Fermentation in food processing Quotes
A curated collection of the best quotes about Fermentation in food processing.
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“Malting process”
“Wikicommons: Fermentation”
“Wikipedia: Fermentation in food processing”
“Fermented Cereals: A Global Perspective from the Food and Agriculture Organization of the United Nations”
“Miso, or “fermented soybean paste,”... is an all-purpose high-protein seasoning, which has no counterpart among Western foods or seasonings. Made from soybeans, rice or barley, and salt... [i]t comes in a wide range of warm, earthy colors... Each miso has its own distinctive flavor and aroma... Miso’s range of flavors and colors, textures and aromas, is at least as varied as that of the world’s fine wines or cheeses.”
“During lactic acid fermentation... a characteristic fermentative yeast flora develops in the liquid... When the sugar is used up and the pH has dropped because of lactic acid production by the lactic acid bacteria, a secondary, oxidative yeast flora develops on the surface of the liquid in the form of a thick, folded layer of yeast.”
“Sufu (Chinese soy cheese) and stinky tofu (chaotofu) are block-type fermented soy foods. In the manufacture... sufu utilizes mainly mold(s), whereas stinky tofu utilizes mainly bacteria. Molds multiply under aerobic condition and produce amylase, protease, and other hydrolases”
“Dill pickles and pearl onions are salted with just enough salt to plasmolyze the harmful organisms, and alcohol is generated first, then follows acetic and lactic fermentations to produce vinegar having a characteristic flavor. All vinegar having a certain per cent of solids is liable to deterioration through the agency of harmful bacteria hence storage in cool places is recommended for such as malt and cider vinegars.”
“Gay-Lussac found that food treated by Appert's method was quite stable, but as soon as it was exposed to air, fermentation and/or putrefaction set in. Further experiments enabled Gay-Lussac to prove that air was the causative agent, and that if liquid foods were actually boiled, and then exposed to air, then the onset of the two processes was delayed. He also found that if brewer's yeast was heated, it was incapable of initiating fermentations.”
“YouTube videos:
• Fermenting Vegetables with Sandor Katz*andorkraut
• Introduction to Vegetable Fermentation*iving Web Farms
• Lacto-Fermentation: The Secret of Healing with Katalin Brown*ichters Herbs
• Preserving Food Without Refrigeration with Kelley Wilkinson*iving Web Farm”
“Basically, the preparation method of soy sauce koji involves washing and soaking the rice grains overnight, steaming the well-drained soaked rice for about 60 minutes, rapidly cooling and breaking the lumps of rice, mixing uniformly the ash and starter, distributing in trays and incubating in a special room for about 5 days with in-between stirring of the mixture on the second day and the third day. The molded rice is thoroughly dried, packaged, and stored in cold room with low humidity. Strict observation of aseptic conditions is required at every step of the preparation.”
“[T]he French Academy of Sciences in 1779 had posted a prize of one kilogram of gold for a solution of the mystery of fermentation. Unfortunately, the offer had to be withdrawn in 1793... but Cagniard-Latour's inquisitive spirit was undaunted by the cancellation... He described the features of yeast cells, classified them as plants, observed the process of budding and noted the differences in shape between wine- and beer-yeasts. He also found the multiplication of the cells required nitrogenous material in addition to fermentable carbohydrate. ...Unfortunately, however, he reverted to his research interest in physics.”
“Rejuvelac is a fermented beverage that originated from Ann Wigmore's life work. ...Wigmore highly promoted rejuvelac as a form of "living water." ...Although she primarily fermented wheat... any grain can be used. ...Ann Wigmore's recipe... used unsprouted grain... Other rejuvelac recipes use sprouted grains. ...by sprouting the grains the flavor is far superior and tastes lightly lemony. The key... is to sprout the grains first and then blend them for the fermenting process. ...Fill the jar with clean filtered water ...scrape any foam or debris off the top of the liquid.”
“The tempeh is simply mixed with cooked, dehulled soybeans; the mycelium continues its growth without the... spores. ...however, [it] generally has a lightly weaker mycelium and the incubation time is a little longer than... sporulated methods. And... there are always some unwanted bacteria in the original tempeh. If you are careless and/or the humidity is high, their numbers will increase with each generation until eventually they prevail, preventing the formation of good tempeh. However, by being clean and careful, we have had no trouble in keeping this starter going for more than 12 generations...”
“[K]oji [is] the Japanese manifestation of qu, also traditionally a mixed culture but today typically known as a single a strain of fungus, Aspergillus oryzae. Before I started growing koji, I would never have believed it possible to fall in love with a mold. ...Koji itself is not generally eaten as a food (although it is delicious). Koji is the first step toward many elaborately processed foods and beverages. ...try it at least once using a starter culture so you can experience the unique aroma of fresh growing koji, because recognizing that unique smell is the most straightforward way you have to gauge whether you have the right mold growing if you try starting koji spontaneously using corn husks.”
“Raw cultured vegetables have been around for thousands of years... Rich in lactobacilli and enzymes, alkaline-forming, and loaded with vitamins, they are an ideal food that can and should be consumed with every meal.
Since cultured foods are an excellent source of vitamin C, Dutch seamen used to carry them to prevent scurvy. For centuries, the Chinese have cultured cabbage each fall to ensure a source of greens through the winter... Cultured vegetables are a favorite food of the long-lived Hunzas. ...it's the active cultures of friendly bacteria (lactobacilli) inside [yogurt] that are responsible for good health. Similarly, the enzymes and the high lactic acid in raw cultured vegetables promote wellness and longevity.”
“Koji is a culture prepared by growing... Aspergillus oryzae... mold on cooked grains and/or soybeans in a warm, humid place. Koji serves as a source of enzymes that break down (or hydrolyze / digest / split) natural plant constituents into simpler compounds when making miso, soy sauce, sake, amazake, and other fermented foods. Its fragrant white... mycelium... has a delightful aroma resembling that of mushrooms. ...Koji is written with the exact same character in China and Japan. ...In China this character is romanized as qu... Koji was invented in China at least three centuries before the Christian era.”
“Schwann (1837) the codiscoverer of the yeast cell, showed by experiment that fermentation and putrefaction were of microbial origin. He also disproved spontaneous generation: with sterile flasks and media he demonstrated that it was microorganisms in the air that produced putrefaction or fermentation of substances. Alcohol was produced when yeast was added to a sugar solution. When sterile media were exposed to the air, they decomposed, but if air was sterilized by heat, no decomposition occurred. Schwann reasoned that the air contained living germs that produced the putrefaction because arsenic and mercuric chloride, which were known to kill living things, also prevented putrefaction. These were the same kind of experiments Pasteur was to perform a quarter-century later. Schwann was the originator but Pasteur got the recognition. This is not to belittle Pasteur, whose many achievements earned him his place in history.”