What You Need to Know
Biotechnology applications in cooking involve the use of microorganisms, enzymes, and other biological systems to transform ingredients and create new flavors, textures, and nutritional content. This includes techniques such as microbial fermentation, which involves the breakdown of sugars and other organic compounds by microorganisms, and enzyme-modified flavorings, which involve the use of enzymes to break down proteins, fats, and carbohydrates.
Steps
- 1.
Koji-cured meats (Japan): Enzymatic breakdown creates umami depth
- 2.
Tempeh (Indonesia): Rhizopus mold binds soybeans into protein-rich cake
- 3.
Natto (Japan): Bacillus subtilis fermentation creates sticky texture
The Science
Primary Reaction
Microbial fermentation, enzymatic reactions