Selected
Fermented
Foods
Used
in
the
Various
Countries
of
the
World -
| Fermented Food |
Substrate |
Microorganism |
Country/Region |
| Ang-Kak (red rice) |
Rice |
Monascus purpureus |
China |
| Gari |
Cassava |
Corynebacterium manihot
Geotrichum candidum |
West Africa |
| Idli |
Rice and urid bean |
Leuconostoc mesenteroides
Streptococcus faecalis |
India |
| Kaffir beer |
Sorghum caffrorum or Eleusine coracana |
Lactobacillus delbrueckii
Saccharomyces cerevisiae |
South Africa |
| Kefir |
Milk |
Lactobacillus sp. and yeast |
USSR |
| Tape ketan, tape katella |
Rice |
Amylomyces rouxii
Endomycopsis burtonii |
Indonesia |
| Yoghurt |
Milk |
Streptococcus thermophilus
Lactobacillus bulgaricus |
Worldwide |
| Cheese (processing) |
Milk |
Penicillium roquefortii
P. camembertii |
Worldwide |
| Sake (rice white) |
Rice |
A. oryzae |
Japan |
|
