Food Fermentation:

Desirable product properties

Bioprocess by micro-organismsand their enzymes

Thực phẩm lên men

Bioprocess:

ingredients:food componentsmicro-organismswater

operations:physicalbiologicalthermal

ExteriorTextureOdourTaste

Desirable properties

Appeal

Volume reductionCooking time reductionShelf-lifeNutrient retentionValorisation of by-products

Desirable properties

Appeal

Utility

Desirable properties

Appeal

Utility

Functionality

SafetyDigestibilityProbiotic effectOther physiological effects

Research aspects

Microbiological composition and activity

Functionality Safety

Nutrition(digestibility, energy density,anti diarrhoea effects)

Volatile flavour

Products / models

Tropical origin

Locally available ingredients

Low-cost, simple fermentation techniques* traditional products* innovations based on traditional products

Tropical LAB fermented products

Ingredients Fermented product(Geography)

Mode ofconsumption

Milk:cow or buffalo dahi (India) yoghurt

Meat:pork or beef chorizo (Mexico) dry sausage

Fish:fish, salt,roasted rice

pla-ra (Thailand) fish paste

Tropical mould fermented products

Moulds Raw Materials Fermented foods

Amylomyces rouxii glutinous ricecassava

tape ketanpeuyeum

Aspergillus oryzae,A. soyae

soya + rice/barleysoya + wheat + salt

misosoya sauce

Penicilliumroqueforti

milk curd blue-veinedcheese

P. nalgiovense, P.chrysogenum

sausage meat mould-ripenedsausages

Rhizopusoligosporus, R.oryzae

soya beans tempe

Cases: LAB fermented cereal porridges

Mawè Process innovationmicrobiology starter development

Kenkey Process innovation

Complementary (weaning) foods

Safetynutrition

Collaboration:Bénin, Burkina Faso

Agbeli Mawe (Benin, West Africa)

1. Peeling 2. Washing 3. Grating 4. Dewatering 5. Sieving 6. Fine grinding

7. Kneading 8. Allowfermentation

9. Mixsuspension ofagbéli mawè

with hot water

10. Cook thepaste of agbéli

mawè

11. Bon appetit !

Agbeli Mawe

Meat Sauce

Gluey Sauce

Table 1. Changes in the microbial counts (log10 cfu/g wet wt) during fermentation of home-produced

mawè.

Fermentationtime (h)

pH Total aerobicmesophilicbacteria

Lactic acidbacteria

Lactobacilli Yeasts Enterobacteriaceae

0 6.25 6.5 6.5 6.3 4.4 2.56 4.35 9.1 9.2 9.0 4.8 3.812 4.02 9.1 9.2 9.1 4.9 3.224 3.85 9.3 9.2 9.3 6.5 3.448 3.75 9.0 9.1 9.1 7.3 < 1.772 3.65 9.0 9.2 9.1 7.5 < 1.7

Microbiology of mawè

Cases: Mould fermented soybeans

1. Tempe

Microbial ecologysafety microbiologynutrition

digestibilityanti diarrhoea

soybean

hydrated dehulled

moist cotyledons

cooked

drained, cooled and dried

inoculated with starter(Rhizopus oligosporus)

mixed

packed

incubated

FRESH TEMPE

2. Sufu

Process analysismycological aspectsprotein degradation studiesspoilage microflora, shelf-life studies

Cases: Mould fermented soybeans

Soybean Soaking Grinding Filtrate

Soymilk Coagulation Pressing Dicing

Tofu (Doufu ) Inoculation Fermentation (2~7d, 12~30°C)

Pehtze (Pizi ) Brine (3~7d) Maturation

Dressing mixtureSufu (Furu )

Component (g/100g Sufu) Component (mg/100g Sufu)

Moisture 58~70 Calcium 100~230

Crude protein 12~17 Phosphorus 150~300

Crude lipid 8~12 Iron 7~16

Crude fibre 0.2~1.5 Zinc 3~9

Carbohydrate 5~12 Niacin 0.5~1.2

Ash 4~9 Riboflavin 0.13~0.36

Food energy 460~750(KJ)

VB12 1.7~22

(ug)

Sufu

Cases: Yeast fermentations

Alcoholic fermentationAnimal feedingVolatile flavours

Purple glutinous rice

Starch-based starters

Crude turbid wine

Clear filtered wine

Purple glutinous rice

soak with waterfor 4 hoursat room temperature

steam at 100ºC for 1 hour

Apparatus to grind starter into powder

The gelatinized rice paste:cool to 40ºC inoculate with startermix well

Fungal growth under aerobic condition for 3 days at 30ºC

Alcoholic fermentation:under anaerobic conditionfor 7 daysat 30ºC

The whole fermented rice mass is homogenized

Clear wine

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