Importance of lactic acid bacteria in Asian fermented foods

Sook Rhee,Jang-Eun Lee,Cherl-Ho Lee

doi:10.1186/1475-2859-10-s1-s5

Abstract

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet.

Highlights

Fermentation is one of the oldest forms of food preservation in the world
This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet
In making soybean sauce and paste, souring is indicative of poor fermentation and should be avoided. It is caused by undesirable yeast contamination, which is related to the fact that soybeans are not favorable substrates for the growth of lactic acid bacteria

Summary

Introduction

Fermentation is one of the oldest forms of food preservation in the world. Fermented dairy products and their microbial and functional characteristics have been widely studied. Most East-Asian fermented foods are non-dairy products featuring various other food raw-materials such as cereals, soybeans, fruits, and vegetables, as well as fish and other marine products. The importance of lactic acid bacteria in fermented non-dairy foods and beverages was reviewed previously in the early 1990s in an overview of the role of lactic acid bacteria in kimchi, fermented fish products and vegetable yogurts [1]. L. mesenteroides initiates relatively rapid growth in various plant materials (vegetables and cereals) over a wide range of temperatures and salt concentrations in comparison with other lactic acid bacteria. In making soybean sauce and paste, souring is indicative of poor fermentation and should be avoided It is caused by undesirable yeast contamination, which is related to the fact that soybeans are not favorable substrates for the growth of lactic acid bacteria. Products in the same category are similar in processing procedures and microorganisms but differ in name and usage per country [1,5]

Discussion

Findings

Conclusions

Lee CH