Chapter 5 - Fermented foods and probiotic beverages in Korea

Abstract

The success of probiotic foods based on fermented milks and dietary supplements is predictable in the Korean market, which has a long culture and tradition in consuming fermented foods/beverages prepared from various raw materials. It is expected that the fermented food and beverage market will continue to grow with novel probiotic microorganisms as ingredients. The Korean market for fermented dairy products has achieved a huge market share (USD 907 Million), especially in the category of drinkable probiotic yogurt in the past five decades. Numerous studies are being conducted to develop novel strains for the probiotic industry. The selection of potential strains from various sources including kimchi, cheonggukjang, makgeolli, and other traditional fermented foods, as well as traditional dairy products and human microbiomes, is the focus of researchers so that they can be applied to foods and beverages of various formats. This chapter elaborates the traditional fermented probiotic foods and beverages of Korea and the progress in functionality to date.