|
KMID : 0613820160260040496
|
|
Journal of Life Science
2016 Volume.26 No. 4 p.496 ~ p.502
|
|
|
Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications
|
|
Subramanian Dharaneedharan
Heo Moon-Soo
|
|
|
Abstract
|
|
|
|
This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.
|
|
|
KEYWORD
|
|
|
Doenjang, fermented foods, jeotgal, kimchi, lactic acid bacteria
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|