Table 1 Fermentation starters and their major ingredients in different countries [2, 12]
Country | Name | Commonly used ingredients | Shape | Microorganisms |
|---|---|---|---|---|
China | Chu (Qu) | Wheat, barley, millet, and rice (whole grain, grits, flour, or cake) | Granular | Rhizopus and Amylomyces |
Korea | Nuruk | Wheat, rice, and barley (whole grain, grits, or flour) | Large cake | Aspergillus, Rhizopus, and yeasts |
Japan | Koji | Wheat, rice (whole grain, grits, or flour) | Granular | Aspergillus |
Indonesia | Ragi | Rice (flour) | Small cake | Amylomyces and Endomycopsis |
Malaysia | Ragi | Rice (flour) | Small cake | No data available |
Philippines | Bubod | Rice and glutinous rice (flour) | Small cake | Mucor, Rhizopus, and Saccharomyces |
Thailand | Loogpang | Bran | Powder | Amylomyces and Aspergillus |
India | Marchaa | Rice | Flat cake | Hansenular, Mucor, and Rhizopus |