Publication



Distribution of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Date 1991/01/01

Case:Identification of LAB

The review about distribution of lactic acid bacteria from traditional fermented foods in Southeast Asia

Japanese Journal of Dairy and Food Science. 40 (1991)


Objective

Previously, we isolated 189 lactic acid bacteria from 16 traditional fermented foods in Southeast Asia. In this study, we identified the isolated lactic acid bacteria and measured the levels of pH and salt content in the fermented foods and the counts of the lactic acid bacteria in order to review the distribution of the lactic acid bacteria.

 

Methods

We measured the levels of pH and salt content in the fermented foods and the counts of the lactic acid bacteria, and identified the isolated lactic acid bacteria.

 

Results

Alcohol drinks and side-dish foods, which were made from plant-based ingredients and included low salt contents, displayed a low level of pH. On the other hand, seasoning foods demonstrated slightly high pH level. We observed that the samples with animal-based ingredients contained larger numbers of lactic acid bacteria than the samples with plant-based ingredients.    




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