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

Yıl 2024, Cilt: 8 Sayı: 1, 201 - 214, 18.01.2024

Goncagül Yılmaz , Emre Vatansever , Zerrin Yüksel

Öz

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.

Anahtar Kelimeler

Fermentation, kombucha, tempeh, kimchi

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

Öz

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.

Anahtar Kelimeler

Fermantasyon, kombuça, tempeh, kimçi, sağlık

Kaynakça

• Akçelik, N., Akçelik, M. (2019). Gıda fermantasyonlarında rol oynayan mikroorganizmalar. R.E. Anlı, P. Şanlıbaba (Ed.), Fermente gıdalar mikrobiyoloji teknoloji sağlık içinde (s. 9-11). Nobel Akademik Yayıncılık.
• Anlı, R.E. (2019). Fermantasyonun tarihçesi. R.E. Anlı, P. Şanlıbaba (Ed.), Fermente gıdalar mikrobiyoloji teknoloji sağlık içinde (s. 2-3). Nobel Akademik Yayıncılık.
• Asghar, F., Ali, S., Goraya, A., Javaid, I., Hussain, Z. (2017). A review on the role of fermented foods as health promoters. International Journal of Scientific Research in Science and Technology, 3, 141-148. https://doi.org/10.32628/IJSRST173415
• Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., Dawson, S. L. (2020). Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety. Nutritional Neuroscience, 23(9), 659-671. https://doi.org/10.1080/1028415X.2018.1544332
• Babu, P. D., Bhakyaraj, R., Vidhyalakshmi, R. (2009). A low cost nutritious food “tempeh”-A review. World Journal of Dairy and Food Sciences, 4(1), 22-27. http://www.idosi.org/wjdfs/wjdfs4(1)/5.pdf
• Balentine, D. A., Wiseman, S. A., Bouwens, L. C. (1997). The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, 37(8), 693-704. https://doi.org/10.1080/10408399709527797
• Baschali, A., Tsakalidou, E., Kyriacou, A., Karavasiloglou, N., Matalas, A. L. (2017). Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group. Nutrition Research Reviews, 30(1), 1-24. https://doi.org/10.1017/S0954422416000202
• Bishop, P., Pitts, R. E., Budner, D., Witrick, T. A. K. (2022). Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances, 1, 100025. https://doi.org/10.1016/j.focha.2022.100025
• Blanc, P. J. (1996). Characterization of the tea fungus metabolites. Biotechnology letters, 18(2), 139-142. https://doi.org/10.1007/BF00128667
• Cantabrana, I., Perise, R., Hernández, I. (2015). Uses of Rhizopus oryzae in the kitchen. International Journal of Gastronomy and Food Science, 2(2), 103-111. https://doi.org/10.1016/j.ijgfs.2015.01.001
• Casertano, M., Fogliano, V., Ercolini, D. (2022). Psychobiotics, gut microbiota and fermented foods can help preserving mental health. Food Research International, 152, 110892. https://doi.org/10.1016/j.foodres.2021.110892
• Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., Bottari, B. (2021). Eating fermented: Health benefits of LAB - Fermented foods. Foods, 10(11), 2639. https://doi.org/10.3390/foods10112639
• Cho, H. K., Park, S. H., Jung, C. S., Jo, J. S. (2001). Effect of the garlic on the fermentation and quality of kimchi. Journal of the Korean Society of Food Culture, 16(5), 470-477.
• Chon, S. Y., Yoon, S., Ha, J., Kim, M. K. (2021). Influence of visual appearance on consumer perception of spiciness in kimchi. Journal of Sensory Studies, 36(4), e12659. https://doi.org/10.1111/joss.12659
• Coelho, R. M. D., de Almeida, A. L., do Amaral, R. Q. G., da Mota, R. N., de Sousa, P. H. M. (2020). Kombucha. International Journal of Gastronomy and Food Science, 22, 1-12. https://doi.org/10.1016/j.ijgfs.2020.100272
• De Guidi, I., Legras, J. L., Galeote, V., & Sicard, D. (2023). Yeast domestication in fermented food and beverages: past research and new avenues. Current Opinion in Food Science, 51(11), 101032. https://doi.org/10.1016/j.cofs.2023.101032
• Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. https://doi.org/10.3390/nu11081806
• Dufresne, C., Farnworth, E. (2000). Tea, kombucha, and health: a review. Food Research International, 33(6), 409-421. https://doi.org/10.1016/S0963-9969(00)00067-3
• Erkan, S. B., Gürler, H. N., Bilgin, D. G., Germec, M., Turhan, I. (2020). Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus. LWT, 119, 108880. https://doi.org/10.1016/j.lwt.2019.108880
• Gümüş, T., Coşkun, F. (2008, 21-23 Mayıs). Gıda güvenliğinde fermantasyonun önemi. 10. Gıda Kongresi Bildiri Kitabı içinde (s. 1069-1072). Atatürk Üniversitesi Ziraat Fakültesi. https://www.gidadernegi.org/TR/Genel/240934948214e.pdf
• Haron, H., Ismail, A., Azlan, A., Shahar, S., Peng, L. S. (2009). Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry, 115(4), 1350-1356. https://doi.org/10.1016/j.foodchem.2009.01.053
• Hasan, M. N., Sultan, M. Z., Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386. https://doi.org/10.3329/jsr.v6i2.16530
• Hogg, J., (1854). The microscope. it’s history, construction and applications. The llustrated London Library. İleri, T., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve sağlık üzerine etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 29(1), 69-77.
• Jang, D. J., Chung, K. R., Yang, H. J., Kim, K. S., Kwon, D. Y. (2015). Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods, 2(3), 126-136. https://doi.org/10.1016/j.jef.2015.08.005
• Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., Sathishkumar, M. (2014). A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. https://doi.org/10.1111/1541-4337.12073
• Jeong, S. H., Lee, H. J., Jung, J. Y., Lee, S. H., Seo, H. Y., Park, W. S., Jeon, C. O. (2013). Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. International Journal of Food Microbiology, 160(3), 252-259. https://doi.org/10.1016/j.ijfoodmicro.2012.10.015
• Jung, J. Y., Lee, S. H., Jeon, C. O. (2014). Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Applied Microbiology and Biotechnology, 98, 2385-2393. https://doi.org/10.1007/s00253-014-5513-1
• Kapp, J. M., Sumner, W. (2019). Kombucha: a systematic review of the empirical evidence of human health benefit. Annals of Epidemiology, 30, 66-70. https://doi.org/10.1016/j.annepidem.2018.11.001
• Kim, J., Bang, J., Beuchat, L. R., Kim, H., Ryu, J. H. (2012). Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiology, 32(1), 20-31. https://doi.org/10.1016/j.fm.2012.05.007
• Kim, Y. T., Kim, B. K., Park, K. Y. (2007). Antimutagenic and anticancer effects of leaf mustard and leaf mustard kimchi. Preventive Nutrition and Food Science, 12(2), 84-88. https://doi.org/10.3746/jfn.2007.12.2.084
• Kumari, R., Sanjukta, S., Sahoo, D., Rai, A. K. (2022). Functional peptides in Asian protein rich fermented foods: production and health benefits. Systems Microbiology and Biomanufacturing, 2(1), 1-13. https://doi.org/10.1007/s43393-021-00040-0
• Kustyawati, M. E., Murhadi, M., Rizal, S. (2020). Vitamin B12 production in soybean fermentation for tempeh. AIMS Agriculture and Food, 5(2), 262-271. https://doi.org/10.3934/agrfood.2020.2.262
• Lee, M., Song, J. H., Park, J. M., Chang, J. Y. (2019). Bacterial diversity in Korean temple kimchi fermentation. Food Research International, 126, 108592. https://doi.org/10.1016/j.foodres.2019.108592
• Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, J. E. Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102. https://doi.org/10.1016/j.copbio.2016.11.010
• Mathur, H., Beresford, T. P., Cotter, P. D. (2020). Health benefits of lactic acid bacteria (LAB) fermentates. Nutrients, 12(6), 1679. https://doi.org/10.3390/nu12061679
• Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., Ruzzi, M. (2019). Health-promoting components in fermented foods: an up-to-date systematic review. Nutrients, 11(5), 1189. https://doi.org/10.3390/nu11051189
• Muslu, M. (2019). Beslenmenin tarihsel süreçte sosyal ve uluslararası ilişkilere yansıması. Sosyologca, 9(17), 26-32.
• Nicole, T. Z. H., Nichelle, T. S., Elizabeth, T. E., Yuliarti, O. (2021). Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties. Future Foods, 4, 100050. https://doi.org/10.1016/j.fufo.2021.100050
• Nout, M. R., Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: update into the third millenium. Journal of Applied Microbiology, 98(4), 789-805. https://doi.org/10.1111/j.1365-2672.2004.02471.x
• Oktay, B., Özbaş, Y. (2020). Fermente gıdaların insan sağlığı üzerindeki etkileri. Gıda, 45 (6), 1215-1226. https://doi.org/10.15237/gida.GD20105
• Özel, B., Kaya, H.İ., Şimşek, Ö. (2019). Dünya’da üretilen bazı fermente gıdalar. R.E. Anlı, P. Şanlıbaba (Ed.), Fermente gıdalar mikrobiyoloji teknoloji sağlık içinde (s. 592-596). Nobel Akademik Yayıncılık.
• Öztürk, İ. (2022). Beslenmede fermente gıdalar ve probiyotikler. A. Özenoğlu (Ed.), Beslenme ve diyetetikte biyopsikososyal konulara multidisipliner yaklaşım içinde (s. 39-69). Eğitim Yayınevi.
• Park, K. Y., Jeong, J. K., Lee, Y. E., Daily III, J. W. (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of Medicinal Food, 17(1), 6-20. https://doi.org/10.1089/jmf.2013.3083
• Park, K. Y., Rhee, S. H. (2005). Functional foods from fermented vegetable products: kimchi (Korean fermented vegetables) and functionality. J. Shi, C. Ho, F. Shahidi (Ed.), Asian functional foods içinde (s. 341-380). CRC Press, Inc. https://doi.org/10.1201/9781420028119.ch13
• Park, K. Y.,Kim, H. Y., Jeong, J. K (2017). Kimchi and its health benefits. C. Martinez-Villaluenga, E. Peñas (Ed.), Fermented foods in health and disease prevention içinde (s. 477-502). Academic Press. https://doi.org/10.1016/B978-0-12-802309-9.00020-0
• Patra, J. K., Das, G., Paramithiotis, S., Shin, H. S. (2016). Kimchi and other widely consumed traditional fermented foods of Korea: a review. Frontiers in microbiology, 7, 1493. https://doi.org/10.3389/fmicb.2016.01493
• Peraza, R., Perron, G. G. (2022). Investigating the microbial terroir of fermented foods produced in a professional kitchen. International Journal of Gastronomy and Food Science, 28, 100509. https://doi.org/10.1016/j.ijgfs.2022.100509
• Pringgoharjono, K. (2006). The Centhini story: The Javanese journey of life: based on the original serat Centhini. Marshall Cavendish.
• Romulo, A., Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413. https://doi.org/10.1016/j.ijgfs.2021.100413
• Ross, R.P., Morgan, S., Hill, C. (2002). Preservation and fermentation: past, present and future. International Journal of Food Microbiology, 79(1), 3-16. https://doi.org/10.1016/S0168-1605(02)00174-5
• Selvaraj, S., Gurumurthy, K. (2023). An overview of probiotic health booster-kombucha Tea. Chinese Herbal Medicines. 15(1), 27-32. https://doi.org/10.1016/j.chmed.2022.06.010
• Shurtleff, W., Aoyagi, A. (1979). The book of tempeh (Vol. 1). Soyinfo Center.
• Shurtleff, W., Aoyagi, A. (2007). History of tempeh. Soyinfo Center.
• Su, H. K., Tsai, M. H., Chao, H. R., Wu, M. L., Lu, J. H. (2021). Data on effect of tempeh fermentation on patients with type II diabetes. Data in Brief, 38, 107310. https://doi.org/10.1016/j.dib.2021.107310
• Şanlıer, N., Gökçen, B. B., Sezgin, A. C. (2017). Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition, 59(3), 506-527. https://doi.org/10.1080/10408398.2017.1383355
• Tangyu, M., Muller, J., Bolten, C. J., Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology, 103, 9263-9275. https://doi.org/10.1007/s00253-019-10175-9
• Ukers, W. H. (1935). All about tea. Tea and Coffee Trade Journal Company. Vol 1. http://hdl.handle.net/1773/42740
• Vargas, B. K., Fabricio, M. F., Ayub, M. A. Z. (2021). Health effects and probiotic and prebiotic potential of kombucha: A bibliometric and systematic review. Food Bioscience, 44, 101332. https://doi.org/10.1016/j.fbio.2021.101332
• Wang, X., Wang, D., Wang, H., Jiao, S., Wu, J., Hou, Y., Sun, J., Yuan, J. (2022). Chemical profile and antioxidant capacity of kombucha tea by the pure cultured kombucha. LWT – Food Science and Technology, 168, 113931. https://doi.org/10.1016/j.lwt.2022.113931
• Washburn, S., Burke, G. L., Morgan, T., Anthony, M. (1999). Effect of soy protein supplementation on serum lipoproteins, blood pressure, and menopausal symptoms in perimenopausal women. Menopause, 6(1), 7-13. https://doi.org/10.1097/00042192-199906010-00004