Oriental Fermented Foods
Molds are used in the manufacture of the majority of the Oriental fermented dishes listed
here. In the starter, known as koji in Japan and chou in China, moulds serve as suppliers of
hydrolytic enzymes, including amylases to hydrolyze the starch in the grains, proteinases,
lipases, and several more. For the most part, starters are mixes of moulds, yeasts, and
bacteria; nevertheless, pure cultures have been used for a few goods.
Soy Sauce
Soy sauce, a dark, salty, tangy sauce used on foods such as chop suey or as a
component of other sauces, is the principal fermented Oriental cuisine imported
into the United States and also produced here. Numerous variants exist in the
creation of the starter and the production of soy sauce, which may result in
distinct product varieties.
The Starter
The starters (koji or chou) may be pure cultures cultivated independently or
mixed cultures carried over from earlier batches.
The substrate on which the starter is grown varies, but is typically an
autoclaved mixture of soybeans, cracked wheat, and wheat bran; a
combination of wheat bran and soybean flour; or rice.
This substance is injected with Aspergillus oryzae (A. soyae) spores, dispersed
in small boxes or trays, and maintained at 25 to 30 degrees Celsius until the
mould growth on the surfaces of the mash has reached its maximum enzyme
concentration (usually after about 3 days).
A flora of lactic acid bacteria, streptococci and lactobacilli, as well as lactose-
producing lactobacilli and Bacillus spp., develops in the koji and creates lactic
acid.
The starter may be used immediately as is, dried and used later, or dried,
extracted, and the extract utilised.
Manufacture of soy sauce
The mash may consist of autoclaved or chemically hydrolyzed, defatted
soybeans, roasted and pulverised wheat, and steamed wheat bran.
The mash is inoculated with koji and incubated in trays at 30 degrees Celsius
for three days. Then it is steeped in a sterile brine containing 24 percent
sodium chloride (sometimes the koji is mixed directly with an equal amount of
saline water).
Depending on the temperature, the brined mash is stored for a minimum of 2.5
months and up to a year.
Fermentation
Throughout the holding time, the proteinases, amylases, and other enzymes of
the koji continue to function.
There are three stages in the curing process: (1) lactic acid fermentation by
lactic acid bacteria from the koji, followed by more acid production by
Pediococcus halophilus, (2) alcoholic fermentation by yeasts such as
Saccharomyces rouxii and Zygosaccharomyces saccharomycessoyae, and (3)
completion of fermentation and ageing.
The essential microorganisms for the production of soy sauce may be added
in pure culture or obtained from previous koji batches and the ingredients.
The most important organism is Aspergillus soyae (oryzae), which grows in
the koji to produce proteinases, amylases, and other enzymes for soy-sauce
brewing and contributes aromas and flavours; lactic acid bacteria, e.g.
Lactobacillus delbrueckii, which makes the koji acidic enough to prevent
spoilage and acidifies the mash; Bacillus subtilis and other bacilli,
Tempeh
Tempeh is a traditional Indonesian soy product that is made from fermented soybeans.
The fermentation process involves soaking the soybeans, dehulling, and cooking them,
then inoculating with a type of mold called Rhizopus oligosporus. The mixture is then left
to ferment for a day or two, resulting in a firm, nutty-flavored cake. Fermentation makes
the soybeans more digestible and increases their nutritional value.
In the production of tempeh, an Indonesian food, soybeans are soaked
overnight at 25 degrees Celsius, the seed coats are removed, and the beans are
boiled in water for 20 minutes before being dried on mats, cooled, and
inoculated with mould spores of species of Rhizopus.
The mush is placed into a plastic container, hollow tube, or banana leaf roll.
It is then incubated at around 32 degrees Celsius for 20 hours, when there is
good mycelium development but little sporulation.
The product is thinly sliced, dipped in salt water, and golden-fried in vegetable
grease.
