245 Food Products of Fermentation

food products of fermentation

Products of fermentation include chemical, pharmaceuticals, beverage, and food products.

 

Products of Fermentation:

 

Milk Products of Fermentation:

  1. Curd is produced from Buffalo’s or cow’s milk. These are fermented by lactis subsp. Lactis L. delbrueckii subsp. Bulgaricus L. plantarum Streptococcus lactis S. thermophiles S. cremoris.
  2. Yogurt is produced from Cow’s milk. These are fermented by acidophilus S. thermophiles L. bulgaricus.
  3. Cultured buttermilk is produced from Buffalo’s or cow’s milk. These are fermented by lactis subsp. Diacetylactis S. cremoris.
  4. Lassi is produced from Buffalo’s or cow’s milk. These are fermented by bulgaricus.
  5. Acidophilus milk is produced from cows milk. These are fermented by acidophilus.
  6. Bulgarian buttermilk is produced from Cow’s milk. These are fermented by delbueckii subsp. bulgaricus.
  7. Shrikhand is produced from Buffalo’s or cow’s milk. These are fermented by thermophiles, L. bulgaricus.
  8. Kefir is produced from Sheep’s, cow’s, goat or mixed milk. These are fermented by lactis, Leuconostoc sp., Saccharomyces Kefir, Torula kefir, Micrococci.
  9. Koumiss is produced from Mare’s, camel’s or ass’s milk.  These are fermented by acidophilus, L. bulgaricus, Saccharomyces, Micrococci.
  10. Leben is produced from Goats, sheep’s milk. These are fermented by lactis S. thermophiles, L. bulgaricus, Lactose fermenting yeast.
  11. Cheese are produced from Cow’s, Buffalo’s, goat’s milk, sheep milk. These are fermented by lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. diacetylactis, S. thermophilus, L. delbueckii subsp. Bulgaricus Priopionibacterium shermanii, and Penicillium roqueforti etc.

 

SEE MORE:

 

Vegetables and Fruits Products of Fermentation:

  1. Gundruk is popular in India. It is fermented by fermentum, L. plantarum, L. casei, L. casei subsp. pseudoplantarum, and Pediococcus pentosaceus.
  2. Sinki is popular in India. It is fermented by plantarum, L. brevis, L. casei, and Leuconostoc fallax.
  3. Khalpi is popular in India. It is fermented by plantarum, L. brevis, and Leuconostoc fallax.
  4. Inziangsang is popular in India. It is fermented by plantarum, L. brevis, and Pediococcus.
  5. Soidon is popular in India. It is fermented by brevis, Leuconostoc fallax, and Lactococcus lactis.
  6. Goyang is popular in India. It is fermented by plantarum, L. brevis, Lactococcus lactis, Enterococcus faecium, and Pediococcus pentosaceus, yeasts Candida spp.
  7. Kimchi is popular in Korea. It is fermented by Leuconostoc mesenteroides, Lactobacillus plantarum mesenteroides, L. citreum, L. gasicomitatum, Lactobacillus brevis, L. curvatus, L. plantarum, L. sakei, L. lactis, P. pentosaceus, W. confusa, and W. koreensis Leuconostoc mesenteroides, L. pseudomesenteroides, and L. lactis.
  8. Sauerkraut is popular in Europe and America. It is fermented by Leuconostoc mesenteroides,. Lactobacillus brevis,. plantarum, Pedicoccus pentosaceus Lb. curvatus,. Lb. sakei,. Lactococcus lactis.subsp. .lactis, and Leuc. fallax.
  9. Paocai is popular in China. It is fermented by Lactobacillus pentosus, plantarum, L. brevis, L. lactis, L. fermentum, and Leuconostoc mesenteroides.
  10. Yan-dong-gua is popular in Taiwan. It is fermented by Weissella cibaria and Paramesenteroides.
  11. Tempoyak is popular in Malaysia. It is fermented by Lactobacillus brevis, mali, L. fermentum, L. durianis, and Leuconostoc mesenteroides.
  12. Sayur asin is popular in Indonesia. It is fermented by Leuconostoc mesenteroides, Lactobacillus confusus, Lactobacillus curvatus, Pediococcus pentosaceus, and Lactobacillus plantarum, and the yeasts, Candida sake, and Candida guilliermondii.
  13. Shalgam juice is popular in Turkey. It is fermented by Lactobacillus plantarum, brevis, L. paracasei, L. buchneri, and Pediococcus pentosaceus.
  14. Yan-taozih is popular in Taiwan. It is fermented by Leuconostoc mesenteroides, lactis, Weissella cibaria, W. paramesenteroides, W. minor, Enterococcus faecalis, and Lactobacillus brevis.
  15. Pobuzihi is popular in Taiwan. It is fermented by Lactobacillus pobuzihii, plantarum, Weissella
    cibaria
    , W. paramesenteroides, and Pediococcus pentosaceus.
  16. Nozawana-zuke is popular in Japan. It is fermented by Lactobacillus spp.
  17. Yan-jiangis is popular in Taiwan. It is fermented by Lactobacillus sakei, Lactococcus lactis Lactis, Weissella cibaria and L. plantarum.
  18. Yan-tsai-shin is popular in Taiwan. It is fermented by Weissella paramesenteroides, cibaria, W. minor, Leuconostoc Mesenteroides, Lactobacillus Plantarum, and Enterococcus sulphurous.
  19. Jiang-gua is popular in Taiwan. It is fermented by Weissella cibaria, hellenica, L. Plantarum, Leuconostoc lactis, and Enterococcus casseliflavus.

 

Cereal Products of Fermentation:-

  1. Banku are produced in Ghana Maize. These are produced from maize and cassava Dough.
  2. Ben-saalga and koko are produced in Burkina.Faso, and Ghana. These are produced from millet.
  3. Bhaati jaanr are produced in Darjeeling.hills.and. Sikkim.(India),.Nepal. These are produced from rice.
  4. Boza are produced in Bulgaria,.Romania, Turkey, and Albania. These are produced from Wheat, rye, millet, maize,.etc.
  5. Bushera are produced in Uganda. These are produced from Sorghum, and millet.
  6. Dosa are produced in India. These are produced from and black gram .
  7. Gahun to jaanr are produced in Darjeeling hills and Sikkim(India). These are produced from Wheat.
  8. Gowé.(Sifanu) are produced in Benin. These are produced from Sorghum.
  9. Hussuwa are produced in Sudan. These are produced from Sorghum.
  10. Idli are produced in India. These are produced from and black gram .
  11. Injera are produced in Ethiopia. These are produced from tef, sorghum, corn,
    millet, and barley.
  12. Kenkey are produced in Ghana. These are produced from Maize .
  13. Kisra are produced in Arabian.Gulf,.Sudan,.Iraq. These are produced from Sorghum, pearl and millet.
  14. Kodo ko jaanr are produced in darjeeling hills and Sikkim(India), Nepal. These are produced from millet .
  15. Mahewu are produced in South.Africa,.Zimbabwe. These are produced from Maize,.millet, and sorghum.
  16. Mawè are produced in Benin,.Togo. These are produced from Maize,.millet, and sorghum.
  17. Ogi are produced in West.Africa. These are produced from Maize,.millet, and sorghum.
  18. Poto poto are produced in Congo. These are produced from Maize.
  19. Pozol are produced in Mexico,.Guatemala. These are produced from Maize.
  20. Selroti are produced in Darjeeling hills and Sikkim.(India), Nepal, Bhutan. These are produced from Rice.
  21. Togwa are produced in East.Africa. These are produced from Maize.

 

Fermented legume: Soyabean and Non-Soyabean Products:

There are two types of fermented soyabean products:

  • Soyabean food fermented by Bacilli (Natto, Kinema, Thua nao, Chungkokjang, Hawaijar, Tungrymbai, Aakhone, Bekang, Peruyaan, Pepok, and Sieng).
  • Soyabean food fermented by Mold (Tempe, Douchi, Sufu, Doenjang, Miso, Shoyu/Soy.Sauce, and Tauco).

Soyabean food fermented by Bacilli

  1. Natto is popular in Japan. This is fermented by subtilis
  2. Kinema is popular in India,. Nepal,. and. Bhutan. This is fermented by licheniformis,.B. cereus,.B. circulans,.B. thuringiensis, B. sphaericus, Candida parapsilosis.and.Geotrichum candidum
  3. Thua nao is popular in Thailand. This is fermented by subtilis.
  4. Chungkokjang is popular in Korea. This is fermented by subtilis, B. licheniformis, and B. megaterium.
  5. Hawaijar is popular in This is fermented by Staphylococcus aureus, and S. sciuri.B.
  6. subtilis,. licheniformis,.B. cereus,
  7. Tungrymbai is popular in This is fermented by many species of.Bacillus.
  8. Aakhone is popular in This is fermented by many species of.Bacillus.
  9. Bekang is popular in This is fermented by many species of Bacillus.
  10. Peruyaan is popular in This is fermented by many species of Bacillus.
  11. Pepok is popular in Mayanmar. This is fermented by many species of Bacillus
  12. Sieng is popular in Combodia. This is fermented by many species of

 

Soyabean food fermented by Mold:

  1. Tempe: It is unknown that where it was originated. Although it is thought that tempe was origiginated in ancient Indonesia in early seventeenth century. Tempe is fermented by oligosporus, Klebsiella pneumoniae,. K. pneumoniae. subsp.ozaenae,.Enterobacter cloacae,
  2. Douchi is popular in It is still used as a part of traditional Chinese medicine. It is fermented by Mucor,. Aspergillus.
  3. Sufu is popular in China . It is fermented by Actinomucor, Mucor, and Lactic acid bacteria that ferment Sufu are Enterococcus hermanniensis,.Lactobacillus agilis,.Lb. brevis,.Lb. buchneri,.Lb. Crispatus,.Lb. curvatus,.Lb. Delbrueckii,.Lb. farciminis,.Lb. fermentum,.Lb. pantheris,.Lb. salivarius,.Lb. vaccinostercus,.Lactococcus lactis, Leuconostoc carnosum,.Leuc. citreum,.Leuc. fallax,.Leuc. lactis,.Leuc. mesenteroides,.Leuc. pseudomesenteroides, Pediococcus acidilactici, Streptococcus bovis,
  4. Doenjang is popular in Korea. It is fermented by Mucor plumbeus, oryzae, and Debaryomyces hansenii. Several Bacteria that ferment doenjang are Leuconostoc mesenteroide, Tetragenococcus halophilus, E. faecium, B. subtilis, and.B. licheniformis.
  5. Miso is popular in Japan. It is fermented by Zygosaccharomyces rouxii, and Candida versatilis.
  6. Shoyu is popular in Japan,.Korea,.China. It is fermented by molds.
  7. Soy sauce is popular in all over the world. It is fermented by molds.
  8. Tauco is popular in Indonesia. It is fermented by oryzae,. R. oligosporus,. R. oryzae,. Lb. delbrueckii,.Hansenula.sp.,.and.Zygosaccharomyces soyae.

 

 

Fermented Non-Soybean Legume:

  1. Dawadawa is popular in Ghana, Sierra Leone, Burkina Faso, and Nigeria. It is fermented by Bacillus subtilis,. lichenifornis,.B. pumilus,.and.B. megaterium. Staphylococcus xylosus,. S. saprophyticus,.S. hominis,.and.Micrococcus.spp.
  2. Ugba is popular in Nigeria. It is fermented byBacillus,.Staphylococcus,. Micrococcus,. Corynebacterium,. Alcaligens, and Citrobacter .
  3. Maseura is popular in Nepal and India. It is fermented by Lactobacillus fermentum,. salivarius,. Pediococcus pantosaceous,. P. acidilactici,. Enterococcus durans,. B. subtilis,. B. mycoides,.B. pumilus,.and.B. laterosporous; Saccharomyces cerevisiae,. Pichia burtonii,. Candida castellii, C. versatilis; Cladosporium,. Penicillium,. and. Aspergillus niger.
  4. Wari is popular in India. It is fermented by Mesenteroides, Candida vartiovaarai,. Kluyveromyces marxianus,.Trichosporon beigelii,.C. krusei,.and.Hansenula anomala. .Leuc. mesenteroides,.Lb. delbrueckii,.Lb. fermentum,.B. subtilis,.and.Flavobacter.spp., Trichosporon beigelii,.S. cerevisiae,.C. krusei,. P. membranaefaciens, Hansenula anomala, .Leuc. mesenteroides,.Lb. fermentum,.S. cerevisiae,. and.Trichosporon beigelii.
  5. Oncom is popular in Indonesia. It is fermented by Neurospora intermedia,. crassa,.and.N. sitophila.
  6. Dhokla is popular in India. It is fermented by mesenteroides. and. Enterococcus faecalis and yeast.
  7. Khaman is popular in India. It is fermented by mesenteroides. and. Enterococcus faecalis and yeast.

 

Fermented Meat Products:

  1. Mam-neua.(beef) is produced from Ground.meat,.liver,.salt,.
  2. Mam-moo.(pork) is produced from minced.garlic,.ground. roasted.rice,.cooked. rice

 

  1. Naang-neua. (beef) is produced from Pork or lean beef, salt, sugar or honey,
  2. Nang-moo.(pork) is produced from fermented bamboo shoots or fresh core of banana stem
  3. Nham is produced from Red.pork.meat,.pork. rind,.garlic,.salt,.cooked. glutinous.rice,.pepper,. whole.bird. chilli,. KNO3
  4. Sai-krork-prieo is produced from Pork.meat,.fat.and.rind,. cooked.rice,.salt,.sugar, pepper,.spices
  5. Som-neua is produced from Ground beef, salt, and cooked rice

Meat products are fermented by Pseudomonas, Enterobacter, Moraxella, Micrococcus, Streptococcus, Lactobacillus, Pseudomonas, Enterobacter,.Moraxella,.Micrococcus, Staphylococcus, Streptococcus, Kocuria varians, Penicillium, Aspergillus, Mucor, Eurotium, and Cladosporium.

 

 

Fermented Fish Products:

Fermented Fish Products include fish sauces, fish pasta, and fish foods.

Fish sauces:

Fish Sauces are:-

  1. Bakasang is produced in Indonesia.
  2. Nouc-mam is produced in Vietnam.
  3. Nampla is produced in Thailand, USA.
  4. Patis is produced in Philippines.
  5. Budu is produced in
  6. Shottsuru are produced in Japan
  7. Ishiru are produced in Japan

Fish sauces are fermented from fish or shrimp by Lactobacillus, Pseudomonas Pseudomonas, Enterobacter, Moraxella, Micrococcus,.Streptococcus, Pediococcus, .Bacillus.sp., Staphylococcus.sp., Halococcus.sp., Halobacterium salinarium,.
and.H. cutirubrum.

Fish sauces contain Formic acid, Acetic acid, Propionic acid, N-Butyric acid, Isobutyric acid, Isopentanoic acid, Valeric acid, Isovaleric acid, Caproic acid, Isocaproic acid, Heptanoic acid, Levulinic acid, Benzoic acid, Phenylacetic acid, 3-Phenylpropionic acid.

 

Fish pastas :-

  1. Hentak, ngari,.and.tungtap.are popular in.India,.
  2. Bagoong is popular in the Philippines.
  3. Terasi is popular in.Indonesia,.
  4. Belacan is popular.in.Malaysia,.
  5. Ngapi is popular.in.Myanmar,.
  6. Kapi is popular.in.Thailand

Microorganisms that ferment fish pastas are Lactococcus, Enterococcus Lactobacillus, Bacillus, Candida, Saccharomycopsis, Pediococcus, Micrococcus, Sarcina, Clostridium, Brevibacterium, Flavobacterium, and Corynebacteria.

 

Fermented fish food:

  1. Hákarl is popular in Iceland.
  2. Ngari is popular in.Manipur,.India
  3. pedah. is popular in Indonesia,.
  4. balao balao is popular in the.Philippines
  5. Fessiekh is popular in Sudan

Microorganisms that ferment fish food are .L. fructosus, L. amylophilus,.L. coryniformis.spp..torquens,.L. plantarum,.Lactococcus plantarum, L. lactis.spp. cremoris, and.Enterococcus faecium. B. subtilis.and. B. pumilus, Micrococcus, Candida, and Saccharomycopsis.

 

 

 

Chemical Products of Fermentation:

  1. Acetic acid is produced by Acetobacter sp. from ethanol. It is used as vinegar.
  2. Citric Acid is produced from cane molasses, fruit pulp, and sugars by submerged fermentation process through the use of yeast Aspergillus niger. It is used as the treatment for kidney patients.
  3. Acrylic acid is produced by Bacillus sp.
  4. Propionic acid is produced by Propionibacterium shermanii.
  5. Fumaric acid is produced by Rhizopus sp.
  6. Gibberellic acid is produced by Gibberella fujikuroi from wheat bran.
  7. Tartaric Acid is produced from glucose by Acetobacter suboxydans and Nocardia It is used as acidifier and taste enhancer.
  8. Fumaric Acid is produced from glucose by submerged fermentation process through the use of the filamentous fungi Rhizopus
  9. Lactic acid is produced from potato starch, molasses and whey through the use of bacteria Lactobacillus bulgaricus, Lactobacills delbrueckii.

 

Fermented Industrial Enzymes:

Many industrially important enzymes are produced from bacteria and fungus by both submerged and solid state fermentation.

For example,

  1. L-glutaminase
  2. L-asparaginase
  3. Cellulose
  4. Esterase
  5. Lipase, and
  6. Invertase.

 

L-glutaminase and L-asparaginase are the enzymes that are used to treat cancer. Two bacteria like Pseudomonas aeruginosa sp and Streptomyces sp. produce L-glutaminase and L-asparaginase respectively.

Some fungal enzymes like cellulase, esterase, lipase, invertase are used to breakdown the carbohydrates to proceed the fermentation process. Most of these enzymes are produced from Aspergillus niger.

 

Pharmaceuticals products of fermentation:

Pharmaceutical products of fermentation includes (1) Antibacterial (2) Antiviral (3) Antifungal (4) Antiparasitic.

Antibacterial fermented products are of three types.

 

Products that inhibits cell wall synthesis.

These include – Penicillin, Griseofulvin, Cephalosporin, Bacitracin, Vancomycin.

 

  1. Penicillin is produced by Penicillium chrysogenum.
  2. Griseofulvin is produced by griseofulvin.
  3. Cephalosporin is produced by Cephalosporium acremonium.
  4. Bacitracin is produced by Bacillus subtilis.
  5. Vancomycin is produced by Streptomyces orientalis.

 

Products that damage to cytoplasmic membrane.

These include – Amphotericin, Nystatin, Ploymixin, gramicidins and Tyrocidins.

 

  1. Ploymixin is produced by Bacillus
  2. Gramicidins is produced by Bacillus
  3. Tyrocidins is produced by Bacillus
  4. Nystatin is produced by Streptomyces noursei.
  5. Amphotericin is produced by nodosus.

 

Products that inhibit the synthesis of nucleic acid and protein.

These include – Steptomycin, Tetracyclines, Erythromycin, and Chloramphenicol.

 

  1. Steptomycin is produced by Steptomyces griseus
  2. Tetracyclines is produced by Streptomyces
  3. Chloramphenicol is produced by Streptomyces venezuelae
  4. Erythromycin is produced by erythaeus.

 

Antiviral fermented products are of two types.

Inhibitor of viral protein synthesis includes recombinant alfa interferon (IFNα) (E.coli, Saccharomyces cerevisiae).

  1. Neuraminidase inhibitor include Shikimic acid (or oseltamivir) (coli).
  2. Antifungal products of fermentation process include
  3. Polynes Streptomyces noursei that inhibit the formation of fungal cell membrane.
  4. Griseofulvin (Penicillium griseofulvin) that inhibits mitosis.

Antiparasitic fermented products include

  1. Avermectins (Streptomyces avermitilis) and milbemycins (Streptomyces sp.) that block the transmittance of electrical activity in nerves and muscle cells of nematodes

 

Antitumor fermented products:

They include antibiotics that kill cancerous cells.

  1. These products are Azithromycin (Streptomycess) group that damage the structure and function of DNA of cells.
  2. Steroids are important medical product, used in inflammation, cancer, asthma, organ transplantation, pain, anemia, autoimmune diseases. These are fermented by Corynebacterium simplex, Rhizopus , Streptomyces sp.

Vitamins:-

  1. Riboflavin is produced by Ashbya gossypii.
  2. Vitamin B12 is produced by Pseudomonas denitrificans, Propionibacterium shermanii.
  3. Sorbose (Vitamin C or Ascorbic acids) is produced by Gluconobacter from sorbitol.

Biopolymer products of fermentation:

Biopolymers are used in medical sectors (in tissue engineering, wound dressing and drug delivery procedures ) as they are biodegradable and non-toxic.

Biopolymers include

  1. Alginate is fermented by Psudomonas and Azotobacter , that is used for tissue scaffolding and drug delivery;
  2. Dextran is fermented by Leuconostoc and Streptococcus spp, that is used in making blood plasma extender; and
  3. Gellan is fermented by Sphingomonas , that is used as a gelling agent and for encapsulation of drugs

Biopolyners primarily are of four types.

  1. Polysaccharides,
  2. Polyesters,
  3. Polyamides and
  4. Polyphosphates.

 

 

Beverage products of fermentation:

There are several types of fermented or alcoholic beverages in the world

  • Nondistilled and unfiltered alcoholic beverage consumed as a food produced by amylolytic starters
  • Nondistilled and filtered alcoholic beverages produced by amylolytic starters
  • Distilled.alcoholic.beverages.produced.by.amylolytic.starters
  • Alcoholic.beverages.produced.using.human.saliva
  • Alcoholic.beverages.produced.by.monofermentation
  • Alcoholic.beverages.produced.from.honey
  • Alcoholic.beverages.produced.from.plants
  • Alcoholic.beverages.produced.by.malting.(germination)
  • Alcoholic.beverages.prepared.from.fruits.without.distillation
  • Distilled.alcoholic.beverages.prepared.from.fruits.and.cereals

 

 

  1. Koji is popular in Japan. It is fermented by Aspergillus oryzae,. sojae,.A. kawachii,.A. shirousamii,.and.A. awamori
  2. Marcha is popular in India,.Nepal. . It is fermented by Rhizopus oryzae,.Mucor praini, Absidia lichtheimi, Penicillium sp and.
  3. Ragi is popular in Indonesia. It is fermented by Enterococcus faecalis,. plantarum, .P. pentosaceus, Saccharomyces cerevisiae, Candida parapsilosis,.C. melinii,.C. lactosa,.Hansenula subpelliculosa,.H. anomala,.and H. malanga
  4. Bubod is popular in Philippines. It is fermented by Mucor circinelloides,. grisecyanus,.Rhizopus cohnii,.Saccharomyces cerevisiae,. and. Saccharomycopsis fibuligera
  5. Nuruk is popular in Korea. It is fermented by Aspergillus oryzae, and Aspergillus usamii.
  6. Loogpang is popular in Thailand. It is fermented by .Amylomyces,. Rhizopus,.Aspergillus,.Mucor, Absidia Saccharomycopsis fibuligera,.Hansenula,.Saccharomyces,.and. Pediococcus
  7. Men or Banh is popular in Vietnam. It is fermented by Rhizopus oryzae, . microsporus, Absidia corymbifera,.Amylomyces.sp., Saccharomycopsis fibuligera, Saccharomyces cerevisiae,.Issatchenkia.sp., Pichia anomala, P. ranongensis,. Candida tropicalis, Clavispora lusitaniae, Xeromyces bisporus, Botryobasidium subcoronatum, Pediococcus pentosaceus, Lactobacillus plantarum,.Lb. brevis,.Weissella confusa, W. paramesenteroides, Bacillus subtilis,.B. circulans,.B. amyloliquefaciens, B. sporothermodurans, Acetobacter orientalis, A. pasteurianus, Burkholderia ubonensis,. Ralstonia solanacearum,.and.Pelomonas puraquae.
  8. Chiu-Yueh is popular in China,.Taiwan,. Singapore. It is fermented by .Rhizopus, Amylomyces,. Torulopsis, and Hansenula
  9. Hamei is popular in India. It is fermented by Pichia anomala,.Saccharomyces cerevisiae,.and.Trichosporon, .Pediococcus pentosaceus.and.Lactobacillus plantarum.
  10. Mana is popular in Nepal. It is fermented by Aspergillus oryzae.and.Rhizopus.spp.
  11. Manapu is popular in Nepal. It is fermented by Saccharomyces cerevisiae,.Candida versatilis,.Rhizopus.spp.,.and. pentosaceus

 

 

  1. Aara is produced from Cereals. It is used as alcoholic drink in India.
  2. Aarak is produced from Barley,.millet. It is used as Alcoholic.drink. It is fermented by Phab in India, China (Tibet), Bhutan
  3. Atingba is produced from Rice. It is used as Beverage.consumed.as.a.food . It is fermented from Hamei in India
  4. Apong is produced from Rice. It is used as Beverage.consumed.as.a.food . It is fermented by Phab in India
  5. Bagni is produced from Millet. It is used as Alcoholic drink . It is fermented by LAB,.Yeasts in Russia
  6. Bantu beer is produced from Sorghum,.millet . It is used as Beer and fermented by LAB,.Yeasts in South.Africa
    Basi is produced from Sugarcane . It is used as Alcoholic.drink and fermented from Bubod,.binubudan in Philippines
  7. Bhaati jaanr is produced from Rice. It is used as Beverage.consumed.as.a.food. and fermented from Marcha in India,.Nepal
  8. Bhang-chyang is produced from Maize,.rice,.barley . It is used as Alcoholic.beverages and produced by Phab in India.
  9. Brandy is produced from Fruit juice. It is used as.drink and produced by cerevisiae Worldwide
  10. Brem is produced from Rice and fermented from Ragi in Indonesia.
  11. Bouza is produced from Wheat. . It is used as Alcoholic drink and fermented by LAB in Egypt
  12. Boza is produced from Wheat,.rye,.millet, maize . It is used as beverage consumed as a food and fermented by LAB, yeasts in Bulgaria, Romania, Turkey, and Albania.
  13. Bussa is produced from Maize,.sorghum,. finger.millet. It is used as Refreshing.drink and fermented by Yeasts,.LAB in Kenya
  14. Bushera is produced from Sorghum,.millet . It is used as Beverage.consumed.as.a.food and fermented by Yeasts,.LAB in Uganda
  15. Buza is produced from Barley. It is used as Alcoholic.drink and fermented by Phab in India.
  16. Champus is produced from Maize . It is used as Drink and fermented by Yeasts in Colombia.
  17. Cider is produced from Apple . It is used as Drink and fermented by Yeasts in France,.Spain,. Ireland,.Slovenia
  18. Chyang/chee is produced from Finger.millet/barley . It is used as beverage consumed.as.a.food and fermented by Phab in China.(Tibet),. Bhutan,.Nepal,. India
  19. Chulli is produced from Apricot . It is used as Alcoholic.drink and fermented by Yeast in India
  20. Darassun is produced from Millet . It is used as Alcoholic.drink and fermented by LAB yeasts in Mongolia
  21. Daru is produced from Cereal . It is used as Jiggery and fermented by Yeast,.LAB in India
  22. Duizou is produced from Red.rice . It is used as Alcoholic.drink and fermented by Yeast,.LAB in India
  23. Ennog is produced from Rice, paddy and husk . It is used as Alcoholic drink and fermented by Yeast and LAB in India
  24. Ewhaju is produced from Rice . It is used as Alcoholic.drink and fermented from Nuruk in Korea
  25. Faapar ko jaanr is produced from Buck.wheat . It is used as Beverage consumed as a food and fermented from Marcha in India,.Nepal
  26. Feni is produced from Cashew.apple . It is used as Alcoholic drink and fermented by cerevisiae Worldwide
  27. Gahoon ko jaanr is produced from Wheat . It is used as beverage consumed as a food and fermented from Marcha in India,.Nepal
  28. Gin is produced from Maize,.rye,.barley . It is used as Alcoholic drink and fermented by cerevisiae Worldwide
  29. Gowé (Sifanu) is produced from Sorghum . It is used as Beverage and fermented by Yeasts and LAB in Benin
  30. Jao ko jaanr is produced from Barley . It is used as beverage consumed as a food and fermented from Marcha in India,.Nepal
  31. Jou is produced from Rice . It is used as alcoholic drink and fermented by Yeasts and LAB in India
  32. Kachasu is produced from Wild fruit.(Ziziphus mauritiana) . It is used as alcoholic drink and fermented by Yeasts and LAB in Zimbabwe
  33. Kaffir is produced from beer (same as Bantu beer) Sorghum. It is used as beer and fermented by LAB and yeasts in South.Africa
  34. Kanji is produced from carrot/beet roots . It is used as alcoholic drink and fermented by LAB and yeasts in India
  35. Khao maak is produced from Rice. It is used as dessert and fermented from Loogpang in Thailand
  36. Kiad lieh is produced from Rice. It is used as alcoholic drink and fermented from Thiat in India
  37. Krachae is produced from Rice . It is used as alcoholic drink and fermented from Loogpang in Thailand
  38. Kodo ko jaanr is produced from finger millet. It is used as alcoholic beverage and fermented from Marcha in India,.Nepal
  39. Lao chao is produced from Rice . It is used as dessert and fermented from Chiu yueh in China
  40. Lohpani is produced from Maize. It is used as alcoholic beverage in India
  41. Lugri is produced from Barley. It is used as alcoholic beverage and fermented from Phab in India,.China.(Tibet).
  42. Madhu is produced from Rice. It is used as alcoholic drink and fermented by Yeast, mold in India.
  43. Mangisi is produced from Maize. It is used as alcoholic drink and fermented by Yeast,.LAB in Zimbabwe
  44. Makai ko jaanr is produced from Maize. It is used as beverage consumed as a food and fermented from Marcha in India, Nepal
  45. Mbege is produced from Malted. It is used as alcoholic drink and fermented by Yeast, LAB in Tanzania
  46. Merrisa is produced from Millet. It is used as Beer and fermented by Yeasts,.LAB in Sudan
  47. Mingri is produced from Maize. It is used as beverage consumed as a food and fermented from Phab in India
  48. Nam khao is produced from Rice. It is used as drink and fermented from Loogpang in Thailand
  49. Nareli is produced from Coconut. It is used as alcoholic beverage and fermented by Yeasts,.LAB in India
  50. Nchiangne is produced from Red. It is used as alcoholic drink and fermented from Khekhrii in
  51. Oh is produced from rice and millet. It is used as Alcoholic drink in India.
  52. Poko is produced from Rice. It is used as alcoholic beverage consumed as a food and fermented from Manapu in Nepal
  53. Pona is produced from Rice. It is used as Beverage consumed as a food and fermented by molds, yeast, and LAB in India
  54. Pulque is produced from Agave juice . It is used as refreshing drink and fermented by Yeasts and LAB in Mexico
  55. Raksi is produced from Cereals. It is used as Alcoholic drink and fermented from Marcha in India and Nepal.
  56. Rum is produced from Molasses. It is used as alcoholic drink and fermented by cerevisiae Worldwide.
  57. Ruou de is produced from Rice. It is used as Alcoholic drink and fermented from Men in Vietnam
  58. Ruou nep is produced from Rice. It is used as Alcoholic drink and fermented from Men in Vietnam
  59. Ruou nep than is produced from Rice.(purple) . It is used as beverage consumed as a food and fermented from Men in Vietnam
  60. Ruou nep chan is produced from Rice. It is used as Alcoholic.beverage and fermented from Men in Vietnam.
  61. Ruhi is produced from rice. It is used as alcoholic beverage and fermented by Yeasts in India
  62. Saké is produced from rice. It is used as alcoholic drink and fermented from Koji in Japan
  63. Sato is produced from rice. It is used as alcoholic drink and fermented from Loogpang in Thailand
  64. Shochu is produced from Rice. It is used as alcoholic drink and fermented from Koji in
  65. Shoto saké is produced from Sugarcane. It is used as alcoholic drink and fermented from Koji in Japan.
  66. Simal tarul ko jaanr is produced from Cassava. It is used as Beverage consumed as a food and fermented from Marcha in India and Nepal.
  67. Sing sing is produced from Barley. It is used as Alcoholic.drink and fermented by Yeasts in India
  68. Soju is produced from Rice . It is used as alcoholic drink and fermented from Nuruk in Korea
  69. Sparkling wine or champagne is produced from Grapes. It is used as Alcoholic drink and fermented by cerevisiae Worldwide.
  70. Sura is produced from Finger and millet . It is used as staple food and fermented from Dhehli in India.
  71. Takju is produced from Rice,.wheat,.barley,. maize . It is used as Alcoholic Beverage and fermented from Nuruk in Korea
  72. Tapuy is produced from Rice. It is used as Dessert and fermented from Bobod in Philippines
  73. Tapai pulut is produced from Rice. It is used as Dessert and fermented from Ragi or jui-piang in Malaysia.
  74. Tapai ubi is produced from Cassava . It is used as Dessert and fermented from Ragi or jui-piang in Malaysia
  75. Tapé- kekan is produced from Rice, cassava, maize, millet. It is used as Dessert, Beverage consumed as a food and fermented from Ragi in Indonesia
  76. Tari is produced from Date palm . It is used as Beverage and fermented by Yeasts and LAB in India
  77. Tchoukoutou is produced from Red sorghum. It is used as African beer and fermented by Yeast in Benin
  78. Tequila is produced from Agave. It is used as Alcoholic.drink and fermented by Yeast
  79. Themsing is produced from Finger.millet,.barley . It is used as beverages and fermented by Molds,.yeasts in India
  80. Tien-chiu-niang is produced from Rice Mildly. It is used as Alcoholic.beverage and fermented from Chiu-yueh in China,.Taiwan
  81. Tari is produced from Palmyra.and.date. palm.sap. It is used as Alcoholic beverage and fermented by Yeasts LAB in India
  82. Togwa is produced from Maize . It is used as Beverage and fermented by Yeasts,.LAB in East.Africa
  83. Vodka is produced from Mashed. It is used as alcoholic drink and fermented by cerevisiae in Russia,.Poland, Finland
  84. Whisky is produced from Barley . It is used as Alcoholic drink and fermented by cerevisiae Worldwide
  85. Wine is produced from Grapes . It is used as Alcoholic.drink and fermented by Yeasts Worldwide
  86. Yakju is produced from Rice. It is used as alcoholic beverages and fermented from Nuruk in Korea
  87. Yu is produced from Rice. It is used as Alcoholic.drink and fermented from Hamei in India
  88. Zu is produced from Rice. It is used as Alcoholic.drink and fermented by Yeasts,.LAB in India
  89. Zutho/zhuchu is produced from Rice . It is used as Alcoholic beverage and fermented from Khekhrii in India.

SEE MORE:

FURTHER STUDY:

READ THIS BOOK TO LEARN MORE: FERMENTED FOODS AND BEVERAGES OF THE WORLD

Please Make Comment and Share This Post......

1 thought on “245 Food Products of Fermentation”

  1. I am astonished. How many products of fermentation you collected. This is really a big list. Thank you.

Leave a Comment

Your email address will not be published. Required fields are marked *