FERMENTASI

BUAH DAN SAYURAN

L/O/G/O

JENIS MIKROORGANISME YANG TERLIBAT

YEAST FERMENTATION

WINE
CIDER
Mikroba yang terlibat dalam pembuatan : Saccharomyces

cerevisiae

Pembuatan Wine

FRUIT
WINE/
CIDER
BUAH

BACTERIAL
FERMENTATION
Bakteri Asam Laktat
Homolactic fermentation
CH O

2 CH CHOHCOOH

Glucose

lactic acid

12

Heterolactic fermentation
CH O
6

12

Glucose

CH CHOHCOOH+ C H OH+ CO
3

lactic acid+

ethanol+ carbon dioxide

Sauerkraut, pickle, kimchi

BACTERIAL
FERMENTATION
Bakteri Asam Asetat; vinegar (asam
asetat/cuka)
C H OH +
2

Alcohol

CH COOH +

HO

acetic acid

water

Bakteri Basa
- Bacillus
- Substrat kaya protein
- Biji wijen, biji semangka (ogiri)

KIMCHI
Beberapa spesies yang berperan dalam fermentasi
kimchi adalah Leuconostoc (Lc.) mesenteroides, Lc.
pseudomesenteroides dan Lc. lactis, juga lactobacilli
diantaranya Lactobacillus (Lb.) brevis dan Lb.
plantarum.
Lc. Mesenteroides
dominan pada fase awal
fermentasi dan berperan pada fase anaerobic
kimchi; saat pH turun sampai pH 4.0, Lb. plantarum
menjadi dominan

LACTIC ACIDBACTERIA IN FERMENTED FOODS OF

INDONESIAN ORIGIN
Rahayu, ES. Agritech Vol.23 No. 2 2003
Fermented fruits

Sources

Genus Spesies

Fruits pickle

Yogya

Lactobacillus sp.
Lactobacillus confusus
Enterococcus
casseliflavus-flavescens

Mandai cempedak

Banjarmasin

Lactobacillus
plantarum-pentosus
Pediococcus
pentosaceus

Mandai nangka

Banjarmasin

Lactobacillus
plantarum-pentosus
Streptococcus
thermopillus

Tempoyak

Palembang

Lactobacillus
plantarum
Streptococcus sp.

LACTIC ACIDBACTERIA IN FERMENTED FOODS OF

INDONESIAN ORIGIN
Rahayu, ES. Agritech Vol.23 No. 2 2003
Fermented
vegetables

Sources

Genus-spesies

Asinan rebung

Palembang

Lactobacillus
plantarum-pentosus
Lactobacillus
plantarum

Asinan sawi

Yogyakarta

Lactobacillus
plantarum-pentosus
Lactobacillus sp.
Pediococcus spp.

Asinan terong

Lactobacillus
plantarum-pentosus
Lactobacillus
plantarum

 Lemea : rebung fermentasi, Bengkulu

Mandai : rami cempedak, Banjarmasin

Jaruk tarap

Raw Lacto Fermented Vegetables

www.vitalityfoods-eu.com.

THAILAND FERMENTED FRUITS & VEGETABLES

Trend Towards Future of the Indigenious Fermented Foods for Traditional Market
Lavanaya KRAIDEJ