Scribd
Upload
186 views

Intro Bosou

Fermentation is an ancient food processing technique that employs microorganisms and their enzymes to biochemically modify foods. It enhances food properties like taste, shelf-life, texture and nutrition. During fermentation, microbe metabolites suppress spoilage and allow preservation. For example, lactic acid bacteria synthesize lactic acid and other compounds during fermentation. Fermentation can be traditional or industrial. Traditional techniques include lactic acid, fungal and alkaline fermentation of foods like yogurt, cheese, soy sauce and tempeh. Industrial fermentation is the large-scale use of microbes to produce commercial products through enhanced microbial metabolism in bioreactors. One traditional fermented food is Bosou, a preserved

Uploaded by

HASNIRA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
186 views

Intro Bosou

Fermentation is an ancient food processing technique that employs microorganisms and their enzymes to biochemically modify foods. It enhances food properties like taste, shelf-life, texture and nutrition. During fermentation, microbe metabolites suppress spoilage and allow preservation. For example, lactic acid bacteria synthesize lactic acid and other compounds during fermentation. Fermentation can be traditional or industrial. Traditional techniques include lactic acid, fungal and alkaline fermentation of foods like yogurt, cheese, soy sauce and tempeh. Industrial fermentation is the large-scale use of microbes to produce commercial products through enhanced microbial metabolism in bioreactors. One traditional fermented food is Bosou, a preserved

Uploaded by

HASNIRA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Introduction

Fermentation is a desirable process of biochemical modification brought by microorganisms and


their enzymes. It is an oldest food processing technologies also known as ‘village-art’ and they
are makes without using starter cultures under controlled condition where the knowledge about
the roles of microbes involves are lacking and which most of them usually makes in small
quantity and distributed in immediate area. which the main purposes are to enhance the food
properties such as taste, shelf-life, texture and their nutritional values. According to (Terefe,
2016), fermentation is an expertise that employs the growth and metabolic activities of
microorganisms for the preservation and transformation of food materials. During the process,
the growth of spoilage and pathogenic organisms is repressed by the metabolites created by
the fermenting organisms which help extending the shelf life of fresh produce. For example,
during lactic acid fermentation, lactic acid bacteria synthesize metabolites such as lactic acid,
acetic acid, carbon dioxide, ethanol, hydrogen peroxide, bacteriocins, and antimicrobial peptides
which subdue the survival and growth of pathogenic and spoilage microorganisms.

Nowadays, fermentation process can be divided into two types traditional and industrial. As
stated by (Terefe, 2016), Traditional food fermentation processes can be broadly classified into
lactic acid fermentation, fungal fermentation, and alkaline fermentation. Examples of lactic acid
fermented products, i.e., products primarily fermented by lactic acid bacteria, include yoghurt,
sausages, cheese, sauerkraut (fermented cabbage from eastern and central Europe), and
kimchi (fermented and spiced Napa cabbage from Korea). Yeast spp. are also involved in the
fermentation of many of the lactic acid–fermented products, including kefir (a slightly alcoholic
dairy beverage from the Caucasus), and kombucha (a fermented sweetened tea from China).
Most of the well-known soy-based fermented foods from Asia such as tempeh and soy sauce
are produced by fungal fermentation, except natto, which is produced by alkaline fermentation.

(Markov, 2012), industrial fermentation is the use of living organisms (mainly microorganisms),
typically on a large scale, to produce commercial products or to carryout important chemical
transformations. The goal of industrial fermentation is to improve biochemical or physiological
processes that microbes are capable of performing while yielding the highest quality and
quantity of a particular product. Industrial fermentation is based on microbial metabolism.
Microbes produce different kinds of substances that they used for growth and maintenance of
their cells. These substances can be useful for humans. The goal of industrial fermentation
technology is to enhance the microbial production of useful substances. Industrial fermentation
processes use either submerged or solid-state bioreactors that are operated in batch, semi
batch, or continuous mode (Terefe, 2016).

The traditional fermented food chosen is Bosou. This popular traditional Kadazandusun
preserved dish is the Nonsom, or sometimes known as Bosou. It is made using raw freshwater
fish mixed together with rice and pickled using salt and pangi (a type of local herb). After the
mixing, the mixture is stored in a glass jar and marinated for two weeks. Like most preserved
traditional food, the Nonsom or Bosou is salty and tangy in flavour. It goes well with white rice
or even fried beehoon.

This product have selected among Bosou seller around Kota Kinabalu. Mrs, Esterisska Juanis is
a housewife and she state that she start selling Bosou as her hobby at first and has been selling
Bosou for three years ago starting with taking orders from her neighbours and villagers around
her village located at Cyber City, Kota Kinabalu. There are many types of Bosou that she has
been selling include Bosou Ikan (made from fish) and Bosou Sayur (made from mix vegetables
and herbs). Then, she started to expand her business by selling her product through online and
taking large sum of order from small vendor from all around East and West Malaysia.

references

Markov, S. A.2012. Industrial fermentation. In D. R. Franceschetti, Applied Science (pp. 1037-


1042). U.S.A: EBSCO.

Terefe, N. S. 2016. Food fermentation. Australia: Elsevier Inc.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy