Lactic acid bacteria in traditional fermented Chinese foods

Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.

From 16 samples of traditional fermented koumiss collected in Inner Mongolia Autonomous Region of China, forty-eight lactobacilli strains were isolated and phenotypically characterized by their abilities to ferment different carbohydrates and by additional biochemical tests. The dominant lactobacilli species were identified as L. casei (17 strains), L. helveticus (10 strains) and L. plantarum (8 strains), with a lower frequency of isolation for L. coryniformis subsp. coryniformis (5 strains), L. paracasei (3 strains), L. kefiranofaciens (2 strains), L. curvatus (1 strain), L. fermentum (1 strain) and W. kandleri (1 strain). The pH values of all these samples were ranging from 3.37 to 3.94. In isolates, L. casei Zhang, L. helveticus ZL12-1, and L. plantarum BX6-6 were selected as potentially probiotic strains through the preliminary tests including resistance to low acid, abilities to grow in MRS with bile salts, antimicrobial activities and the viabilities during prolonged cold storage in fermented milk. Moreover 16S rDNA was conducted to confirm the identification.

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.

Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12098

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Lactic acid bacteria (LAB) are regarded the most important bacteria concerning food fermentation, pharmaceutical and special dietary applications. The most commonly used strains of different LAB species in food including the genera of Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Bifidobacterium are updated and described on taxonomy and description based on physiological and biochemical characteristics. Diversity of LAB in different traditional fermented foods (especially dairy products, fermented vegetable food and meat-based food) is reviewed in this chapter. The LAB variable component and predominated species in different foods and the same food products in different places is introduced briefly. Specifically, the biodiversity of lactic acid bacteria in silage is reviewed at the end of this chapter.

https://www.springer.com/cda/content/document/cda_downloaddocument/9789401788403-c2.pdf?SGWID=0-0-45-1456224-p176593454

Biodiversity of Lactic Acid Bacteria

The traditional fermented dairy products were collected from three nomadic families in Donto-Govi prefecture in Mongolia (central Mongolia), and those microbiota were analyzed. These samples consist three of ‘airag’, two of ‘tarag’, two of ‘isgelen tarag’ and ‘qoormog’, and some cheeses. In airag, Lactobacillus (L.) helveticus, L. kefiri, and Saccharomyces (S.) dairensis were common, and L. paracasei, L. plantarum, L. farciminis, S. cerevisiae, Issachenkia (I.) orientalis, Kluyveromyces (K.) wickerhamii were also found. In tarag, isgelen tarag and qoormog, L. helveticus, L. kefiri, L. fermentum, L. paracasei and L. acetotolerance were found. L. delbrueckii subsp. bulgaricus was also found in one tarag and one qoormog samples. Randomly amplified polymorphic DNA (RAPD) analysis showed that there were diversity in each L. helveticus family and products, and there were common strains found in airag and tarag in the same family.

Masahiro Hirata

Papers

Microbiota of 'airag', 'tarag' and other kinds of fermented dairy products from nomad in Mongolia