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One of my favorite fermented foods is fermented taro leaves.
I fancy this because it has a wildly pungent smell and as I am a lover of a variety of cuisines, this taro leaves are integrated into many Asian cuisines.
food processing and preservation on these leaves will be highlighted.
This is an image of fermented taro leaves that have been cooked into a pork dish. Doesn't it look delish?
Figure 2: Microscope image of pediococcus spp.
Distinguishable characteristics of this bacterium may include:
lactic acid production - produces a sour taste and preserves the taro leaves.
texture - the texture is of the leaves can range from soft to hard based on metabolic processes
A not so common fact would be that the bacterium produces bacteriocins which slows down the growth of microorganisms leading to a longer shelf life.
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this link will provide you information on how pediococcus possess a risk for the world of microbiology
food spoilage - the bacterium can lead to spoilage if not controlled properly and thus produces funny odors and flavors.
health issues - can lead to infections and complications in immunodeficient patients
The message behind the food technologies used to prepare fermented taro leaves is simple,
Just like many other organic products, taro leaves are harvested and cleaned, leaves are broken down to speed fermentation, following this process the leaves are fermented anaerobically, then matured for a period of time and lastly it is cooked.
