Indigenous Fermented Foods of Southeast Asia Fermented Foods and Beverages Series
Coordonnateur : Owens J. David
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods
Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product.
The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods.
This book answers a series of basic questions addressing:
- Dominant/desired microbes
- Suitable factors in processing and the environment
- Commonly present microbes
- Compounds utilized as major carbon and energy sources
- Sources of fermentable carbohydrates
- Main biochemical activities and chemical changes
- True yield of product per kilogram of initial raw materials
- Possible hazards associated with a product
- How possible hazards may be minimized or eliminated
- Research needs and opportunities
Indigenous Fermented Foods of Southeast Asia
Tempe and Related Products. Starter Cultures. Sweet, Sour, Alcoholic Solid Substrate Fermentations. Wines. Lactic Vegetable and Fruit Fermentations. Lactic Fermented Rice Noodles. Lactic Fermentations of Fish and Fishery Products. Lactic Meat Fermentation. Soya Sauce. Bacillus Fermentations. Index.
Dr. J. David Owens is currently an Honorary Fellow in the Department of Food and Nutritional Sciences, University of Reading, UK.
Date de parution : 12-2014
15.6x23.4 cm
Thème d’Indigenous Fermented Foods of Southeast Asia :
Mots-clés :
Lactic Acid Bacteria; Moisture Content; MOULD FERMENTED PRODUCTS AND STARTER CULTURES; Saccharomycopsis Fibuligera; Sweet/Sour/Alcoholic Solid Substrate Fungal Fermentations; Lactic Acid Bacterium; ALCOHOLIC FERMENTATIONS; Lactic Acid; LACTIC ACID BACTERIAL FERMENTATIONS; Amylomyces Rouxii; BACILLUS FERMENTATIONS; Soya Bean; Wickerhamomyces Anomalus; Bacillus; Dry Matter; Tempe; Peanut Press Cake; Ragi; Fermented Soya Bean; Tape; Thua Nao; Rice wine; Noodle Strands; Fermented durian; Starter Culture; Fermented fern; Glutinous Rice; Fermented rice noodles; Hansenula Anomala; Nham; Bamboo Tray; Soy sauce; Tape Ketan; Soya Sauce; Burong Isda; Fermented fish; Koji Fermentation; Rice; Rice Noodles; Cassava; Bean Tempe; Alcoholic Solid Substrate Fungal Fermentations; Soak Water; Lactic Vegetable and Fruit Fermentations; Microsporus Var; Lactic Fermented Rice Noodles; Czapek Yeast Extract Agar; Lactic Fermentations of Fish and Fishery Products; Lactic Meat Fermentation