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List of fermented foods

Tibicos water crystals made with Muscovado

This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass-produced using industrial fermentation processes. The science of fermentation is known as zymology.

Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice.

Fermented foods

Fermented beans and seeds

Fermented cheeses

Most cheeses are fermented as part of their production.

Fermented condiments

Fermented creams and yogurts

Fermented grains and grain-based foods

Fermented fruits and vegetables

Fermented meat and seafood

Fermented drinks and beverages

This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all fermented drinks are alcoholic.

See also

References

  1. ^ The Book of Miso, 2nd ed., by Shurtleff and Aoyagi. Berkeley, California: Ten Speed Press (1985)
  2. ^ J. Dagoon (2000). Agriculture & Fishery Technology III. Rex Bookstore, Inc. pp. 242–243. ISBN 978-971-23-2822-0.
  3. ^ National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. National Academies. pp. 132–133. ISBN 9780309046855.
  4. ^ Meunier-Goddik, L. (2004). "Sour Cream and Creme Fraiche". Handbook of Food and Beverage Fermentation Technology. CRC Press. doi:10.1201/9780203913550.ch8. ISBN 978-0-8247-4780-0., p. 181f
  5. ^ "Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-29.
  6. ^ "Ekologisk filmjölk odd milk" (in Swedish). Arla Foods. Archived from the original on 2007-08-20. Retrieved 2007-06-30.
  7. ^ "What is sour cream. Sour cream for cooking recipes". Homecooking.about.com. 2010-06-14. Archived from the original on 2016-11-01. Retrieved 2011-09-14.
  8. ^ Lonely Planet Vietnam (Italian) "bánh cuốn – involtini di carta di riso cotti a vapore, ripieni di carne di maiale tritata e gamberi disidratati;"
  9. ^ T.H. Yellowdawn: Fermented Foods (2008); p.302-p.304
  10. ^ Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org. p. 26. ISBN 978-92-5-102774-5.
  11. ^ Science of Bread: Ethiopian injera recipe
  12. ^ Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
  13. ^ Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
  14. ^ Pollock, Nancy (1984). "Breadfruit Fermentation Practices in Oceania". Journal de la Société des Océanistes. 40 (79): 151–64. doi:10.3406/jso.1984.2544.
  15. ^ Cox, Paul Alan (April 1980). "Two Samoan Technologies for Breadfruit and Banana Preservation". Economic Botany. 34 (2): 181–5. doi:10.2307/4254164.
  16. ^ "Science of Pickles: Fermentation and Food | Exploratorium". Exploratorium.edu. Retrieved 2013-11-02.
  17. ^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.
  18. ^ "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO. 1998. Retrieved 2007-06-10.
  19. ^ A. Y. Tamime, ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387.
  20. ^ For popularity in Armenia, Azerbaijan, Kazakhstan, and Kyrgyzstan see Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.For the Balkans, see Leslie Strnadel, Patrick Erdley (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 58. ISBN 9780982261996.
    • For use in Afghanistan by Kirghiz, see Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784.
    • For Lebanon, see A. Y. Tamime, ed. (2008). Fermented Milks. John Wiley & Sons. p. 96. ISBN 9781405172387.
    • For presence in the North Caucasus, see Smih, Sebastian (2006). Allah's Mountains: The Battle for Chechnya. Tauris Parke Paperbacks. p. 25. ISBN 9781850439790.
  21. ^ Suresh Singh, Kumar; Rajendra Behari Lal (2003). Gujarat. Popular Prakashan. p. 789. ISBN 81-7991-104-7.
  22. ^ [1] Michael Andrew Malpass, Daily Life in the Inca Empire. Retrieved 31 August 2008