Importance of lactic acid bacteria in Asian fermented foods

Microbial Cell Factories

Proceedings

Cherl-Ho Lee¹  Sook Jong Rhee¹  Jang-Eun Lee¹ 

[1] Department of Food Technology, Korea University, 136-701, Seoul, Korea;

关键词: Fermentation;    Lactobacillus;    Lactic Acid Bacterium;    Fermented Food;    Lactic Acid Fermentation;   

DOI  :  10.1186/1475-2859-10-S1-S5

来源: Springer

【 摘 要 】

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.

【 授权许可】

CC BY   
© Rhee et al; licensee BioMed Central Ltd. 2011