Open AccessOccurrence and function of yeasts in Asian indigenous fermented foods
Author(s) -
Aidoo Kofi E.,
Rob Nout M. J.,
Sarkar Prabir K.
Publication year - 2006
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2005.00015.x
Subject(s) - biology , food science , leavening agent , fermentation , fermentation in food processing , starter , microbiology and biotechnology , indigenous , bacteria , ecology , lactic acid , genetics
Abstract In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread‐like products such as nan and idli, to alcoholic beverages such as rice and palm wines, and condiments such as papads and soy sauce. Although several products are obtained by natural fermentation, the use of traditional starter cultures is widespread. This minireview focuses on the diversity and functionality of yeasts in these products, and on opportunities for research and development.