DIVERSITY OF FERMENTED FOODS IS MORE A SUBSTRATE DIVERSTY

As you traveled across the globe you will see almost each nation prides itself of their own unique fermented food heritage. The Malaysians are proud of their stinking but tasty belacan, the Thais with their unique fish sauce and the Chinese with their kicap and the Germans with their outrageous sauerkraut.

In fact you will see in most cases they are referring to the same fermented food but in their own language. The conditions of fermentation and the microorganisms involved are the same. Predominant among the common microorganisms are yeasts, lactic acid bacteria among others

In the alcoholic beverage the diversity of the alcoholic drinks are more attributed to the use of different carbohydrates or cereals for their fermentation. In wine you use grapes, in bear you use wheat and in sake or tuak you use rice or even pulut

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