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Review - Lactic acid bacteria in traditional fermented Asian foods.
Azam, Mariya; Mohsin, Mashkoor; Ijaz, Hira; Tulain, Ume Ruqia; Ashraf, Muhammad Adnan; Fayyaz, Ahad; Abadeen, Zainul; Kamran, Qindeel.
Afiliación
  • Azam M; Institute of Microbiology, University of Agriculture, Faisalabad, Pakistan.
  • Mohsin M; Institute of Microbiology, University of Agriculture, Faisalabad, Pakistan.
  • Ijaz H; Faculty of Pharmacy, University of Sargodha, Punjab, Pakistan.
  • Tulain UR; Faculty of Pharmacy, University of Sargodha, Punjab, Pakistan.
  • Ashraf MA; Faculty of Pharmacy, University of Sargodha, Punjab, Pakistan.
  • Fayyaz A; Department of Pathology, University of Agriculture, Faisalabad, Pakistan.
  • Abadeen Z; Department of Pathology, University of Agriculture, Faisalabad, Pakistan.
  • Kamran Q; Institute of Pharmacy, Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan.
Pak J Pharm Sci ; 30(5): 1803-1814, 2017 Sep.
Article en En | MEDLINE | ID: mdl-29084705
Lactic acid bacteria play vital roles in various fermented foods in Asia. This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food. The lactic acid bacteria associated with foods now include species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. Lactic acid bacteria (LAB) are involved in many fermentation processes of Asian traditional foods, demonstrating their profound effects on improving food quality and food safety. During the past few decades' interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf-life of protein-rich products such as meats and fish. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as idli, kishk, sauerkraut, koumiss, Suan-tsai, stinky tofu, Chinese sausage and kefir. The roles of LAB and the reasons for their common presence are also discussed.
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Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Láctico / Pueblo Asiatico / Dieta / Lactobacillales / Fermentación / Microbiología de Alimentos / Alimentos Fermentados Límite: Humans País/Región como asunto: Asia Idioma: En Revista: Pak J Pharm Sci Asunto de la revista: FARMACIA / FARMACOLOGIA / QUIMICA Año: 2017 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Pakistán
Buscar en Google
Añadir a Mi BVS
Imprimir
XML
PubMed Links

Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Láctico / Pueblo Asiatico / Dieta / Lactobacillales / Fermentación / Microbiología de Alimentos / Alimentos Fermentados Límite: Humans País/Región como asunto: Asia Idioma: En Revista: Pak J Pharm Sci Asunto de la revista: FARMACIA / FARMACOLOGIA / QUIMICA Año: 2017 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Pakistán