Home About us MoEF Contact us Sitemap Tamil Website  
About Envis
Whats New
Microorganisms
Research on Microbes
Database
Bibliography
Publications
Library
E-Resources
Microbiology Experts
Events
Online Submission
mn

Site Visitors

blog tracking


 
Food Research International
Vol.
44, No. 3, 2011; Pages: 643 - 651

Lactic acid bacteria in traditional fermented Chinese foods

Shan-na Liu, Ye Han, Zhi-jiang Zhou

School of Chemical Engineering and Technology, Tianjin University, 92 Weijin Road, Tianjin, 300072, PR China.

Abstract

Food fermentation is a widely practiced and ancient technology in China. Lactic acid bacteria (LAB) are involved in many fermentation processes of Chinese traditional foods, demonstrating their profound effects on improving food quality and food safety. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as koumiss, suan-tsai, stinky tofu and Chinese sausage. The roles of LAB and the reasons for their common presence are also discussed.

Keywords: Lactic acid bacteria; Fermented Chinese foods; Application; Food safety


 

 

 
Copyright © 2005 ENVIS Centre ! All rights reserved
This site is optimized for 1024 x 768 screen resolution