For this assignment you will choose ONE fermented food in the periodic table of fermented foods below and provide information regarding it from scientific literature. You cannot choose the following as these were covered in the lectures (Cheddar, light beer, cocoa/chocolate, vinegar, yoghurt, salami, soy sauce, red wine, white wine – crossed out in the table below). If you have chosen one of these fermented foods in an assignment in another course, then you will need to choose a different food here.
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Your assignment should capture the following (if appropriate):
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- country or region of origin
- production scale and value
- production steps (raw material(s) used and processing parameters e.g. temperature)
- types of microorganisms involved and their source/origin
- properties of final product
- e.g. preservation properties, flavour compounds, nutritional composition
- shelf-life and spoilage causes
- recent research on product/fermentation process/microbes involved
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