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Review - Lactic acid bacteria in traditional fermented Asian foods.
- Source :
-
Pakistan journal of pharmaceutical sciences [Pak J Pharm Sci] 2017 Sep; Vol. 30 (5), pp. 1803-1814. - Publication Year :
- 2017
-
Abstract
- Lactic acid bacteria play vital roles in various fermented foods in Asia. This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food. The lactic acid bacteria associated with foods now include species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. Lactic acid bacteria (LAB) are involved in many fermentation processes of Asian traditional foods, demonstrating their profound effects on improving food quality and food safety. During the past few decades' interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf-life of protein-rich products such as meats and fish. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as idli, kishk, sauerkraut, koumiss, Suan-tsai, stinky tofu, Chinese sausage and kefir. The roles of LAB and the reasons for their common presence are also discussed.
- Subjects :
- Asia
Consumer Product Safety
Diet adverse effects
Fermented Foods adverse effects
Food Preservation methods
Food Quality
Food Safety
Humans
Nutritive Value
Asian People
Diet ethnology
Fermentation
Fermented Foods microbiology
Food Microbiology methods
Lactic Acid metabolism
Lactobacillales metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1011-601X
- Volume :
- 30
- Issue :
- 5
- Database :
- MEDLINE
- Journal :
- Pakistan journal of pharmaceutical sciences
- Publication Type :
- Academic Journal
- Accession number :
- 29084705