Importance of lactic acid bacteria in Asian fermented foods

Volume: 10, Issue: 1, Pages: 1 - 13
Published: Aug 30, 2011
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...
Paper Details
Title
Importance of lactic acid bacteria in Asian fermented foods
Published Date
Aug 30, 2011
Volume
10
Issue
1
Pages
1 - 13
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