In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages such as rice and palm wines, and condiments such as papads and soy sauce. Although several products are obtained by natural fermentation, the use of traditional starter cultures is widespread. This minireview focuses on the diversity and functionality of yeasts in these products, and on opportunities for research and development.

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A range of ethnic foods was examined for their microbiological content in relation to total viable counts (TVC) of aerobic bacteria, counts of presumptive coliforms, yeast and mould counts; presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter spp.; total enumeration of Clostridium perfringens, Staphylococcus aureus and Bacillus spp.; identification of moulds and the presence of total aflatoxins. Samples, which included cereals, nuts, dried fruits, herbs and spices, were obtained from local retail outlets and distributors. It was established that three samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 15 to 259 microg/kg of sample. Only two other samples contained trace amounts of aflatoxins, all other samples analysed were found to be free of any detectable level of aflatoxins. TVCs, coliform counts and yeast and mould counts varied widely depending on the matrix tested. Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts. Cl. perfringens, Staph. aureus, and Bacillus spp. were common in spices, nuts and gram flour, however, Listeria monocytogenes was only detected in four samples and in no sample could Salmonella spp, E. coli O157:H7 or Campylobacter spp. be detected.

Composition and microbiological contamination was measured in samples of pre-packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c. 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus. Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.

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