Composition of spontaneous black garlic fermentation in a water bath
Garlic has been used as a seasoning food in Asian and medical herb due to its potential benefits i.e. antimicrobial, antioxidant, antitumor and immunomodulatory activities (Banerjee et al., 2013; Sultan et al., 2014). However, its consumption is still limited because the taste, flavor, and odor aren’t preferred (Tanamai et al., 2017; Ngan et al., 2017), it has a tendency to cause stomach upset and it might be toxic at high doses (Bae et al., 2012). Black garlic is a garlic product that is produced to be preferred and it easily consumed. Black garlic produced by heating garlic at high temperature and high humidity (Ngan et al., 2017; Kang et al., 2008; Bae et al., 2014; Choi et al., 2014; Kimura et al., 2017), enzyme treatment and curing (Wang and Sun, 2017). Black garlic is also defined as a fermented product, made by spontaneous fermentation of whole garlic bulbs (Kim et al., 2012; Lee et al., 2011; Sato et al, 2006). The term spontaneous fermentation of black garlic supported by Qiu et al. (2018) has been succeeded isolating of 4 microbe genera: Thermus, Corynebacterium, Streptococcus, and Brevundimonas from black garlic procesed in the heating oven at 80 °C for 12 days on vacuum sealed bags. On the other hand, Setiyoningrum et al. (2018) made black garlic through (unspontaneous) fermentation, inoculated with Saccharomyces kluyveri Y97. In this research, black garlic was made focus by spontaneous fermentation in a water bath.