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Microb Cell Fact. 2011 Aug 30;10 Suppl 1:S5. doi: 10.1186/1475-2859-10-S1-S5. Epub 2011 Aug 30.

Importance of lactic acid bacteria in Asian fermented foods.

Author information

  • 1Department of Food Technology, Korea University, Seoul, 136-701, Korea. sjrhee@korea.ac.kr

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.

PMID:
21995342
[PubMed - indexed for MEDLINE]
PMCID:
PMC3231931
Free PMC Article
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