By M. Jakobsen, M. D. Cantor, L. Jespersen (auth.), Professor Dr. Heinz D. Osiewacz (eds.)
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Neth Milk Dairy J 41:227-237 de Frutos M, Sanz J, Martinez-Castro I (1991) Characterization of artisanal cheeses by GC and GClMS analysis of their medium volatility (SDE) fraction. J Agricult Food Chern 39:524-530 de Hoog GS. Smith MTh, Gueho E (1998) Galactomyces Readhead and Malloch. In: Kurtzman CP, Fell JW (eds) The yeast, a taxonomic study. Elsevier, Amsterdam. pp 209-213 Deiana P. Fatichenti F, Farris GA, Mocqout G, Lodi R. Todesco R, Cecchi L (1984) Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast.
In many cases these fermented products are cooked after fermentation. Examples are idli and nan (Table 2). 2. Starter-mediated single-stage fermentation. Ingredients to be fermented are cooked first, followed by the addition of a specific starter (concentrate of viable spores or mycelium). During incubation, the starter microorganism(s) multiplies and modifies the food. After this stagc, thc fcrmentation is completed. Usually, the fermented product is cooked again prior to consumption. Examples include tempe kedele and oncom (Table 2).
Traditional manufacture of tempe C. Fungi Involved and Their Relevant Properties the disadvantage of higher losses of soybeans resulting from the abrasion of the soybean hulls. In all cases, soaking is an essential step to increase the moisture content of the beans so as to render them edible and enable microbial activity during the fermentation, and also to extract naturally occurring antimicrobial substances (saponins) and bitter principles. For this reason, the soaking water must be discarded and the beans cooked in fresh water.