Japanese Journal of Dairy and Food Science. 39, No.5 (1990)

【Objective】

A research was conducted to isolate and identify lactic acid bacteria from 9 samples of typical traditional fermented sauce in Southeast Asia, including belachan, budu, cinchaluk, pekasam, trassi, kicap, tauco, tempoyak and sambal melachan. 

【Methods】

We used the BCP plate count agar culture and MRS agar culture in order to count and isolate the lactic acid bacteria, and subsequently performed a series of test to identify the isolated strains.

【Results】

We isolated 135 strains from 9 samples which were estimated to be lactic acid bacteria and classified them into 3 genus and 9 species. We separated these lactic acid bacteria based on their sources and understood that the traditional fermented sauces were roughly classified in 3 kinds according to the sources of their raw materials: animal, vegetable and a mixture from animal and vegetable. The distribution of lactic acid strains depended on the ingredients. We observed that relatively many species tend to be distributed in those fermented sauces made of a mixture from animal and vegetable sources.

Japanese Journal of Dairy and Food Science. 39, No.2 (1990)

【Objective】

Previously, we isolated 46 lactic acid bacteria from traditional fermented foods in Southeast Asia. In this study, we searched the lactic acid bacteria which have an excellent properties out of these 46 strains.

【Methods】

We evaluated the salt, acid and heat tolerance as well as the acid production of the selected strains.

【Results】

The growth of Tetragenococcus halophilus and Weissella paramesenteroides was observed in the medium containing 10% of sodium chloride during the salt tolerance test. The growth of Lactobacillus casei subsp. Pseudoplantarum, Tetragenococcus halophilus and Leuconostoc lactis was observed in the medium with pH 3.5 during the acid tolerance test. The growth of Tetragenococcus halophilus, Leuconostoc mesenteroides subsp.mesenteroides, Weissella paramesenteroides and Enterococcus faecium was observed at 45 degrees C during the heat tolerance test. Enterococcus faecium and Leuconostoc mesenteroides subsp. Mesenteroides produced acids properly in the skim milk medium containing 5% of sodium chloride which suggested the possible use for salting fermented foods.

Japanese Journal of Dairy and Food Science. 38 (1989)

In ancient times, it was very difficult to secure fresh food in the northern laurilignosa (Temperate Rain Forest) zone which ranges from the southern areas of the Tibetan mountains, Nepal, Bhutan, Assam to such Chinese provinces as Yunnan, Guizshou and Hunnan. Ancient people in this area had to develop methods to extract starch and cultivate potato, bean and rice through repeated trials and errors in using their wisdom, experience and knowledge in order to obtain food steadily. However, the risk of concurrence of harvesting arose once they started growing root crops, millet, beans and rice instead of keeping their live just by hunting and gathering. Against this backdrop, they discovered and developed foods which were fermented with microorganisms in the air or adhered to the ingredients. The fermented foods in the region of laurilignosa obtained a unique relish flavor and taste and were gradually but widely spread to the others.