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22-AUGUST-2008 06:13:22 - Fermentation food For other uses, see Fermentation. Beer fermenting at a brewery. Beer fermenting at a brewery. Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology. Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. Contents 1 History 2 Uses 3 Stuck fermentation 4 Fermented foods by region 5 Fermented foods by type 5.1 Bean-based 5.2 Grain-based 5.3 Vegetable-based 5.4 Fruit-based 5.5 Honey-based 5.6 Dairy-based 5.7 Fish-based 5.8 Meat-based 6 Risks of consuming fermented foods 7 See also 8 References 9 External links History See also: History of wine and History of beer Since fruits ferment naturally, fermentation precedes human history. Since prehistoric times, however, humans have been controlling the fermentation process. The earliest evidence of winemaking dates from eight thousand years ago, in Georgia, in the Caucasus area.1 Seven-thousand-year-old jars of wine have been excavated in the Zagros Mountains in Iran, which are now on display at the University of Pennsylvania.2 There is strong evidence that people were fermenting beverages in Babylon circa 5000 BC,3 ancient Egypt circa 3150 BC,4 pre-Hispanic Mexico circa 2000 BC,3 and Sudan circa 1500 BC.5 There is also evidence of leavened bread in ancient Egypt circa 1500 BC6 and of milk fermentation in Babylon circa 3000 BC.3 The Chinese were probably the first to develop vegetable fermentation.3 French chemist Louis Pasteur was the first known zymologist, when in 1854 he connected yeast to fermentation. Pasteur originally defined fermentation as respiration without air. Pasteur performed careful research and concluded; I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells.... If asked, in what consists the chemical act whereby the sugar is decomposed ... I am completely ignorant of it. The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase.7 Uses The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Food fermentation has been said to serve five main purposes:8 enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates. preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins. detoxification during food-fermentation processing. a decrease in cooking times and fuel requirements. Fermentation has some uses exclusive to foods. Fermentation can produce important nutrients or eliminate antinutrients. Food can be preserved by fermentation, since fermentation uses up food energy and can make conditions unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the dominant bacteria inhibit the growth of all other microorganisms. Depending on the type of fermentation, some products e.g., fusel alcohol can be harmful to people's health. Stuck fermentation A stuck fermentation is where a fermentation has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol or carbohydrates into carbon dioxide. Typically, a stuck fermentation may be caused by: 1 insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2 low temperatures, or temperature changes which have caused the yeast to stop working early; or 3 a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation. Corrections to stuck fermentations may include: 1 repitching a different yeast 2 incorporation of nutrients in conjunction with the repitched yeast; 3 restoration of accommodative temperatures for the given yeast. Fermented foods by region NattÅ?, a Japanese fermented soybean food NattÅ?, a Japanese fermented soybean food Worldwide: alcohol, wine, vinegar, olives, yogurt, bread, cheese Asia East and Southeast Asia: amazake, asinan, bai-ming, belacan, burong mangga, com ruou, dalok, doenjang ë?œìž¥, douchi, jeruk, lambanog, kimchi 김치, kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, pak-siam-dong, paw-tsaynob in snow 雪裡蕻, prahok, ruou nep, sake, seokbakji, soy sauce, stinky tofu, szechwan cabbage å››å·?泡è?œ, tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi, yen tsai 醃è?œ, zha cai 榨è?œ Central Asia: kumis mare milk, kefir, shubat camel milk India: achar, appam, dosa, dhokla, dahi yogurt, gundruk, idli, mixed pickle Africa: fermented millet porridge, garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mauoloh, msir, mslalla, oilseed, ogi, ogili, ogiri Americas: chicha, elderberry wine, kombucha, pickling pickled vegetables, sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos Middle East: kushuk, lamoun makbouss, mekhalel, torshi, boza Europe: rakfisk, sauerkraut, ogórek kiszony, surströmming, mead, elderberry wine, salami, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr. Oceania: poi, kaanga pirau rotten corn Fermented foods by type Bean-based cheonggukjangì²êµìž¥, doenjangë?œìž¥, miso 味噌ã?¿ã??, nattoç´?豆ã?ªã?£ã?¨ã?†ï¼‰, soy sauce, stinky tofuè‡è±†è…?, tempeh Grain-based Batter made from Rice and Lentil Vigna mungo prepared and fermented for baking Idlis and Dosas Batter made from Rice and Lentil Vigna mungo prepared and fermented for baking Idlis and Dosas amazake, beer, bread, choujiu, gamjuê°?주, injera, makgeolli, ogi, sake, sikhye, sourdough, rice wine, Malt whisky, grain whisky, Vodka, batter Vegetable-based kimchi김치, mixed pickle, sauerkraut Fruit-based wine, vinegar, cider Honey-based mead, metheglin Dairy-based cheese, kefir, kumis mare milk, shubat camel milk, cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, yogurt Fish-based bagoong, fish sauce, Hákarl, jeotgal ì “ê°ˆ, rakfisk, shrimp paste, surströmming, heshikoHidal Meat-based salami, prosciutto Risks of consuming fermented foods Alaska, despite its small population, has witnessed a steady increase of cases of botulism since 1985. It has more cases of botulism than anywhere else in the United States of America.9 This is caused by the traditional Eskimo practice of allowing animal products such as whole fish, fish heads, walrus, sea lion and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed. The risk is exacerbated when a plastic container is used for this purpose instead of the old-fashioned method, a grass-lined hole, as the botulinum bacteria thrive in the anaerobic conditions created by the plastic.citation needed See also Wikibooks Wikibooks Cookbook has an article on Fermented food Brewing Fermentation wine Winemaking Fermentation biochemistry Fermentation lock Industrial fermentation Bletting Yeast Food microbiology Industrial microbiology v d e Cooking techniques Dry Baking · Barbecuing · Broiling · Grilling · Hot salt frying · Hot sand frying · Roasting · Searing · Toasting Water-based Blanching · Boiling · Braising · Coddling · Creaming · Double steaming · Infusion · Parboiling · Poaching · Simmering · Steaming · Steeping · Stewing Fat-based Browning · Deep frying · Frying · Pan frying · Sautéing · Stir frying Device-based Advantium · Bain-marie · Clay pot cooking · Crock Pot · Microwaving · Pressure cooking · Pressure frying · Rotisserie · Sous-vide · Trivection · Vacuum flask cooking References ^ 8,000-year-old wine unearthed in Georgia. The Independent 2003-12-28. Retrieved on 2007-01-28. ^ Now on display . . . world's oldest known wine jar. Retrieved on 2007-01-28. ^ a b c d Fermented fruits and vegetables. A global perspective. FAO Agricultural Services Bulletins - 134. Retrieved on 2007-01-28. ^ Cavalieri, D; McGovern PE, Hartl DL, Mortimer R, Polsinelli M. 2003. Evidence for S. cerevisiae fermentation in ancient wine. dead link. Journal of Molecular Evolution 57 Suppl 1: S226-32. doi:10.1007/s00239-003-0031-2. 15008419. Retrieved on 2007-01-28. ^ Dirar, H., 1993, The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition, CAB International, UK ^ Sugihara, T.F., 1985, Microbiology of Breadmaking, in .Microbiology of Fermented Foods, ed by Wood, B.J.B., Elsevier Applied Science Publishers, UK ^ The Nobel Prize in Chemistry 1929. Retrieved on 2007-01-28. ^ Steinkraus, K. H., Ed. 1995. Handbook of Indigenous Fermented Foods. New York, Marcel Dekker, Inc. ^ Why does Alaska have more botulism?. Retrieved on 2007-01-28. The 1811 Household Cyclopedia External links Fermentations in world food processing 1st part, PDF file Fermentations in world food processing 2nd part, PDF file Science aid: Fermentation - Process and uses of fermentation Fermented fruits and vegetables. A global perspective - FAO 1998 Fermented cereals. A global perspective - FAO 1999 Restarting a stuck fermentation Retrieved from http://en..org/wiki/Fermentation_food Categories: Cooking techniques | Oenology | Fermented beverages | Brewing | Food science | Metabolism | Food and drink preparation | Alchemical processes | Fermentation | Microbiology | MycologyHidden categories: All articles with dead external links | Articles with dead external links since May 2008 | All articles with statements | Articles with statements since January 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages БългарÑ?ки ÄŒesky Dansk Deutsch Eesti Ελληνικά Español Esperanto Ù?ارسی Français í•œêµì–´ Bahasa Indonesia Italiano עברית Lietuvių Nederlands 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Polski Português РуÑ?Ñ?кий Shqip Simple English SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Basa Sunda Suomi Svenska ไทย Türkçe УкраїнÑ?ька ä¸æ–‡ This page was last modified on 29 July 2008, at 14:11. of the GNU Free Documentation License. ® , Inc., a U.S.
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