(أ.عمر العجيل (جامعه حلب- كليه الزراعه

1. Traditional
Fermented foods of
ASIA
Mr. OMAR ALAJIL (‫أ‬.‫العجيل‬ ‫عمر‬)
M.Sc Food Technology

2. Content
• Introduction
• Classification of fermented foods
• Review of some Asian fermented food
• Conclusion

3. Introduction

4. Introduction
• Fermentation is one of the oldest methods used
by Asian people to preserve foods
• In addition, fermentation provides a natural way
to reduce the volume of the material to be
transported
• to destroy undesirable components
• to enhance the nutritive value and appearance of
the food
• to reduce the energy required for cooking and to
make a safer product

5. Classification

6. Classification
by classes (Campbell-Platt 1987)
• (1) fermented cereal products
• (2) fermented dairy products
• (3) fermented fish products
• (4) fermented fruit and vegetable products
• (5) fermented legumes
• (6) fermented meat products
• (7) fermented beverages

7. Other classification
1. Ready for consumption, yoghurt, salami,
bread
2. Ready for consumption mostly used as
ingredient , crème fraiche
3. Only used as ingredient , ex sauce,
dawadawa

8. Other classification 2
1. Containing viable micro-organism, ex yoghurt,
cheese
2. Not containing viable microorganism, ex soy
soace, bread , beer, wine
3. Microorganism used in early step of the
production, ex cocoa, coffee, cassave product

9. Other classification 3
1. LAB fermentation
2. Mould fermentation
3. Yeast fermentation
4. Other bacteria fermentation
5. Enzymatic fermentation

10. Review of some
Asian fermented
food

11. (1) Cereal based fermented
products
Most common in Asia is
Wheat and rice

12. Example of cereal based products used in Asian
countries

14. IDLI

15. IDLI
Product name IDLI
Region Sri Lanka, south India
Substrate Rice and black gram
Fermentation
microorganisms
Lactic bacteria (Leuconostoc
mesenteroides), Torulopsis
candida and Trichosporon
pullulans
Nature of the
product
Spongy, moist
Use of the product Bread substitute

16. Tapai
(Tape)

17. Tapai
Product name Tapai
Region Indonesia and vicinity
Substrate Cassava or rice
Fermentation
microorganisms
Saccharomyces cerevisae,
Hansenula anomala, Rhizopus
oryzae, Chlamydomucor oryzae,
Mucar sp., Endomycopsis fibuliger
(Saccharomycopsis spp)
Nature of the
product
Soft solid
Use of the product Eaten fresh as staple

18. Tapai
• Tapai is a popular dessert/snack with a sweet
and acidic taste with mild alcoholic flavor.
• In Indonesia and Malaysia, tapai is served
during traditional ceremonies such as
celebrating birth of babies, marriage, and
religious activities.

19. puto

20. Puto
Product name Puto
Region Philippines
Substrate Rice
Fermentation
microorganisms
Lactic acid bacteria,
Saccharomyces
cerevisiae
Nature of the product Soft solid
Use of the product snack

21. Mantou

22. Mantou
Product name Mantou
Region China
Substrate Wheat flour
Fermentation
microorganisms
Saccharomyces sp.
Nature of the product Soft solid
Use of the product Steamed cake

23. (2) Legumes based
fermented products
In Asia it is soya beans

24. Tempeh

25. Tempeh
Product name Tempeh
Region Indonesia and vicinity,
Surinam
Substrate Soybeans
Fermentation
microorganisms
Rhizopus spp.,
principally R. oligosporus
Nature of the product Solid
Use of the product Fried in oil, roasted,
or used as meat
substitute in soup

26. Tempeh

27. Tempeh
• Tempeh is a whole soybean product with
different nutritional characteristics and textural
qualities.
• Tempeh's fermentation process and its retention
of the whole bean give it a higher content of
protein, dietary fiber, and vitamins.

28. Tempeh
• Because it’s high nutrition, Tempeh is usually a
main dish or a meat substitute in a vegetarian
or Asian diet.
• When it is sliced and deep fried, it has a pleasant
aroma, crunchy texture and nutty flavor

29. Tempeh

30. Nattō

31. Nattō
Product name Natto
Region Northern Japan
Substrate Soybeans
Fermentation
microorganisms
Bacillus natto
Nature of the
product
Solid
Use of the product Cake, as a meat
substitute

32. Nattō
• Nattō is a traditional Japanese food made from
soybeans fermented with Bacillus subtilis var.
natto.

33. Soy
sauce

34. Soy sauce
Product name Soy sauce
Region Japan, China, Philippines,
other parts of Orient
Substrate Soybeans and wheat
Fermentation
microorganisms
Aspergillus oryzae or A.
soyae, Lactobacillus bacteria,
Zygosaccharomyces rouxii
Nature of the product Liquid
Use of the product Seasoning for meat, fish,
cereals, vegetables

35. Soy sauce
• Soy sauce is one of the most widely consumed
products in Asia.
• In Japan, per capita consumption is more than
10 liters per person per year, or more than 30 g
per day (Hutkins, R.W., 2006)

36. Soy sauce making
• The manufacture of traditional soy sauce or
shoyu starts with preparation of raw material
(whole beans, soy meals or soy flakes) and
addition of koji (source of enzymes, containing
bacteria, mold and yeast).
• After addition of salt brine, mashing is done
Fermentation, pressing and refining,
pasteurization and packaging are the next steps

37. Soy sauce

38. Tufu

39. Tofu
Product name Tofu
Region China, Taiwan
Substrate Soybean whey curd
Fermentation
microorganisms
Actinomucor elegans,
Mucor hiemalis,
M.silvaticus, M.
subtilissimus
Nature of the product Solid
Use of the product Soybean cheese,
condiment

40. Tofu
• Tofu, also known as bean curd, is a food made by
coagulating soy milk and then pressing the resulting
curds into soft white blocks.
• soy milk is produced by soaking, grinding,
boiling and straining dried (or, less commonly,
fresh) soybeans.

41. Pickled tofu
• cubes of dried tofu that have been allowed to
fully air-dry under hay and slowly ferment from
aerial bacteria
• To produce stinky Tufu, soybeans are made into
milk which then forms tofu at the first step.
Stinky tofu

42. tofu

43. sufu

44. sufu
Product name Fermented bean curd
Region China, Taiwan
Substrate Soybean whey curd
Fermentation
microorganisms
Actinomucor elegans, Mucor
hiemalis, M.silvaticus, M.
subtilissimus
Nature of the product Solid
Use of the product Soybean cheese, condiment

45. sufu (Fermented bean curd )
• cubes of dried tofu are allowed to fully air-dry
under hay and slowly ferment from aerial
bacteria and fungal spores.
• The dry fermented tofu is then soaked in brine

46. Sufu
• The ingredients typically are soybeans, salt, rice
wine and sesame oil or vinegar, and are sold in
jars containing blocks soaked in brine with
select flavorings

47. Sufu (Fermented bean curd) is generally sold in small
glass jars.

48. (3) Dairy based Fermented
products

49. Lassi

50. Lassi
Product name Lassi
Region Bangladesh, India and
Pakistan
Substrate Dairy based
Fermentation
microorganisms
LAB
Nature of the product Liquid
Use of the product Dairy drink

51. Lassi
• Lassi is a popular, traditional, yogurt-based
drink from Bangladesh, India and Pakistan.
• Lassi is a blend of yogurt, water, spices and
sometimes, fruit.
• Traditional lassi is a savoury drink, sometimes
flavored with ground and roasted cumin.
• Sweet lassi, however, contains sugar or fruits,
instead of spices.

52. Doogh

53. Doogh
Product name Doogh
Region Iran, Afghanistan,
Armenia, Iraq, and Syria
Substrate MILK
Fermentation
microorganisms
LAB
Nature of the product liquid
Use of the product savory beverage.

54. Doogh
• Doogh is a savory yogurt-based beverage.
• Popular in Iran, Afghanistan, Armenia, Iraq, and
Syria.
• Outside of Iran and Afghanistan it is known by
different names (like shenineh in Syria and Iraq)

55. Doogh : Bottle of
carbonated tan
sold in Yerevan,
Armenia

56. Yogurt

57. Yogurt
Product name Yogurt
Region Turkey an many Asian
countries
Substrate Milk
Fermentation
microorganisms
Lactobacillus delbrueckii
subsp. bulgaricus and
Streptococcus thermophilus
Nature of the product liquid
Use of the product savory beverage.

58. Yogurt
• Its worldwide food
• By most accounts yogurt was created by Central
Asian people in the Neolithic.

59. Yogurt making
• the milk is first heated to about 80 °C (176 °F) to kill
any undesirable bacteria and to denature the milk
proteins so that they set together rather than form
curds.
• In some places, such as parts of India & Bangladesh
curds are a desired component and milk is not
pasteurized but boiled.
• The milk is then cooled to about 45 °C (112 °F).
• The bacterial culture is added, and the temperature
of 45 °C is maintained for 4 to 7 hours to allow
fermentation.

60. Yogurt

61. (4) fruit and vegetable
products

62. Vegetables used in fermentation
• In Asia many vegetables are used in fermentation and
the result product called pickles
• Pickles can be made by fermentation of several types of
vegetables and fruits like
Leafy
vegetables
Root and
tubers
Vegetables
Broccoli Beet Bamboo Shoot
Cabbage Carrots
Mustard leaf Ginger
Chinese cabbage Radish
Turnip

63. Kimchi

64. Kimchi
Product name Kimchi
Region Korea
Substrate Vegetables, some-times
seafoods, nuts
Fermentation
microorganisms
LAB (L. mesenteroides,
Lb. brevis,
Lb.plantarum)
Nature of the product Solid and liquid
Use of the product Condiment

65. Kimchi

66. Suan-tsai (Suan-cai)

67. Suan-tsai (Suan-cai)
Product name Suan-tsai (Suan-cai)
Region china
Substrate cabbage
Fermentation
microorganisms
LAB (Lactobacillus,
Leuconostoc, and
Pediococcus )
Nature of the product Soft pikles
Use of the product Condiment

68. Suan-tsai making
• Suan-tsai can be made from Chinese cabbage,
cabbage or mustard.
• After washing the leaves or boiling them for
sterilization, the leaves are soaked with salt in an
anaerobic environment and mechanical pressure
is applied to extract the liquid.
• It takes one month at room temperature for the
lactic acid fermentation to form the final
product

69. Atchara

70. Atchara
Product name Atchara
Region Philippines
Substrate unripe papaya
Fermentation
microorganisms
LAB
Nature of the product Sold soft pickles
Use of the product pickle

71. Atchara
• Atchara is a pickle made from grated
unripe papaya popular in the
Philippines.
• This dish is often served as a side dish
for fried or grilled foods such as pork
barbecue.

72. Atchara Preparation
The primary ingredient is grated unripe papaya.
Carrot slices, julienned ginger, bell pepper,
onion and garlic make up the other vegetables.
These are then mixed in a solution of vinegar,
sugar/syrup, and salt preserves.
The mixture is placed in airtight jars where it
will keep without refrigeration, however once
opened it is preferably kept chilled to maintain
its flavor.

73. Atchara

74. Atchara

75. (6) meat and fish products

76. http://www.microbialcellfactories.com/content/10/S1/S5

77. Bagoong
Product name Bagoong
Region Philippines
Substrate Fish
Fermentation
microorganisms
Unknown
Nature of the
product
Paste
Use of the product Seasoning agent

78. Bagoong
• Bagoong is an essential ingredient in many
curries and sauces.
• Bagoong is used as a flavor enhancing agent, in
the place of salt, soy sauce, or monosodium
glutamate.

79. Bagoong

80. Nem-chua

81. Nem-chua
Product name Nem-chua
Region Vietnam
Substrate pork
Fermentation
microorganisms
Pediococcus sp.
Lactobacillus sp.
Nature of the product sold
Use of the product sausages

82. Nem-chua

83. (7) beverages

84. Fermented beverages
• generally called shaosingjiu in China,
cheongju in Korea, and sake in Japan, contain
around 15% alcohol and are designated as rice-
wine
• whereas turbid beverages, takju (or maggolli) in
Korea and tapuy in the Philippines, contain less
than 8% alcohol along with suspended insoluble
solids and live yeasts, and are referred to as rice-
beer

85. Rice wine
Product cheongju shaosingjiu sake
Country Korea China Japan
Substrate Rice Rice, glutinous
rice
glutinous rice
Rice beer
Product Takju Tapuy Brem bali
Country Korea Philippine Indonesia
Substrate Rice Rice, glutinous
rice
glutinous rice

86. Tapuy

87. Tapuy
Product name Tapuy
Region Philippine
Substrate Rice, glutinous rice
Fermentation
microorganisms
Saccharomyces , Mucer,
Aspergilus, leuconostoc, Lb.
plantarum
Nature of the product liquid
Use of the product Sour, sweet liquid, pasta

89. Brem bali

90. Brem bali
Product name Brem bali
Region Indonesia
Substrate glutinous rice
Fermentation
microorganisms
Mucer indicus, Candida
Nature of the product liquid
Use of the product Dark brown liquid sour

91. Takju

92. Takju
Takju Takju
Region Korea
Substrate Rice
Fermentation
microorganisms
LAB, Saccharomyces
servecia
Nature of the product liquid
Use of the product Turbid liquid

93. Conclusion

94. • Asian country have many and many types
of fermented foods
• The country of south east Asia especially
have many fermented food based on
many substrate like rice, wheat, cabbage,
mustard, carrot, onion….etc
• Many fermented food in different Asian
country are made from the same
substrate by the same method (e.g. Lassi
and doogh) but they got local names

95. Thank you