Fermented Foods and Beverages of the World

445 Pages·2010·9.289 MB·English

by  Jyoti Prakash Tamang, Kasipathy Kailasapathy

Fermented Foods
and Beverages
of the World
http://avaxho.me/blogs/ChrisRedfield
Fermented Foods
and Beverages
of the World
edited by
Jyoti Prakash Tamang
Kasipathy Kailasapathy
Boca Raton London New York
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Library of Congress Cataloging-in-Publication Data
Fermented foods and beverages of the world / editors, Jyoti Prakash Tamang and
Kasipathy Kailasapathy.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-4200-9495-4 (alk. paper)
1. Fermented foods. 2. Fermented milk. 3. Food--Microbiology. 4. Food--History. I.
Tamang, Jyoti Prakash. II. Kailasapathy, Kasipathy. III. Title.
TP371.44.F468 2010
664’.024--dc22 2010000992
Visit the Taylor & Francis Web site at
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Contents
Preface........................................................................................................................vii
Editors..........................................................................................................................ix
Contributors.................................................................................................................xi
1 Dietary Cultures and Antiquity of Fermented Foods and Beverages............1
Jyoti Prakash Tamang and Delwen Samuel
2 Diversity of Fermented Foods..........................................................................41
Jyoti Prakash Tamang
3 Diversity of Fermented Beverages and Alcoholic Drinks..............................85
Jyoti Prakash Tamang
4 Functional Yeasts and Molds in Fermented Foods and Beverages............127
Kofi E. Aidoo and M. J. Robert Nout
5 Fermented Vegetable Products......................................................................149
Carmen Wacher, Gloria Díaz-Ruiz, and Jyoti Prakash Tamang
6 Fermented Legumes: Soybean and Non-Soybean Products.......................191
Toshirou Nagai and Jyoti Prakash Tamang
7 Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma.....225
Etsuko Sugawara
8 Fermented Cereal Products...........................................................................247
Jean-Pierre Guyot
9 Fermented Milk Products..............................................................................263
Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado,
and Ángel Alegría
10 Fermented Fish Products...............................................................................289
Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa
11 Fermented Meat Products..............................................................................309
Martin Adams
12 Ethnic African Fermented Foods..................................................................323
N. A. Olasupo, S. A. Odunfa, and O. S. Obayori
v
vi Contents
13 Tea, Coffee, and Cacao...................................................................................353
Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz
14 Probiotic and Prebiotic Fermented Foods....................................................377
Kasipathy Kailasapathy
15 Health Aspects of Fermented Foods..............................................................391
Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang
16 Packaging Concepts for Enhancing Preservation of Fermented Foods....415
Kasipathy Kailasapathy
Index.........................................................................................................................435
Preface
Fermented.foods.and.beverages.are.one.of.the.indispensable.components.of.the.
dietary.culture.of.every.community.in.the.world..Traditional.fermentation,.and.smok-
ing,.drying,.and.salting.processes.were.developed.by.ancient.people.to.preserve.foods.
for.consumption,.a.remarkable.step.in.the.food.culture.history.of.human.beings..Wine.
was.believed.to.be.made.in.the.Caucasus.and.Mesopotamia.as.early.as.6000.BC,.
and.the.colonization.by.Romans.spread.winemaking.all.over.the.Mediterranean..The.
antiquity.of.Chinese.foods.and.cuisines.has.been.documented.by.several.historians.as.
far.back.as.4000.BC.based.on.historical.evidence..The.ancient.monuments.of.Nepal.
indicate.that.Himalayan.ethnic.foods.have.been.consumed.in.the.region.for.more.than.
2500.years..Food.prepared.by.different.communities.is.unique.and.distinct.due.to.the.
geographical.location,.environmental.factors,.food.preference,.and.the.availability.of.
plant.or.animal.sources..Approximately.50–400.g.per.capita.of.fermented.foods.and.
alcoholic.beverages.are.consumed.daily.worldwide,.representing.about.5%–40%.of.
the.total.daily.food.intake..Low-cost,.high-value,.and.socially.and.culturally.accept-
able.fermented.foods.and.beverages.are.consumed.as.staple.foods,.currries,.stews,.
side.dishes,.fried.foods,.cooked.foods,.pastes,.seasonings,.condiments,.pickles,.con-
fectioneries,.salads,.soups,.desserts,.savories,.drinks,.candied.foods,.masticators,.
colorants,.tastemakers,.and.alcoholic.and.nonalcoholic.beverages..About.5000.vari-
eties.of.unlisted.major.and.minor.fermented.foods.and.beverages.are.prepared.and.
consumed.by.billions.of.people.belonging.to.different.communities.and.ethnicities.
across.the.world.
Fermented.foods.and.beverages.harbor.diverse.microorganisms.from.the.environ-
ment,.which.include.mycelial.molds;.yeasts;.and.bacteria,.mostly.lactic.acid.bacteria,.
bacilli,.and.micrococci..Microorganisms.transform.the.chemical.constituents.of.raw.
materials.during.fermentation.and.enhance.the.nutritive.value.of.the.products;.enrich.
bland.diets.with.improved.flavor.and.texture;.preserve.perishable.foods;.fortify.prod-
ucts.with.essential.amino.acids,.health-promoting.bioactive.compounds,.vitamins,.
and.minerals;.degrade.undesirable.compounds.and.antinutritive.factors;.impart.anti-
oxidant.and.antimicrobial.properties;.improve.digestibility;.and.stimulate.probiotic.
functions..Most.of.the.ethnic.fermented.foods.and.beverages.are.produced.by.natural.
fermentation,.except.the.alcoholic.beverages.in.Asia,.which.are.produced.by.using.a.
consortium.of.microorganisms.in.the.form.of.a.dry,.cereal-based.starter..Diversity.
within.the.species.or.strains.of.several.functional.genera.of.dominant.microorganisms.
has.created.ethnic.foods.with.different.sensory.characteristics.
This.book.has.16.chapters.covering.the.description.of.products;.culinary..practices;.
and.the.microbiology,.biochemistry,.nutrition,.and.functional.properties.of..different.
categories.of.fermented.foods.and.beverages.of.the.world:.fermented.vegetables,.
fermented. soybeans. and. non-soybean. legumes,. fermented. cereals,. fermented.
milks,. fermented/dried/smoked. fish,. fermented/dried/smoked. meats,. fermented.
root/tuber.products,.fermented.beverages.and.alcoholic.drinks,.and.miscellaneous.
fermented.products.including.vinegar,.nata,.pidan,.tea,.coffee,.cacao,.etc..There is.
vii
viii Preface
a. complete. chapter. devoted. to. the. dietary. culture. and. antiquity. of. fermented.
foods and.beverages.of the.world.
We.attempted.to.update.and.collate.information.and.research.carried.out.on.various.
aspects.of.major.as.well.as.minor.fermented.foods.and.beverages.of.the.world..We.
are.grateful.to.all.the.contributing.authors.who.accepted.our.invitation.to.write.this.
book..Many.are.well-recognized.scientists.and.researchers.with.vast.experience.in.the.
field.of.fermented.foods.and.beverages..We.are.happy.to.bring.all.of.them.onto.a.same.
platform.that.helped.in.bringing.out.this.book,.and.thanks.to.Martin.Adams,.Jean-
Pierre.Guyot,.M.J..Robert.Nout,.Kofi.E..Aidoo,.Delwen.Samuel,.Ulrich.Schillinger,.
Charles.M.A.P..Franz,.Carmen.Wacher,.N.A..Olasupo,.S.A..Odunfa,.Toshirou.Nagai,.
Etsuko.Sugawara,.Baltasar.Mayo,.Mohammed.Salim.Ammor,.Junus.Salampessy,.
Namrata.Thapa,.O.S..Obayori,.Louis.Ban-Koffi,.Mariam.Farhad,.Gloria.Díaz-Ruiz,.
Ángel.Alegría,.and.Susana.Delgado..We.are.also.grateful.to.Taylor.&.Francis.for.
publishing.this.comprehensive.book.on.important.topics..We.hope.this.book.will.be.
utilized.by.researchers,.students,.teachers,.food.entrepreneurs,.agriculturalists,.gov-
ernment.policy.makers,.anthropologists,.historians,.geographers,.ethnologists,.soci-
ologists,.and.media.persons.who.are.interested.in.fermented.foods.and.beverages..
Though.there.are.hundreds.of.research.articles,.review.papers,.and.quite.a.few.books.
on.fermented.foods.and.beverages,.Fermented Foods and Beverages of the World.is.
the.latest.compilation.of.various.aspects.of.fermented.foods.and.beverages.including.
many.undocumented,.minor,.or.lesser-known.ethnic.fermented.products.of.the.world.
We.dedicate.this.book.to.Dr..C.W..Hesseltine,.Prof..K.H..Steinkraus,.Prof..Michio.
Kozaki,.and.Dr..Sayuki.Nikkuni,.all.deceased,.whose.contributions.to.the.field.of.
fermented.foods.and.beverages.of.the.world.is.immeasurable;.their.memories.will.
remain.in.this.book.forever..We.salute.them.for.creating.a.forum.of.knowledge.and.
a.base.for.research.to.study.in.depth.the.culture.and.science.involved.in.the.produc-
tion.of.fermented.foods.and.beverages.and.also.to.validate.the.worthy.knowledge.of.
ethnic.people.
Jyoti Prakash Tamang
Kasipathy Kailasapathy
Editors
Dr. Jyoti Prakash Tamang.has.been.one.of.lead-
ing.researchers.on.fermented.foods.and.beverages.
for.the.past.23.years..He.obtained.his.PhD.from.
North.Bengal.University,.and.completed.his.post-
doctoral.research.with.the.National.Food.Research.
Institute. (Japan). and. the. Institute. of. Hygiene.
and.Toxicology.(Germany)..Dr..Tamang.won.the.
National.Bioscience.Award.of.the.Department.of.
Biotechnology,.Ministry.of.Science.and.Technology,.
Government.of.India,.in.2005,.one.of.the.presti-
gious.awards,.and.became.a.fellow.of.the.Biotech.
Research.Society.of.India.in.2006..He.has.published.
more.than.90.research.papers.in.peer-reviewed.international.and.national.journals,.
filed.a.patent,.and.guided.several.PhD.students..He.has.presented.his.work.in.d.ifferent.
countries.and.is.a.member.of.many.prestigious.national.and.international.academic.
and.scientific.organizations..He.is.a.regular.reviewer.of.many.peer-reviewed.interna-
tional.scientific.journals.in.microbiology.and.food.sciences,.and.of.books..Dr..Tamang.
recently.authored.Himalayan Fermented Foods: Microbiology,.Nutrition,.and Ethnic
Values published.by.CRC.Press,.Taylor.&.Francis..Prof..Tamang.is.a.Head.of.Food.
Microbiology.Laboratory.and.was.the.first.academic.coordinator.of.Sikkim.University.
at.Gangtok,.India.
Dr. Kasipathy Kailasapathy.is.an.associate.pro-
fessor.in.the.School.of.Natural.Sciences,.University.
of.Western.Sydney,.Hawkesbury,.New.South.Wales,.
Australia..He.has.a.bachelor’s.degree.in.agricul-
tural.science.from.the.University.of.Peradeniya,.
Peradeniya,.Sri.Lanka,.and.graduate.degrees.from.
Obihiro. Chickusan. University,. Obihiro,. Japan.
(MSc.in.agricultural.science),.Penn.State.University,.
University.Park,.Pennsylvania.(PhD.in.food.sci-
ence),.and.University.of.Western.Sydney,.Australia.
(MBA)..He.is.the.research.leader.for.the.Probiotics.
and.Encapsulated.Foods.Unit.at.the.Centre.for.Plant.
and.Food.Science,.University.of.Western.Sydney,.Australia..His.research.has.focused.
on.dairy.fermented.foods.incorporating.probiotic.bacteria.and.prebiotic.substances,.
health.benefits,.microencapsulation,.immobilization.of.enzymes,.active.packaging,.
and.bioactive.peptides,.among.others..In.the.past.10.years,.he.has.authored.and.coau-
thored.more.than.75.papers.in.scientific.journals,.several.chapters.in.books,.has.super-
vised.over.20.higher.degree.students,.and.has.given.more.than.50.presentations.in.
national.and.international.conferences.
ix
Contributors
Martin Adams Gloria Díaz-Ruiz
Division.of.Microbial.Sciences Departamento.de.Alimentos.y.
Faculty.of.Health.and.Medical. Biotecnología
Sciences Facultad.de.Química
University.of.Surrey Universidad.Nacional.Autónoma.de.
Guildford,.United.Kingdom México
Mexico.City,.Mexico
Kofi E. Aidoo
Department.of.Biological.and. Mariam Farhad
Biomedical.Sciences Centre.for.Plant.and.Food.Science
Glasgow.Caledonian.University University.of.Western.Sydney
Glasgow,.United.Kingdom Sydney,.New.South.Wales,.Australia
Ángel Alegría Charles M. A. P. Franz
Department.of.Microbiology.and. Max.Rubner-Institut
Biochemistry Bundesforschungsinstitut.für.Ernährung.
Asturian.Dairy.Research. und.Lebensmittel
Institute Karlsruhe,.Germany
Villaviciosa,.Spain
Jean-Pierre Guyot
Mohammed Salim Ammor Centre.de.Montpellier
Centrale.Laitiere—Danone. Institut.de.Recherche.pour.le.
Casablanca,.Morocco Développement
Montpellier,.France
Louis Ban-Koffi
Technological.Research.Station Kasipathy Kailasapathy
National.Agronomie.Research.. School.of.Natural.Sciences
Centre University.of.Western.Sydney
Abidjan,.Ivory.Coast Sydney,.New.South.Wales,.Australia
Susana Delgado Baltasar Mayo
Department.of.Microbiology.and. Department.of.Microbiology.and.
Biochemistry Biochemistry
Asturian.Dairy.Research. Asturian.Dairy.Research.
Institute Institute
Villaviciosa,.Spain Villaviciosa,.Spain
xi