J Food Technol 19: 389–398Īidoo KE, Smith JE, Wood BJB (1994) Industrial aspects of soy sauce fermentations using Aspergillus. This process is experimental and the keywords may be updated as the learning algorithm improves.Īidoo KE, Hendry R, Wood BJB (1984) Mechanised fermentation systems for the production of experimental soy sauce koji. These keywords were added by machine and not by the authors. they contribute to the desirable attributes of the fermented product. For the purpose of this chapter, fungal fermented foods are defined as those foods in which fungi (yeasts and mycelia] fungi) predominate and play a functional role, i.e. Such products often contain mixed microbial populations because of the lack of sterility and the use of natural (spontaneous) fermentation or mixed-culture fermentation starters. Whereas a considerable number of fermentation processes have been scaled up for commercial purposes, it may he safely stated that most types of fermented foods are still manufactured at home-scale under conditions of variable hygiene, using relatively simple processing facilities. Traditionally, food fermentation is carried out at household-scale. Fermented foods are encountered worldwide, and they are prepared from a wide variety of foods of animal and plant origin (Campbell-Platt 1987). The origin of several fermented foods is due to their prolonged shelf-life, reduced volume, shorter cooking times, and superior nutritive value compared with the non-fermented ingredients. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences. Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes.
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