43
4.3.2 Starter-Mediated Single-Stage Fermentation
In this type of fermentation, the raw materials are cooked prior to fermentation followed by the inoculation with the desired organisms. The organism upon incubation
multiplies and ferments the food. The inoculant might be the spores or the mycelium of the fungus. The fermented food product is cooked before consumption such
as kombucha (Nout 1992), airag (Naersong et al. 1996), etc.
4.3.3 Multiple-Stage Fermentation
In this process, two or more stages of fermentation are carried out. The organisms
used in multiple stages can be either different or remain the same. One such fermentation is solid-substrate fermentation which is followed by liquid fermentation. In
the first step the fungal organism produces certain enzymes to degrade high molecular weight polymers. The second step is the actual fermentation which is carried out
using the enzyme produced by the microbe initially. There are several products
which are produced using such kind of fermentation. For example, soy sauces
(Fukushima 1998), beer (Nout 1992), wine (Fukushima 1998), etc.
4.4 Fermented Products: Manufacturing and Fungal
Species Involved
4.4.1 Bread
Bread is one of the most commonly consumed dietary goods all around the world.
Egyptians are considered as pioneers in the field of bread making and introducing
this art to the world. The first production of bread took place in Neolithic era, some
12,000 years back (Mondal and Datta 2007). The most common ingredients used in
bread are flour, water and yeast. Bread is a comparatively different food product
than other commonly used baked goods as it is altogether a leavened product resulting from the fermentation of sugars present in wheat flour (Mondal and Datta 2007).
Fresh bread usually gives a pleasant aroma and has a fine thin crust brown in colour
which gives a soft feel to our taste buds (Giannou et al. 2003). With the advancement in technology and growing consumer demand for high-quality bread, several
methods are developed in order to increase the shelf-life by adding certain additives
such as emulsifiers and staling agents (Stampfli and Nersten 1995). Not only wheat,
several other cereals (rye, millet, sorghum, maize, oats and millets) are used for the
production of bread (Cauvain 2015). Though gluten is essential in bread making,
researchers are trying to prepare gluten-free bread as some of the people across the
world are allergic to gluten (Lamacchia et al. 2014). In order to replace gluten,
4 Fungi in Food Bioprocessing
4.3.2 Starter-Mediated Single-Stage Fermentation
In this type of fermentation, the raw materials are cooked prior to fermentation followed by the inoculation with the desired organisms. The organism upon incubation
multiplies and ferments the food. The inoculant might be the spores or the mycelium of the fungus. The fermented food product is cooked before consumption such
as kombucha (Nout 1992), airag (Naersong et al. 1996), etc.
4.3.3 Multiple-Stage Fermentation
In this process, two or more stages of fermentation are carried out. The organisms
used in multiple stages can be either different or remain the same. One such fermentation is solid-substrate fermentation which is followed by liquid fermentation. In
the first step the fungal organism produces certain enzymes to degrade high molecular weight polymers. The second step is the actual fermentation which is carried out
using the enzyme produced by the microbe initially. There are several products
which are produced using such kind of fermentation. For example, soy sauces
(Fukushima 1998), beer (Nout 1992), wine (Fukushima 1998), etc.
4.4 Fermented Products: Manufacturing and Fungal
Species Involved
4.4.1 Bread
Bread is one of the most commonly consumed dietary goods all around the world.
Egyptians are considered as pioneers in the field of bread making and introducing
this art to the world. The first production of bread took place in Neolithic era, some
12,000 years back (Mondal and Datta 2007). The most common ingredients used in
bread are flour, water and yeast. Bread is a comparatively different food product
than other commonly used baked goods as it is altogether a leavened product resulting from the fermentation of sugars present in wheat flour (Mondal and Datta 2007).
Fresh bread usually gives a pleasant aroma and has a fine thin crust brown in colour
which gives a soft feel to our taste buds (Giannou et al. 2003). With the advancement in technology and growing consumer demand for high-quality bread, several
methods are developed in order to increase the shelf-life by adding certain additives
such as emulsifiers and staling agents (Stampfli and Nersten 1995). Not only wheat,
several other cereals (rye, millet, sorghum, maize, oats and millets) are used for the
production of bread (Cauvain 2015). Though gluten is essential in bread making,
researchers are trying to prepare gluten-free bread as some of the people across the
world are allergic to gluten (Lamacchia et al. 2014). In order to replace gluten,
4 Fungi in Food Bioprocessing