Asian Fungal Fermented Food

Abstract

This publication is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

Amino acid profiles of sufu, a Chinese fermented soybean food

“…In order to reach the required final salt level (8%, 11%, or 14% w/w), salt was also added to the dressing mixtures. For red sufu, the dressing mixture consisted of angkak or kojic red rice (Han et al, 2001b), alcoholic beverage (rice wine) (Nout and Aidoo, 2002) to a final alcohol content of 5%, sugar, Chiang (wheat-based miso) (Campbell-Platt, 1987), and spices. For white sufu, the dressing mixture only consisted of alcoholic beverage (final alcohol content 5%).…”

Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

“…This wine differs from regular rice wine by its sherry-like taste and flavour, and its attractive brown-red colour. The principle of rice wine manufacture consists of the saccharification of steamed rice starch by fungal enzymes and the simultaneous or subsequent alcoholic fermentation by yeasts from traditional starter tablets (Lotong, 1998;Nout & Aidoo, 2002). The limited knowledge about the microbiological composition of traditional starters in relation to their performance in the fermentation poses an obstacle to industrial development, and thus the development of defined starters containing mixed pure cultures is a priority in food microbiology and technology research (Holzapfel, 1997;Ray, 2001;Zorba, Hancioglu, Genc, Karapinar, & Ova, 2003).…”

Nilamadana, new fungal fermented cereal based food

“…Normally food fermentations use bacterial cultures and the use of fungi in fermented foods are relatively limited (Nout & Aidoo, 2002). In East and South East Asia, filamentous moulds are predominant organisms in fermentation, whereas in Europe, Australia and America, fermented foods are mainly on bacterial or bacteria-yeast based fermentation processes (Tamang, 2010).…”

“…(Okada, 1988;Sasaki & Mori, 1991). Functional properties of fungi in fermented foods are mainly in the production of enzymes, degradation of antinutritive factors and improving the bioavailability of minerals (Nout & Aidoo, 2002).…”