Table 1.

Codex Alimentarius Standards for fermented foods and beverages.

Fermented food/beverage (Codex Standard)*	Standard type and published by	Definitions of fermented foods as per Codex Standards	References
Fermented milks (CXS 243-2003)	Global Standard prepared by the Codex Committee on Milk and Milk Products (CCMMP)	Fermented Milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (iso-electric precipitation). These starter microorganisms shall be viable, active and abundant in the product to the date of minimum durability. If the product is heat treated after fermentation the requirement for viable microorganisms does not apply. Certain fermented milks are characterized by specific starter culture(s) used for fermentation as follows: Yogurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Alternate culture yogurt: Cultures of Streptococcus thermophilus and any Lactobacillus species. Acidophilus milk: Lactobacillus acidophilus. Kefir: Starter culture prepared from kefir grains, Lactobacillus kefiri, and species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship. Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose-fermenting yeasts (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus). Kumys: Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces marxianus.	(35)
Kimchi (CXS 223-2001)	Global Standard prepared by the Codex Committee on Processed Fruits and Vegetables (CCPFV)	Kimchi is the product: (a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts; (b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and (c) fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.	(36)
Fermented cooked Cassava-based products (CODEX STAN 334R-2020)	Regional Standard published by the FAO/WHO Coordinating Committee for Africa (CCAFRICA)	Fermented cooked cassava-based products are presented in the form of cassava ball or sticks. These products are obtained from fresh cassava roots, peeled, cut, soaked in water for fermentation and pressed and dried before packaging and cooking. Handling: When cooking is done at the place of consumption, the uncooked product should be stored and transported under, time/temperature conditions that will not compromise the safety of the product.	(37)
Gochujang (CXS 294R-2009)	Regional Standard published by the FAO/WHO Coordinating Committee for Asia (CCASIA)	Gochujang is a red or dark red pasty fermented food manufactured through the following process: (a) Saccharified material is manufactured by saccharifying grain starch with powdered malt, or by cultivating Aspergillus sp. (which are not pathogenic and do not produce toxin) in grains; (b) Salt is mixed with the saccharified material obtained in the above (a). Subsequently, the mixture is fermented and aged; (c) Red pepper powder is mixed and other ingredients may be mixed with the mixture before or after the fermentation process (b) above; and (d) Processed by heat or other appropriate means, before or after being hermetically sealed in a container, so as to prevent spoilage.	(38)
Doogh (CXS 332R-2018)	Regional Standard published by the FAO/WHO CCASIA	Doogh is a “drink based on fermented milk” as defined in Section 2.4 of the Standard for Fermented Milks, obtained by mixing yogurt, as defined in Sections 2.1 and 3.3 of the same Standard, with potable water and optionally food grade salt or by mixing milk with potable water and sodium chloride prior to heat treatment and fermentation to give an end product with similar physical, chemical and organoleptic characteristics as the product defined under the provisions of this Standard. When doogh is produced by mixing milk with potable water, edible salt may be added before or after fermentation. The milk used for production of doogh may have been manufactured from products obtained from milk as specified in Section 2.1 of the Standard for Fermented Milks, with or without the compositional modification as limited by the provision in Section 3.3 in this standard. In the production of doogh, non-dairy ingredients, other than potable water, as well as various dairy ingredients/dairy products are used according to Sections 3 and 4.	(39)
		The typical starter microorganisms used in production of doogh are traditional yogurt bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Microorganisms other than those constituting the specific starter cultures may be added. If the product is heat treated after fermentation, the requirement for viable microorganisms does not apply. Heat treatment after fermentation does not apply for “probiotic” doogh (doogh containing probiotic microorganisms). Doogh without added flavorings/flavor is called “plain doogh.” Doogh with flavors in the form of essences or extracts (such as menthol, ziziphora or wild thyme, pennyroyal and cucumber) or with different natural flavorings such as aromatic herbs, spices and condiments is known as “flavored doogh.” “Carbonated/Uncarbonated” and “Heat treated/Un-heat treated” dooghs represent those that contain/do not contain carbon dioxide and those with heat treatment/without heat treatment after fermentation, respectively. Doogh may be produced and displayed as powder (dried doogh) for special applications and demands.
Fermented Soybean Paste (CXS 298R-2009)	Regional Standard published by the FAO/WHO CCASIA	Fermented Soybean Paste is a fermented food whose essential ingredient is soybean. The product is a paste type which has various physical properties such as semi-solid and partly retained shape of soybean and which is manufactured from ingredients such as soybeans, salt, potable water, naturally occurring or cultivated microorganisms (Bacillus spp. and/or Aspergillus spp., which are not pathogenic and do not produce toxins), grains and/or flour (wheat, rice, barley, etc.), yeast and/or yeast extracts, Lactobacillus and/or Lactococcus, distilled ethyl alcohol derived from agricultural products (tapioca, sugar cane, sweet potato, etc.), sugars, starch syrup or natural flavoring raw materials (powder or extract from dried fish or seaweed, spices and herbs, etc.) through the following processes: (a) boiled or steamed soybeans, or the mixture of boiled or steamed soybeans and grains, are fermented with naturally occurring or cultivated microorganisms; (b) mixed with salt or brine and others; (c) the mixture or solid part of the mixture shall be aged for a certain period of time until the quality of the product meets hygienic requirements; and d) processed by heat or other appropriate means, before or after being hermetically sealed in a container, so as to prevent spoilage.	(40)
Tempe (CXS 313R-2013)	Regional Standard published by the FAO/WHO CCASIA	Tempe is a compact, white, cake-form product, prepared from dehulled boiled soybeans through solid state fermentation with Rhizopus spp. Essential ingredients include: (a) Soybeans (any variety); (b) Mold of Rhizopus spp. (R. oligosporus,R. oryzae and/or R. stolonifer) mix with cooked rice powder, rice bran powder and/or wheat bran powder as an inocula. Color: White color of luxurious growth of mycellium of Rhizopus spp. Flavor: Characteristic of tempe flavor, nutty, meaty, and mushroom-like. Odor: Characteristic of fresh tempe odor without ammonia smell.	(41)

^*CODEX STAN and CXS are equivalent designations.