What You Need to Know
Biological processing techniques, such as fermentation, enzymatic hydrolysis, and microbial fermentation, involve the use of microorganisms, enzymes, or other biological agents to break down or transform food ingredients into new compounds with unique properties, including the production of acids, alcohols, and other compounds.
Steps
- 1.
Natto (Japan): Bacillus subtilis fermentation creates sticky texture and umami compounds
- 2.
Tempeh (Indonesia): Rhizopus mold binds soybeans into cake form while increasing bioavailability
- 3.
Injera (Ethiopia): Wild yeast fermentation produces sourdough-like flavor and porous structure
The Science
Primary Reaction
Fermentation