Enterococcus faecium

The History of Fermented Foods 11
TABLE 1.4
Some Cereal- and Legume-Based Fermented Foods
Product Country/region Substrate Microorganisms(s) involved Nature of product Product use
Ang-kak China Red rice Monascus purpureus Powder Dry red powder used as colorant
Bagni Caucasus Millet — Liquid Drink
Banku Ghana Maize & cassava Lactic acid bacteria, yeasts Solid Used as a staple food
Bhallae India Black gram Lactic acid bacteria, yeasts Deep fried patties Snack after soaking in curd or water
Bhatura India White wheat flour Lactic acid bacteria, yeasts Deep fried bread Breakfast
Bongkrek Central Java Coconut press cake Rhizopus oligosporus Solid Roasted or fried in oil, meat substitute
Burukutu Savannah region
of Nigeria
Sorghum & cassava Lactic acid bacteria Candida sp.,
S. cerevisiae
Liquid Liquid creamy drink
Chee-fan China Soybean whey curd Mucor spp., A. glaucus Solid Eaten fresh, like cheese
Chickwa-ngue Congo Cassava roots Bacteria Paste Staple food
Darassum Mongolia Millet — Liquid Drink
Dawadawa West Africa,
Nigeria
Dhokla India Bengal gram and
wheat
African locust bean Spore-forming bacteria, lactic acid
bacteria, yeast
Dosai/dosa India Black gram and rice Leuconostocs, Lb. fermentum,
Saccharomyces
Solid Eaten fresh or in stews
Lactic acid bacteria, yeasts Solid/spongy Spongy condiment
Solid Spongy fried breakfast food
Fermented rice India Rice Lactic acid bacteria Semi-solid Breakfast
Fufu Africa Cassava roots Lactobacillus sp., Leuconostoc sp., Paste Eaten with soup, sauce, or stews
S. cerevisiae
Gari West Africa Cassava roots Corynebacterium, Geotrichum
candidum, Lb. plantarum,
Leuconostocs, Alcaligenes sp.,
Candida sp.
Granular powder Granular wet paste eaten as a staple
with stews
(continued)