Open AccessJournal Article
Lactic Acid Fermented Foods and Their Benefits in Asia
TLDR
The physiological effects of kimchi have been studied widely in Korea and recent results are summarized in this paper.Abstract:
This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food by focusing on two examples taken from Korean cuisine, kimchi and sikhae. Sikhae is the generic name for a class of Korean lactic acid fermented fish products that contain 6–8% salt and generally are at pH 4–5. Koreans are able to preserve fish for 1–2 months at ambient temperatures by this method. Due to the low salt content, sikhae contributes much-needed protein to the Korean rice-based diet. Kimchi is the generic name for a class of Korean lactic acid fermented vegetables that contain 3–4% salt and generally are at pH 4.0–4.5. Kimchi is an important source of vitamins and minerals especially during the wintertime. It is a popular side-dish and provides a source of intestinal lactic acid bacteria. The physiological effects of kimchi have been studied widely in Korea and recent results are summarized in this paper.read more
Citations
More filters
Journal ArticleDOI
Appropriate starter culture technologies for small-scale fermentation in developing countries
TL;DR: Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits.
Journal ArticleDOI
Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing.
TL;DR: The results indicate that the archaeal populations in the fermented seafood analyzed are diverse and include the halophilic and mesophilic groups, and that barcoded pyrosequencing is a promising and cost-effective method for analyzing microbial diversity compared with conventional approaches.
Journal ArticleDOI
Importance of lactic acid bacteria in Asian fermented foods
TL;DR: 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 are discussed.
Journal ArticleDOI
Lactic acid bacteria in traditional fermented Chinese foods
TL;DR: The main types of LAB fermentation as well as their typical fermented foods such as koumiss, suan-tsai, stinky tofu and Chinese sausage are outlined.
Journal ArticleDOI
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.
Raffaella Di Cagno,Rosalinda F. Surico,Annalisa Paradiso,Maria De Angelis,Jean-Christophe Salmon,Solange Buchin,Laura De Gara,Laura De Gara,Marco Gobbetti +8 more
TL;DR: Overall, unstarted TJ and TJ fermented with the allochthonous strain showed marked decreases of ascorbic acid (ASC), glutathione (GSH) and total antioxidant activity (TTA) during storage, while several TJs fermented with autochthongous strains, especially with L. plantarum POM1 and POM 35, maintained elevated values of ASC, GSH and TAA.
References
More filters
Book
Handbook of indigenous fermented foods
TL;DR: Introduction to indigenous fermentation foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented Foods involving an alkaline fermentation.
Journal Article
Effect of temperature and salt concentration on Kimchi fermentation
Tae-Ick Mheen,Tai-Wan Kwon +1 more
TL;DR: In this paper, chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations, and the time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration.
Fish fermentation technology.
TL;DR: In this paper, the historical background of fish fermentation in Asia and other regions of the world is reviewed, and the classification of fermented fish products in different regions is attempted with respect to the technology involved.