FOOD SCIENCE

   

A Review on Traditional Fermented Foods and Their Starters in Different Countries and Regions

1, 1, 1, 1, 1,   

  • Received:2019-11-21 Revised:2020-02-09 Published:2020-03-20

Abstract: Since ancient times, traditional fermented food is a part of people’s daily diet, and has a strong regional. Food microorganism is an important part of traditional fermented food, and plays a decisive role in the quality and safety of fermented food. Expounding the composition, group, succession rule, action mechanism and function of fermentation microorganisms in fermented food could lay a theoretical foundation for the production of high-quality and stable fermented food in modern industrialization. In this paper, the types of traditional fermented foods, the groups of fermented microorganisms, the regulatory system, the mechanism of action and the relationship between the types of interactions and the development of starters were reviewed. The application of meta-omics in fermented food was also summarized.

Key words: Traditional fermented food, Food microorganism, Mechanism, Interactions, Starter, meta-omics

CLC Number: