https://rottenmenu.com Rotten Menu Mon, 14 Mar 2022 04:44:16 +0000 https://rottenmenu.com en https://rottenmenu.com/Overview Fri, 17 Dec 2021 18:38:43 +0000 Rotten Menu https://rottenmenu.com/Overview <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/6ffdaf1bc44b8d2c8180830087bf67021f0369e804f6d48b5f098e11188455e1/Podcast_Cover_JStreet.png" data-mid="151383895" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/6ffdaf1bc44b8d2c8180830087bf67021f0369e804f6d48b5f098e11188455e1/Podcast_Cover_JStreet.png" /> 16 JULIA STREET “It's really interesting to see where the fermentation takes the flavor naturally. As a small craftsperson, things may vary from batch to batch because I'm small, and these bars are made by hand. I don’t have the controls you find at larger manufacturers.” Read more 22—4/19Aud—45456 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/cff5b3229493b3d07758b91ff3014fe8825b9e6fb337a9d0e5e3d4c919d5d4f3/Zine_Cover.png" data-mid="144844123" border="0" data-scale="99" data-no-zoom src="https://freight.cargo.site/w/1000/i/cff5b3229493b3d07758b91ff3014fe8825b9e6fb337a9d0e5e3d4c919d5d4f3/Zine_Cover.png" /> 15 EXPLORING FERMENTATION: a zine “This guide is designed to outline the basics of food fermentation and flavor, providing a framework of how microbes transform foods and encouraging you to start your own fermentation journey." Read more 22—6/7Wri—2218 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/e0d1adff287a832fda1c2de612ea30800867a35fb0f27a29e5302b92a0029a32/Hybrid_Respiration_Cover.png" data-mid="138250069" border="0" data-no-zoom data-rotation="180" src="https://freight.cargo.site/w/1000/i/e0d1adff287a832fda1c2de612ea30800867a35fb0f27a29e5302b92a0029a32/Hybrid_Respiration_Cover.png" /> 14 HYBRID RESPIRATION:A new method of energy harvest by L. plantarum “Hybrid respiration is dependent on the presence of quinones and extracellular electron acceptors like iron, both typically present in dairy and plant foods” Read more 22—3/31Wri—2218 ︎ <img width="6016" height="4000" width_o="6016" height_o="4000" data-src="https://freight.cargo.site/t/original/i/33b43dc487332e3c82cea8dedb902f4ff7c29f84ca3a1a8760b874ba0e42cacd/Wine_07.jpg" data-mid="145136238" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/33b43dc487332e3c82cea8dedb902f4ff7c29f84ca3a1a8760b874ba0e42cacd/Wine_07.jpg" /> 13 RED WINE Ingredients: grapesTaste: varying in flavor, tannic, sweet, alcoholicPopular in: global Time: 3 months+ Dominant microbes: Yeast and lactic acid producersTools: large vessel, bottles Read more 22—06/07Sac—47700 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/73807cf32142f9bb0eba0522eb5d5501e563fb439d581be21a5f816b87ca697e/Reference_Cover.png" data-mid="132198237" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/73807cf32142f9bb0eba0522eb5d5501e563fb439d581be21a5f816b87ca697e/Reference_Cover.png" /> 12&nbsp;MICROBIAL TERROIR: How to think of community assembly in food fermentation “We must look at microbial ecology to describe the way communities are shaped in food fermentation.” Read more 22—2/1Wri—2218 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/38d03750113531854bed2b7a1a16b42566d570d2bb7c36be89fe244dafd657d2/Podcast_Cover.png" data-mid="131885157" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/38d03750113531854bed2b7a1a16b42566d570d2bb7c36be89fe244dafd657d2/Podcast_Cover.png" /> 11&nbsp;MACKLIN CASNOFF “It represents the climate and the rainfall and the soil conditions of that specific year in, I think this really ephemeral way that I think is really beautiful. So that's maybe that's honestly how it started to fall in love with fermentation through cider and other fermented foods.” Read more 22—1/27Aud—45456 ︎ <img width="5240" height="3484" width_o="5240" height_o="3484" data-src="https://freight.cargo.site/t/original/i/3d9ff8aae9d8f077050d39a45e49231062366c8065c65644dab62dd03a7efd14/kefir_002.JPG" data-mid="127714585" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/3d9ff8aae9d8f077050d39a45e49231062366c8065c65644dab62dd03a7efd14/kefir_002.JPG" /> 10&nbsp;KEFIR Ingredients: milk Taste: creamy, tart Popular in: Eastern Europe Time: 24+ hours Dominant microbes: L. kefiranofaciens and L. kefiri Tools: jar, coffee filter cover Read more 21—12/18Lac—47700 ︎ <img width="3000" height="1995" width_o="3000" height_o="1995" data-src="https://freight.cargo.site/t/original/i/bc56c5a1f9d1ba63d8575f0c200538c2a7727f7c28ff773eb0e6994962a9e1c3/fermentmp3_gerrick_cover.png" data-mid="127763585" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/bc56c5a1f9d1ba63d8575f0c200538c2a7727f7c28ff773eb0e6994962a9e1c3/fermentmp3_gerrick_cover.png" /> 09 ELI GERRICK “Mice eat their own poop, or the poop of their friends, the original fermented food” Read more 21—12/16Aud—45456 ︎ <img width="5792" height="3851" width_o="5792" height_o="3851" data-src="https://freight.cargo.site/t/original/i/05123a099f4381060417d94bfc71702564acc77f3eb091d6309a71b22492fbd3/filmjrk_0019.JPG" data-mid="127712539" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/05123a099f4381060417d94bfc71702564acc77f3eb091d6309a71b22492fbd3/filmjrk_0019.JPG" /> 08 FILMJÖLK Fermented milk Ingredients: milk Taste: buttery, cheesy Popular in: Northern Europe Time: 24 hours Dominant microbes: Various Lactobacillus strainsTools: jar, coffee filter cover Read more 21—12/18Lac—1150 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/0aa0e9c760274e9f61483fd4c06a9a91a0d1d761ff58cc2bedb91fa830ba9117/Podcast_Cover.png" data-mid="133397621" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/0aa0e9c760274e9f61483fd4c06a9a91a0d1d761ff58cc2bedb91fa830ba9117/Podcast_Cover.png" /> 07&nbsp;ELISA CAFFREY “It is this combination of the microbes, the environment, and the raw materials that they're starting with and how all of those interplay in order to create a final product that we enjoy.” Read more 22—12/21Aud—45456 ︎ <img width="5348" height="3759" width_o="5348" height_o="3759" data-src="https://freight.cargo.site/t/original/i/b93026cd121f307c45c4f684f8269a2a1c10068174166f63fe7e9987d1551e94/redcabbage_003.JPG" data-mid="127713600" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/b93026cd121f307c45c4f684f8269a2a1c10068174166f63fe7e9987d1551e94/redcabbage_003.JPG" /> 06&nbsp;RED CABBAGE SAUERKRAUT Fermented red cabbage Ingredients: red cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Time: 2-4 weeks Dominant microbes: Lactic acid producers Tools: crock/jar, weight Read more 21—12/18Lac—3390 ︎ <img width="5980" height="3989" width_o="5980" height_o="3989" data-src="https://freight.cargo.site/t/original/i/c4b03acc89a61702191349065e128d3fe33fe45b70add18e0440c8cbf3588bda/Tempeh10.JPG" data-mid="138310941" border="0" src="https://freight.cargo.site/w/1000/i/c4b03acc89a61702191349065e128d3fe33fe45b70add18e0440c8cbf3588bda/Tempeh10.JPG" /> 05&nbsp;TEMPEH Mold fermented soybean cakes Ingredients:soybean Taste: earthy, absorbs other flavors wellPopular in: IndonesiaTime: 2 days-3 monthsDominant microbes: Rhizopus oligosporus or Rhizopus oryzaeTools: banana leaves or ziplock bag, incubator Read more 21—12/18Rhi—23700 ︎ <img width="3300" height="2194" width_o="3300" height_o="2194" data-src="https://freight.cargo.site/t/original/i/e98c765d8b510fc6f83745b4fb8ccb4ce86329bdeb42d6642a5d9cde666cc29b/fermentmp3_wastyk_cover.png" data-mid="127763311" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/e98c765d8b510fc6f83745b4fb8ccb4ce86329bdeb42d6642a5d9cde666cc29b/fermentmp3_wastyk_cover.png" /> 04&nbsp;HANNAH WASTYK “The microbes are a vessel for chemical factories in your gut, but what they are actually producing is what is causing the effects” Read more 21—09/03Aud—45456 ︎ <img width="5408" height="3596" width_o="5408" height_o="3596" data-src="https://freight.cargo.site/t/original/i/4933b960b8d04c8ab071fce8f9ec7da8abaaf3c4c0273104f6b6196ebe0f5add/viili_0010.JPG" data-mid="127712474" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/4933b960b8d04c8ab071fce8f9ec7da8abaaf3c4c0273104f6b6196ebe0f5add/viili_0010.JPG" /> 03 VIILI Fermented milk Ingredients: milk Taste: sharp and buttery flavor, stringy or ropy texture Popular in: Finland, northern Europe Time: 12-48 hours Dominant microbes: Various Lactobacillus strains and Geotrichum candidum (yeast) Tools: jar, coffee filter cover Read more 21—12/18 Lac—4420 ︎ <img width="6016" height="4000" width_o="6016" height_o="4000" data-src="https://freight.cargo.site/t/original/i/327478ca0aa1d4521e0e9b91780f03617e8f2f1ffdd8b24ef412e9cfa7a48c71/crauti_006.JPG" data-mid="127692691" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/327478ca0aa1d4521e0e9b91780f03617e8f2f1ffdd8b24ef412e9cfa7a48c71/crauti_006.JPG" /> 02&nbsp;SAUERKRAUT Fermented cabbage Ingredients: common cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Dominant microbes: Lactic acid producersTools: crock/jar, weight Read more 21—12/18Lac—42200 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/c1e876a492372e4a95867bcf3f971f2b823e35889b9e497fa5aca3530f091a04/Waves_Cover.png" data-mid="136218538" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/c1e876a492372e4a95867bcf3f971f2b823e35889b9e497fa5aca3530f091a04/Waves_Cover.png" /> 01 A&nbsp;HISTORY OF FERMENTATION: How microbiology influenced our relationship to fermented food “By changing our relationships to food fermentation and embracing the complexities of the microbial landscape, we will be able to see beyond the role of individual microbes.”Read more 21—11/30Wri—2218 ︎ https://rottenmenu.com/About Wed, 30 Jun 2021 03:09:29 +0000 Rotten Menu https://rottenmenu.com/About fer·men·ta·tion /ˌfərmənˈtāSH(ə)n/ “late Middle English: from Old French ferment (noun), fermenter (verb), based on Latin fermentum ‘yeast’, from fervere ‘to boil’ “ This project is an attempt to explore fermentation, from the biochemical to the cultural context.&nbsp; Questions/comments/input/ideas? Email:&nbsp;info@rottenmenu.com About the editor Elisa Caffrey is a&nbsp; doctoral candidate in Microbiology &amp; Immunology at Stanford University. She holds a BA in biology and film and electronic arts from Bard College, and an MA in bioinformatics from Johns Hopkins University. Her work is driven by the desire to understand how food fermentation is a reflection of our cultural relationship to microbes through preparation and consumption,&nbsp;scientific understanding, fermentation technolgies, government policies, and health and wellness.&nbsp; ︎ ︎&nbsp; ︎ <img width="12546" height="5736" width_o="12546" height_o="5736" data-src="https://freight.cargo.site/t/original/i/0d9adb38d0b07304f3401e34d628ec844cc322276fce37ec7a4bc37cebf3d450/Untitled-13x.jpg" data-mid="116432427" border="0" data-scale="94" data-no-zoom data-draggable src="https://freight.cargo.site/w/1000/i/0d9adb38d0b07304f3401e34d628ec844cc322276fce37ec7a4bc37cebf3d450/Untitled-13x.jpg" /> https://rottenmenu.com/Ferments Mon, 14 Mar 2022 04:41:59 +0000 Rotten Menu https://rottenmenu.com/Ferments <img width="6016" height="4000" width_o="6016" height_o="4000" data-src="https://freight.cargo.site/t/original/i/ed0e5e461132bd06331bf9f4bf1943083d56eed1618be7208519911849409674/naturalwine_004.JPG" data-mid="144918478" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/ed0e5e461132bd06331bf9f4bf1943083d56eed1618be7208519911849409674/naturalwine_004.JPG" /> 13 RED WINE Ingredients: grapesTaste: varying in flavor, tannic, sweet, alcoholicPopular in: global Time: 3 months+ Dominant microbes: Yeast and lactic acid producersTools: large vessel, bottles Read more 22—06/07Sac—47700 ︎ <img width="5240" height="3484" width_o="5240" height_o="3484" data-src="https://freight.cargo.site/t/original/i/3d9ff8aae9d8f077050d39a45e49231062366c8065c65644dab62dd03a7efd14/kefir_002.JPG" data-mid="136218818" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/3d9ff8aae9d8f077050d39a45e49231062366c8065c65644dab62dd03a7efd14/kefir_002.JPG" /> 10&nbsp;KEFIR Ingredients: milk Taste: creamy, tart Popular in: Eastern Europe Time: 24+ hours Dominant microbes: L. kefiranofaciens and L. kefiri Tools: jar, coffee filter cover Read more 21—12/18Lac—47700 ︎ <img width="5792" height="3851" width_o="5792" height_o="3851" data-src="https://freight.cargo.site/t/original/i/05123a099f4381060417d94bfc71702564acc77f3eb091d6309a71b22492fbd3/filmjrk_0019.JPG" data-mid="136218813" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/05123a099f4381060417d94bfc71702564acc77f3eb091d6309a71b22492fbd3/filmjrk_0019.JPG" /> 08 FILMJÖLK Fermented milk Ingredients: milk Taste: buttery, cheesy Popular in: Northern Europe Time: 24 hours Dominant microbes: Various Lactobacillus strainsTools: jar, coffee filter cover Read more 21—12/18Lac—1150 ︎ <img width="5348" height="3759" width_o="5348" height_o="3759" data-src="https://freight.cargo.site/t/original/i/b93026cd121f307c45c4f684f8269a2a1c10068174166f63fe7e9987d1551e94/redcabbage_003.JPG" data-mid="136218815" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/b93026cd121f307c45c4f684f8269a2a1c10068174166f63fe7e9987d1551e94/redcabbage_003.JPG" /> 06&nbsp;RED CABBAGE SAUERKRAUT Fermented red cabbage Ingredients: red cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Time: 2-4 weeks Dominant microbes: Lactic acid producers Tools: crock/jar, weight Read more 21—12/18Lac—3390 ︎ <img width="5980" height="3989" width_o="5980" height_o="3989" data-src="https://freight.cargo.site/t/original/i/98e691e6ad866012e1c0c7ef52ac42be5dbf4c94b8bdf4d15a449af34cece03a/Tempeh10.JPG" data-mid="138311000" border="0" src="https://freight.cargo.site/w/1000/i/98e691e6ad866012e1c0c7ef52ac42be5dbf4c94b8bdf4d15a449af34cece03a/Tempeh10.JPG" /> 05&nbsp;TEMPEH Mold fermented soybean cakes Ingredients:soybean Taste: earthy, absorbs other flavors wellPopular in: JavaTime: 2 days-3 monthsDominant microbes: Rhizopus oryzaeTools: banana leaves or ziplock bag, incubator Read more 21—12/18Rhi—23700 ︎ <img width="5408" height="3596" width_o="5408" height_o="3596" data-src="https://freight.cargo.site/t/original/i/4933b960b8d04c8ab071fce8f9ec7da8abaaf3c4c0273104f6b6196ebe0f5add/viili_0010.JPG" data-mid="136218812" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/4933b960b8d04c8ab071fce8f9ec7da8abaaf3c4c0273104f6b6196ebe0f5add/viili_0010.JPG" /> 03 VIILI Fermented milk Ingredients: milk Taste: sharp and buttery flavor, stringy or ropy texture Popular in: Finland, northern Europe Time: 12-48 hours Dominant microbes: Various Lactobacillus strains and Geotrichum candidum (yeast) Tools: jar, coffee filter cover Read more 21—12/18 Lac—4420 ︎ <img width="6016" height="4000" width_o="6016" height_o="4000" data-src="https://freight.cargo.site/t/original/i/327478ca0aa1d4521e0e9b91780f03617e8f2f1ffdd8b24ef412e9cfa7a48c71/crauti_006.JPG" data-mid="136218811" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/327478ca0aa1d4521e0e9b91780f03617e8f2f1ffdd8b24ef412e9cfa7a48c71/crauti_006.JPG" /> 02&nbsp;SAUERKRAUT Fermented cabbage Ingredients: common cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Dominant microbes: Lactic acid producersTools: crock/jar, weight Read more 21—12/18Lac—42200 ︎ https://rottenmenu.com/Interviews-1 Mon, 14 Mar 2022 04:43:08 +0000 Rotten Menu https://rottenmenu.com/Interviews-1 <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/88f79fea98bf89ab9c37b1efd0a322c089227ff2afaad5c5ed9617ade20a8170/Podcast_Cover_JStreet.png" data-mid="149919667" border="0" data-scale="100" data-no-zoom src="https://freight.cargo.site/w/1000/i/88f79fea98bf89ab9c37b1efd0a322c089227ff2afaad5c5ed9617ade20a8170/Podcast_Cover_JStreet.png" /> 16&nbsp;JULIA STREET “It's really interesting to see where the fermentation takes the flavor naturally. As a small craftsperson, things may vary from batch to batch because I'm small, and these bars are made by hand. I don’t have the controls you find at larger manufacturers.” Read more 22—4/19Aud—45456 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/38d03750113531854bed2b7a1a16b42566d570d2bb7c36be89fe244dafd657d2/Podcast_Cover.png" data-mid="136218846" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/38d03750113531854bed2b7a1a16b42566d570d2bb7c36be89fe244dafd657d2/Podcast_Cover.png" /> 11&nbsp;MACKLIN CASNOFF “It represents the climate and the rainfall and the soil conditions of that specific year in, I think this really ephemeral way that I think is really beautiful. So that's maybe that's honestly how it started to fall in love with fermentation through cider and other fermented foods.” Read more 22—1/27Aud—45456 ︎ <img width="3000" height="1995" width_o="3000" height_o="1995" data-src="https://freight.cargo.site/t/original/i/bc56c5a1f9d1ba63d8575f0c200538c2a7727f7c28ff773eb0e6994962a9e1c3/fermentmp3_gerrick_cover.png" data-mid="136218844" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/bc56c5a1f9d1ba63d8575f0c200538c2a7727f7c28ff773eb0e6994962a9e1c3/fermentmp3_gerrick_cover.png" /> 09 ELI GERRICK “Mice eat their own poop, or the poop of their friends, the original fermented food” Read more 21—12/16Aud—45456 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/0aa0e9c760274e9f61483fd4c06a9a91a0d1d761ff58cc2bedb91fa830ba9117/Podcast_Cover.png" data-mid="136218849" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/0aa0e9c760274e9f61483fd4c06a9a91a0d1d761ff58cc2bedb91fa830ba9117/Podcast_Cover.png" /> 07&nbsp;ELISA CAFFREY “It is this combination of the microbes, the environment, and the raw materials that they're starting with and how all of those interplay in order to create a final product that we enjoy.” Read more 22—12/21Aud—45456 ︎ <img width="3300" height="2194" width_o="3300" height_o="2194" data-src="https://freight.cargo.site/t/original/i/e98c765d8b510fc6f83745b4fb8ccb4ce86329bdeb42d6642a5d9cde666cc29b/fermentmp3_wastyk_cover.png" data-mid="136218843" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/e98c765d8b510fc6f83745b4fb8ccb4ce86329bdeb42d6642a5d9cde666cc29b/fermentmp3_wastyk_cover.png" /> 04&nbsp;HANNAH WASTYK “The microbes are a vessel for chemical factories in your gut, but what they are actually producing is what is causing the effects” Read more 21—09/03Aud—45456 ︎ https://rottenmenu.com/Writing Mon, 14 Mar 2022 04:44:16 +0000 Rotten Menu https://rottenmenu.com/Writing <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/cff5b3229493b3d07758b91ff3014fe8825b9e6fb337a9d0e5e3d4c919d5d4f3/Zine_Cover.png" data-mid="144844160" border="0" src="https://freight.cargo.site/w/1000/i/cff5b3229493b3d07758b91ff3014fe8825b9e6fb337a9d0e5e3d4c919d5d4f3/Zine_Cover.png" /> 15 EXPLORING FERMENTATION: a zine “This guide is designed to outline the basics of food fermentation and flavor, providing a framework of how microbes transform foods and encouraging you to start your own fermentation journey." Read more 22—6/7Wri—2218 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/e0d1adff287a832fda1c2de612ea30800867a35fb0f27a29e5302b92a0029a32/Hybrid_Respiration_Cover.png" data-mid="138250179" border="0" data-no-zoom data-rotation="180" src="https://freight.cargo.site/w/1000/i/e0d1adff287a832fda1c2de612ea30800867a35fb0f27a29e5302b92a0029a32/Hybrid_Respiration_Cover.png" /> 14 HYBRID RESPIRATION:A new method of energy harvest by L. plantarum “Hybrid respiration is dependent on the presence of quinones and extracellular electron acceptors like iron, both typically present in dairy and plant foods” Read more 22—3/31Wri—2218 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/73807cf32142f9bb0eba0522eb5d5501e563fb439d581be21a5f816b87ca697e/Reference_Cover.png" data-mid="136218918" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/73807cf32142f9bb0eba0522eb5d5501e563fb439d581be21a5f816b87ca697e/Reference_Cover.png" /> 12&nbsp;MICROBIAL TERROIR: How to think of community assembly in food fermentation “We must look at microbial ecology to describe the way communities are shaped in food fermentation.” Read more 22—2/1Wri—2218 ︎ <img width="1985" height="1320" width_o="1985" height_o="1320" data-src="https://freight.cargo.site/t/original/i/c1e876a492372e4a95867bcf3f971f2b823e35889b9e497fa5aca3530f091a04/Waves_Cover.png" data-mid="136412164" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/c1e876a492372e4a95867bcf3f971f2b823e35889b9e497fa5aca3530f091a04/Waves_Cover.png" /> 01 A HISTORY OF FERMENTATION: How microbiology influenced our relationship to fermented food “By changing our relationships to food fermentation and embracing the complexities of the microbial landscape, we will be able to see beyond the role of individual microbes.” Read more 21—11/30Wri—2218 ︎ https://rottenmenu.com/02-sauerkraut Wed, 30 Jun 2021 03:09:28 +0000 Rotten Menu https://rottenmenu.com/02-sauerkraut <img width="6016" height="4000" width_o="6016" height_o="4000" data-src="https://freight.cargo.site/t/original/i/27d4d515310c1574849e3c2515ff090a07b19afc4716372eb8ea28eac90ae8d4/crauti_008.JPG" data-mid="121973942" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/27d4d515310c1574849e3c2515ff090a07b19afc4716372eb8ea28eac90ae8d4/crauti_008.JPG" /> Sauerkraut Fermented cabbage Ingredients: common cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Time: 2-4 weeks Dominant microbes: Lactic acid producers Tools: crock/jar, weight sau·er·kraut/ˈsou(ə)rˌkrout/ “Sauerkraut: The product, of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation, not less than 1.5 percent of acid, expressed as lactic acid. Sauerkraut which has been rebrined in the process of canning or repacking, contains not less than 1 percent of acid, expressed as lactic acid.” Food Inspection Decision (F.I.D.) 196, issued August 1925 Recipe: Basic Sauerkraut Ingredientscommon cabbage kosher salt Toolsmixing bowl clean jar with lid or crock kitchen scale fermentation weight knife or mandolin common cabbage Brassica oleracea var. capitata f. alba or green cabbage (but feel free to use any member of the capitata variety) is commonly used. It is a cool season crop, which is why sauerkraut is more popular in cooler climates. &nbsp; Rinse the cabbage and remove any damaged leaves Remove the core, slice thinly with a knife or a mandolin Weigh the cabbage, and add 2% salt by weight Mix the cabbage and salt well in a bowl, until cabbage is wilty and water can be easily squeezed out; you can let it sit in the bowl, covered for 30min Pack the salted cabbage in the jar, pressing it down so that brine covers the surface (none of the cabbage solids should be exposed to air) Add the fermentation weight on top , and cover the jar with a loose lid&nbsp;Ferment at room temperature for 7-10 days. On day 7 taste the sauerkraut. If you think it’s ready, move it to the fridge; otherwise, keep fermenting!&nbsp; kosher saltKosher salt is made without iodine, and has&nbsp; lower amount of minerals other than sodium when compared to other salts. While adequate iodine intake is essential for human nutrition, iodine is also antimicrobial, so using iodized salts may slow or inhibit fermentation. fermentation math What is 2% salt by weight? Weight out the cabbage using a kitchen scale, then multiply the weight in grams by 0.02. Add the resulting amount in kosher salt. For example, 1000g of cabbage, 2% salt would be 20g of kosher salt 1000g *&nbsp;0.02 = 20g sauerkraut microbiology Key microbes Streptococcus faecalisLeuconostoc mesenteroidesLactobacillus brevisPediococcus cerevisiaeLactobacillus plantarum Bacterial Flora in Sauerkraut 23°C in 2.25% NaCl <img width="2006" height="2567" width_o="2006" height_o="2567" data-src="https://freight.cargo.site/t/original/i/37cae640dfcc308138bfe806903fa5c7c738ebace4eb249fec4bc8ac10bb5198/Plot.jpg" data-mid="114292865" border="0" data-scale="100" data-no-zoom src="https://freight.cargo.site/w/1000/i/37cae640dfcc308138bfe806903fa5c7c738ebace4eb249fec4bc8ac10bb5198/Plot.jpg" />Figure adapted from: Pederson, Carl S., and Margaret N. Albury. "Bulletin: number 824: the sauerkraut fermentation." (1969) <img width="1301" height="2181" width_o="1301" height_o="2181" data-src="https://freight.cargo.site/t/original/i/d0504933ff2a36047a0eb602fd3edd35936c93f9fc1fbf7e5afaffab8c6287f0/SauerkrautDrawing.png" data-mid="129256118" border="0" data-scale="80" data-no-zoom src="https://freight.cargo.site/w/1000/i/d0504933ff2a36047a0eb602fd3edd35936c93f9fc1fbf7e5afaffab8c6287f0/SauerkrautDrawing.png" />In the first one to two days of sauerkraut fermentation, heterolactic species like&nbsp;L. mesenteroides, which&nbsp;thrives in the salty environment, produces lactic acid, acetic acid, and&nbsp; carbon dioxide, decreasing the pH and outcompeting undesirable microorganisms that might spoil the ferment. The new acidic environment formed by heterolactic species&nbsp;promotes the growth of more acid tolerant homolactic&nbsp;Lactobacillaceae, including L. plantarum, and P. cerevisiae, as heterolactic species decrease.&nbsp; Zabat, Michelle A., et al. “Microbial community analysis of sauerkraut fermentation reveals a stable and rapidly established community.” Foods 7.5 (2018): 77. Pederson, Carl S., and Margaret N. Albury. “Bulletin number 824: the sauerkraut fermentation.” (1969). Sauerkraut fermentation is never limited to these four members. Weissella spp., Lactobacillus coryniformis, &nbsp;Lactobacillus curvatus, Lactobacillus sakei, Lactococcus lactis subsp. lactis, and Leuconostoc fallax have also been identified in sauerkraur (Plengvidhya et al. 2007), with more species identified as out culturing and sequencing methods improve, as as we collect samples from a wider geography.Plengvidhya, Vethachai, et al. "DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations." Applied and Environmental Microbiology 73.23 (2007): 7697-7702. heterolactic produces a variety of fermentation end products, including lactic acid, acetic acid (among other acids), as well as ethanol, carbon dioxide homolactic produces primarily lactic acid, resulting from a 1:2 conversion of glucose:lactic acid, and leading to a greater ATP yield than heterolactic fermentation https://rottenmenu.com/03-viili Tue, 20 Jul 2021 17:05:06 +0000 Rotten Menu https://rottenmenu.com/03-viili <img width="5408" height="3596" width_o="5408" height_o="3596" data-src="https://freight.cargo.site/t/original/i/ae3e785ed82af97cf662dab3ed0ec07bf3542108e8609df5dc35c73b4b90e801/viili_0010.JPG" data-mid="116040420" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/ae3e785ed82af97cf662dab3ed0ec07bf3542108e8609df5dc35c73b4b90e801/viili_0010.JPG" /> ViiliFermented milk Ingredients: milk Taste: sharp and buttery flavor,&nbsp;stringy or ropy texture Popular in: Finland, northern Europe Time: 12-48 hours Dominant microbes: Various&nbsp;Lactobacillus strains and Geotrichum candidum (yeast) Tools: jar, coffee filter cover vii‧li/ˈʋiːli/ &nbsp; Recipe: Basic Viili Ingredientsmilkviili starter Toolsjarcoffee filterrubber band Using 1 cup of pasteurized milk in a glass jar or cup, add 1 tbsp of viili starter or one packet of freeze-dried yogurt cultures (following the instuctions provided)Cover with a coffee filter or cloth, and tighten with a rubber band to prevent bugs from getting in, but allowing the yogurt surface to be exposed to airLet ferment at room temperature&nbsp;(70°-78°F)After 12 hours, check the texture of your viili (it should be thicker and slimy), after which the viili is ready. You can keep fermenting at room temperature for up to 48 hoursOnce the viili looks ready, place it in the fridge for at least 6 hours, after which it is ready to eatAdd 1 tbsp of the newly made viili to fresh milk to continue the process, or store your starter for future use viili starterviili starter is either 1 tbsp of villi, or can be purchased as freeze-dried cultures why pasteurized milk?According to the 1939 Milk Ordinance and Code, pasteruization is “the process of heating every particle of milk to at least 143°F (61.7°C) and holding at such temperature for at least 30 minutes, or to at least 160°F (71.1°C) and holding at such temperature for at least 15 seconds, in approved and properly operated equipment” (PHS, 1940) Pasteurizing milk creates an environment where the starter can thrive uncompeted, while raw milk would require the starter to compete for nutrients with other microbes already in the milk, making the fermentation process slower. viili texture Exopolysaccharides (EPS) give viili its characteristic ropy texture, mainly produced by Lactococcus lactis ssp. cremoris. Viili EPS are called viilian, which are phosphate-containing hetero polysaccharides. The structure can differ depending on the strain of L. lactis ssp. cremoris that produces the EPS, from repeating units of galactose, glucose, and rhamnose to homopolymers of galactose. More EPS is produced when glucose is a substrate (compared to high fructose substrate). EPS production is not unique to viili EPS are also produced by different microbes in in kefir, used to form the polysaccharide structure of the kefir grains;&nbsp;&nbsp;however, the EPS produced in viili cannot auto-aggregate, thus cannot form grains. Instread, it is responsible for the ropy texture viili microbiology Mesophilic lactic acid-producing bacteria (LAB)Lactococcus lactis subsp. lactis lactic acid producing strain that contributes to the acidification Lactococcus lactis subsp. cremoris lactic acid producing strain necessary for the production of EPS, contributing to the ropy structure L. lactis subsp. lactis biovar diacetylactis lactic acid producing strain that contributes the aroma (buttery diacetyl) Leuconostoc mesenteroides lactic acid producing strain that contributes the aroma (buttery diacetyl) mesophilic from meso- meaning middle, and -philic, to love or like; mesophilic bacteria grow best from 20 to 45 °C (68 to 113 °F)&nbsp; Consistency is produced by bacteria that produce exopolysaccharides &nbsp; Fungi Geotrichum candidumfungus that consumes lactate and contributes to flavor formation. It produces lipase and proteases that break down fats and proteins into fatty acids and peptides, creating the distinct viili flavors.When villi is made commercially and sold in sealed cups, G. candidum will consume the oxygen in the cup and produce carbon dioxide, making commercial viili slightly carbonated. (Oberman and Libudzisz 1998) Kluyveromyces marxianusyeast that ferments lactose and galactose, and contributes to the yeasty flavor; key player in the formation of the ropy texture of the viili Other fungal players Saccharomyces unisporus Pichiafermentans Oberman, H. and Libudzisz, Z.&nbsp;(1998)&nbsp;Fermented milks. In Microbiology of Fermented Foods ed.&nbsp;Wood, B.J.B.&nbsp;pp.&nbsp;308–350, Vol.&nbsp;1,&nbsp;2nd edn, London: Blackie Academic &amp; Professional. additional resources&nbsp; Viili mini reviewBakry, A. M., and P. H. Campelo. "Mini-review on functional characteristics of viili and manufacturing process." J. Food Biotechnol. Res 2.7 (2018). A brief history from the&nbsp;Nordic Recipe Archive https://rottenmenu.com/05-tempeh Sat, 25 Dec 2021 02:47:45 +0000 Rotten Menu https://rottenmenu.com/05-tempeh <img width="5980" height="3989" width_o="5980" height_o="3989" data-src="https://freight.cargo.site/t/original/i/14f86f6fb75c0d77de06abf9e6c274baca7597e10f019a590f28d3bce92fe600/Tempeh10.JPG" data-mid="138310889" border="0" src="https://freight.cargo.site/w/1000/i/14f86f6fb75c0d77de06abf9e6c274baca7597e10f019a590f28d3bce92fe600/Tempeh10.JPG" /> TempehMold fermented soybean cakes Ingredients:soybean Taste: earthy, absorbs other flavors wellPopular in: IndonesiaTime: 2 days-3 monthsDominant microbes: Rhizopus oligosporus&nbsp;or Rhizopus oryzaeTools: banana leaves or ziplock bag, incubator tem‧peh/ˈtɛmpeɪ/ &nbsp; Recipe: Basic Tempeh Ingredientssoybeanstempeh starter Tools Ziplock bags Soak 500g of soybeans for 12-24hours, massaging the beans regularly to dehull them. Remove any hull that has floated to the top.Drain the water and replace with fresh, massaging the beans to split and dehull them. Repeat until dehulling is complete. Boil the soybeans in fresh water without salt for about 1 hour.&nbsp;Drain the beans completely, and allow them to cool to body temperature.Add 1 teaspoon of tempeh starter, mixing well, and then place the inoculated beans in ziplock bags, filling each bag about halfway. Spread out the beans evenly, then seal each bag, poking small holes every few inches on both sides of the bag to allow for airflow.Incubate tempeh bags at 80°-89°F for 36-48hrs. After about 12 hours, you should begin to notice some fungal growth. Tempeh is completed when the mycelium has penetrated the mass.Store in the fridge and eat within 5 days. what is tempeh starter? Commercial tempeh starter found in the US is usually Rhizopus Oryzae or Rhizopus Oligosporus&nbsp;spores, sometimes mixed with a little rice flour to increase bulk and make it easier to measure out.&nbsp; can I make my own tempeh starter? Since tempeh starter is simply Rhizopus Oryzae or Rhizopus Oligosporus spores, you can allow your tempeh to sporulate, and then collect the excess fuzzy growth (spores), dry them,&nbsp; and use them in the next batch. However, given the chance of contamination, and the nature of tempeh fermentation, it’s safer to purchase until you have the correct set up and can recognize good sporulation. tempeh microbiologyRhizopus oligosporus The most common tempeh mold starter, it is a domesticated strain of Rhizopus microsporus. R. microsporus contains a bacterial endosymbiont (a bacteria that has a symbiotic relationship with the mold) called Paraburkholderia rhizoxinica, which plays a role in toxin production. R. oligosporus’s strong lipolytic and proteolytic activity makes it a good candidate for the production of soy-free tempeh, using&nbsp; black beans or mung beans among other beans.&nbsp;Rhizopus oryzae Another common tempeh mold starter, typically used to ferment soy-based tempeh. It produces a number of enzymes, including cellulases, hemicellulasesamylase, lipase,&nbsp; protease,&nbsp;urease, ribonuclease, pectate lyase, and polygalacturonase , making it a powerful industrial tool in the production of enzymes for various food applications. R. oryzae has also been used in makgeolli production, and its resitance to high concentrations of lactic acid has made it a good option for commerical lactic acid production (Ghosh, 2011).Other starters There are various other Rhizopus molds that have been studies for tempeh production, including&nbsp;Rhizopus stolonifer,&nbsp;Rhizopus microsporus var. chinensis. While both have been looked at in the context of quantifying the bioavailability of nutrients following fermentation, both are not as optimal as R. oligosporus or R. oryzae.&nbsp; R. stolonifer, also known as black bread mold, is considered food safe, but is also an opportunistic pathogen, so would not be safe for people who are immunocompromised.&nbsp;Rhizopus microsporus var. chinensis, although closely related to&nbsp;Rhizopus microsporus does not exhibit the same endosymbiont relationship, and does not produce toxin. It has the ability to&nbsp;hydrolyzed sucrose and raffinose, and is used in the production of&nbsp;Chinese rice wine and Chinese liquor. What is the source of the tempeh rhizopus mold? Traditional tempeh production involved wrapping soybeans in banana, teak, or waru leaves, it is believed they are the source of initial&nbsp;Rhizopus&nbsp;mold. One study looking directly at this question found Rhizopus mold spores on Hibiscus leaves&nbsp; (waru in Indonesian) lipolyticFrom the Greek, lipo- meaning “fat” and -lytic&nbsp; meaning “able to loose” or “decomposiyion”. Lipolytic is the adjective describing the ability to break down fats. Enzymes resposible are called lipases or lipolytic enzymes protelytic From the Greek, proto- referring to proteins. Proteolytic is the adjective describing the ability to break down proteins. Enzymes resposible are called proteases or proteolytic enzymes <img width="3600" height="1813" width_o="3600" height_o="1813" data-src="https://freight.cargo.site/t/original/i/2d0b3880b3681dfe81e2c2971f7a25b83f4f79d67c5cc2107f381c433ba9590c/Tempeh.png" data-mid="137010347" border="0" data-scale="100" src="https://freight.cargo.site/w/1000/i/2d0b3880b3681dfe81e2c2971f7a25b83f4f79d67c5cc2107f381c433ba9590c/Tempeh.png" /> Ahnan-Winarno, Amadeus Driando, et al. "Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability." Comprehensive Reviews in Food Science and Food Safety 20.2 (2021): 1717-1767. https://rottenmenu.com/06-red-cabbage-sauerkraut Mon, 20 Sep 2021 19:30:26 +0000 Rotten Menu https://rottenmenu.com/06-red-cabbage-sauerkraut <img width="5874" height="3906" width_o="5874" height_o="3906" data-src="https://freight.cargo.site/t/original/i/71dc6a1d207624031b142c6f9ac750666cfe0a2b208f01e10f4844e2d777f414/redcabbage_007.JPG" data-mid="119420241" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/71dc6a1d207624031b142c6f9ac750666cfe0a2b208f01e10f4844e2d777f414/redcabbage_007.JPG" /> Red cabbage sauerkraut Fermented red cabbage Ingredients: red cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly sweet Popular in: Northern/Eastern Europe Time: 2-4 weeks Dominant microbes: Lactic acid producers Tools: crock/jar, weight red&nbsp;cab·bage&nbsp;sau·er·kraut&nbsp; &nbsp;ˈred&nbsp;ˈka-bij ˈsau̇(-ə)r-ˌkrau̇t&nbsp; &nbsp; &nbsp; synonymsPurple cabbageRed krautBlue krautCrauti rossiBlaukraut*Rotkohl*Rødkål* *this name also refers to the nordic winter holiday side dish (often served with roast pork or duck) of lightly braised red cabbage prepared with apples, juniper berries, cinnamon, in addition to other ingredients Recipe: Basic Red Sauerkraut Ingredientsred cabbage kosher salt Toolsmixing bowl clean jar with lid or crock kitchen scale fermentation weight knife or mandolin Rinse the cabbage and remove any damaged leaves Remove the core, slice thinly with a knife or a mandolin Weigh the cabbage, and add 2% salt by weight Mix the cabbage and salt well in a bowl, until cabbage is wilty and water can be easily squeezed out; you can let it sit in the bowl, covered for 30min Pack the salted cabbage in the jar, pressing it down so that brine covers the surface (none of the cabbage solids should be exposed to air) Add the fermentation weight on top , and cover the jar with a loose lid or (see here for materials)Ferment at room temperature for 12-14 days. On day 12 taste the sauerkraut. If you think it’s ready, move it to the fridge; otherwise, keep fermenting!&nbsp; For the non-fermented sweet red cabbage recipe, look here or here on timingDepending on your preferred texture, you can always ferment for less time (4-7 days), but less than 3 is not recommended. Red cabbage tends to take longer than common cabbage to achieve a desired ‘sauerkraut’ texture red sauerkraut microbiology Little research has focused on red cabbage fermentaton, mainly due to the assumption that the same key microbes dive both common cabbage and red cabbage fermentation. Red cabbage is of particular interest because of its higher anthocyanin levels compared to green cabbage. A 2014 paper from the Berlin University of Technology compared antioxidant availability in autochthonous and inoculated red cabbage ferments. They found: Compared to fresh red cabbage, fermentation increased total antioxidants (using DPPH and TEAC&nbsp; techniques, which measure free radical scavanging activity)The highest level of antioxidants was identified in red cabbage inoculated with L. plantarumHowever, levels of total anthocyanins decreased over the course of fermentation across all ferments (supported by a 2016 paper that found lower levels of anthocyanins in plasma of patients who consumed fermented red cabbage comapred to fresh red cabbage)But, this may only be indicative that there are other antioxidants that do increase over the course of fermentation red cabbage Brassica oleracea var. capitata f. rubra or red cabbage is closely related to common green cabbage. The red color is primarily due to defective expression of the BoMYBL2–1 gene, which&nbsp; leading to increased anthocyanin expression and red/purple pigment anthocyanin a type of pigment found in plants, appearing red in acidic conditions and blue in alkaline conditions. It is a subclass of phenolic phytochemicals, secondary plant metabolites characterized by their aromatic rings with one or more hydroxyde group, acting as antioxidantsautochthonous from the Greek αὐτός (autós = “self”) and&nbsp;χθών (khthṓn = “earth, soil”). Literally “native to the soil” microbes from the plant surface that participate in the fermentation process red kraut and IBS While there are initial indications that small servings (75g) of sauerkraut may decrease IBS symptoms, whether red sauerkraut has similar effects has not been studied. According to work by Monash University, while both raw green cabbage and red cabbage are&nbsp; low-FODMAPs in 75g servings. However, once fermented, only 20g of sauerkraut is considered low-FODMAP (with increasing levels of mannitol over 30g) and up to 75g of red sauerkraut is considered low-FODMAP (with increasing levels of fructans at 140g)While this requires further investigation, it may indicate that fermentation changes the availability of certain FODMAPs correlated with specific IBS sensitivities, with red cabbage having lower levels of FODMAPs compared to green cabbage following fermentation. Whether red sauerkraut is more suitable for those with IBS remains to be studied. FODMAPFermentable oligosaccharides, disaccharides, monosaccharides, and polyols. They represent a group of carbohydrates that are poorly absorbed or indigestible to certain people, putting them at greater risk for IBS. Which FODMAPs trigger IBS are specific to the individual, and identification and avoidance of these carbohydrates are part of the current recommended treatment. https://rottenmenu.com/08-filmjolk Mon, 02 Aug 2021 15:55:26 +0000 Rotten Menu https://rottenmenu.com/08-filmjolk <img width="5792" height="3851" width_o="5792" height_o="3851" data-src="https://freight.cargo.site/t/original/i/19590c4a760ba4be24f8da99f977c1d92eaf7243832685e19fb9c13a49b84a36/filmjrk_0019.JPG" data-mid="116040205" border="0" data-no-zoom src="https://freight.cargo.site/w/1000/i/19590c4a760ba4be24f8da99f977c1d92eaf7243832685e19fb9c13a49b84a36/filmjrk_0019.JPG" /> Filmjölk Fermented milk Ingredients: milkTaste: buttery, cheesy Popular in: Northern Europe Time: 24 hours Dominant microbes: Various Lactobacillus strainsTools: jar, coffee filter cover film·jölk [ˈfîːlmjœlk] Recipe: Basic Filmjölk &nbsp; Ingredentsmilkfilmjölk starter Toolsjarcoffee filterrubber band Using 1 cup of pasteurized milk in a glass jar or cup, add 1 tbsp of filmjölk starter or one packet of freeze-dried yogurt cultures (following the instuctions provided)Cover with a coffee filter or cloth, and tighten with a rubber band to prevent bugs from getting in, but allowing the yogurt surface to be exposed to airLet ferment at room temperature (70°-78°F)After 12 hours, check the texture of your filmjölk (it should be thicker).You can keep fermenting at room temperature for up to 48 hoursOnce the filmjölk looks ready, place it in the fridge for at least 6 hours, after which it is ready to eatAdd 1 tbsp of the newly made filmjölk to fresh milk to continue the process, or store some&nbsp;for future use filmjölk starterfilmjölk starter is either 1 tbsp of filmjölk, or can be purchased as freeze-dried cultures why place the filmjölk in the fridge? While not required, refrigeration will slow down bacterial fermentation, preventing over-sowering and helping to set the texture of the yogurt filmjölk microbiology Little is published in the scientific literature on filmjölk microbiology. According to Rokeby Farms, an Australian yogurt producer, identified strains in their filmjölk include:Bifidobacterium infantis Bifidobacterium lactisBifidobacterium animalis subsp. Lactis Lactobacillus rhamnosus Lactobacillus acidophilus Lactobacillus delbrueckii subsp. Lactis Lactobacillus fermentum Lactobacillus paracasei Lactococcus lactis subsp. Cremoris* Lactococcus lactis subsp. lactis* Lactococcus lactis sub. lactis biovar diacetylactis* Leuconostoc mesenteroides Leuconostoc pseudomesenteroidesLeuconostoc citrovorum Streptococcus thermophiles Lactobacillus delbrueckii subsp. Bulgaricus*these strains were also reported in Alm and Pettersson, 1980 Mukaka wakakora, Lacto, and filmjölk While filmjölk is primarily a Swedish ferment (with other Scandinavian variations), it is similar to a popular product from Zimbabwe, called Lacto. Families with cows, sheep or goats in Zimbabwe have been known to place excess raw unpasteurized milk in a clay pot where it sour overnight, creating a curdled milk product called mukaka wakakora. A key component to this yogurt production is the pot itself; while raw milk doesn’t contain autochthonous lactic acid bacteria, the clay pot makes for a great reservoir for starter cultures, both from the porous clay and from any leftover yogurt. In response to the popularity of this soured milk, the Dairy Marketing Board (DMB) of Zimbabwe used filmjölk as a basis for the production of a commercial mesophilic starter called Lacto, which can be purchased in stores and consumed directly by those without access to fresh raw unpasteurized milk. additional resources survival rates of various fermented dairy strains Alm, Livia, and Lennart Pettersson. "Survival rate of lactobacilli during digestion. An in vitro study." (1980): 2543-2543. How to make mukaka wakakora Carbohydrates in fermented milksOhlsson, Jonas A., et al. "Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products." International Dairy Journal 73 (2017): 151-154.