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

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.

Keywords

• Fermentation
• kombucha
• tempeh
• kimchi

Kombuça, Tempeh ve Kimçi’nin Üretim Teknikleri ve Sağlık Üzerine Etkileri

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.

Keywords

• Fermantasyon
• kombuça
• tempeh
• kimçi
• sağlık

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