Acquacoltura e Pesca Pubblicazione scientifica Importance of lactic acid bacteria in Asian fermented foods FILONE TECNOLOGICO TEMA trasformazione e commercializzazione RIASSUNTO Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet. DATA Data di pubblicazione: 30/08/2011 AUTORI RHEE SOOK JONG LEE JANG-EUN LEE CHERL-HO ENTE DI AFFERENZA DEPT FOOD TECH KOREA UNIV SEOUL 136 701 KOREA RIVISTA Microbial Cell Factories, 10(Suppl 1), S5 IMPACT FACTOR 4,400