Korean traditional fermented fish products: jeotgal

Abstract

Article history: Available online xxxKeywords: fermented fish fish products jeot jeotgal (젓갈) Korea traditional fermented fish a b s t r a c t Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

“…In general, fermentation of food with LAB to improve nutritional quality and health benefits of fermented foods has been recognized for a long time (Koo et al 2016). In the present study, DPPH and hydroxyl radical scavenging capacities of salted squid fermented with Weissella spp.…”

“…Most fermented foods contain a variety of microorganisms that might transform chemical constituents of food sources during fermentation, resulting in enrichment of substrates with vitamins, essential amino acids, bioactive compound, improvement of nutrient, inhibition of pathogen, and degrading toxic components (Leroy and De Vuyst 2014;Koo et al 2016). The consumption of fermented food has beneficial effects, including health-promoting, anti-aging, anti-carcinogenic, and anti-obesity activities.…”

“…The consumption of fermented food has beneficial effects, including health-promoting, anti-aging, anti-carcinogenic, and anti-obesity activities. In addition, it can prevent hypertension, cardiovascular diseases, gastrointestinal disorders, diabetes, osteoporosis, and cancer (Yang et al 2014;Koo et al 2016). However, the clinical evidences for health benefits of fermented foods in large and long-term prospective studies is very limited (Marco et al 2017).…”

“…Ojingeojeot is one of the highly consumed seafood products in Korea. It is produced from squid, salted, and fermented for inhibition of spoilage (Koo et al 2016). In a previous study, we have reported the antioxidant activity of fermented squid with soymilk additive (Akther et al 2017).…”

“…However, only a few and specially selected strains are used in functional food (Markowiak and Śliżewska 2017). Among bacteria associated with fermented squid, dominant strains are Bacillus, Staphylococcus, and Weissella, followed by Carnobacterium, Leuconostoc, and Pediococcus (Koo et al 2016). Some Weissella species can cause sepsis with other health-detrimental roles in human clinical infections, whereas other species of Weissella have beneficial roles in food preservation and key functions in food fermentation (Fairfax et al 2014).…”