2018
DOI: 10.3390/scipharm86030037
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Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

Abstract: Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature … Show more

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Cited by 21 publications
(13 citation statements)
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“…Being rich sources of carbohydrates and mineral nutrients, cereals and vegetables proffer numerous sensory, nutritional and physiological potentials when fermented. Natural or spontaneous fermentation was used by our ancestors for the preparation and preservation of foods like cereals and vegetables, without having any knowledge of microbes involved in the process [6].…”
Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning
confidence: 99%
See 3 more Smart Citations
“…Being rich sources of carbohydrates and mineral nutrients, cereals and vegetables proffer numerous sensory, nutritional and physiological potentials when fermented. Natural or spontaneous fermentation was used by our ancestors for the preparation and preservation of foods like cereals and vegetables, without having any knowledge of microbes involved in the process [6].…”
Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning
confidence: 99%
“…The use of a desirable starting culture for the making of fermented foods may prevent contamination, and helps retain consistent food quality [6]. Therefore, important criteria to be considered when selecting fermentative microbial species and strains for the production of functional foods and beverages include the safety of microbial species/strains, nutritional quality, protectiveness, broad fermentability, bioactivity and sensory qualities [2,17].…”
Section: Fermentation As a Tool For Improving Cereals And Vegetablesmentioning
confidence: 99%
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“…FF are rich in bioactive microbes, and the concentration and diversity of the microbial load in the FF are different. Microbes isolated from FF have been reported for several biological properties like bacteriocin, enzyme and neurotransmitter production, and probiotic activities [2]. The production process of FF also varies based on the geographical region and availability of the resources.…”
Section: Introductionmentioning
confidence: 99%