Abstract and Keywords
This article discusses the fermentation process for Asian foods, with particular emphasis on fermented food products made from major primary produce such as soybeans, cereals, and meat. A selection of representative fermentations in Asian countries or subregions is provided and fermentations dominated by different types of microorganisms (bacteria, yeasts, and filamentous fungi) are described. Furthermore, fermentations are distinguished according to the inclusion of salt. The article first considers the scientific knowledge referring to food production, microbiological, and chemical composition and (bio)chemical changes taking place during the fermentation before giving an overview of fermented soybean products such as soybean sauce and soybean paste. It then examines fermented meat products and cereal products and concludes with an assessment of prospects for research and development relating to the fermentation of Asian products.
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