印度尼西亚的传统发酵食品

W. R. Aryanta
{"title":"印度尼西亚的传统发酵食品","authors":"W. R. Aryanta","doi":"10.4109/JSLAB1997.10.90","DOIUrl":null,"url":null,"abstract":"Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste). These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products. The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population. This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2000-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"19","resultStr":"{\"title\":\"Traditional Fermented Foods in Indonesia\",\"authors\":\"W. R. Aryanta\",\"doi\":\"10.4109/JSLAB1997.10.90\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste). These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products. The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population. This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.\",\"PeriodicalId\":117947,\"journal\":{\"name\":\"Japanese Journal of Lactic Acid Bacteria\",\"volume\":\"10 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2000-03-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"19\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Japanese Journal of Lactic Acid Bacteria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4109/JSLAB1997.10.90\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japanese Journal of Lactic Acid Bacteria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4109/JSLAB1997.10.90","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 19

摘要

印度尼西亚有几种传统的发酵食品,其生产过程高度依赖于原料和环境中自然存在的微生物。印尼有五种流行的传统发酵食品,分别是tape ketela(发酵木薯块茎)、brem(米酒)、tempe kedelai(发酵大豆)、urutan(发酵猪肉香肠)和terasi(鱼或虾酱)。这些产品通常直接食用,或用作各种食品中的调味品、调味剂和调味剂。在发酵过程中,微生物活动和各种酶的存在对成品的整体质量的发展起着积极的作用。印度尼西亚传统发酵食品的生产通常是小规模、劳动密集型和低利润率的经营,这是低收入人口参与工业的理想选择。本文将重点讨论产品的生产方法、微生物生态、生化变化、化学成分、营养价值和感官特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Traditional Fermented Foods in Indonesia
Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste). These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products. The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population. This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信