Fermented Foods

Fermented Foods
FDST 4030/6030
Naturally occurring
microbes or added
startersc
Starter
Where
Producedd
Name of
Fermented Food
Raw Ingredientsa
Acidophilus
milk
Cows milk
Lactobacillus acidophilus
Amazake
White or brown
rice, water
Aspergillus culture called koji
Ang-kak
Red rice substrate
Monascus purpureus and Monascus

anka
Naturally occurring
Asian countries
commercially
Apple cider
Bittersharp apples
Wild yeast, S. cerevisiae
Naturally occurring
Apple cider
vinegar
Apples
Yeast, Acetobacter, Bacterium

xylinum
Basi
Sugar cane juice
Beer
Barley, hops,
malt, yeast
Fermenting Microorganismsb
Product Characteristics
Additional
Comments
USA
Can be used as a
milk alternative for
those who are lactose
intolerant; Or it can
simply be a
refreshing beverage,
a flavoring or an
ingredient for various
recipes; Also known
as rice milk
France,
worldwide
Can be used as a milk

alternative for those who
are lactose intolerant;
Refreshing beverage, a
flavoring or ingredient for
various recipes; Known as
rice milk; Amazake is low
in fat and high in fiber and
complex carbohyd-rates, as
well as niacin and thiamin.
A pigment produced
through fermentation of
red rice is a valu-able
commercial/industrial food
color-ant used to prepare
rice wine, sufu, fish sauces
and pastes, red soybean
curd, etc.
Dry or sweet with various
amounts of alcohol
Naturally
occurring,
World wide
Fruity
Many health claims
S. cerevisiae
Schizosaccharomyces pombe
Lactobacillus plantarum
L. mesenteroides
Natural occurring
yeast and bacteria
Philippines
Often referred to as Sugar

Cane Wine, which is a
Sweet and sour beverage
Made by fer-menting
boiled, freshly
extracted, sugar cane
juice. Allowed to
fer-ment for 3 mo
and age for a yr.
Saccharomyces cerevisiae, S.
carlbergensis
Starter
Worldwide
Varying, golden color,

various alcohol amounts
Japan, Holland
Referencee
http://www.food
sci.uoguelph.ca/
dairyedu/yogurt.
html
http://www.horm
el.com/kitchen/g
lossary.asp?id=3
5575&catitemid,
http://www.clear
spring.co.uk/ifoo
d/issue2/4.htm,
http://users.chari
ot.net.au/~dna/k
oji.html
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
http://www.histo
ry-ofcider.com/html/h
ow_cider_is_ma
de.html
http://ourworld.c
ompuserve.com/
homepages/andr
ew_lea/vinegar.h
tm
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
http://www.itdg.
org/html/technic
al_enquiries/doc
s/toddy_palm_wi
ne.pdf
Doyle et al.
1997. Food
Microbiol.:
Fundament. &
Frontiers. p. 664665
Name of
Fermented Food
Raw Ingredientsa
Naturally occurring
microbes or added
startersc
Where
Producedd
Beer
Malt, hops, water;

Sorghum
(African Kaffir);
Maize
(Mexican
Tesguino)
S. cerevisiae
S. uvarum
Lactobacillus
(for sorghum beer)
B. megaterium
(for tesguino)
Beet Kvass
Beetroot, whey,
sea salt, water
Saccharomyces cerevisiae,
Lactobacillus brevis
Naturally Occurring
Ukraine
Bhattejaanr
Glutinous rice
Hansenula anomala
Mucor rouxianus
Added
India , Sikkim
Bierkase
Cow's milk,
whole or partly
skimmed,
pasteurized and
cooled.
Streptococcus lactis, S. lactis

subsp., diacetylactis, & S. cremoris
(produce lactic acid), (during
maturation) yeasts and bacterium
Brevibacterium linens
1% lactic acid
starter culture and
0.03% rennet,
naturally occurring:
yeasts & bacterium
Brevibacterium
linens (surface
bacterial flora)
Originated in
Belgium, now
produced in
many parts of
Europe,
Scandinavia,
Soviet Union,
and USA
Bogobe Koko &

Kenkey
(bogobe)
Sorghum
maize(koko &
kenkey), sorghum
or millet
Buttermilk
Fresh active
cultured
buttermilk, whole
milk,
Unknown Lactobacillus sp. &

heterofermentative lactobacilli
(related to L. fermentum &
L.reuteri), Candida,
Saccharomyces, Penicillium,
Aspergillus and Furasium species,
Lactococcus ssp, Streptococcus
lactis,or S. lactis plus Leuconostoc
citrovorum
Calabrese
Salami
Pork, glucose,
salt, cayenne
pepper, white
pepper, anise
seed, ascorbic
acid, vermouth
Worldwide
Botswana &
Ghana
United States
Starter culture
Derived from
Italy, made
worldwide
Sorghum beer is an opaque
liquid and rather thick
compared to European
beers; Pinkish brown;
Smells alcoholic and have
an estery or fruity odor;
Slight sweetness of alcohol
resembling yogurt with a
sharpness; Texture varies
from creamy to thin
A pleasing, sour flavor
added to soups and
vinaigrettes
Bhattejaanr is produced in
east sikkim and India. Has
sweet-sour alcoholic paste
Strong-flavored
rectangular-shaped, dark
brown bacterial surfaceripened cow's milk cheese.
Smooth and soft to semisoft, occasionally semihard.
A fermented sorghum
porridge in Botswana;
Ting is a soft porridge,
while the non-fermented
bogobe is a thick porridge
called monokwane.
Liquid, soured milk
Is a coarsely ground
specialty meat for
sandwiches and appetizers;
Usually ready in 3 wk or
when it has lost 30% of its
moisture
Additional
Comments
Primitive beer
contained
Has liver cleansing

properties; In Europe
for cancer therapy
Referencee
Hardwick, 1994,
Handbook of
brewing
pp. 63-68, 87-96,
323-354 &
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 407421
http://www.searc
hforgoodhealth.c
om.au/kefir/
http://www.fao.o
rg/docrep/x2184
e/x2184e09.htm
Coagulated milk
curds shaped,
drained, brine salted
for 7-24 h, pressed
gently; Humid cured
at 12-16oC with
washings at intervals
for maturation
process; matured 2-3
mo at 4-10oC
Which microorg.
involved in the
fermentation of
bogobe, and the
nutritional quality is
still scanty.
Named after a region

in Southern Italy
Campbell-Platt,
1987, Fermented
Foods of the
World, 117
http://aem.asm.o
rg/cgi/content/ful
l/65/7/3213 &
http://www.fao.o
rg/docrep/x2184
e/x2184e07.htm
http://www.food
productdesign.co
m/archive/2000/
0300de.html,
http://www.futur
etechtoday.net/e
m/, &
http://biology.clc
.uc.edu/Fankhau
ser/Cheese/BUT
TERMILK.HTM
http://home.pacb
ell.net/lpoli/inde
x.htm &
http://malincho.c
om/detail.asp?P
RODUCT_ID=E
S01
Name of
Fermented Food
Raw Ingredientsa
Camembert
Unpastuerized
milk
Cow or goat milk
Caprice des
dieux
Chicha
Chinese
Fermented
Black Beans
Maize (different
varieties used);
Quino (a grain),
sweet potatoes or
plantains may be
used
Small black
soybeans
preserved in salt
Chinese Hum
Choy
Chinese cabbage,
pickled in rice
washing water
Chocolate
Cacao beans
Cider
Apples and other

fruit
Penicillin camembertii
Naturally occurring
microbes or added
startersc
Added starter
Where
Producedd
Camembert,
France
France, Spain, &
Sweden
Referencee
Creamy soft cheese, mild

flavor
Semi-soft, mild flavored
double-cream cheese, high
fat content and covered in
white surface mold.
Is an alcoholic maize
beverage with a flavor
resembling cider
Fungus added for

texture
http://entertainin
g.about.com
Campbell-Platt,
1987, Fermented
Foods of the
World, 34
Color of this
beverage varies
depending on the
variety of corn used
Contains proteins,
isoflavones, (known for
antioxidant and phytoestrogenic properties),
saponins (enhance immune
function), and phytosterols
(lowers cholesterol); essential amino acids; Low
in fat and cholesterol- free.
Acidity = 1-1.5%, as lactic
acid, pH = 3.5-3.8
Predecessor of Miso
probably originated
involved in in China
as a salt-fermented
food called Chiang
sometime during the
Chou dynasty (722481BC).
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
www.htbpr.com/
Soybean P.E.pdf,
&
http://www.gcw.
nl/dissertations/3
345/dis3345.pdf
Streptococcus lactis, S. lactis

subsp., diacetylactis, & S. cremoris
(produce 0.5-0.7% lactic acid),
(surface growth) Penicillium spp
Leuconostoc, Lactobacillus,
Acetobacter, S. Cerevisiae, S.
apiculata, S. pastorianus, and
Mycoderma vini
~0.05% lactic acid

starter; Ripened by
natural-ly occurring
Penicillium sp
Naturally Occurring
Aspergillus oryzae, Mucor,

Acintomucor, Rhizopus
Naturally Occurring
China
Bacteria: Enterobacteriaceae (early

stages of fermentation). In salty
conditions Leuconostoc, Streptococcus, Pediococcus and Lactobacillus spp., take over. Lactobacillus plantarum and L. brevis
found; Lowered pH favors yeast
growth. Pickled cabbage exposed to
air, surface growth of oxidative
yeasts, molds or bacteria occurs
Yeasts (Saccharomyces cerevisiae,
Candida rugosa, Kluyveromyces
marxianus)
Same container
may be reused to
aid fermentation.
China
Microorganisms
from the machete,
workers' hands,
carrying-baskets,
and fermentation
boxes
Worldwide
(mainly tropics)
Flavor based on microbial

growth
Saccharomyces spp.
Natural occurring
microbes in most
cases or can be
enhanced by sulfur
dioxide.
Worldwide
Fermentation begins after

1-2 days and continues for
several weeks. Allowed to
mature for 5-6 weeks.
Andes regions
Additional
Comments
Sulfur dioxide and/or

benzoic acid may be
added as
preservatives.
Campbell-Platt,
1987, Fermented
Foods of the
World, 159-160
Presently, Cote
d'Ivoire and Ghana
produce nearly of
the cacao trees;
Chocolate acquires
its color and flavor
during fermentation
Carbonated by
finishing primary
fermentation in a
sealed bottle or a
secondary
fermentation on the
primary product.
http://smccd.net/
accounts/case/ch
ocolate.html
http://www.wels
hcider.co.uk/arti
cle-2004bcc.htm
http://dwb.unl.ed
u/Teacher/NSF/
C11/C11Links/w
ww.bact.wisc.ed
u/microtextbook/
metabolism/Fer
mfoods.html
Name of
Fermented Food
Raw Ingredientsa
Coffee beans
Coffee beans
Aeobacter, Bacillus, Fusarium
Colonche
Prickly pear
cactus fruit and
sugar
Yeast and bacteria
Cortido
Cabbage, carrots,
onions, oregano,
cumin seed,
cilantro, sea salt,
whey
L. mesenteroides
Naturally occurring
microbes or added
startersc
Naturally Occurring
Where
Producedd
Additional
Comments
Coffee
producing areas
Used to remove the pulp

from coffee bean
Natural occurring
microbes or old
colonche or tibicos
added as a starter.
Mexico
Sweet, fizzy beverage
Fruits are peeled and

crushed and boiled
for 2-3 hrs. and
fermented for several
days.
Naturally Occurring
Mexico
A fermented condiment
similar to sauerkraut and
consumed throughout
Mexico and Latin America
Cortido is always
served with, and
sometimes piled on
top of, greasy foods
like cheese-filled
tortillas called
pupusas.
Cottage Cheese
Raw skim milk,

buttermilk or sour
cream, salt, halfand-half or light
cream (or
homogenized milk
for low-fat cottage
cheese)
L. mesenteroides ssp. cremoris or

Lactococcus lactis
Worldwide
White with small or large

individual moist curds;
Milky and mild; Tomatoes,
citrus fruit, herb or fruit
breads, salads and
vegetables; Serve with
white wine or ice-cold
milk.
Country Cured
Ham
Salt, meat (pork

hams), peppers
Aspergillus, Penicillium spp.
United States
Refrigerated, aroma
Cream Fraiche
Unpastuerized
milk
Streptococcus lactis, Lactococcus

lactis
France
White creamy cheese
Added starter
Lacticin 3147-a
natural anti-microbial
agent (a type of bacterocin), used to
control micro-flora
develop-ment during
cheese-making to
enhance flavor and
improve product
quality and
consistency.
Nutty, smooth flavor
Referencee
Doyle et al.
1997. Food
Microbiol.:
Fundament. &
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
http://www.mexi
canmercados.co
m/food/drinkssi.
htm
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
http://www.nofa
ny.org/offandf/0
3articles/wildfer
mentation.pdf
http://www.ca.uk
y.edu/agc/pubs/i
p/ip33/ip33.htm ,
http://www.food
productdesign.co
m/archive/2000/
0300de.html, &
http://www.teaga
sc.ie/research/re
ports/dairyprodu
ction/4542/eopr4542.htm, &
http://www.recip
egoldmine.com/
kitchart/kitchart4
1.html, &
http://northonlin
e.sccd.ctc.edu/nt
rresources/food
micro.htm
http://northonlin
e.sccd.ctc.edu/nt
rresources/food
micro.htm
www.academicj
ournal.com
Naturally occurring
microbes or added
startersc
Naturally occurring
Where
Producedd
Name of
Fermented Food
Raw Ingredientsa
Dawa-dawa
Locust beans
(Parkia filicoidea)
Sporeforming bacilli, lactic acid

bacteria, yeasts
Dill Pickles
Cucumbers, dill
weed, salt, garlic,
spices, vinegar
Naturally Occurring
Americas
Dosa
Rice flour, Black

gram powder
Enterobacter aerogens,
Lactobacillus brevis, L. plantarum,
Leuconostoc mesenteroides,
Pediococcus cerevisiae,
Enterococcus faecalis
L. mesenteroides
S. faecalis
T. candida
T. pullulans
Naturally Occurring
India
Egyptian
Pickled
Vegetables
Carrots, cucumbers, turnips,

cauliflower, green
and black olives,
onions, and hot
and sweet peppers
Cereal flour or
combinations of
flours are mixed
with water and
irsho (ersho)
(starter)
Lactobacilli:
L. brevis, L. fermentum, and
homofermentative
L. plantarum, L. mesenteroides
Old brine is used as

starter because of
large number of
lactic acid bacteria
Egypt
Honey, water, and

hops (Rhamnus
prinoides); Spices
such as ginger
Saccharomyces
Ethiopian
Enjera
Ethiopian Tej
Pullaria, Aspergillus, Penicillium,

Rhodotorula, Hormodendrum,
Candida
Nigeria, West
Africa
Ethiopia
African
Peninsula
Added starter:
Pollen for yeast
nutrient and
Saccharomyces
Ethiopia
African
Peninsula
Additional
Comments
Referencee
Pulp removed from locust

bean seeds, seeds boiled in
hot water until slightly
soft; Beans stored overnight to soften seed coat;
Seed coats removed,
swollen cotyledons washed, boiled for 30 min,
deposited in a tray, pot or
basket; Preparation covered with leaves or sheets of
polyethylene and ferments
2-3 d at ambient temp.
This dill pickle is preserveed by lactic acid produced
during a fermentation
process that takes place
over several weeks.
Dosa batter similar to idli
batter, except rice and
black gram are finely
ground; After fermentation, dosa quickly fried as a
thin, fairly crisp pancake
Vegetables are crunchy
and have tiny holes to
increase uptake of brine
Result is a
mucilaginous,
strongly proteolytic,
ammoniacal smelling
substance covering
the beans; Moisture
is partially removed
from the fermented
product by sun
drying before it is
pounded into
flattened cakes and
then further dried.
Fermenting pickles
in a salt brine is what
commercial picklers
call a "genuine dill
pickle"
Similar to crepes
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
Used as appetizers
and served with
practically every
meal
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 141143
Fermented sour leavened

pancake-like bread; Light
beige to dark brown
depending on flour color
used; Final baked product
is slightly shiny, soft, and
flexible, has small uniformly distributed eyes or
air bubbles on the surface,
has a smooth underside
Tej is yellow, sweet,
effervescent, and cloudy,
due to yeasts; Flavor
depends upon the area
where bees have collected
nectar and the climate;
Hops and spices add
distinctive flavors.
Two separate
fermentations Irsho collected from
1st fermentation
serves as inoculum
for next fermentation; Ethiopian
custom, called
gursha is related to
enjera
Tej is used only for
special occasions.
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 182190.
http://www.ext.n
odak.edu/extnew
s/askext/pickrels/
4653.htm
http://www.fao.o
rg/docrep/x2184
e/x2184e09.htm
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 367369
Naturally occurring
microbes or added
startersc
Starter culture
Where
Producedd
Name of
Fermented Food
Raw Ingredientsa
Finnochionna
Lean pork, salt,

powdered milk,
dextrose, fennel
seeds, white
pepper, black
pepper, garlic, dry
red wine
Anchovies, or
other small fish,
two to three parts
fish to one part
salt by weight.
Bacillus cereus, Bacillus

licheniformis, Bacillus megaterium
Naturally occurring
Thailand,
Southeast Asia
Clear, reddish brown color
Used as a high
protein condiment
Friendship
bread
Wheat flour, sugar
S. cerevisiae
Naturally
occurring, starter
Pennsylvania,
worldwide
Sweet bread
Fromage Blanc
Unpastuerized
milk
Unpastuerized
milk
Roots of the
Cassava plant

lactis
lactis
Lactobacillus plantarum and other
LAB; also G. candidum, and other
yeasts and molds
Added starter
France
Added starter
France
Naturally occurring
Rain forest belt

of West Africa
Genoa Salami
Beef and pork

products
Staphylococcus carnosus,
Naturally occurring
Genoa, Italy
White creamy cheese, low

fat
White creamy cheese, low
fat
To make gari, peel and
remove thick cortex, grate
inner portion of the root;
pulp packed into jute bags
and weighted to express
some of the juice; After 34 d of fermentation,
cassava sieved and heated
while constantly turned in
a hot pan or oven, process
known as garrifying
Dry sausage with high acid
content
Give as gift, loaf of

bread and a jar of
starter
Similar to cream
cheese
Rennet added
Gruyere
Unpastuerized
sheep milk

lactis
Added starter
Greece
Thick Pale yellow cheese

with small holes
Hatahata zushi
Hatahata or
sandfish
(Arctoscopus
japonicus
fermented for
several months)
with boiled rice
Lactobacillus sp.
Naturally Occurring
Akita, Japan
pH, moisture, and salt

contents of the finished
product 4.1 and 55.2 and
41.0 g/kg, respectively;
Conc. of polyamines
except histamine increased
during fermentation;
Fish sauce
Fromage Frais
Gari
Derived from
Tuscany,
Worldwide
Characteristics of Italian
salami
Additional
Comments
Derived from the
Chianti region of
Tuscany
Referencee
http://www.cliff
ordawright.com/
history/sausage.h
tml
http://home.pacb
ell.net/lpoli/inde
x.htm
http://www.thaif
oodandtravel.co
m/features/fishsa
uce1.html
Doyle et al.
1997. Food
Microbiol.:
Fundament. &
http://www.armc
hair.com/recipe/
bake002.html
www.ochef.com
www.ochef.com
Fermentation of gari
is reported to proceed
in 2 stages at an
optimum temperature
of about 35C and is
self-sterilizing,
exothermic, and
anaerobic
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
Lactic acid
fermenters used
http://home.pacb
ell.net
www.butcherpacker.com
www.cycladesbe
st.org
www.academicj
ournal.com
http://www.surst
romming.se/rnd147reports.htm,
&
Campbell-Platt,
1987, Fermented
Foods of the
World, 92
Clostridium
botulinum can
sometimes grow and
can cause botulism
outbreaks Japan.
Name of
Fermented Food
Raw Ingredientsa
Hum Choy
Chinese Cabbage
leaves, salt, and
rice water
Leuconostoc mesenteroides
Hungarian
Salami
Pork very lean,

pork back fat,
paprika
Lactic acid bacteria
Iburi Gakko
("smoked" &
"pickled")
radishes
Idli
Rice and blackgram dahl or other

legumes
Enterobacteriaceae (develops in the

earlier fermentation stages); In salty
conditions, lactic acid bacteria, esp.
Lactobacillus plantarum & L.brevis
are found. Fermented by
Leuconostoc sp., Lactobacillus sp.,
and Pediococcus sp.
Injera
Teff, sorghum,
wheat, barley,
corn, or mixture
of the grains
Jalebies
Jeotkal
Naturally occurring
microbes or added
startersc
Natural occurring
Naturally
occurring, added
starters
Where
Producedd
Additional
Comments
Referencee
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
http://www.west
onaprice.org/mot
herlinda/sauerkra
ut.html
http://www.fao.o
rg/docrep/x0560
e/x0560e10.htm
http://www.meat
news.com/mp/gl
obal/dsp_particle
_mp.cfm?artNu
m=598
ss.jircas.affrc.goj
p/engpage/jarq/3
8-2/38-0206.pdf, &
Campbell-Platt,
1987, Fermented
Foods of the
World, 160
http://www.unu.
edu/unupress/foo
d/8F072e/8F072
E04.htm
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
South China
Chinese version of
sauerkraut. Leaves
become greenish-yellow
and soft.
The Chinese cabbage

leaves are covered
with salt and hung in
sun to wilt, then put
into an earthenware
vessel and covered
with rice water
allowing fermentation to occur for 4 d
Hungry
Paprika flavor, brick color
Smoked and dry

cured
Akita, Japan
Acidity = 1-1.5%, as lactic

acid, pH = 3.5-3.8,
pickling with salt & rice
bran for 2-3mo. (Vit.C is
lost, but Vit.B1 is produced
with a long pickling
period)
Lactic acid, carbon
dioxide, and lowered pH
result from fermentation
Trifluoroleucineresistant Saccharomyces servazzii

mutants make flavorful Japanese-pickled
radishes; S. servazzii
plays a role
Type of sourdough
bread
Injera, a bread, formed

when grain flour (teff) is
combined with irsho, (fermented yellow fluid from
previous batch); Watery,
thin paste incubated for 1-3
d; Fermented paste mixed
with 3 parts water, boiled
to give product called
absit, mixed with portion
of original fermented flour
to yield a thin injera
Jalebie prepared from
deep-fried, fermented
wheat-flour dough.
Group of salted and traditional fermented seafood;
Salt fish followed by
aging; Is characterized by
its specific flavor, that is
formed by enzymatic
digestion of the substrate.
Paste is baked or
grilled to result in a
breadlike
product
similar in appearance
to pancakes
Naturally
India
Yeasts, with the primary fermenter

being Candida guilliermondii
Naturally occurring
Ethiopia
Wheat flour
Saccharomyces bayanus
Naturally Occurring
India, Pakistan,
Nepal
Clam or oysters or
cuttlefish;
Salt (20% for
clams; 10% for
oysters and
cuttlefish)
Micrococcus, Brevibacterium,
Sarcina, Leuconostoc, Bacillus,
Pseudomonas, Flavobacterium,
B. subtilis, Leuconostoc
mesenteroides, P. halophilus, and
Sarcina itoralis
East Asia
Korea
Jalebies, pretzel like

and syrup-filled
confections
Consumed as a side
dish or as a
seasoning agent for
kimchi.
http://www.fao.o
rg/docrep/x2184
e/x2184e09.htm
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 580584.
Naturally occurring
microbes or added
startersc
Naturally Occurring
Korea
Naturally Occurring
Japan
Where
Producedd
Name of
Fermented Food
Raw Ingredientsa
Jeotkal (from
shrimp)
Shrimp, table salt,

other seasoning
agents
Achromobacter, Pseudomonas,
Micrococcs, after 40 days:
Halobacterium, Pediococcus,
Sarcina, Saccharomyces,
Torulopsis
Johsen Shoyu
Whole soya beans

(18%),
wholewheat,
water, sea salt)
(29%
Aspergillus oryzae introduced by

tane koji
Kaffir beer
Sorghum crop
(Sorghum
caffrorum or S.
vulgare)
Lactic acid bacteria.

Yeasts: S. cerevisiae
Kanji
Carrots, salt,
mustard seed, and
hot chili powder
Natural occurring
Northern India
and Pakistan
Katsuobushi
Shipjack
Tuna
Aspergillus glaucus
Added starters
Kawal
Cassia obtusifolia
twisted green
sorghum leaves
Rhizopus
B. subtilis
Additional
Comments
Referencee
To prevent spoilage, its

very important during
production of jeotkal that
the temperature be 20oC
and the salt concentration
be 20-21%
Brown liquid sauce. Total
acidity: 0.8-1%as lactic
acid, pH 4.6-5.0, Specific
gravity: 1.17-1.26
Includes about 30
different varieties;
Mostly consumed as
a side dish or
seasoning agent for
kimchi.
In Japan the Johsen
soy sauce is normally
pasteurized
Effervescent, pinkishbrown beverage; sour

flavor resembling yogurt;
Thin gruel, opaque appearance due to undigested
starch residues, yeasts, and
other microorganisms
A drink considered to have
a cooling and soothing
affect, also with high
nutritional value.
Kaffir beer is not

hopped or
pasteurized and is
consumed while still
actively fermenting.
Kaffir beer, also
known as Bantu beer
Purple-red color.
Must be consumed 3
or 4 days after
fermentation is
complete.
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
http://www.quali
tynaturalfoods.c
om/shopnew/sho
yu&tamari.html
&
Campbell-Platt,
1987, Fermented
Foods of the
World, 197
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 407417
Japan
Dried bonito Flakes that

are boiled, smoked, and
then dried.
Katsuobushi
Oligopeptide is sold
as a functional food
for antihypersensitivity
Sudan
As kawal matures, yellow

liquid accumulates on the
surface; Juice is as good
as meat; Kawal is black,
hard to crush, and has a
biting, peppery flavor
Jug holding the

substrate is placed in
ground with only
neck revealed and is
seal with mud.
Africa
http://www.fao.o
rg/docrep/x0560
e/x0560e11.htm
http://www.newagri.co.uk/004/focuson/focuso
n3.html
http://www.nipp
onsapuri.com/en
glish/peptide.ht
ml
http://dwb.unl.ed
u/Teacher/NSF/
C11/C11Links/w
ww.bact.wisc.ed
u/microtextbook/
metabolism/Fer
mfoods.html
http://www.mhh
e.com/biosci/cell
micro/prescott/o
utlines/ch43.mht
ml
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 358359
Name of
Fermented Food
Raw Ingredientsa
Kefir
Kefir grains, raw

milk
Ketchup
Tomatoes
Kimchi
Korean cabbage
and radish, salt,
sugar, garlic,
green onion,
powdered hot
pepper, ginger,
fermented shrimp

Leuconostocs mesenteroides,
Streptococcus faecalis, L. brevis, P.
cerevisiae,
L. plantarum,
P. pentosaceus
L. kimchii, L.citreum
Achromobacter sp. Flavobacterium
sp. Pseudomonas sp.
Koji
Steamed rice,
barley or soy
Kombucha
(green tea)
Green or black tea

leaves, a carbon
source like corn
syrup, or Oolong
tea, or white tea,
water
Inoculated with tanae koji (seed of

koji). Tanae koji - prepared from
mold spores of Aspergillus oryzae
or A. sojae; inoculant may contain
yeast and lactic acid bacteria
Yeasts
Kopanisti
Unpastuerized
sheep milk
Lactococcus lactis subsp. lactis;
Lactococcus lactis subsp. cremoris;
Lactococcus lactis subsp.
diacetylactis; Leuconostoc
mesenteroides subsp. cremoris;
Lactobacillus kefyr; Klyveromyces
marxianus var. marxianus;
Saccaromyces unisporus
Lactobacilli acidophilus
Lactococcus lactis, Streptococcus

lactis
Naturally occurring
microbes or added
startersc
Starters
Russia
Tart and refreshing flavor;

can replenish intestinal
flora and boost immunity;
colonizes that intestinal
tract
Naturally
Worldwide
Lactic acid production

adds to the acidic flavor of
the product
Korea
Fermented acid vegetable

foods; Main side dish
served with cooked rice
and other dishes; Fresh and
crispy texture; Unique sour
and somewhat sweet,
carbonated taste and
usually is served cold
Added before
incubation
Japan, China
Kombucha
United States,
Europe, Russia,
Eastern Europe,
China, Japan,
Added starter
Cyclades islands
Greece
Variety of products rely on

koji for their preparation,
including production of
Miso soy sauce, Amazake
and Sake
Constituents may be
found: vitamins C, B1, B2,
B3, B6, B12, folic acid,
acetic acid, glucuronic
acid, gluconic acid, oxalic
acid, usnic acid, fructose,
dextrogyral (L-Lactic
Acid+) plus enzymes and
minerals, carbon dioxide,
and a small amount of
alcohol (<0.5%); small
amount of sugar which is
not con-verted; longer the
drink ferments, less sugar
and more alcohol will be
present; will turn to
vinegar if allowed to
ferment too long.
Soft cheese with peppery,
piquant taste
Where
Producedd
Additional
Comments
Referencee
Uniform creamy consistency, slightly sour

refreshing taste, with
mild aroma resembling fresh yeast; ~40
aromatic compounds
contribute to unique
flavor and aroma
Originally a term for
sauce; typically of
mushrooms or fish
brine, herbs, spices.
More specific names
depend on the raw
material, processing
methods, seasons,
and localities
http://www.merc
ola.com/forms/k
efir.htm
Koji [ko- jee] is an

abbreviation of kabitacki meaning
Bloom of Mold.
Antibiotic, antiviral
and antifungal properties in lab tests; In
rats protects against
stress and improve
liver function; benefits reported include
improvements in
energy levels, cancer,
metabolic, allergies,
digestive problems,
HIV, chronic fatigue,
candidiasis, hypertension, and arthritis;
used externally for
skin problems and as
a hair wash among
other things.
http://www.searc
hforgoodhealth.c
om.au/kefir/
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 130134. &
Hesseltine. 1986.
Indig- enous Fermented Food of
Non-West.
Origin, pp. 111116
http://users.chari
ot.net.au/~dna/k
oji.html#ragi
http://w3.trib.co
m/~kombu/starts
.html#About%20
Kombucha%20S
tarter%20Culture
s , Norbert
Hoffmann/
http://www.seed
sofhealth.co.uk/f
ermenting/komb
ucha.shtml,
http://www.herb
alremedies.com/
kommus4oz.htm
l
www.cycladesbe
st.org
Name of
Fermented Food
Raw Ingredientsa
Kvass
Wheat, Rye,
Barley, and
Buckwheat meal,
sugar, yeast,
raisins
Lactobacillus brevis
Lao-chao
Glutinous rice
Mucoraceous molds such as

Rhizopus oryzae, Rhizopus
chinensis, Chlamydomucor oryzae;
also some yeasts such as
Endomycopsis sp.
Lebanon
bologna
Beef very lean,
Limburger
Naturally occurring
microbes or added
startersc
Naturally Occurring
Where
Producedd
Additional
Comments
Referencee
http://www.shan
go.net/cyberbrid
e/kvass.html &
http://encycloped
ia.thefreediction
ary.com/kvass
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
Russia
Made by a simultaneous
acid and alcohol
fermentation
One of the national

alcoholic drinks of
Russia since the 16th
century; also popular
in Eastern Europe
Added Starters:
mixture is known as
chiu yueh or pehyueh by the
Chinese
China
Yeasts hydrolyze
starch to soft, juicy,
sweet, fruity, slightly
alcoholic; Often
cooked with eggs,
served as dessert.
Naturally occurring
and added starters
Lebonon, PA
Fermented rice product;

Glutinous rice is steamed
and cooked, mixed with
the commercial starter and
incubated at ambient
temperature for 2-3 d
Highly seasoned, smoked
Unpastuerized
milk
Shrimp
Salt
Brevibacterium linens
Naturally occurring
Belgium
Semi-soft pale cheese
Strong odor
http://entertainin
g.about.com
Malaysia
peninsula
Shrimp paste used as

spice for cooking;
Manufacture of paste
is seasonal, depends
on availability of
baby shrimp (only
available twice
yearly)
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 574576
Meitauza
Ground, steeped,
strained soybean
waste from the
preparation of
tofu and sufu
Mucor meitauza covers the cakes

during fermentation.
Mezcal
Agave juice
Uniform color and flavor;

During fermentation, tiny
gritty shrimp transformed
into fine meaty paste having a strong pungent fishy
odor; odor permeates the
air in and around the
factory and gives the area a
characteristic smell.
Soybean cakes are shaped
then fermented for 10-15 d
with moderate aeration;
then partially sun dried and
cooked in vegetable oil or
with vegetables flavoring
agent.
Smoky taste
Mirin
Rice, alcohol
A. oryzae
A. usamii
Koji is added as
starter
Japan
Miso
Soybans (with or
without rice and
barley)
Aspergillus oryzae (koji)
Naturally
Japan
Malaysian
Belachan
(Shrimp
Paste)
Bacillus, Pediococcus,
Lactobacillus, Micrococcus,
Sarcina, Staphylococcus,
Clostridium, Brevibacterium-like,
Flavobacterium-like, and
Corynebacterium-like bacteria.
Naturally occurring
Asian countries
Mexico.
Mirin is a traditional
Japanese alcoholic
seasoning prepared, from
rice and koji; Digestion of
rice by native enzymes in
koji carried out in ethanol
to prevent microbial
contamination.
Smells and tastes like soy
sauce, contains lots of salt
http://www.seltz
erslebanonbolog
na.com/
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
http://www.mezc
al.com/about.ht
ml,
http://www.fao.o
rg/docrep/x2184
e/x2184e09.htm
Thought to reduce
many types of
cancer; can be left
unpasteurized, aging
in wooden casks.
http://www.medi
cinalfoodnews.c
om/vol06/issue5/
miso.htm
Name of
Fermented Food
Naturally occurring
microbes or added
startersc
Where
Producedd
Raw Ingredientsa
Miso
Soybeans, rice,
barley, salt, water
Saccharomyces rouxii, P.
halophilus, Streptococcus faecalis,
A. oryzae
A. soyae
Muratina
Sugar Cane and

Muratina fruit
Yeast and bacteria
Natto
Soybeans
Aspergillus sp., B. subtilis var. natto
Japan
Tasty and does not have

much odor, but each
soybean is covered with a
viscous, stringy substance
produced by bacteria
Natto
Whole soaked soy

beans, rice straw
Bacillus subtilis Natto found in rice

straw
Japan, United
States
Nutty flavor, disturbing

aroma and sticky
slipperiness, held together
like a spider web by
gossamer-like threads.
Ogi
Maize, sorghum,
millet grains,
water
Cephalosporium
Rhizopus, Aspergillus
Penicillium
Oospora
Cerospora
Fusarium
Nigeria
Traditional fermented
starch cake; Yogurt-type
sour flavor; Smooth
texture; Light brown for
sorghum, greenish to grey
for millet
Olives
Olives, Lye
(NaOH), salt brine
Lactobacillus brevis, Lactobacillus

plantarum, Leuconostoc
Italy, Spain
(account for half
of the worlds
production)
Processes of fermentation
and preparation differ
according to the variety of
olive and the region of
cultivation
Japan
Natural occurring
yeast and bacteria
Naturally Occurring
Kenya
Salty smooth-to-chunky
paste with a sweet,
meatlike flavor
Texture varies from
smooth and chunky, like
soft peanut butter, to the
firm cottage cheese; Light
yellow to dark brown or
black color
A sour alcoholic beverage
Additional
Comments
Merits of Miso:
Safety
Nutrition
Acceptability
Reasonable cost
Long shelf life
Made by a long
process of sun drying
and add-ing sugar
cane.
Usually served with
soy sauce and
mustard
Thought to reduce
the risk of cancers
such as colon,
prostate and breast
cancer, as well as
lower cholesterol and
prevent osteoporosis.
Soybean enriched
variant used to treat
children suffering
from protein
deficiency disease
Olives straight off

the branch are
inedible, they contain
an enzyme that
irritates the digestive
tract
Referencee
Steinkraus.
1996. Handbook
of Indigenous
Fermented Fds,
p. 545-559. &
Hesseltine. 1986.
Indigenous Fermented Food of
Non-West.
Origin, p. 89-126
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, p. 350351. &
Hesseltine. 1986.
Non-West.
Origin, p. 146147
http://users.chari
ot.net.au/~dna/k
oji.html, &
http://metropolis.
japantoday.com/
biginjapanarchiv
e299/267/biginja
paninc.htm
Steinkraus.
1996. Handbook
of Indigenous
Fermented Fds,
p. 212-222. &
Hesseltine. 1986.
Non-West.
Origin, p. 329362
http://www.cas.
muohio.edu/~mb
iws/foodmicro/fo
odproduction.ht
m &
http://www.mars
anta.co.nz/00000
051.htm
Name of
Fermented Food
Raw Ingredientsa
Onchom,
Ontjom
Ground nut or soy

fiber or coconut
press-cake
A mold with orange-red spores,

Neurospora sitophila
Oolong Tea or
"black" tea
Young leaves and

shoots of tea plant
Palm wine
Sap from coconut

palm trees
Fermentation due primarily to

enzymes released from tea leaves
by rolling process, chiefly oxidation
with flavonols being oxidized to
ortho-quinones by tea catechol
oxidase and other enzymes:
Bacteria and yeasts play a minor
role in fermentation.
S. cerevisiae,
Schizosaccharomyces,
Lactobacillus plantarum, L.
mesenteroides
Papadam
Mixture of black
gum paste and
spices fermented
for 4-6 hrs
Pepperoni
Naturally occurring
microbes or added
startersc
Starter culture is
added
Where
Producedd
Indonesia
Carpet of orange-red mold

covers top layer of
traditional onchom, then is
ready for consumption;
Naturally Occurring
China
Naturally occurring
Africa
During subsequent
fermentation, leaves
change color, colorless
tannin darkens, and the
characteristics odor and
flavor often develop;
Fermentation reduces the
astringency of tea
Sour to vinegary alcoholic
drink
Yeasts of the Candida species; also

Saccharomyces cerevisiae
Naturally occurring
India
Product is similar to
Waries in formulation
except without the addition
of ginger or fenugreek;
Ground pork and

beef
Lactobacillus plantarum,
Staphylococcus carnosus
Naturally occurring
World-wide
Dry Italian sausage
Pickled Beet
Roots
Beet root and salt
Natural occurring
Russia
Slimy texture because of

dextrans produced by a
high sucrose level.
Pickled Fish
Brine
5% distilled white
vinegar, freshwhole spices, nonhard water, sugar,
canned or pickling
salt; sucker fish,
northern fish,
trout, salmon, or
smelt or
freshwater fish
Lactic acid bacteria or yeasts
United States
Tangy, must be
refrigerated
Additional
Comments
Referencee
Deep fried onchom

with coconut oil, has
a delicate mushroomlike flavor, overtones
of a sweet-nutty
flavor and aroma.
Principle constituents
of tea are caffeine,
tannin, and essential
oils that supposedly
impart the
stimulating effect,
the body, the flavor,
and aroma.
http://users.chari
ot.net.au/~dna/k
oji.html#ragi
Campbell-Platt,
1987, Fermented
Foods of the
World, 206,
Pederson, 1971,
Microbiology of
Food Fermentations, 257-258
http://www.itdg.
org/html/technic
al_enquiries/doc
s/toddy_palm_wi
ne.pdf
Is a condiment and
served roasted or
deep-fried and
consumed as such
Clean, slice and

place beet roots in a
container with salt.
Ingest-ion of beetroot
can cause hematuria,
which is a red or pink
pigment in urine.
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
www.home.pacb
ell.net
Www.fscwv.edu
, www.butcherpacker.com
http://www.fao.o
rg/docrep/x0560
e/x0560e09.htm
#4.1.6
http://www.fao.o
rg/docrep/x0560
e/x0560e10.htm
http://allergyadvi
sor.com/Educati
onal/Febr03.htm
http://www.exte
nsion.umn.edu/f
oodsafety/compo
nents/columns/Ju
ne8dbl.htm,
Naturally occurring
microbes or added
startersc
Naturally occurring
Where
Producedd
Name of
Fermented Food
Raw Ingredientsa
Poi
Corms of the taro

plant
Lactic acid bacteria such as L.

delbrueckii, L. pastorianus, L.
pentacetuis, L. lactis, also yeasts
such as Saccharomyces kefir,
Candida vini and G. candidum are
present at later stages.
Prosciutto
Muscle tissue
from pigs
Lactobacillus curvatus,
Lactobacillus plantarum, Penicillim
chrysogenum
Naturally occurring
Italy
Pulque
Juice from Agave

sp., or fruit of
prickly pear
cactus, Opuntia
sp.,
Pulque from
previous batch
(added as starter) Naturally Occurring
S. America
White, viscous alcoholic

beverage. pH falls from 7
to 4.5-4.7, total acidity 0.31g/100ml as lactic acid,
volatile acidity 0.011g/100ml, as acetic acid.
Final specific gravity 0.970.98
Juice fermented in
large wooden,
leather, or fiberglass
tanks of 500-800 liter
capacity; Allowed to
ferment 8-30 days
depending on
ambient temp., which
range from 15-30oC
Puto
1 yr old ground
rice
Heterofermentative Lactobacillus
brevis, Leuconostoc mesenteroides,
L. dextranicum (responsible for
thickening and increasing viscosity
during fermentation). Homofermenative Lactobacillus plantarum
(produces lactic acid to reduce pH).
Bacterium Zymomonas mobilis
(ferments glucose, fructose,
sometimes sucrose producing lactic
acid and also reducing pH). Yeast:
Kloeckera apiculata,
Endomycopsis, Pichia, and
Torulopsis sp. Saccharomyces
cerevisiae (ethanol production).
Microbes present on the rice prior
to steaming
Naturally Occurring
Philippines
Rice wine
Rice, water,
rice substitutes
(barley, corn,
wheat)
A. oryzae
A. niger
Rhizopus
S. cerevisiae
Hansenula sp.
Product similar to idli and

composed of a fermented
rice cake prepared from 1
yr old rice that is ground
with water added in
sufficient quantities to
allow fermentation prior to
steaming
Clear, pale brownish rice
wine for Yakju originally
by upper classes; White,
milk-like rice wine for
Takju by peasants;
Takju has more sweetness
Product quality
depends on rice
variety used and
microflora present in
the milled rice; High
correlation between
amylose content and
acceptability.
Takju (Maggally)
Yakju, Chungju,
Bupju
Roquefort
cheese
Sheeps milk,
Penicillium roqueforti
Hawaii and
islands in the
South Pacific
Korea
Naturally
occurring, contact
surfaces, mold in
cave
Roquefort-surSoulzon, France
Cooked corms are peeled
and ground/pounded to a
fine consistency; Water is
added and fermented for 13 d at ambient temperature;
Texture changes from
sticky to watery and fluffy
Dry, cured ham
Creamy white interior with

blue veins, salty and spicy
Additional
Comments
Referencee
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
Lactic acid
fermenters used
http://home.pacb
ell.net,
Campbell-Platt,
1987, Fermented
Foods of the
World, 167
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 447449. &
Hesseltine. 1986.
Non-West.
Origin, pp. 109111
http://www.food
reference.com/ht
ml/froquefortche
ese.html
Naturally occurring
microbes or added
startersc
Extra sugars and
molasses may be
added. Other sp.
Mentioned occur
naturally.
Name of
Fermented Food
Raw Ingredientsa
S. American
Indian Chicha
Maize, other
cereals, starch
crops or beans
Sake
Rice
Sake
Rice, water
Pseudomonas
Achromobacter
Flavobacterium
Micrococcus
L. mesenteroides var. sake
Salame Coppata
Pork, beef, salt,

cane sugar,
pepper, Prague,
coriander, garlic
powder, mace, allspice, corn syrup,
juniper berries,
skim milk
Pork, sherry, salt,
pimenton, pepper,
garlic, phosphate,
glucose, beef
middle casings
Shredded white
cabbage, and salt
Starter culture
Pediococcus cerevisiae
or Lactobacillus plantarum
Depending on Temp:
7.5oC; L. mesenteroides
23 oC; L. brevis, L. plantarum
32 oC; L. plantarum, P.cerevisiae
Salchichon
Sauerkraut
Sausage
Pork, beef,
mutton, poultry,
lamb, game meat
life elk, antelope,
goose, duck, fat,
muscle only, salt,
cures (nitrites)
Lactobacillus sp. produce lactic
acid; yeasts, chiefly Saccharomyces
cerevisiae produce ethanol and
CO2; If prolonged fermentation
other yeast may be active and
Acinetobacter bacteria start
converting ethanol to acetic acid
Aspergillus oryzae (koji)
Sreptococcus, Pediococcus
cereviieae, Pediococcus acidilacti,
sometimes Micrococcus, sometimes
Staphylococcus camosus
Where
Producedd
Additional
Comments
Referencee
S. America
Sour alcoholic beverage,

yellow to red in color
Traditional Inca
product of Central
and S. America;
Important in highland areas of the
Andes of S. America.
Campbell-Platt,
1987, Fermented
Foods of the
World, 40
Japan
Rice liquor is produced

and then is distilled to get
the sweet taste.
Clear, pale yellow rice
wine with an alcoholic
content of 15 to 16% or
higher, a characteristic
aroma, little acid, and
slight sweetness
In a second fermentation, yeast converts

sugars into alcohol.
Traditional alcoholic
beverage in Japan
http://users.chario
t.net.au/~dna/koji.
html#Amasake
Derived from
Italy, made
worldwide
Consists of coppa
surrounded by salami.
Coppa needs to be
prepared 10 days
before stuffing the
salami.
Starter culture
Derived from
Spain, made
worldwide
Stuffed into beef middle

casing, cold smoked, much
like Spanish chorizo but
starter culture is added
---
http://home.pacb
ell.net/lpoli/inde
x.htm
Naturally Occurring
North America
(U.S and
Canada),
Europe
(Germany,
Holland, France)
Mild flavored sauerkraut is

preferred, and flavors are
partially attributable to
esters, formed from the
alcohols and acids
20% of U.S cabbage

crop is converted to
sauerkraut, while
85% of Germany
crop is converted to
sauerkraut.
Steinkraus.
1983. Handbook of
Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
United States,
Europe
Chopped or ground meat

stuffed in natural or artificial castings, muslin, or
paper to protect it from
contamination, moisture
loss and spoilage; meat is
either cured, seasoned,
smoked, or dried
The modern word

"sausage" is derived
from the Latin
salsus, meaning
salted; term
originally applied to
cured or salted meat;
http://www.future
techtoday.net/em/,
Japan
Steinkraus.
1996. Handbook
of Indigenous
Fermented Fds,
pp. 439-447.
Hesseltine. 1986.
Non-West.
Origin, pp. 127168
http://home.pacb
ell.net/lpoli/inde
x.htm
http://home.pacb
ell.net/lpoli/page
0001.htm, &
http://www.geoc
ities.com/Bourbo
nStreet/9802/hist
1921.htm
Name of
Fermented Food
Raw Ingredientsa
Sinki
Radish tap roots
L. fermentum
L. brevis
L. plantarum
Sopressata
Pork ham and

tongue
Sour cream
Pasteurized and
homogenized light
cream
Lactobacillus plantarum, Penicillim
chrysogenum
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris
Sour Pumpernickel
Bread
Unbleached flour,
water, medium
rye flour, white
and rye, rye
chops, molasses,
kosher salt
Sourdough
Wheat flour
Sourdough
Unbleached Flour,
kosher salt, sugar,
water
Naturally occurring
microbes or added
startersc
Natural occurring
India, Nepal and

parts of Bhutan
Naturally occurring
Added starter
culture
Where
Producedd
Additional
Comments
Referencee
Served as an appetizer
because of high amounts of
lactic acid.
Long ferment-ation
process and then sun
dried. Can be store
for as long as a year.
Italy
Dry, cured ham
Lactic acid
fermenters used
http://www.fao.o
rg/docrep/x0560
e/x0560e11.htm
http://www.sikki
minfo.net/food&
drinks.htm
www.home.pacb
ell.net
Worldwide
Lactic starter added to

pasteurized and homogenized light cream and
then fermented
Yeasts, Leuconostoc mesenteroides
Switzerland,
other areas
All-around black sandwich

bread made crunchy with
addition of rye chops.
Lactobacillus sanfranciscensis and

Lactobacillus pontis
Worldwide
Lactic-acid producing
bacteria use the sugar and
with the yeast produce
gases and flavoring agents
that make sourdough bread
have its distinctive flavor
and aroma
Candida humilis, Debaryomyces

hansenii, Saccharomyces
cerevisiae, and Saccharomyces
uvarum; Lactobacillus;
United States
and Europe
Bread made from a

sourdough starter; dark,
burnished boule; very
moist; a robust sour flavor
In most industrial
applications,
sourdough or dried
sourdough
preparations are
added to bread
doughs which also
contain baker's yeast
as a leavening agent
Doyle et al.
2001. Food
Microbiol.:
Fundament. &
Frontiers.
http://www.futur
etechtoday.net/e
m/,
http://northonlin
e.sccd.ctc.edu/nt
rresources/food
micro.htm,
http://www.hung
rymonster.com/F
oodFacts/Food_
Facts.cfm?Phras
e_vch=Bread&fi
d=5277%20
http://aem.asm.o
rg/cgi/content/ful
l/69/2/945?view
=full&pmid=125
71016
http://www.outla
wcook.com/Page
1202.html
http://www.io.co
m/~sjohn/sour.ht
m, &
http://aem.asm.o
rg/cgi/content/ful
l/69/12/7453,
http://www.ange
lfire.com/ab/beth
sbread/WhatisSo
urdough.html,
http://www.hung
rymonster.com/F
oodFacts/Food_
Facts.cfm?Phras
e_vch=Bread&fi
d=5277%20
Name of
Fermented Food
Raw Ingredientsa
Soy Sauce
Soy beans (with

or without rice
and barley)
Soy sauce
Soybeans, salt,
water,
wheat(except for
Kanjang)
Soybean paste
Doenjang
(Korean
name)
Soybeans, salt,
water
Sri Lankan
Hopper
Aspergillus oryzae (koji); During
submergeed fermentation, Pediococcus cerevisiae, Lactobacillus
delbruekii, and salt-tolerant
Saccharomyces rouxii develop
Pediococcus soyae, Saccharomyces
rouxii, Candida versatilis
C. etchellsi, P. halophilus, Koji
(Mucor, Penicillium, Rhizopus,
Aspergillus oryzae, Bacillus subtilis
B. pumilis, Rhodotorula flava,
Torulopsis dattila)
Naturally occurring
microbes or added
startersc
Naturally
Where
Producedd
Additional
Comments
Referencee
http://www.unu.
edu/unupress/foo
d/8F072e/8F072
E04.htm
Orient
Produces a meat-like
flavor; very salty
China,
Japan,
Indonesia,
Korea, Malaysia,
Philippines,
Taiwan
Light brown to black liquid

with a meatlike, salty
flavor; Umami flavor
related to glutamate
Koji(Mucor, Penicillium, Rhizopus,

Aspergillus oryzae, Bacillus
subtilis, B. pumilis, Rhodotorula
flava, Torulopsis dattila)
Korea
Light grayish-brown and

slightly chunky from the
small portion of uncrushed
soybeans; Used as a soup
base or seasoning
Coconut Water,
Barely or wheat
flour, Bakers
yeast, sugar,
coconut, rice
Baker's yeast (S. cerevisiae) or

coconut toddy micro-organisms
variety of yeasts and acidproducing bacteria
Sri Lanka is the

principal area of
production but
can be done
anywhere
Hopper is a steam-baked,
acid-fermented dough;
Cooked dough is circular
with a soft central portion
and thin crispy edges.
Consumed along
with fish or meat
curry, chili sambol (a
hot, spiced soup), or
jaggery.
Summer
Sausage
Pork hams and

products
Naturally occurring
World-wide
Dry sausage with high acid

content
Lactic acid
fermenters used
Sunki
leaves of "Otakiturnip and

"Zumi" (a wild
small apple)
L. Brevis
Bacillus coagulans Pediococcus
pentosaceus
Nagano, Japan
Eaten with rice and Miso

soup.
This ferment-ation
process does not use
salt. Fermented under
low temperature for
two months.
Taette
Milk and
Vegetable juices
to prevent
coagulation
S. lactis var. taette
Naturally occurring microbes;

inoc-ulated with
Zumi and Sunki
from the previous
year
Added starters
Scandinavian
peninsula
A yogurt like substance

eaten mostly in Finland.
Chiang-yiu,
Shoyu
Kecap
Kanjang
Kicap
Taosi
Inyu
(Naming in national
order with countries
listed)
Soybean paste and
soybean sauce are
obtainable
simultaneously
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 509545. &
Hesseltine. 1986.
Non-West.
Origin, pp. 62-67
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 559564. &
Hesseltine. 1986.
Non-West.
Origin, pp. 106109
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp.
190-196
http://home.pacb
ell.net
http://www.fao.o
rg/docrep/x0560
e/x0560e11.htm
http://www.west
onaprice.org/trad
itional_diets/japa
n.html
http://dwb.unl.ed
u/Teacher/NSF/
C11/C11Links/w
ww.bact.wisc.ed
u/microtextbook/
metabolism/Fer
mfoods.htm
Name of
Fermented Food
Raw Ingredientsa
Tapai
Rice, cassava,
tapioca
A. rouxii
E. burtonii
Tape Ketan
Rice, water,
Crushed ragi yeast cake
Tarhana
Wheat Meal and

Yogurt
Lactics
Tempe
(Tempeh)
Soybeans, water
Tempeh
Soybeans, water
Naturally occurring
microbes or added
startersc
Where
Producedd
Additional
Comments
Referencee
Very perishable
product because
fermentation
continues; If chilled,
keeps for 2 weeks
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 468469. &
Hesseltine. 1986.
Non-West.
Origin, pp. 169190
http://users.chari
ot.net.au/~dna/k
oji.html
Malaysia
Indonesia
Popular Malaysian
delicacy, consumed as a
desert; Tastes sweet yet
slightly alcoholic, with a
pleasant, flagrant aroma
Crushed ragi yeasts

cake-starter,
Made Japan,
Indonesia,
Alcohol in it can range

between 6-10%
Natural occurring
microbes
Turkey
Crushed wheat soup
Rhizopus oligosporus
Indonesia,
Malaysia,
Singapore,
Canada, Holland,
West Indies,
U.S.
Final stage of fermentation

is complete when beans are
completely covered by a
dense mass of white
mycelium
Consumed as a meat
substitute because of
its high protein
content
Klebsiella pneumoniae
Rhizopus sp.
Aspergillus sp.
Penicillium sp.
Micrococcus sp.
Mucor sp.
Bacillus sp.
Trichosporon sp.
Fusarium sp.
Rhizopus oligosporus
Indonesia,
Malaysia,
Commercially in
Canada, Holland,
the West Indies,
the US, and
Japan
White, mold-covered cake

produced by fungal
fermentation of dehulled,
hydrated, and partially
cooked soybean cotyledons
wrapped in wilted banana
leaves
Meat substitutes;
Nutritional
supplement for
infants and children
with diarrheal
disease
http://www.cypn
et.co.uk/ncyprus/
culture/cuisine/s
oup/tarhana.html
http://dwb.unl.ed
u/Teacher/NSF/
C11/C11Links/w
ww.bact.wisc.ed
u/microtextbook/
metabolism/Fer
mfoods.html
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
&
http://www.ncbe.
rdg.ac.uk/NCBE/
PROTOCOLS/P
RACBIOTECH/
PDF/hedger.pdf
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 7110. &
Hesseltine. 1986.
Non-West.
Origin, pp. 57-66
Naturally occurring
microbes or added
startersc
Naturally occurring
Japan
Has a bland taste that

soaks up flavors; contains
a significant amount of
protein and is rich in
calcium
Lactic, Acetic, Citric, Malic,

Fumeric, Succinic, Oxalic, Tartaric,
Malonic, Maleic, and Glycolic
Acids
Naturally Occurring
Korea
L. mesenteroides,
Naturally Occuring
Japan
Is unique due to its

complex of sweet, sour,
and hot pepper flavors,
along with its carbonation
from fermentation and
microflora
Have a tangy, salty-sour
flavor; High in iron,
riboflavin, and thiamin
Name of
Fermented Food
Raw Ingredientsa
Tofu
Soy beans
Bacillus pumilus; bacillus subtilis;

Bacillus cereus
Tongbaechu
Kimchi
Korean cabbage,
garlic, green
onion, hot pepper
flour, ginger, salt
Umeboshi
Plums
Plums, sea salt,

shiso leaves
Vinegar
Non-alcoholic
juices of fresh
fruit and
vegetables,
including cereal
grains and honey
Acetobacter aceti
Vodka
Barley malt,
wheat, rye,
potatoes, or
maize; water
Yeasts
Wine
Grapes
Schizosaccharomyces;
Zygosaccharomyces;
Brettanomyces; Dekkera
Where
Producedd
Naturally
Worldwide
Very acidic flavor; flavors

vary with starting juices
Alcohol content depends

on how much it has been
distilled; liquid
Naturally occurring
United States,
Africa, Europe,
Canada, Russia,
Eastern Europe,
Finland,
Republic of
Ireland, Italy
Worldwide
Various flavors come from

different types of grapes
and the types of treatments
and fermentations allowed
to happen.
Additional
Comments
Referencee
Soft tofu is often

used to make
frostings for cakes,
dips for chips and
vegetables, while the
firmer style is
generally used in stirfries and soups where
it holds its shape
Kimchi is available
throughout the year
and is a staple in the
diet, served 3 times a
day
http://www.fftc.a
gnet.org/library/
article/tb161.htm
l
Beneficial to
digestion; May be
used for substitution
of salt when
seasoning grain
Important to place
ingredients in a
covered but vented
container at room
temperature, so the
liquid or juice
receives ample
amount of O2
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
http://www.mosc
owfoodcoop.co
m/archive/macro
_seasoning.html
http://users.chari
ot.net.au/~dna/k
ombucha.htm
http://www.ginv
odka.org/history/
originvodka.html
2 fermentations
occur in most red
wines, and may
encouraged in
heavier styled white
wines, Chardonnay
or Sauvignon Blanc.
http://wineserver
.ucdavis.edu/av/
AV9410.html
Name of
Fermented Food
Wine
Yakju
Yogurt
a
b
c
d
e
Raw Ingredientsa
Naturally occurring
microbes or added
startersc
Where
Producedd
Additional
Comments
Grape, sugar
Honey (Ethiopian
tej), Sugar cane
(Philippine basi),
Palm
(Nigerian emu),
Jackfruit (Indian),
Date
(Sudanese
sherbote)
Wheat, barley or
corn
S. cerevisiae
Kloeckera apiculata
Candida stellata
Worldwide
Primitive wines are cloudy,

effervescent slurries
containing residues of the
substrates and the
fermenting yeasts; Provide
B vitamins
Primitive wine
contained
S. cerevisiae, Hansenula anomila,

Hansenulasubpelliculos, Pichia
polymorpha, Torulopsis sake, T.
inconspicua, Bacillus subtilis, B.
megateruim, B. pumilus
Korea
Rice was prohibited

as a substrate in 1962
and consumption has
decreased since then.
Milk
Lactobacillus bulgaricus;
Streptococcus thermophilus
Worldwide
The fermentation is 90%

complete within the first
72 hours. Thiamine
content increases and
remains constant.
Riboflavin decreases, then
increases after 4 days.
The lactic acid lowers the
pH and makes it tart and
causes the milk protein to
thicken
Helps replenishes
non-pathogenic flora
of the GI tract,
including that
following oral
antibiotic therapy;
Yogurt is preserved
by its acidity; With
lids intact, yogurt
will keep at least 1-2
months under
refrigeration
Referencee
Fugelsang, 1997,
Wine
Microbiology
pp. 11-17, 132142 &
Steinkraus.
1996. Handbook
of Indigenous
Fermented
Foods, pp. 364406
Steinkraus.
1983. Handbook
of Indigenous
Fermented
Foods, Vol. 9. p.
102, 114, 115,
341, 379, 500
http://biology.clc
.uc.edu/Fankhau
ser/Cheese/yogur
t_making/YOGU
RT2000.htm
Raw ingredients includes the substrate and any additional items typically included to properly produce the product.
List by species if known, otherwise by genus or group.
Are the microorganisms used naturally occurring on the raw material or contact surfaces or are known starters added?
Geographically, where in the world is this product typically prepared - Can list by country, region, continent, or worldwide.
Include the following information for the reference citation: Author, Date, Journal or Book Name, Volume (if there is one), Page Number. If you use a
website include the address link.

Fermented Foods

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Fermented Foods

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Fermented Foods

Aspergillus culture called koji

Red rice substrate

Monascus purpureus and Monascus

Wild yeast, S. cerevisiae

Yeast, Acetobacter, Bacterium

Sugar cane juice

Can be used as a milk

Many health claims

Often referred to as Sugar

Varying, golden color,

Malt, hops, water;

Streptococcus lactis, S. lactis

Bogobe Koko &

Unknown Lactobacillus sp. &

Has liver cleansing

Named after a region

Apples and other

Creamy soft cheese, mild

Fungus added for

Streptococcus lactis, S. lactis

~0.05% lactic acid

Aspergillus oryzae, Mucor,

Bacteria: Enterobacteriaceae (early

Flavor based on microbial

Fermentation begins after

Sulfur dioxide and/or

Aeobacter, Bacillus, Fusarium

Yeast and bacteria

Used to remove the pulp

Sweet, fizzy beverage

Fruits are peeled and

Raw skim milk,

L. mesenteroides ssp. cremoris or

White with small or large

Salt, meat (pork

Aspergillus, Penicillium spp.

Streptococcus lactis, Lactococcus

White creamy cheese

Nutty, smooth flavor

Sporeforming bacilli, lactic acid

Rice flour, Black

Carrots, cucumbers, turnips,

Old brine is used as

Honey, water, and

Pullaria, Aspergillus, Penicillium,

Pulp removed from locust

Fermented sour leavened

Lean pork, salt,

Bacillus cereus, Bacillus

Clear, reddish brown color

Wheat flour, sugar

Streptococcus lactis, Lactococcus

Rain forest belt

Beef and pork

White creamy cheese, low

Give as gift, loaf of

Streptococcus lactis, Lactococcus

Thick Pale yellow cheese

pH, moisture, and salt

Pork very lean,

Lactic acid bacteria

Rice and blackgram dahl or other