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Soy and legumes from Cambodia
Sieng is a Cambodian fermented soybean seasoning. Boiled soybeans are fermented for a few days in shallow bamboo baskets, where Bacillus subtilis grows on them as in natto, and are then put into strong salt water and aged for more than a week.
A short entry: the sources we found record only what is said here about Sieng itself.
| soybeans | |
| Starter | spontaneous (reported) |
Total time across the recorded steps: 7 days
What changes: Soybeans are boiled
Output: boiled soybeans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sieng is a Cambodian fermented soybean seasoning. Boiled soybeans are fermented for a few days in shallow bamboo baskets, where Bacillus subtilis grows on them as in natto, and are then put into strong salt water and aged for more than a week. Made in 3 steps over 7 days. The longest step, add to strong brine and age, takes at least 7 days (KAKENHI project 17300238 2005). Bacillus subtilis does most of the fermenting.
| Main step | at least 7 daysReported[KAKEN-sieng] | Add to strong brine and age |
|---|
A natto-type food aged in strong brine after the first fermentation [KAKEN-sieng], unlike unsalted natto or kinema. Related Bacillus soybean ferments are called thua nao in Laos and pe pok in Myanmar.
Because it ferments with whatever bacteria land on it, sieng carries a Bacillus cereus risk. 12 of 120 samples held B. cereus, 2 of them enterotoxin-producing strains. The filtered culture liquid of one B. subtilis strain (CeM6-7) slowed several Gram-positive pathogens, such as S. aureus, in broth, so the report proposes it as a starter. It reports no trial in sieng [NARO-sieng].
Hazards the sources name: Bacillus cereus (in 12 of 120 samples; 2 with enterotoxin-producing strains).
Every number is labelled with how it is known. How this atlas is made
