Fermup The Fermented Food Podcast

38: Industrialized Fermentation

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.

Industrialized Fermentation

Show notes:

[Industrialization of Indigenous Fermented Foods, Revised and Expanded Amazon](https://www.amazon.com/exec/obidos/ASIN/0824747844/fermup-20)
[Making Shoyu (Soy sauce) Cooking With Koji](https://cookingwithkoji.wordpress.com/2013/06/06/making-shoyu-soy-sauce/)
[ Time lapse video of Aspergillus oryzae (koji) growing on rice YouTube](https://www.youtube.com/watch?v=USyLluWueH4)
[How It’s Made Soy Sauce YouTube](https://www.youtube.com/watch?v=queVlA4xLgI)
[Food Processing Technology: Principles and Practice Amazon](https://www.amazon.com/exec/obidos/ASIN/1845692160/fermup-20)
[Principles of Fermentation Technology, Second Edition Amazon](https://www.amazon.com/exec/obidos/ASIN/0750645016/fermup-20)
[Practical Fermentation Technology Amazon](https://www.amazon.com/exec/obidos/ASIN/0470014342/fermup-20)
[Development and Manufacture of Yogurt and Other Functional Dairy Products Amazon](https://www.amazon.com/exec/obidos/ASIN/1420082078/fermup-20)

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