ACCELERATING TRADITIONAL FERMENTATION

Two traditional fermentations which are popular and in demand are fish sauce (budu) and soy sauce (kicap) fermentation. Both these fermentations produce products which are used as condiments in a variety of asian dishes.
The setback of these two types of fermentations are that:
1 They take a long time to undergo the fermentation transformations from substrate to products
2 They occupy a lot of land space to hold the large number of fermentation vats
These two considerations could translate to increase costs such as labour and processing which would be added to the costs
The solution to these two types of fermentation would have to depend on such factors such shortening the fermentation time, so that the facilities could carry out more fermentations and recycling the use of the fermentation vats.
It will also reduce the need for a large area to carry out the fermentation process
These objectives could be achieved by accelerating the fermentation process such as:
1 Using enzymes to speed up the hydrolyses of the fermentation substrates
2 Using specialized cultures or inocula that will hasten the fermentation process
3 Having modern fermentation vats that are easily monitored and control
The proposed approaches might accelerate the fermentation process but at the expense of the organo leptic properties or the bouquet of the fermentation products. The fermentation products produced by such rapid methods might not be identical to the original traditional fermentation products.
In view of this problems more research are needed to understand the biochemical and microbiological changes that occur in traditional and accelerated fermentation


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