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Production Techniques of Kombucha, Tempeh and Kimchi and Their Effects on Health

Year 2024, Volume: 8 Issue: 1, 201 - 214, 18.01.2024

Abstract

Fermentation is a food preservation and storage method that has been used by humans for many years. Although the preparation methods of fermented products vary traditionally and locally, they are basically produced by the growth and proliferation of microorganisms in suitable environments. Fermentation is carried out by bacteria, yeasts and molds, and at the end of this process, products acquire new physical, sensory and nutritional qualities. Basically, vegetables, fruits, cereals, meat products and dairy products are used in fermentation. As a result of many studies, it has been revealed that fermented foods are very important for human health. In addition, consumers today demand more natural and traditional products with less preservatives, with unique characteristics related to traditional production and specific organoleptic profiles. For these reasons, the interest in fermented foods has started to increase. In this review article, some businesses in Çanakkale that offer fermented products were examined, and the characteristics, production techniques and health effects of fermented products in these businesses were brought together with detailed literature reviews.

References

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  • Asghar, F., Ali, S., Goraya, A., Javaid, I., Hussain, Z. (2017). A review on the role of fermented foods as health promoters. International Journal of Scientific Research in Science and Technology, 3, 141-148. https://doi.org/10.32628/IJSRST173415
  • Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., Dawson, S. L. (2020). Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety. Nutritional Neuroscience, 23(9), 659-671. https://doi.org/10.1080/1028415X.2018.1544332
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  • Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., Bottari, B. (2021). Eating fermented: Health benefits of LAB - Fermented foods. Foods, 10(11), 2639. https://doi.org/10.3390/foods10112639
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  • Chon, S. Y., Yoon, S., Ha, J., Kim, M. K. (2021). Influence of visual appearance on consumer perception of spiciness in kimchi. Journal of Sensory Studies, 36(4), e12659. https://doi.org/10.1111/joss.12659
  • Coelho, R. M. D., de Almeida, A. L., do Amaral, R. Q. G., da Mota, R. N., de Sousa, P. H. M. (2020). Kombucha. International Journal of Gastronomy and Food Science, 22, 1-12. https://doi.org/10.1016/j.ijgfs.2020.100272
  • De Guidi, I., Legras, J. L., Galeote, V., & Sicard, D. (2023). Yeast domestication in fermented food and beverages: past research and new avenues. Current Opinion in Food Science, 51(11), 101032. https://doi.org/10.1016/j.cofs.2023.101032
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. https://doi.org/10.3390/nu11081806
  • Dufresne, C., Farnworth, E. (2000). Tea, kombucha, and health: a review. Food Research International, 33(6), 409-421. https://doi.org/10.1016/S0963-9969(00)00067-3
  • Erkan, S. B., Gürler, H. N., Bilgin, D. G., Germec, M., Turhan, I. (2020). Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus. LWT, 119, 108880. https://doi.org/10.1016/j.lwt.2019.108880
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  • Haron, H., Ismail, A., Azlan, A., Shahar, S., Peng, L. S. (2009). Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry, 115(4), 1350-1356. https://doi.org/10.1016/j.foodchem.2009.01.053
  • Hasan, M. N., Sultan, M. Z., Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386. https://doi.org/10.3329/jsr.v6i2.16530
  • Hogg, J., (1854). The microscope. it’s history, construction and applications. The llustrated London Library. İleri, T., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve sağlık üzerine etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 29(1), 69-77.
  • Jang, D. J., Chung, K. R., Yang, H. J., Kim, K. S., Kwon, D. Y. (2015). Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods, 2(3), 126-136. https://doi.org/10.1016/j.jef.2015.08.005
  • Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., Sathishkumar, M. (2014). A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. https://doi.org/10.1111/1541-4337.12073
  • Jeong, S. H., Lee, H. J., Jung, J. Y., Lee, S. H., Seo, H. Y., Park, W. S., Jeon, C. O. (2013). Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. International Journal of Food Microbiology, 160(3), 252-259. https://doi.org/10.1016/j.ijfoodmicro.2012.10.015
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Kombuça, Tempeh ve Kimçi’nin Üretim Teknikleri ve Sağlık Üzerine Etkileri

Year 2024, Volume: 8 Issue: 1, 201 - 214, 18.01.2024

Abstract

Fermantasyon insanlar tarafından uzun yıllardır kullanılan bir gıda koruma ve saklama yöntemidir. Her ülkede insanların kendi kültürel özelliklerini yansıtan binlerce fermente ürün bulunmaktadır. Fermente gıdalar bakteriler, mayalar ve / veya küflerin aktivitesi ile üretilir ve kullanılan mikroorganizmaların aktiviteleri sonucu yeni fiziksel, duyusal ve besleyici nitelikler kazanırlar. Temel olarak fermente gıdaları; fermente sebze ürünleri, fermente et ürünleri, fermente süt ürünleri, fermente tahıl ürünleri ve fermente alkollü içecekler olarak sınıflandırmak mümkündür. Yapılan sayısız çalışma ile fermente ürünlerin besleyici değerinin yüksek ve insan sağlığı için oldukça önemli olduğu ortaya konulmuştur. Fermantasyon sürecinde mikroorganizmaların aktivitesi sonucu sağlık üzerinde olumlu etkileri olan birçok bileşik açığa çıkmaktadır. Ayrıca günümüzde tüketiciler, spesifik organoleptik özelliklere sahip, daha az koruyucu içeren doğal ve geleneksel gıda ürünlerini talep etmektedir. Bu nedenle fermente gıdalara olan ilgi de giderek artmaya başlamıştır. Bu derleme çalışmasında Uzakdoğu kökenli olan ve son yıllarda market rafları ile restoran menülerinde sıklıkla karşılaşılan fermente ürünler olan kombuça, tempeh ve kimçi’nin özellikleri, üretim teknikleri ve sağlık üzerine etkileri detaylı literatür taramaları ile bir araya getirilmiştir.

References

  • Akçelik, N., Akçelik, M. (2019). Gıda fermantasyonlarında rol oynayan mikroorganizmalar. R.E. Anlı, P. Şanlıbaba (Ed.), Fermente gıdalar mikrobiyoloji teknoloji sağlık içinde (s. 9-11). Nobel Akademik Yayıncılık.
  • Anlı, R.E. (2019). Fermantasyonun tarihçesi. R.E. Anlı, P. Şanlıbaba (Ed.), Fermente gıdalar mikrobiyoloji teknoloji sağlık içinde (s. 2-3). Nobel Akademik Yayıncılık.
  • Asghar, F., Ali, S., Goraya, A., Javaid, I., Hussain, Z. (2017). A review on the role of fermented foods as health promoters. International Journal of Scientific Research in Science and Technology, 3, 141-148. https://doi.org/10.32628/IJSRST173415
  • Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., Dawson, S. L. (2020). Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety. Nutritional Neuroscience, 23(9), 659-671. https://doi.org/10.1080/1028415X.2018.1544332
  • Babu, P. D., Bhakyaraj, R., Vidhyalakshmi, R. (2009). A low cost nutritious food “tempeh”-A review. World Journal of Dairy and Food Sciences, 4(1), 22-27. http://www.idosi.org/wjdfs/wjdfs4(1)/5.pdf
  • Balentine, D. A., Wiseman, S. A., Bouwens, L. C. (1997). The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, 37(8), 693-704. https://doi.org/10.1080/10408399709527797
  • Baschali, A., Tsakalidou, E., Kyriacou, A., Karavasiloglou, N., Matalas, A. L. (2017). Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group. Nutrition Research Reviews, 30(1), 1-24. https://doi.org/10.1017/S0954422416000202
  • Bishop, P., Pitts, R. E., Budner, D., Witrick, T. A. K. (2022). Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances, 1, 100025. https://doi.org/10.1016/j.focha.2022.100025
  • Blanc, P. J. (1996). Characterization of the tea fungus metabolites. Biotechnology letters, 18(2), 139-142. https://doi.org/10.1007/BF00128667
  • Cantabrana, I., Perise, R., Hernández, I. (2015). Uses of Rhizopus oryzae in the kitchen. International Journal of Gastronomy and Food Science, 2(2), 103-111. https://doi.org/10.1016/j.ijgfs.2015.01.001
  • Casertano, M., Fogliano, V., Ercolini, D. (2022). Psychobiotics, gut microbiota and fermented foods can help preserving mental health. Food Research International, 152, 110892. https://doi.org/10.1016/j.foodres.2021.110892
  • Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., Bottari, B. (2021). Eating fermented: Health benefits of LAB - Fermented foods. Foods, 10(11), 2639. https://doi.org/10.3390/foods10112639
  • Cho, H. K., Park, S. H., Jung, C. S., Jo, J. S. (2001). Effect of the garlic on the fermentation and quality of kimchi. Journal of the Korean Society of Food Culture, 16(5), 470-477.
  • Chon, S. Y., Yoon, S., Ha, J., Kim, M. K. (2021). Influence of visual appearance on consumer perception of spiciness in kimchi. Journal of Sensory Studies, 36(4), e12659. https://doi.org/10.1111/joss.12659
  • Coelho, R. M. D., de Almeida, A. L., do Amaral, R. Q. G., da Mota, R. N., de Sousa, P. H. M. (2020). Kombucha. International Journal of Gastronomy and Food Science, 22, 1-12. https://doi.org/10.1016/j.ijgfs.2020.100272
  • De Guidi, I., Legras, J. L., Galeote, V., & Sicard, D. (2023). Yeast domestication in fermented food and beverages: past research and new avenues. Current Opinion in Food Science, 51(11), 101032. https://doi.org/10.1016/j.cofs.2023.101032
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. https://doi.org/10.3390/nu11081806
  • Dufresne, C., Farnworth, E. (2000). Tea, kombucha, and health: a review. Food Research International, 33(6), 409-421. https://doi.org/10.1016/S0963-9969(00)00067-3
  • Erkan, S. B., Gürler, H. N., Bilgin, D. G., Germec, M., Turhan, I. (2020). Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus. LWT, 119, 108880. https://doi.org/10.1016/j.lwt.2019.108880
  • Gümüş, T., Coşkun, F. (2008, 21-23 Mayıs). Gıda güvenliğinde fermantasyonun önemi. 10. Gıda Kongresi Bildiri Kitabı içinde (s. 1069-1072). Atatürk Üniversitesi Ziraat Fakültesi. https://www.gidadernegi.org/TR/Genel/240934948214e.pdf
  • Haron, H., Ismail, A., Azlan, A., Shahar, S., Peng, L. S. (2009). Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry, 115(4), 1350-1356. https://doi.org/10.1016/j.foodchem.2009.01.053
  • Hasan, M. N., Sultan, M. Z., Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386. https://doi.org/10.3329/jsr.v6i2.16530
  • Hogg, J., (1854). The microscope. it’s history, construction and applications. The llustrated London Library. İleri, T., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve sağlık üzerine etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 29(1), 69-77.
  • Jang, D. J., Chung, K. R., Yang, H. J., Kim, K. S., Kwon, D. Y. (2015). Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods, 2(3), 126-136. https://doi.org/10.1016/j.jef.2015.08.005
  • Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., Sathishkumar, M. (2014). A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. https://doi.org/10.1111/1541-4337.12073
  • Jeong, S. H., Lee, H. J., Jung, J. Y., Lee, S. H., Seo, H. Y., Park, W. S., Jeon, C. O. (2013). Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. International Journal of Food Microbiology, 160(3), 252-259. https://doi.org/10.1016/j.ijfoodmicro.2012.10.015
  • Jung, J. Y., Lee, S. H., Jeon, C. O. (2014). Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Applied Microbiology and Biotechnology, 98, 2385-2393. https://doi.org/10.1007/s00253-014-5513-1
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There are 60 citations in total.

Details

Primary Language Turkish
Subjects Gastronomy
Journal Section Derleme
Authors

Goncagül Yılmaz 0000-0001-9476-560X

Emre Vatansever 0000-0003-3002-2799

Zerrin Yüksel 0000-0001-6817-7847

Publication Date January 18, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Yılmaz, G., Vatansever, E., & Yüksel, Z. (2024). Kombuça, Tempeh ve Kimçi’nin Üretim Teknikleri ve Sağlık Üzerine Etkileri. Aydın Gastronomy, 8(1), 201-214.

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