Skip to content

Occurrence and function of yeasts in Asian indigenous fermented foods

by Kofi E. Aidoo, M. J. Rob Nout, Prabir K. Sarkar
FEMS Yeast Research ()
Get full text at journal

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.

Cite this document (BETA)

Readership Statistics

71 Readers on Mendeley
by Discipline
 
68% Agricultural and Biological Sciences
 
10% Engineering
 
4% Chemistry
by Academic Status
 
24% Student > Ph. D. Student
 
21% Student > Master
 
18% Researcher
by Country
 
4% United States
 
1% Thailand
 
1% Chile

Sign up today - FREE

Mendeley saves you time finding and organizing research. Learn more

  • All your research in one place
  • Add and import papers easily
  • Access it anywhere, anytime

Start using Mendeley in seconds!

Sign up & Download

Already have an account? Sign in