A Guide to Fermentation Why does it taste so good?
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It’s alive! How it works? Fermentation in cultures Who finds it? Fermented food market How to brew a bottle of beer Mango-scented honey Credit
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Optimum growth Most microbes such as bacteria and yeast have an optimal temperature range in which they grow best. 1
Lactic acid bacteria Yeast
Relative growth rate
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Temperature / oC Effect Of Temperature On The Growth Of Yeast
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It’s alive!! What makes fermentation so good? On their own, starch and protein molecules are too large for our bodies to register as sweet or umami-rich. However, once broken down into simple sugars and free amino acids through the help of those bacteria and fugus, foods become more obviously delicious. Koji made from rice has an intense sweetness that plain cooked rice doesn’t. Raw beef left to ferment into garum has a savoriness that speaks to us on a primitive level.
Bacteria
Fugus
Lactic acid bacteria (LAB) LAB are rod- and sphere-shaped bacteria that are present in abundance on the skins of fruits, vegetables, and humans. We use them for their ability to convert sugar into lactic acid, giving pickles, kimchi, and other lacto-fermented products their characteristic sourness. Because they produce lactic acid, they are able to tolerate low-pH environments. They are also halo-tolerant (salt-tolerant) and anaerobic, meaning they thrive in the absence of oxygen.
Saccharomyces cerevisiae An extremely handy species of yeast, Saccharomyces cerevisiae is responsible for three of humanity’s most important culinary pillars: bread, beer, and wine. Bountiful in the natural world, as demonstrated by producers of spontaneously fermented bread and wine, S.cerevisiae makes a living converting sugars into alcohol. It breaks down glucose to harness the chemical energy needed for its life processes, while producing carbon dioxide and ethanol as by-products. Yeast can survive and multiply in the presence of oxygen, but alcohol fermentation takes place anaerobically. Saccharomyces dies at temperatures in excess of 60oC/140oF.
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How it works? Fermentation is the transformation of food by microorganisms-whether bacteria, yeasts, or mold. To be slightly more specific, it is the transformation of food through enzymes produced by those microorganisms. And finally, in the strictest scientific definition, fermentation is the process by which a microorganism converts sugar into another substance in the absence of oxygen.
Glycolysis A process of convert glucose into aciid and alcohol.
Glucose (Sugar)
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Cell (bacteria or yeast)
Lactic acid
Cytosol (Liquid in the cell)
Pyruvate (Chemical that react to glucose)
Ethanol (Alcohol)
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Fermentation in cultures RUSSIA Kefir a fermented milk drink made with certain grains that are comprised of bacteria and yeast. It is originated in the Caucasus Mountain region, where it was made in goatskin bags that hung near a doorway. Anyone passing through would hit it and help keep the milk and kefir grains well mixed. Kvass Russian for “leaven,” is a 16th century beer-like beverage made with grains including wheat, rye, and barley or by using dark rye bread, and often has additions of sugars, birch sap, berries, and fruits fermented with a simple baker’s yeast. It’s low in alcohol and often flavored with herbs or fruits to knock the bitter edge out. A national drink for Russia, it’s also found throughout Eastern Europe.
Indonesia Tempeh processing could be the oldest food technology in the history of Javanese people. Tempeh might have been introduced by the Chinese who are making a similar product, soybean koji, which are dehulled soybeans fermented with Aspergillus molds. The use of Rhizopus as tempeh starter in Indonesia may have been due to its better adaptation to the Indonesian climate. The rise of tempeh’s popularity in Java and its spread to other parts of Indonesia and other countries of the world began in the 20th century. In the 1970s the banana leaf as container for the production of tempeh was replaced by the use of plastic bags.
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India Lassi is the name given to a yoghurt based Indian Drink to cool the effect of hot summers. It is originally from the lands of Punjab and Multan in India. Lassi can be referred to as an ‘ancient smoothie’ and indeed the first yoghurt smoothie in the world. The concept originated somewhere around 1000 BC and began either with fine fruits or pure spices. It is well known for having Ayurvedic healing properties and gives a calming effect to the stomach and mind too. Roti, Chapati, phulka – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine table essential as rice. In ancient time, roti for travellers, was like a katori (bowl), which helped you hold the curry while enjoying the meal, thus, negating the need to carry utensils while travelling.
German Sauerkraut has been a staple in the German diet since the 1600s, earning Germans the unflattering ‘Kraut’ moniker, one they have come to accept with humor. Sauerkraut, a term which is made up of the German words sauer (sour) and kraut (cabbage), it is a Chinese invention and as much a French/ Alsatian specialty as it is truly Irish.
Japan Miso is produced by fermenting soy beans or other legumes or grains with salt and koji mold. Miso is the most ubiquitous of Japanese fermented foods, used in a myriad of ways in the local cuisine. Most commonly, mixed with water or dashi for miso shiru (miso soup) as a marinade for fish and meat, to add flavor to cooking and baking, to pickle dairy and vegetables, as a dip, and as accompaniment served with sake. Miso typically has a salty, earthy flavor - but like the color, the flavor intensity and the saltiness is determined by the base ingredients, the type of koji used, and the length of fermentation.
Korea Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Kimchi has become a symbolic resource for all Korean people. the question whether the Korean people can serve their meals without kimchi will be answered with a big no, because kimchi is inherent to all Koreans. It has the capacity of uniting people from generation to generation and it will continue through its social and historical framework.
Kefir
Tempeh
Roti
Sauerkraut
Miso
Kimchi
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Who finds it? “The Father of Microbiology” Anton van Leeuwenhoek 1632–1723 Dutch businessman and scientist Lensmaker, microscope Using single-lensed microscopes of his own design to look into microbiology world. The first to document microscopic observations of muscle fibers, bacteria, spermatozoa, red blood cells, and blood flow in capillaries.
“Wine and milk can kill the sickness” Louis Pasteur 1822–1895 French biologist, microbiologist and chemist Discoveries of the principles of vaccination, microbial fermentation and pasteurization. Invention of the technique of treating milk and wine to stop bacterial contamination, a process now called pasteurization. One of the three main founders of bacteriology
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“We need more yeast” Charles L. Fleischmann 1835–1897 Jewish manufacturer of yeast and other consumer food products during the 19th century. In the late 1860s, he and his brother Maximilian created America’s first commercially produced yeast, Fleischmann Yeast Company, made today’s mass production and consumption of bread possible.
“We don’t need cells to ferment” Eduard Buchner 1860–1917 German chemist and zymologist Producing a cell-free extract of yeast cells and showing that this “press juice” could ferment sugar. Received the Nobel Prize in Chemistry in 1907.
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Fermented food market
High Medium Low Fermented Foods & Beverages Market: Market Size, By Region 2018
The Asia-Pacific fermented foods and beverages market is driven by the increasing awareness and growing interest in healthy diet, development in technology, media coverage, and consumer demand. The rising awareness of fermented drinks in China and India is expected to further boost the market studied in the region. In China, the growing demand of fermented dairy products, such as Liberte Kefir is likely to support the market growth in the
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upcoming years. In Asia-Pacific, the growing application of probiotics in animal diets enhances their digestibility and promotes pH balance, which, in turn, has led to an increase in the consumption among ruminants (apart from other types, such as poultry and swine) and is driving the market growth in the region.
Yogurt
Kombucha
CAGR
CAGR
↑ 2.6% Global market value
↑ 17.5% Global market value
$5.4 billion
$1.67 billion
Time of the day Breakfast 45% Lunch 30% Dinner 15% Other time 10%
Flavor profile Flavored 70% Original 30%
Beer
Kimchi
CAGR
CAGR
↑ 1.3% Global market value
↑ 5.2% Global market value
$71 billion
$3 billion
Product source Domestic 68.5% Imported 18.4% Domestic 13.2%
Market growth APAC 81% North America 11% Others 8%
Pickle
Soy Sauce
CAGR
CAGR
↑ 3.41% Global market value
↑ 5.9% Global market value
$7.9 billion
$39.7 billion
Package countainer Glass Jar 65% Pouch 20% Others 15%
Consumer source Food Industry 68% Household 32%
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How to brew a bottle of beer Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer’s yeast and flavoured with hops.
Wort Boiling
Fermentation
Yeast
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Preparation of Malt Barley
Malt
Wort
Filtration Beer Cloudy
Bottling
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Mango-Scented Honey Honey is more or less inert, meaning it will never go bad in your cupboard, but it will also never ferment in its natural state. While it contains a robust population of bacteria and yeasts in stasis, their microbial activity is halted because honey’s sugar content is simply too high. We can work around this problem by diluting the honey to a sugar level that is low enough to support LAB.
Makes 700 grams 375 grams water 20 grams salt 375 grams honey 5 grams fresh chiles 250 grams diced mango, with the skin on
Whisk together the water and salt until the salt has dissolved. Add the honey and whisk again until fully incorporated. Transfer the honey mixture to the fermentation vessel, add the chiles and mango, and muddle the fruit by pressing on it lightly with a spoon or spatula. Lay a sheet of plastic wrap directly on top of the liquid, the jar or crock with a lid, but don’t seal it so tightly that gas can’t escape. Ferment the honey in a warm place until it has soured slightly and taken on the heat and perfume of the chiles and mango. This should take 4 to 5 days at 28C/82F, or a few days longer at room temperature, but you should start taste-testing after the first few days, Once fermented to your taste, strain the honey through a fine-mesh sieve and discard the mango and chiles. Feel free to save the strained fruits for another application (like a spicy chutney). You can store the honey in the refrigerator for a few weeks, or freeze in a ziptop freezer bag with the air removed for longer storage.
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Credit This booklet is mainly based on
The Nowa Guide To Fermentation by RenĂŠ Redzepi & David Zilber Market Data Resource Mordor Intelligence IBISWorld Brewers Association Grand View Research Others www.britannica.com/biography www.desiblitz.com/content/history-of-lassi-the-yoghurt-drink www.rbth.com/russian-kitchen/326489-kefir-healthy-alcoholic-drink-kids indianexpress.com/article/lifestyle/food-wine/food-story-how-indiasfavourite-flatbread-roti-was-born gurunavi.com/en/japanfoodie/2016/12/japanese-fermented-foods.html farmtotable.colostate.edu/prepare-ferment/kimchi.php#.Xla9KSJ5U1J www.korea.net/NewsFocus/Column/view?articleId=144379 www.tempeh.info/tempeh-history.php blog.khymos.org/2009/10/18/sourdough-work-in-progress-part-ii www.projecttopics.org/temperature-growth-yeast.html
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