len men ruou nep than
TRANSCRIPT
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Food Fermentation:
Desirable product properties
Bioprocess by micro-organismsand their enzymes
Thực phẩm lên men
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Bioprocess:
ingredients:food componentsmicro-organismswater
operations:physicalbiologicalthermal
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ExteriorTextureOdourTaste
Desirable properties
Appeal
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Volume reductionCooking time reductionShelf-lifeNutrient retentionValorisation of by-products
Desirable properties
Appeal
Utility
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Desirable properties
Appeal
Utility
Functionality
SafetyDigestibilityProbiotic effectOther physiological effects
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Research aspects
Microbiological composition and activity
Functionality Safety
Nutrition(digestibility, energy density,anti diarrhoea effects)
Volatile flavour
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Products / models
Tropical origin
Locally available ingredients
Low-cost, simple fermentation techniques* traditional products* innovations based on traditional products
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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
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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
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Cases: LAB fermented cereal porridges
Mawè Process innovationmicrobiology starter development
Kenkey Process innovation
Complementary (weaning) foods
Safetynutrition
Collaboration:Bénin, Burkina Faso
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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 !
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Agbeli Mawe
Meat Sauce
Gluey Sauce
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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
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Cases: Mould fermented soybeans
1. Tempe
Microbial ecologysafety microbiologynutrition
digestibilityanti diarrhoea
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soybean
hydrated dehulled
moist cotyledons
cooked
drained, cooled and dried
inoculated with starter(Rhizopus oligosporus)
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mixed
packed
incubated
FRESH TEMPE
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2. Sufu
Process analysismycological aspectsprotein degradation studiesspoilage microflora, shelf-life studies
Cases: Mould fermented soybeans
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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
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Cases: Yeast fermentations
Alcoholic fermentationAnimal feedingVolatile flavours
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Purple glutinous rice
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Starch-based starters
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Crude turbid wine
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Clear filtered wine
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Purple glutinous rice
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soak with waterfor 4 hoursat room temperature
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steam at 100ºC for 1 hour
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Apparatus to grind starter into powder
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The gelatinized rice paste:cool to 40ºC inoculate with startermix well
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Fungal growth under aerobic condition for 3 days at 30ºC
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Alcoholic fermentation:under anaerobic conditionfor 7 daysat 30ºC
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The whole fermented rice mass is homogenized
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Clear wine
Rượu trong