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Perspectives on global fermented foods

Article  in  British Food Journal · October 2014

DOI: 10.1108/BFJ-01-2014-0032

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Perspectives on global fermented foods:
Surabhi Soni Gargi Dey
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 Perspectives on global fermented foods
1. Introduction
Traditional fermentation is one of the oldest and most economical methods of producing and
preserving food (Chavan and Kadam, 1989). Additionally in the past few years, research data
have provided evidence that fermented foods may have various health benefits. For instance,
dietary consumption of yogurt can reduce the onset of allergies via a mechanism of immune
regulation. Similarly, consumption of fermented milk containing lactic acid bacteria (LAB) can
enhance the production and expression of Type I and Type II interferons at the systemic level
(Cross et al., 2001). Some fermented foods can contain biogenic properties that result from the
microbial production of bioactive metabolites like vitamins, bioactive peptides, organic acids or
fatty acids produced during fermentation (Stanton et al., 2005). Many food derived fibrinolytic
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enzymes have been purified from various traditional Asian fermented foods, such as Japanese
Natto, Tofu, Korean Chungkook-Jang soy sauce, and edible honey mushroom, and are now being
used for thrombolytic therapy in the management of heart disease. A report by Mine et al.
(2005) stated that fermented shrimp paste, a popular Asian seasoning, has strong fibrinolytic
activity. A recent review by Kwon et al. (2010) indicated that the incidence of type 2 diabetes is
lower in Asian populations as compared to those in Western countries which may be attributed to
the consumption of a traditional Asian diet that includes fermented soybean products among
other components. The soy protein with isoflavones and small bioactive peptides, produced
during fermentation, improve glucose control and reduce insulin resistance. Thus, fermented soy
products are better at preventing or delaying the progression of type 2 diabetes. Another popular
fermented food in the western world is sourdough which is a mixture of flour and water
fermented with a starter culture of yeast and bacteria in ratio of 1:100. Out of the 20 isolated
species of lactic acid bacteria (LAB), Lactobacillus plantarum was predominating and among
the yeast Saccharomyces and Candida species, were predominating (Vuyst and Neysens, 2005).
Sourdough fermentation has been explored for value-addition such as production of fibre-rich or
gluten-free products with stabilized or increased levels of bioactive compounds, decreased starch
bioavailability (low glyceamic index products) and improved mineral bioavailability (Katina et
al., 2005). Recently, lactose intolerance has increased the demand for non-dairy probiotic
products like Mayonnaise, soymilk, meats, baby foods, ice creams, fruit drinks, vegetable drinks,
etc. (Champagne et al., 2005; Homayouni et al., 2008, Espinoza et al., 2010) which positively
influence the composition of gut microbiota and overall health (Granato et al., 2010). Several
NSLAB (Non-starter lactic acid bacteria) that dominate cheese microbiota during ripening have
been selected on the basis of their health benefits (enhancement of intestinal probiosis,
production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of
antigenotoxins) and employed in cheese-making to promote health benefits (Settani and
Moschetti, 2010). Among plant foods, fermented bamboo shoots contain phytosterols and a high
amount of fiber and have been reported to have anticancer, antibacterial, and antiviral activity
and antioxidant capacities (Chongtham et al., 2011).
Thus, modern fermentation technology has not only provided the means for various
technological advancements, but has also paved ways for enhancing the health benefits of
fermented foods; so much so that today different types of fermented foods are emerging as
functional foods with proven health benefits. The purpose of this article is to review different
perspectives of traditional and regional fermented foods.
 2. Global perspective
This section aims at giving a global perspective to indigenous or less explored fermented food
products from the regions of Africa, North America and South America, Asia and Oceania and
Middle East and Europe.
Fermented foods of Africa
For the purpose of convenience, fermented foods in Africa are classified into the following
major groups- (1) Fermented nonalcoholic cereal substrate (2) Starchy root crops (3) Fermented
dairy (4) Fermented Fish and Meat (5) Fermented vegetables (6) Alcoholic drinks.
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<Please Insert Table 1 about here>

<Please Insert Table 2 about here>
<Please Insert Table 3 about here>
<Please Insert Table 4 about here>
Cereal products such as ogi, kenkey, koko, and mawe as described in Table 1, are very popular
among the people of various ethnic nationalities. An estimated 40 million people in Nigeria
consume ogi at least once a week. The liquor (the liquid by-product of fermented “ogi” slurry)
has higher growth inhibitory activity against some common diarrheal bacteria, viz.
Staphylococcus aureus, Shigella dysenteriae, Escherichia coli and Salmonella typhimurium than
ogi suggesting its potential application in the treatment of bacterial diarrhea (Adebolu, 2008).
Apart from cereal products, cassava-based gari, has also been explored particularly in the area of
starter cultures and mechanization of the process (Onyekwere et al., 2004). With such
improvements, other cassava-based products such as Agbelima (Amoa-Awua and Jakobsen,
1995) and Kivunde (Kimaryo et al., 2000) have left the realm of localities to become very
important on the global market as trans-national staple foods. Fermented starchy root products
from this region have been presented in Table 2. Fermented African milk products (Table 3) like
maziwalala, nono, leban, wara and ergo have higher market value than raw milk (Motarjemi and
Nout 1997). Burukutu and otika are sorghum-based beverages produced in Nigeria with
fermented vegetable product iru (dawadawa) also found in many parts of West and Central
Africa (Platt, 1994). A variety of fermented vegetable products are also prevalent in this region
as represented in Table 4. The leaf and seed fermentation are also worth mentioning. Products
like Kawai, sigda, and furundu are fermented foodstuffs indigenous to the Western Sudan. The
raw materials used are readily available, of limited economic value and sometimes unpalatable in
raw form. Fermentation yields a product that is not only organoleptically acceptable but also
sufficiently high on nutrition and employed as a meat substitute. The traditional seed
fermentations practiced in Nigeria and elsewhere in West Africa result in foods such as ogili and
ogiri from fermented castor oil seed (Ricinus communis) and melon seed (Citrullus vulgaris). A
variation of the fermentation exists, which use sesame seed and karkade seed known as ogiri-
sara and red sorrel, respectively. These fermentations are mainly alkaline fermentation,
predominantly with Bacillus subtilis.
 From the nutritional point of view, injera is reported to have higher energy values (389.08 Kcal/
100g), lower levels of phytate and tannins, high content of Ca (4.75 mg/100g), Fe (3.95mg/100g)
and Cu (0.7mg/100g) and amino acids (except arginine and tyrosine) (Mohammed et al., 2011).
The latest improvisation in Injera is the substitution with 9 per cent teff which results in high
dietary fibre, alpha linoleic acid, lignans, proteins and antioxidants (Girma et al., 2013).
Similarly, dawadawa the fermented locust bean product, is known to cure cholera, stomachache,
diarrhea, bronchitis, pneumonia, leprosy, hypertension, and pain in the bones. It has been
reported to have trace elements like Na (37.9 ± 0.6 mg/kg ), Mn (19.5 ± 2.9 mg/kg), Al (493 ±
3.9 mg/kg), Cl (1074 ± 36.3 mg/kg), Cu (6.2 ± 0.5mg/kg, Ca (0.90 ± 0.04 wt.per cent), K (2 ±
0.02 wt.per cent) and Mg (0.44 ± 0.03 wt. per cent) (Agbodemegbe et al., 2011).
2.1.Fermented foods of Asia and Oceania
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The fermented food of Asia and Oceania have been categorized into five groups: (1) Fermented
cereal products (2) Fermented fish and meat products (3) Fermented vegetable products (4)
Fermented soybean products and (5) Alcoholic beverages.
<Please Insert Table 5 about here>
Common indigenous cereal and cereal–legume-based fermented foods and non-alcoholic
beverages of Asia have been summarized in Table 5. Among the cereal products one of the most
popular is the Rice-wine, a generic name referring to alcoholic beverages made from rice in East-
Asia. Traditional alcoholic beverages of this region vary from crystal-clear products to turbid
liquid or thick gruels and pastes. Clear products, have different names like shaosingjiu in China,
cheongju in Korea, and sake in Japan. They contain around 15 per cent alcohol and are
designated as rice-wine, whereas turbid beverages, takju in Korea and tapuy in the Philippines,
contain less than 8per cent alcohol along with suspended insoluble solids and live yeasts, and are
referred to as rice-beer (Yang et al., 2011). Sake is prepared from rice using koji and is a clear,
pale yellow liquid containing 15per cent–20per cent alcohol. An interesting feature of koji
fermentation with Aspergillus oryzae is that it releases ferulic acid, an antioxidant, from steamed
rice and its concentration increases with time during fermentation. Rice wine is a natural
beverage rich in functional isommalto-oligosaccharide. The contents of isomaltose, panose and
isomaltotriose are also considerably high (Uno et al., 2012). The current improvisation is in the
improvement of strains of A. oryzae for sake production on an industrial scale (Hirasawa et al.,
2009). Apart from wine, rice vinegar, also known as Kurosu, of Japan has been reported to
suppress lipid peroxidation and prevent hypertension, lowers blood pressure and has anti-tumor
activity (Nishikawa et al., 2001).
Among the non-alcoholic cereal products are acid-leavened bread and pancake like Idli, dosa,
and dhokla which are produced primarily in India and Sri Lanka. Others are prepared by acid
fermentation of rice flour dough, including Korean kichuddok and Philippine puto. Another
variation of acid-fermented rice product is the thai rice-noodle, khanom-jeen.
The fermented fish and meat products of the Himalayan people include LAB-fermented products
like ethnic sausages from yak, beef, pork, sheep and goats like Bagjinam, Chartayshya, Faak
kargyong, Jamma, Lang kargyong, Lang chilu, Lang kheuri, Suka ko masu, Sukula, Yak satchu
and Yak kheuri (Tamang, 2010). Another interesting product which is worth mentioning is Nham
which is traditionally from Thailand. The product is made from fresh lean pork that is trimmed;
 minced; mixed thoroughly with salt, potassium nitrate, cooked rice and seasonings; and packed
in either banana leaves or cylindrical plastic bags . The speciality of Nham production is that it
depends on chance contamination with wild organisms-lactic acid bacteria and nitrate reducing
bacteria.

It is interesting to note that Northeast Indian states have 78 species of indigenous varieties of
bamboo. The communities and ethnic groups have been practicing lactic acid fermentation and
pit fermentation to preserve seasonal and perishable vegetables. Some bamboo shoot products
are mesu, soidon, soibum, soijim, ekung, eup, hiring and lung-siej. Young bamboo shoots as a
food has been consumed as fresh, fermented, or canned. Especially the fermented shoots contain
phytosterols and a high amount of fiber. There have been recent reports on their anticancer,
antibacterial, antiviral and antioxidant capacities (Chongtham et al., 2011). Some important
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aroma-active components have been extracted like methional, 2-heptanol, acetic acid and (E, Z)-
2,6- nonadienal, (Fu et al., 2002). The acidic starter culture of soidon (pH 4.5 ± 0.15) has been
identified and was found to be a symbiotic association of LAB and Bacillus sp. together where
dominant species were Bacillus subtilis 29.3 per cent, Bacillus cereus 35.7 per cent, Bacillus
pumilus 2.6per cent, Lactobacillus brevis 9.6 per cent, Lactobacillus plantarum 5.1 per cent,
Corneybacterium sp. 11.9per cent, Enterococcus faecium 1.2 per cent and Pseudomonas
fluorescens 4.6per cent (Jeyaram et al., 2010). Other fermented vegetables of this region are
gundruk, sinki, goyang, khalpi, anishi, etc. Leuc. mesenteroides (Lee, 1997).
One of the most well known fermented vegetable products is Kimchi, from Korea, based on
cabbage and other seasonal vegetables. In past the anti-tumor activities of cabbage and garlic
have been reported by investigators whereas extracts of red pepper powder have shown to exert
inhibitory effects against aflatoxin B1-mediated mutagenesis (Park et al., 1991). Also, the
probiotic effect of lactic acid bacteria have been indicated to assist in digestive and intestinal
functions (Oh et al., 1994). Table 6 tabulates various bioactive peptides of kimchi (Lee, 2007).
Recent research also confirms that the combination of organic acids and anti-microbial
compounds produced during fermentation regulate the microbiota found in kimchi, and it
controls the growth of pathogenic microorganisms (Rhee et al., 2011). Thus, kimchi may be fast
evolving as a fermented functional food Table 6.
<Please Insert Table 6 about here>
Unlike Kimchi which is lactic acid based fermentation, the soybean products are either based on
Bacillus spp (mostly B. subtilis) or based on mold fermentation. Some of well known bacillus
fermented soybean products are natto of Japan; kinema of India, Nepal, and Bhutan; thua nao of
Thailand; chungkokjang of Korea (Hosoi and Kiuchi, 2003).Other products are hawaijar,
tungrymbai, khasi, bekang, aakhone and peruyaan. These are mainly alkaline fermented
products with characteristic stickiness. Rhizopus or Aspergillus-based products are more acidic in
nature, some of the examples being tempeh of Indonesia, douchi of China, miso and shoyu of
Japan, and sufu of China. During its production, soy proteins, which have been denatured by
cooking, are hydrolyzed by proteolytic enzymes produced by B. subtilis into peptides and amino
acids, which enhance digestibility (Tamang and Nikkuni, 1998). Phytosterols, which have a
cholesterol-lowering effect, are increased during its fermentation (Sarkar et al., 1997). The
unique features of fermented soybean products include digested proteins, essential amino acids,
vitamin B complex, low-cholesterol content (Tamang, 2010) and its high lipid peroxidation
 inhibitory activity (Moktan et al., 2008). A product like Tempeh shows strong thrombolytic
activity (Sumi and Okamoto, 2003) and a superior nutritional profile as the fermentation
neutralizes the phytate acid present in the soybeans thus it does not restrict the body’s absorption
of minerals (Babu et al., 2009).
<Please Insert Table 7 about here>
<Please Insert Table 8 about here>
Among the products mentioned in Table 7, bamboo and soybean have become one of the major
food resources in Northeast India as an inexpensive, high plant protein food, with low cholesterol
content (Tamang, 2007). In recent years, soybean has also emerged as a functional food product.
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The region has a repertoire of alcoholic beverages like brembali, jaanr, khaomak, mirin,
shaosinnghjiu, tapaipulut, tape ketan, tapuy, kombucha and toddy. The predominant species in
the starter culture include LAB, Saccharomyces sp., molds and Bacillus sp. co-existing
symbiotically. Various fermented animal products of this region have been discussed in Table 8.
2.2.Fermented foods of Middle East and Europe
The fermented food products of this region are categorized into five groups: (1) Fermented cereal
products (2) Fermented milk products (3) Fermented meat products (4) Fermented vegetable
products as discussed in Table 9.
<Please Insert Table 9 about here>
One of the most well known cereal based fermented products of this region include pizza dough
and tarhana from wheat. Tarhana is yeast and LAB-fermented food from Turkey, with acidic
taste and yeast flavor, produced principally by mixing wheat flour, yoghurt, yeast, vegetables,
salt, and spices (mint, thyme, dill, tarhana herb, etc.). Studies have showed a significant
enhancement in riboflavin, niacin, pantothenic acid, ascorbic acid, and folic acid contents of the
product post fermentation (Ekinci, 2005). Due to the similarities between starter cultures of
Tarhana and Sourdough, it has been suggested that there are possibilities of upgrading the
product into a probiotic food by Ozdemir et al. (2007).
This region is better known for its different varieties of fermented milk products. Kefir is acidic
and mild alcoholic fermented milk. The production of kefir is a two-stage process, namely
fermentation occurring at 18°C–22°C for 18–20 h followed by a ripening process at 8°C–10°C
for 1–3 days (Frohlich-Wyder, 2003). On an industrial scale, addition of kefir grains are rare;
instead commercial mixed cultures isolated from the grains are used (Tamime et al., 2007). The
current interest in kefir is because of its potential to reduce symptoms of lactose intolerance by
providing an extra source of α-galactosidase. Another fermented milk product, Koumiss, is a
milk wine originally made from mare’s milk. It usually contains about 2per cent alcohol. The
starter culture includes LAB and yeasts, particularly S. unisporus and Kluyveromyces marxianus
(Hansen and Jakobsen, 2004). Apart from the fermented milk-based beverages, cheese is another
major product of this region.
The latest development in the fermented food area is the fortification of these foods with
probiotic cultures. However, several factors influence the addition of probiotics to fermented
 foods which include the physiological state of the probiotic, the physical state of the product, the
chemical composition of the product and possible interaction of the probiotic with the starter
cultures. It is important to consider the possible interaction of the probiotics with the food matrix
to be able to select the appropriate delivery vehicles. Among the dairy foods, Cheese has been
found to be a one of the most suitable vehicles for the oral administration of Streptococcus
thermophilus, and probiotics cultures like Lactococcus lactis , Bifidobacterium
bifidum, Lactobacillus acidophilus and L. paracasei (Medici et al., 2004, Songisepp et al.,
2004). A recent study by Saxelin et al., 2010 showed that yogurt and cheese fortified with 4
strains (L. rhamnosus GG and LC705, P. freudenreichii subsp. shermanii JS and B. animalis
subssp. lactis Bb12) were good vehicles for the administration of probiotic combinations.
In the fermented meat section, Europe is still a major producer and consumer of fermented dry
sausages. LAB, molds, and yeasts contribute to the development of the characteristic flavor and
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aroma of fermented meat and sausages. Sausages have also been explored as delivery vehicles
for probiotics since the matrix protects the survival of probiotic lactobacilli through the
gastrointestinal tract (Klingberg and Budde, 2006). Another advantage of sausages is that they
are usually mildly heated and may promote the survival of probiotic bacteria in the
gastrointestinal tract (Vuyst et al., 2008).
Similar to the Korean Kimchi, this region is known for its Sauerkraut, meaning “sour cabbage”, a
fermented white cabbage pickle. White cabbage is shredded finely and layered with salt in a
large crock or wooden tub, covered with a heavy lid and left to ferment, below 15.5°C for at least
a month. Spices such as caraway seeds, peppercorns, and juniper berries are added to it (Niksic
et al., 2005). Its fermentation has been reported to occur in two stages- an initial hetero-
fermentation, which is followed by a homo-fermentation where Leuconostoc mesenteroides,
Lactobacillus brevis, Lb. plantarum, and Pedicoccus pentosaceus are the main microorganisms,
but Lb. curvatus, Lb. sakei, Lactococcus lactis subsp. lactis, and Leuc. fallax have also been
reported (Plengvidhya et al.,2007). Sauerkraut with garlic and sauerkraut with dill have the
highest marketing potential (Uva et al., 2007).
Apart from vegetables, fermented fruits especially fermented olives, are major dietary
components of this region. Among processed olives, table olive is a very important fermented
food. Since the presence of oleuropein and high oil content makes the fruit bitter, (International
Olive Oil Council 2009) it has to undergo a series of processes. The Spanish style, the most
important for industrial preparations; the Californian style, for black oxidized olives; and the
Greek style for naturally black olives are most popular. LABs are implicated to play an important
role in olive fermentation (Ercolini et al., 2006). Lb. plantarum, Lb. pentosus, and Lb. casei are
regarded as the main species leading this process (Randazzo et al., 2004). Yeasts can play a
double role in table olive fermentation; they can produce compounds associated with desirable
organoleptic attributes and can also spoil the product (Lopez et al., 2008). Lb. pentosus. MP-10,
isolated from brines of naturally fermented green table olives, exhibits several probiotic and
nutritional properties, such as phytase, tannase, bile salt hydrolase, stackyose, raffinose
degradation capacity, and antimicrobial activity against various pathogens, such as Salmonella
enterica, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and Enterococcus
faecalis (Abriouel et al., 2011).
 2.3.Fermented foods of North America and South America
The fermented food products of this region are categorized into five groups: (1) Fermented cereal
products (2) Alcoholic beverages (3) Fermented vegetable products (4) Fermented milk products
as discussed briefly in Table 10.

<Please Insert Table 10 about here>

One of the most well researched fermented cereal products of this region is the Sourdough, a
mixture of flour and water fermented with lactic acid bacteria (LAB). Studies have reported that
more than 50 species of LAB, belonging mostly to the genus Lactobacillus, and more than 20
species of yeasts, especially of the genera Saccharomyces and Candida. Carnobacterium
divergens (6.1per cent), Lactobacillus brevis (15.1per cent), Lactobacillus amylophilus (6.1per
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cent), Lactobacillus sake (6.1per cent), Lactobacillus acetotolerans (6.1per cent), Lactobacillus
plantarum (3.0per cent), Pediococcus pentosaceus (6.1per cent) and P. acidilactici (6.1per cent),
Tetragenococcus halophilus (3.0per cent) have been isolated as LAB while Saccharomyces
cerevisiae (27.0per cent), S. delbrueckii (2.7per cent), Torulopsis holmii (10.8per cent) and T.
unisporus (2.7per cent) have been isolated as yeasts (Gul et al., 2005). Advancement in
sourdough production was reported by Tieking et al. (2003) that exo-polysaccharides formed by
Lactobacilli sp. during sourdough fermentation could replace hydrocolloids currently used as
texturizing, antistaling, or prebiotic additives in bread production. Currently, in market
sourdough starter cultures, either active dried sourdough or freeze-dried micro-organisms are
used to start sourdough fermentation with the required micro-flora (Brandt, 2007). Sourdough
fermentation has been used as a tool for the manufacture of low-glycemic index white wheat
bread enriched in dietary fibre (Angelis et al., 2009). Interestingly, sourdough bread has been
reported to produce lower glucose and insulin responses than white, whole wheat and whole-
wheat barley breads (Harris et al., 2010).
Much like Europe, the fermented vegetable products found in this region are cucumber pickle,
fermented olives and sauerkraut fermented predominantly by LAB.
Fermented milk products include acidophilus milk, buttermilk, cheese and yoghurt
predominantly fermented by LAB. Seppo et al. (2003) reported that Lb. helveticus (LBK-16H)
fermented milk contained bioactive peptides and had a blood pressure–lowering and
antihypertensive effect. Many fermented milk products like Calpis, Evolus etc. have shown anti-
hypertensive effects when tested on humans (Korhonen, 2009).
Similar to Europe, the improvisation in the fermented milk section in America also includes the
incorporation of the probiotic technologies. Yogurt produced with Lactobacillus acidophilus,
Bifidobacterium spp., and Lb. casei have shown antimutagenic effects, anticarcinogenic
properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune
system stimulation (Shah, 2007). Probiotic yogurt consumption has reported to increase CD4
count among people living with HIV/AIDS (Irvine et al., 2010). Similarly it has been reported
that Probiotic yogurt improved total cholesterol and LDL-C concentrations in type 2 diabetic
people and also contributed to the improvement of cardiovascular disease risk factors (Ejtahed et
al., 2011).
 When comparing and contrasting the fermented foods of the world it appears that food
fermentation may be either by lactic acid fermentation; alkaline fermentation; alcoholic
fermentation or mixed fermentation. LAB fermented food range from fermented fresh vegetables
(sauerkraut, Korean kimchi); cucumbers (pickles); to fermented cereal yogurt (Nigerian ogi,
Kenyan uji); to sourdough bread and breadlike products made without wheat or rye flours
(Indian idli, Philippine puto); fermented milks (yogurts and cheeses); fermented milk-wheat
mixtures (Egyptian kishk, Greek trahanas amino acid/peptide meat flavored sauces and pastes
produced by fermentation of cereals and legumes (Japanese miso, Chinese soy sauce); fermented
cereal-fish shrimp mixtures (Philippine balao balao and burong dalag); and fermented meats
(e.g., salami). Among the alkaline fermented foods best known are natto hawaijar, soidon etc
which are based on Bacillus fermentation of soybean and bamboo shoots. Alcoholic fermentation
may be based on Saccahromyces yeast (in occident) or koji and Saccahromyces-based as seen in
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the orient. However, most of the fermented food throughout the world seems to be based on
mixed culture fermentation rather than single inoculums processes. However, mixed culture
fermentations have advantages and some disadvantages.

The advantages of mixed-culture fermentations are:

• Product yield may be higher. For eg., the lactic acid content in yogurt
• The growth rate may be higher due to the production of essential growth compounds such
as carbon or nitrogen sources beneficial to a second microorganism. It may also be due to
the favorable alteration in growth conditions.
• The ability to bring about multistep transformations. For example., the miso and shoyu
fermentations are initiated by amylase and protease producing Aspergillus oryzae strains
which break down the starch in rice and proteins in soybeans. This is followed by lactic
acid bacteria and yeast fermentations which produce flavor compounds and alcohol.
• Complementation of compounds which helps in the exclusion of unwanted
microorganisms and offers protection against contamination.
• Better utilization of the substrate.
• Better ability to change or destroy toxic or noxious compounds that may be in the
fermentation substrate.
• Maintenance of culture indefinitely by people with a minimum of training.

The disadvantages are as follows:

• Scientific evaluation of mixed cultures is difficult.

• Detection and control of contamination of the fermentation are more difficult
• Limitation in the control of the optimum balance among the microorganisms involved.
Knowledge of the behavior of the microorganisms may overcome this problem.

Food fermentation has come a long way from being a mere method of preservation. Globally,
fermented foods are inherent components of diets as they usually have characteristic properties
like flavor, aroma, appearance or consistency which increases their appeal. Apart from routine
household production several of the fermented foods have been upgraded to industrial scale. The
fermented foods are positioned to respond to the emerging healthcare trends. However, in order
 to do that there is an urgent need to address issues such as: improving the knowledge base of the
lesser known fermented foods; improving the technology; improving the utilization, genetic
improvement of microbial starter cultures, upgrading traditional biotechnological processes and
developing local capabilities. It is also time to reappraise the potential of mixed culture systems
as the exploitation of monocultures have been pushed to its limits.

3. Conclusion
There is undoubtedly a re-emergence of traditional and regional fermented foods with newer
perspectives. Currently, the interest in developing fermented functional foods is thriving, driven
largely by the market potential for foods that can improve the health and well-being of
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consumers. One may conclude that the future of fermented foods appears very promising. The
coming years would be witnessing the merging of traditional knowledge with new technologies
of food processing in order to develop novel fermented or functional foods.

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 Index of tables

1. TABLE 1. Fermented Non-alcoholic Cereal-Based Foods of Africa

2. TABLE 2.Fermented Starchy Root Products of Africa
3. TABLE 3. Fermented dairy Products of Africa
4. TABLE 4. Some Important Fermented Vegetable Foods of Africa
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5. TABLE 5. Most common indigenous cereal and cereal–legume-based fermented foods

and non - alcoholic beverages of Asia
6. TABLE 6. Bioactive compounds in kimchi
7. TABLE 7. Fermented vegetable products of Asia and South East
8. TABLE 8. Fermented animal products of Asia, South East and Oceania
9. TABLE 9. Fermented products of Europe and Middle East
10. TABLE 10. Fermented products of North and South America
 1. Table 1- Fermented Non-alcoholic Cereal-Based Foods of Africa

Product Area of Substrate Microorganisms Reference

Production no.
Ogi Nigeria, Benin Maize , sorghum or Lactobacillus sp. And yeast 41,2
millet
Koko and Ghana Maize , sorghum or Lactobacillus sp. And yeast 41
kenkey millet
Mahewu South Africa Maize , sorghum or Lactobacillus delbrueckii 41
(magou) millet Lactobacillus bulgaricus
Uji East Africa Maize , sorghum or Leuconostocmesenteriodes, 2
millet Lactobacillus platarum
Kisra Sudan Sorghum LAB 45
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Injera Ethiopia Sorghum Candida guillermondii 2

Ting Botswana Sorghum LAB 45
Obusera Uganda Millet LAB 42
Lactococcuslactis 42
Mawe Benin Maize Lactobacillus plantarum
Pediococcuspentsaceus
Bogobe Botswana Sorghum Unknown 2
Kunu- zaki Nigeria Millet, Sorghum LAB 41
 2. Table 2- Fermented Starchy Root Products of Africa

Product Area of Substrate Microorganisms Reference

Production no.
Gari West Africa Cassava Streptococcus lactis, 4
Geotrichumcandidum,
Corynebateriummanihot, LAB
Lafun, Fufu Nigeria Cassava Yeast, LAB 4
Chikawngue Zaire Cassava Yeast, LAB 4
Cingwada East and Central Cassava Unknown 4
Africa
kocho Ethiopia Ensette LAB, Yeast 4
Kivunde Tanzania Cassava LAB, Yeast 24
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Lb. plantarum, Bacillus sp. 4

Agbelima Ghana Cassava Candida tropicalis, Geotrichum
candidum, Penicillium sp.
 3. Table 3- Fermented dairy Products of Africa

Product Area of Production Substrate Microorganisms Reference no.

Maziwalala East Africa Milk Streptococcus lactis, S. 35
thermophiles
Nono Northern parts of Milk LAB 45
West Africa
Leban Morocco Milk Streptococcus lactis, Leuconostoc 35
lactis, Lc. Cremoris
Wara West Africa Milk Lactococcuslactis, Lactobacillus 35
sp.
Ergo Ethiopia Milk Lactobacillus sp., Lactococcus sp. 35
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 4. Table 4- Some Important Fermented Vegetable Foods of Africa

Product Area of Production Substrate Microorganisms Reference

no.
Dawadawa or Northern parts of West African locust bean Bacillus subtilis, 45
Iru Africa (Parkiabiglobosa), B. licheniformis
Soybean
Ogiri Southwestern Nigeria Melon (Citrullus Bacillus sp. 41
Vulgaris) (predominant),
Proteus,
Pediococcus
Ogiri – nwan Southeastern Nigeria Fluted pumpkin bean Bacillus sp. 41
(Telfariaoccidentalis)
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Ogiri – saro Sierra Leone, Sudan Sesame seed Bacillus spp. 41

Ogiri – okpec Middle belt of Mesquite (Prosopsis Bacillus sp. 41
Nigeria africana)
Ugba Eastern Nigeria African oil bean Bacillus subtilis, 41
(Pentaclethra Micrococcus sp.
macrophylla)
Owoh Midwestern Nigeria Cotton seeds Bacillus sp. 41, 45
(Gossypiumlursutum)
Bukalga Niger, Mali, Sudan, Kartade, red sorrel Bacillus subtilis 41, 45
Burkina Faso (Hibiscus sabradiffa)
 5. Table 5- Most common indigenous cereal and cereal–legume-based fermented foods
and non - alcoholic beverages of Asia

Product Area of Substrate Microorganisms

Production
Aakhone India Soybean Bacillus spp.
Adai India Cereal / legume Pediococcus, Streptococcus,
Leuconostoc
Bhallae India Black gram LAB, yeasts
Anarshe India Rice LAB
Bhattejaanr India Rice Hansenulaanomala,
Mucorrouxianus
Brem Indonesia Rice Unknown
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Chee fan China Soybean wheat , curd Mucor, Aspergillusglaucus

Chinese yeast China Soybean Mucoraceousmolds, yeasts
Darassum Mongolia Millet Saccharomyces cerevisiae
Changkokjang, Korea Soybean Bacillus spp.
Dauchi
Dhokla Northern India Rice or wheat and Leuconostocmesenteroides,
bengal gram Streptococcus faecalis
Torulopsis candida, T. pullulans
Doenjang Korea Soybean Mold
Dosa India Rice and Bengal gram Leuconostocmesenteroides,
Streptococcus faecalis,
Torulopsis candida, T. pullulans
Furu China Soybean curd Mold
Hamanatto Japan Wheat, soybeans Aspergillusoryzae
Hawaijar India Soybean Bacillus spp.
Idli South India, Rice grits and black Leuconostocmesenteroides,
Sri Lanka gram Streptococcus faecalis,
Torulopsis, Candida,
Tricholsporonpullulans
Jalebis India, Nepal, Wheat flour Saccharomyces bayanus
pakistan
Kaanga- New Zealand Maize Bacteria, yeasts
Kopuwai
Kanji India Rice and carrots Hansenulaanomala
Kekap Indonesia Soybean, wheat LAB, yeasts
Khanomjeen Thailand Rice Lactobacillus, Streptococcus
Khaman India Bengal gram LAB
Kichudok Korea Rice, takju Saccharomyces
Kinema India, Nepal, Soybean Bacillus subtilis, Enterococcus
Bhutan Faecium
Kurdi India Wheat Unknown
Lao chao China, Rice Rhizopusoryzae, R. chinensis,
Indonesia Chlamydomucororyzae,
Saccharomycopsis
Mantou China Wheat flour Saccharomyces
Me Vietnam Rice LAB
 Meju Korea Soybean Mold
Miso Japan, china Rice and soy beans or Aspergillusoryzae,
rice Torulopsisetchellsii, Lactobacillus
other cereals such as
barley
Natto Japan Soybean Bacillus natto
Nan India, Pakistan, Unbleached wheat flour Saccharomyces cerevisiae, LAB
Afghanistan
Papadam India Black gram Saccharomyces
Rabdi India Maize and buttermilk Penicilliumacidilactici, Bacillus,
Micrococcus
Pepok, Peruyaan Myanmar, Soybean Bacillus spp.
India
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Puto Philippines Rice, sugar Leuconostocmesenteroides,

Strepromycesfaecalis, yeasts
Shoyu ( soy Japan, China, Wheat and soybeans Aspergillusoryzae or A. soyae,
sauce) Taiwan Lactobacillus,
Zygosaccharomycesrouxi
Sufu China, Taiwan Soybean curd Mold
Tempe Indonesia Soybean Rhizopusoligosporus,
Klebsiella pneumonia
Tao-si Philippines Wheat and soybeans Aspergillusoryzae
Taotjo East India Roasted wheat meal or
glutinous rice and Aspergillusoryzae
soybeans
Tarhana Turkey Parboiled wheat meal LAB
and yoghurt (2:1)
Tauco West Java Cereals and soybeans Rhizopusoligosporus,
(Indonesia) Aspergillusoryzae
Thumba Eastern India Millet Endomycopsinfibuliger
Torani India Rice Hansenulaanomala, Candida
quilliermondii, C. tropicalis,
Geotrichumcandidum
Vadai India Black gram Pediococcus, Streptococcus,
Leuconostoc
Wari India Black gram LAB, yeasts
(Reference no. 7and 45)
 6. Table 6- Bioactive compounds in kimchi

Chemical compounds Occurrence Possible effect

Benzylisothiocyanate Chinese cabbage Antibiotic
Indol compound Allium vegetable Anticarcinogenic
Thiocyanate, flavanoid Red pepper Immune stimulant
Sistosterol Chinese cabbage Reducing the cholesterol level
Diallysulfide Allium vegetable Anticarcinogenic
Gingerrol Ginger Antibiotic
Gingerin Ginger Fibrinolytic
Capsaicin Red pepper Laxative, secretion of neuropeptides
Lactic acid bacteria Kimchi Antagonistic
Bacteriocine, Acetate Kimchi Antibiotic
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Dextran, Ɣ- amino butyric acid, Kimchi Laxation

Acetyl choline
(Reference no. 30)
 7. Table 7- Fermented vegetable products of Asia and South East

Product Area of Substrate Microorganisms Reference

Production no.
Anishi India Taro leaves LAB 45, 48, 55
Bastanga, Ekung, India Bamboo shoot LAB 45, 48, 55
Eup, Soijim, Soibum
Burongmatsala Philippines Mustard LAB 45,55
Dhamuoi Vietnam Cabbage LAB 48, 55
Dakguadong Thailand Mustard leaf LAB 45, 48
Fu- tsai Taiwan Mustard LAB 45, 48
Goyang India Wild vegetable LAB 48
Gundruk India, Nepal, Leafy vegetable LAB 48
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Bhutan
Hirring, Soidon India Bamboo shoot tips LAB 55
Inziangsang, India Mustard leaves LAB 55
Inziangdui
Jeruk Malaysia Fruits and vegetables LAB 55
Khalpi India, Nepal Cucumber LAB 55
Kimchi Korea, China Cabbage, radish LAB 45
Naw –mai-dong Thailand Bamboo shoot LAB 45
Lung-siej, Mesu India, Nepal , Bamboo shoot LAB 45, 48
Bhutan
Pak –gard- dong Thailand Leafy vegetable LAB 45, 55
Pak- sian –dong Thailand Leaves of LAB 48, 55
Gynandropispentaphyll
a
Sayurasin Indonesia Mustard leaves, LAB 48, 55
cabbage
Sinnamani Nepal Radish LAB 45, 48
Sinki India, Nepal, Radish tap root LAB 45, 48
Bhutan
Suan – cai China Vegetables LAB 45, 48
Sunki Japan Turnip LAB 45, 48, 55
Suan –tsai Taiwan Mustard LAB 45, 48, 55
 8. Table 8- Fermented animal productsof Asia, South East and Oceania

Product Area of Production Substrate Microorganisms Reference

no.
Acidophilus Turkey Cow milk LAB 18
milk, Laban
Airag Mongolia Mare or camel LAB, yeasts 18
milk
Buttermilk India, New Zealand, Cow milk LAB 14
Australia
Chhurpi (soft) India, Nepal, Bhutan Cow milk LAB, yeasts 14
Chhurpi (hard) China (Tibet), India, Yak milk LAB, yeasts 14
Nepal, Bhutan
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Chhu, Shyow, China (Tibet), India, Cow milk LAB, yeasts 14

Churyuupa Bhutan
Dahi India, Nepal, Pakistan, Cow milk LAB, yeasts 18
Sri Lanka,
Bangladesh, Bhutan
Dachi Bhutan Cow or yak milk LAB, yeasts 18
Dudhchhurpi, India, Nepal, Bhutan Cow milk LAB, yeasts 18,14
Gheu/ ghee
Koumiss or China, Mongolia Horse, donkey or LAB, yeasts 18,14
kumiss camel milk
Lassi India, Nepal, Bhutan, Cow milk LAB, yeasts 18,14
Pakistan Bangladesh
Maa China (Tibet ), India, Yak milk LAB, yeasts 18,14
Bhutan
Mohi Nepal, India, Bhutan Cow milk LAB, yeasts 18,14
Mistidahi India, Bangladesh Buffalo/ cow milk LAB, yeasts 18
Phrung India , China (Tibet) Yak milk Unknown 18,14
Pheuja India, China (Tibet), Tea, yak butter , Unknown 18,14
Bhutan, Nepal salt
Paneer, India, Nepal, Pakistan, Buffalo or cow LAB 18,14
Shrikhand Bangladesh milk
Tarag Mongolia Cow, yak, goat LAB, yeasts 18,14
milk
Lactobacillus casei, 18,14
Yakult Japan Cow milk Bifidobacteriumbrevis
Ayaiba India Fish Unknown 45
Bagoong and Philippines Fish, shrimp Micrococci, LAB 45
BalaoBalao
Belacan Malaysia Shrimp Micrococci, LAB 45
Bordia, India Fish LAB, yeasts 45
Gnuchi,
Hentak, Karati
Gulbi, Jeotkal Korea Shell-fish Bacilli, Micrococci, 45
LAB
Jaadi Sri lanka Marine fish LAB 45
Kapi Thailand Small fish Micrococci, LAB 45
Kecapikan Indonesia Shrimp, rice Micrococci, LAB 45
 Lashim , Mio India Fish Unknown 45
and
Naakangba
Narezushi, Japan Sea fish, cooked LAB 45
Shottsuru millet
Ngari India Fish LAB 45
Pedah Indonesia Mackerel LAB 45
Sidra, Sukuti Nepal, India Fish LAB, yeasts 45
Tungtap India Fish LAB, yeasts 45
Faakkargyong India, Nepal, China, Pork LAB 45
Bhutan
Jamma India Intestine of LAB, Bacilli, 45
chevon, finger micrococci, yeasts
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millet
Lang India, Nepal, China, Beef LAB 45
kargyong, Bhutan
Lang chilu,
Lang kheuri
Sukakomasu India , Nepal Buffalo meat LAB 45
Sukula Nepal Buffalo LAB 45
Yak satchu, India, China( Tibet) , Yak meat LAB 45
Yak kheuri Bhutan
 9. Table 9- Fermented products of Europe and Middle East

Product Area of Production Substrate Microorganisms

1. Vegetable products
Cucumber pickle Europe Cucumber LAB
Fermented olives Spain, Portugal olive LAB
Sauerkraut Europe Cabbage LAB
2. Cereal products
Perkarnaya Russia Rye LAB, yeasts
Pizza dough Europe Wheat Baker’s
yeast
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Pumpernickel Switzerland, Germany Rye Yeats, LAB

Rye bread Denmark Rye LAB
Trahana Greece Sheep milk, wheat Yeasts,
LAB
Braga, Bagni Romania Millet Unknown
3. Milk products
Acidophilus milk, Russia, east Europe, Cow milk LAB
Buttermilk Greece, Scandinavian
Bulgarian buttermilk Bulgaria, Yugoslavia, Cow milk LAB
Greece, Romania
Cheese Europe , middle east Animal milk LAB,
yeasts, mold
Kefir / kefyr Russia, Europe, Middle Goat, sheep, or cow LAB, yeasts
East milk, kefyrgrain
Kishk Greece , middle east Sheep milk, wheat LAB, yeasts
Koumiss / kumiss Russia, Scandinavia Horse, donkey, or LAB, yeasts
camel milk
Paneer Middle east Buffalo or cow LAB
milk
Viili Finland Cow milk LAB, yeasts
Yoghurt Europe Animal milk LAB, yeasts
4. Fish and meat products
Hakarl Iceland Shark flesh LAB
Mehiawah Middle East Marine fish LAB, yeasts
Androlla , Chorizo Spain Pork LAB
Ham Spain, Italy Cured pork LAB, micrococci,
yeast
Kochsalami Germany Beef, pork LAB, micrococci
Mortadello Italy, France Pork LAB, micrococci
Salami , Peperoni Europe Pork, beef LAB, micrococci
Salsiccia, Soppressata Italy Chopped pork LAB, yeast,
micrococci
staphylococci,
(Reference no. 55, 45 and 59)
 10. Table 10- Fermented products of North and South America

Product Area of Production Substrate Microorganisms Reference no.

1. Vegetable products.
Cucumber pickle United States, Canada Cucumber LAB 48
Olives (fermented) United States, Peru, Olives LAB 48
Chile
Sauerkraut United States, Canada Cabbage LAB 48
2. Cereal products
Pozol Mexico Maize LAB, yeasts , molds 7, 45
San Francisco bread, United states Rye, wheat Yeasts, LAB 7, 45
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Sourdough
Taotjo East indies Wheat, rice Yeasts, LAB 7, 45
, soybeans
Tesguino Mexico Maize LAB 7, 45
3. Milk products
Acidophilus milk North America Cow milk LAB 18, 14
Buttermilk United States, Canada Cow milk LAB 18, 14
yoghurt America Animal LAB, 18, 14
milk
4. Meat products
Jerky South America Beef LAB, yeast, molds, 45
micrococci
Kochsalami United states Beef, pork Micrococci, LAB 45
Mortadello United states Pork Micrococci, LAB 45
Peperoni America Pork, beef Micrococci, LAB 45
Thuringer United states Beef, pork LAB 45

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