Abstract

Fermented foods are the fundamental flavor source of numerous regional specialities. Fermentation technologies are based on the natural process of microbial degradation. People have developed unique fermentation technologies suitable for the specific environment and raw materials available in each region. Korea is a country with an abundance of fermented foods. In this article, soybean sauce and soybean paste, fermented fish products, and fermented vegetable products are mainly discussed. The food safety issues that arose especially during the industrialization of traditional fermented foods in Korea and the subsequent control measures are reviewed.

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