Japanese Journal of Dairy and Food Science. 36, No.4 (1987)

Traditional fermented foods in Southeast Asia have been developed for food preservation. Main raw materials are vegetable protein, carbohydrate and fish protein. Lactic acid bacteria, highly concentrated salt and wild bacteria, which are known for their usability to people over the years of use, have been used in order to preserve food from decay and improve storage stability. Most traditional fermented foods are alcoholic beverages, side-dish foods and seasoning foods. What drew our attention was a seasoning food made from freshwater fish. The microbiota plays important roles in food preservation, improvement of relish, flavor and taste, and the nutritive value of food. Further researches on microbiota in those traditional fermented foods from Southeast Asia are expected to be performed in the future.    

Japanese Journal of Dairy and Food Science. 36, No.2 (1987)

【Objective】

We selected wild fruits and plants which have long been eaten by the people of Chugoku region in Japan and made a fermented mixture that is a combination of those wild plants and fruits, and natural brown sugar which were fermented and matured with a seasonal temperature change over 2 years. We conducted a study to isolate and identify lactic acid bacteria from the fermented extract.

【Methods】

The subjects of the fermentation were Chinese bayberry, wild vine, akebi (Akebia quinata), wild strawberry, mulberry, oleaster, chinese matrimony, obako (Plantago asiatica), Japanese mugwort, Hijiki seaweed and kelp. We used the BCP plate count agar culture in order to count and isolate the lactic acid bacteria and subsequently performed a series of identification test.

【Results】

We isolated Enterococcus faecalis and Enterococcus faecium which have a high salt tolerance.