Food and Culinary Science Owens Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods: Fermented foods and beverages span a range of root crops, cereals, pulses, I Indigenous n vegetables, nuts, fruits, and animal products. Southeast Asia has a long history d of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of i g Southeast Asia examines some indigenous fermented foods of Thailand, e Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, Fermented Foods n microbiological, and technological factors associated with their manufacture, o quality, and safety. This text establishes a need for an adequate understanding u of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. s of F The authors describe the production, microbiology, biochemistry, nutritional e Southeast Asia value, and dietary roles of a wide variety of indigenous fermented foods of r Southeast Asia. Emphasizing the microbiological and biochemical processes m in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately e describe each process and critically evaluate the roles of microbes in the n fermentation. The classification of products is based on their microbial ecology t e (i.e., the predominant microbes involved), and the text includes examples of Edited by d every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic F J. David Owens fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial o fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. o d This book answers a series of basic questions addressing: s • Dominant/desired microbes o • Suitable factors in processing and the environment f • Commonly present microbes S • Compounds utilized as major carbon and energy sources o • Sources of fermentable carbohydrates u • Main biochemical activities and chemical changes • True yield of product per kilogram of initial raw materials t h • Possible hazards associated with a product e • How possible hazards may be minimized or eliminated a • Research needs and opportunities s t Indigenous Fermented Foods of Southeast Asia evaluates the state of A scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety, and s i future prospects of these fermented foods. a K11988 Indigenous Fermented Foods of Southeast Asia FERMENTED FOODS AND BEVERAGES SERIES Series Editors M.J.R. Nout and Prabir K. Sarkar Indigenous Fermented Foods of Southeast Asia (2014) Editor: J. David Owens Cocoa and Coffee Fermentations (2014) Editors: Rosane F. Schwan and Graham H. Fleet Handbook of Indigenous Foods Involving Alkaline Fermentation (2014) Editors: Prabir K. Sarkar and M.J.R. Nout Solid State Fermentation for Foods and Beverages (2013) Editors: Jian Chen and Yang Zhu Valorization of Food Processing By-Products (2013) Editor: M. Chandrasekaran Indigenous Fermented Foods of Southeast Asia Edited by J. David Owens Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20141029 International Standard Book Number-13: 978-1-4398-4481-6 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information stor- age or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copy- right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro- vides licenses and registration for a variety of users. For organizations that have been granted a photo- copy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents SerieS Preface vii acknowledgementS ix introduction xi editor xxi contributorS xxiii chaPter 1 temPe and related ProductS 1 J. DAVID OWENS, MARY ASTUTI AND KAPTI RAHAYU KUSWANTO chaPter 2 Starter cultureS 109 LILIS NURAIDA AND WARAWUT KRUSONG chaPter 3 Sweet, Sour, alcoholic Solid SubStrate fungal fermentationS 137 LILIS NURAIDA AND J. DAVID OWENS chaPter 4 alcoholic beverageS 157 NGO THI PHUONG DUNG, WARAWUT KRUSONG AND KAPTI RAHAYU KUSWANTO chaPter 5 lactic vegetable and fruit fermentationS 185 LILIS NURAIDA, J. DAVID OWENS, JUNAIDAH ABU BAKAR AND KAPTI RAHAYU KUSWANTO v vi Contents chaPter 6 lactic fermented rice noodleS 211 RENU PINTHONG AND J. DAVID OWENS chaPter 7 lactic fermentationS of fiSh and fiShery ProductS 257 LEONARDA S. MENDOZA chaPter 8 lactic meat fermentation 313 WONNOP VISESSANGUAN, VETHACHAI PLENGVIDHYA, NIPA CHOKESAJJAWATEE AND JUNAIDAH ABU BAKAR chaPter 9 Soya Sauce 359 SARDJONO ATMOKO chaPter 10 Bacillus fermentationS 373 J. DAVID OWENS AND KAPTI RAHAYU KUSWANTO Series Preface Natural fermentation precedes human history, and since ancient times humans have been controlling the fermentation process. Fermentation, the anaerobic way of life, has attained a wider mean- ing in biotransformations resulting in a wide variety of fermented foods and beverages. Fermented products made with uncontrolled natural fermentations or with defined starter cultures, achieve their characteristic flavour, taste, consistency, and nutritional properties through the combined effects of microbial assimilation and metabolite production, as well as from enzyme activities derived from food ingredients. Fermented foods and beverages span a wide diverse range of starchy root crops, cereals, pulses, vegetables, nuts and fruits, as well as ani- mal products such as meat, fish, seafood, and dairy. The science of chemical, microbiological, and technological factors and changes associated with manufacture, quality, and safety are pro- gressing and are aimed at achieving higher levels of control of quality, safety, and profitability of food manufacture. Both producers and consumers benefit from scientific, technologi- cal, and consumer-oriented research. Small-scale production needs to be better controlled and safeguarded. Traditional products need to be characterised and described to establish, maintain, and protect their authenticity. Medium- and large-scale food fermentation requires vii viii series PrefaCe selected, tailor-made, or improved processes that provide sustain- able solutions for the future conservation of energy and water, and responsible utilisation of resources and disposal of by-products in the environment. The scope of the CRC book series Fermented Foods and Beverages includes (i) Globally known foods and beverages of plant and animal origin (such as dairy, meat, fish, vegetables, cereals, root crops, soy- beans, legumes, pickles, cocoa and coffee, wines, beers, spirits, starter cultures, and probiotic cultures); their manufacture, chemical and microbiological composition, processing, compositional and func- tional modifications taking place as a result of microbial and enzymic effects; their safety, legislation, development of novel products, and opportunities for industrialisation. (ii) Indigenous commodities from Africa, Asia (South, East, and South-East), Europe, Latin America, and Middle East; their traditional and industrialised processes and their contribution to livelihood. (iii) Several aspects of general interest such as valorisation of food-processing by-products, biotechnology, engineering of solid-state processes, modern chemical and biological analytical approaches (genomics, transcriptomics, metabolomics, and other -omics), safety, health, and consumer perception. The fifth book, born in the series, is titled Indigenous Fermented Foods of Southeast Asia. This treatise, edited by Dr. J. David Owens, deals with the indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines. The region is known for its large diversity of fermented foods and the editor has made a great effort to represent this diversity at the microbiological and ingredient levels. Thanks to his network of scientists from the Southeast Asian countries he was able to bring together much of the current knowl- edge and state of the art. We are convinced that this compendium will serve as an essential reference for all those scientists as well as consumers who are looking for the latest knowledge and inspiration.