Importance of lactic acid bacteria in Asian fermented foods

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.

Figure 1

Flow charts for Korean samhaeju and Japanese sake. Adapted from Lee, 2001[7]

Figure 2

Changes in lactic acid(○) and succinic acid(●) contents during samhaeju and cheongju brewing. Adapted from Rhee et.al., 2003[2]

Figure 3

Flow chart for idli production. Adapted from Steinkraus, 1983[6]

Figure 4

The processing procedures of kichuddok and puto. Adapted from Lee, 2001[7]

Figure 5

The processing procedure of Korean sikhae and Philippine balao-balao. Adapted from Lee, 2001[7]

Figure 6

The microbial and biochemical changes during sikhae fermentation . Adapted from Lee, 1994[1]

Figure 7

Flow chart of kimchi (winter baechukimchi) making process. Adapted from Lee, 2001[7]

Figure 8

Changes in pH, acidity and reducing sugar content during kimchi fermentation. Adapted from Lee, 2001[7]

Figure 9

Cahnges in microflora during kimchi fermemtation at 14°C (3.5% NaCl). Adapted from Lee, 1994[1]