NDLI: Traditional healthful fermented products of Japan

Content Provider	Springer Nature Link
Author	Murooka, Yoshikatsu Yamshita, Mitsuo
Copyright Year	2008
Abstract	A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh, are sold in food stores in Japan. These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms. These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria. Many traditional fermented foods have been studied and their effects on metabolism and/or immune system have been demonstrated in animal and/or human cells. This review summarizes the scientific basis for the effects of these traditional food products, which are currently produced commercially in Japan.
Starting Page	791
Ending Page	798
Page Count	8
File Format	PDF
ISSN	13675435
Journal	Journal of Industrial Microbiology and Biotechnology
Volume Number	35
Issue Number	8
e-ISSN	14765535
Language	English
Publisher	Springer-Verlag
Publisher Date	2008-05-07
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Probiotics Black rice vinegar Natto Miso Soy sauce (shoyu) Microbial Genetics and Genomics Microbiology Bioinformatics Biochemistry Genetic Engineering Biotechnology
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

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