Alkaline (basic) fermentation Examples: Natto, Douchi, Kinema
Cereal grains, root tubers and seeds can be alkaline fermented to provide an incredible taste experience. Wheat becomes cheese - a dream for vegans!
The alkaline fermentation usually takes place with the help of the bacterium Bacillus subtilis. This bacterium is found on untreated grains and tolerates heat very well: Therefore, after almost all spoiling microorganisms have been killed by cooking the grain, it takes over the control of the further phases of fermentation alone.
Other valuable microorganisms are cultivated by humans to induce alkaline fermentation. These are noble moulds of the genera Aspergillus or Mucor, which are inoculated into the grains only after cooking.
The alkaline fermentation consists of four phases.