 7–9 days. It becomes to be eaten only after 2 weeks of complete fermentation giving proper texture and aroma to the dish. The microflora of Hentek is as Bacillus cereus, B. subtilis , Staphylococcus aureus , Enterococcus faecium , Candida sp. However, on being stored for a few months the balls harden which can then be used as a reserve food by its propounding it to a paste with a little water and stored as balls Hentak is consumed as curry as well as a condiment with boiled rice Sometimes it is given to women in the final stages of their pregnancy and patients recovering from sickness or injury