Ethnic fermented foods of the philippines with reference to lactic acid bacteria and yeasts

Issue Date

8-2016

Abstract

The Philippines with its large ethnic diversity has regional varieties of fermented foods, generally produced in households or small-scale industry, depending on the availability of raw materials and traditional food preferences. The major documented Philippine fermented foods are basically made from rice, seafood, sugarcane, coconut, nipa palm, and selected fruits and vegetables. These fermented foods are prepared for preservative and organoleptic (condiments) usage and in some instances for folkloric purposes. Urbanization has remarkably affected the diet in developing countries like the Philippines. There are the dramatic increase in food variety and influences of international cuisine. The recent trends in enhanced consumer preference for functional foods create added economic opportunity for fermented foods, specifically probiotic foods and drinks. The identification and characterization of lactic acid bacteria and yeast flora of fermented foods from Central Luzon, Philippines, and the muscovado sugar-based kefir from Leyte, Philippines, with particular emphasis on their antimicrobial activities, are discussed here. These are additional contributions to the continuing research on probiotic and functionalities of Asian fermented foods.

Source or Periodical Title

Ethnic Fermented Foods and Alcoholic Beverages of Asia

Page

323-340

Document Type

Article

Physical Description

maps, illustrations, tables, graphs, diagrams

Language

English

Subject

Lactic Acid Bacterium Basic Local Alignment Search Tool Fermented Food Bacteriocin Activity Ferment Food

Identifier

doi:10.1007/978-81-322-2800-4_13.

Digital Copy

yes

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