Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

Sivamaruthi, Bhagavathi Sundaram; Kesika, Periyanaina; Chaiyasut, Chaiyavat

doi:10.3390/scipharm86030037

Cited by 20 publications

(12 citation statements)

References 45 publications

(50 reference statements)

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“…Being rich sources of carbohydrates and mineral nutrients, cereals and vegetables proffer numerous sensory, nutritional and physiological potentials when fermented. Natural or spontaneous fermentation was used by our ancestors for the preparation and preservation of foods like cereals and vegetables, without having any knowledge of microbes involved in the process [6].…”

Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning

confidence: 99%

“…The use of a desirable starting culture for the making of fermented foods may prevent contamination, and helps retain consistent food quality [6]. Therefore, important criteria to be considered when selecting fermentative microbial species and strains for the production of functional foods and beverages include the safety of microbial species/strains, nutritional quality, protectiveness, broad fermentability, bioactivity and sensory qualities [2,17].…”

Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning

confidence: 99%

“…kimchi, Leuc. mesenteroides, L. fallax, Enterococcus and Pediococcus species [6]. The lactic acid bacteria-mediated fermentation of vegetables is a standard method for the preservation and advancement of their dietary and sensory characteristics [70].…”

Section: Fermented Vegetablesmentioning

confidence: 99%

“…Fermented vegetables such as Inziangsang, Kimchi, Pak-Gard-Dong, Khalpi, Dakguadong, Jiang-gua, Burong mustala, Gundruk, Ca muoi, Soidon, Suan-tsai, Sayur asin, Paocai, Sauerkraut, Nozawana-Zuke, Yan-jiang and Yan-tsai-shin are habitually consumed by Thai, Indian, Chinese, Vietnamese, Japanese, Korean and Taiwanese people [ 6 , 82 , 122 , 123 , 124 , 125 , 126 , 127 , 128 , 129 , 130 ].…”

Section: Lab-fermented Cereals and Vegetables Of Asian Originmentioning

confidence: 99%

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A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu

Reale

2020

Microorganisms

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning

confidence: 99%

Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning

confidence: 99%

Section: Fermented Vegetablesmentioning

confidence: 99%

Section: Lab-fermented Cereals and Vegetables Of Asian Originmentioning

confidence: 99%

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A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu

Reale

2020

Microorganisms

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“…FF are rich in bioactive microbes, and the concentration and diversity of the microbial load in the FF are different. Microbes isolated from FF have been reported for several biological properties like bacteriocin, enzyme and neurotransmitter production, and probiotic activities [2]. The production process of FF also varies based on the geographical region and availability of the resources.…”

Section: Introductionmentioning

confidence: 99%

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Sivamaruthi

Kesika

Chaiyasut

2018

Toxins

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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.

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Bioactive Components of Fermented Food Products

Salama¹,

Mariod

2022

African Fermented Food Products- New Trends

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Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

Cited by 20 publications

References 45 publications

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Bioactive Components of Fermented Food Products

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